Baked Doughnuts plus Cinnamon-Sugar

Recipe, text and photos from Tracy.

As a kid, we loved when our mom and we would stop by our local bakery on special occasions to pick up a box of fresh doughnuts. Upon walking into the bakery, we always delighted in the smell of fresh bread and pastries baking in the oven and the sweet smell of powdered sugar in the air. We usually picked out an assortment of doughnuts – everything from glazed to chocolate to our personal favorite, custard-filled. And of course, nothing could beat the ones that came fresh out of the fryer. Or so we thought.

It wasn’t until we came upon this recipe from Doughnuts by Lara Ferroni that we converted to an oven-baked doughnut lover. We've made cake doughnuts in the oven before, and while rich in their own right, we decided that they still had nothing on fried doughnuts. These doughnuts, however, are not cake-based but are yeasted doughnuts…and though they take a bit longer due the rising time needed, they make for what we feel are the lightest, fluffiest doughnuts you’ll ever taste. Coated with a glaze, a drizzle of chocolate, or a simple cinnamon-sugar mixture like we used, your guests will be scrambling to get their hands on these before they’re all gone!