Sunday, September 27, 2009

French Donuts: Ooh la Yum!

When Ben and I went camping recently, I was concerned about the following things:
  • Avoiding a sunburn.
  • Whether or not I could get a warm shower.
  • The eats.
Needless to say, food is an important part of the camping experience.  That being the case, I made a batch of French donuts for us to enjoy for breakfast at dawn.  Or 9:30 a.m., which was a more likely rise-and-shine time for us.

I've seen lots of variations on this recipe and it's been called lots of things.  "Donuts" might be a little misleading, since these are really little cakes that are baked (not fried) then rolled in butter and cinnamon sugar.  So you don't have to call them donuts if you feel like that's dishonest or misleading.  You can just call them "yum."

French donuts

For "donuts":
  • 1/3 c. butter, softened
  • 1/2 c. sugar
  • 1 egg, beaten
  • 1 1/2 c. flour
  • 2 1/4 t. baking powder
  • 1/4 t. salt
  • 1/4 t. nutmeg
  • 1/2 c. milk
For sugary-goodness coating:
  • 1/2 c. butter, melted
  • 1 c. sugar
  • 2 t. cinnamon
Preheat oven to 350 degrees.  Grease a 12-muffin tin.  Cream together the butter and sugar.  Add egg and mix well.  Sift together dry ingredients; add to butter mixture alternately with milk.

Fill muffin cups half full and bake for 20 to 30 minutes.  Allow muffins to cool.  Meanwhile, mix 1 c. sugar and 2 t. cinnamon.  Dip cooled muffins in melted butter, then roll in cinnamon sugar.

The food: French donuts
The verdict: Not really donuts, probably not really French, but exceptionally tasty