Fried donuts are beyond what most people are willing to tackle on a sleepy Sunday morning but these baked donuts are easy and just as good. Made with a similar batter, they are baked in the oven and then dunked in melted butter and maple syrup and rolled in sugar, nuts and cinnamon. The result is sort of muffin-like and kind of donut-y. We considered a hybrid name and first thought of ‘Muffnuts’ but that sounded vaguely obscene so we settled on Doffins.
We happened to have a donut pan that we found at Goodwill – a great source for obscure kitchenware, by the way – but if you don’t have one, a muffin tin will do. Just make sure it is for small muffins (think mini-cupcakes) or they will take longer to bake.
We used Runamok’s Rum Barrel-Aged Maple Syrup to dunk them but Sugarmaker’s Cut pure maple, Cinnamon+Vanilla Infused or any of the other barrel-aged syrups would be equally delicious. Be sure to serve these warm from the oven.
- ⅓ cup butter
- ½ cup sugar
- 1 egg
- 1 ½ cup flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup milk
- 4 Tbsp butter
- 2 Tbsp Rum Barrel-Aged or Sugarmaker’s Cut Pure maple syrup
- 1 – 2 Tbsp chopped pecans
- ⅛ tsp cinnamon
- ¼ cup sugar
Preheat oven to 350F. Butter a donut or small muffin pan and set aside.
Melt ⅓ cup of butter and let cool. Add the sugar and egg and mix well. Sift the flour, baking powder and salt together. Add the flour mixture alternately with the milk until you have a thick batter.
Carefully drop the batter into the prepared pans, making sure not to fill each donut or muffin cell to the top but just under. Bake in the oven for 15 – 20 minutes or until just brown and cooked through.
While the cakes are baking, melt the butter in a small pot and add the maple syrup. In a separate bowl, mix the pecans, cinnamon and sugar. When the cakes are still warm, dunk them, one at a time in the butter/maple mixture and then roll them in the sugar/pecans. Stack them on a plate and serve immediately.