I’ve had a donut pan for a few years now…And I think I used it the one time for that post, and it’s been sitting in my cupboard ever since. Part of it that it’s a pain in the arse to make a dozen donuts when your pan only holds six at a time. Well, really, I think that’s it. I attempted to make baked corn fritters in the pan once, and when the batch didn’t come out of the pan without some help from a chisel, I kind of gave up on it. But recently, since I’ve been on this kick of trying to make as much from scratch as possible, I decided to cough up the $10 to buy a second donut pan, and give them another try. A little while ago, I made these “healthy” whole-wheat pecan donuts:
And by a little while ago, I mean back on Christmas Day. That’s how frequently I use the donut pan(s). Still, I’m determined to change that, so I made some Maple Cinnamon Donuts with Maple Glaze on my most recent day off.
Sweetly warm from the cinnamon, these have double the maple flavor, because there’s syrup in both the donuts as well as the glaze. I added some maple extract just because I didn’t think there was quite enough maple flavor. I guess that really means they have triple maple flavor.
I also had to dig out my great-Aunt Lottie’s donut-hole attachment for the biscuit cutter of hers I have, as I opened a new can of baking powder, and even the second time making these, the donuts puffed up enough that in some cases, there was no hole at all! That was easily fixed, though, and once glazed, you couldn’t tell I’d had to cut out the holes.
I had to make myself a cup of coffee–I could not stop eating these and needed something to dunk them in!
The bambino recommended a glass of milk for dunking.
As with most donuts, these are best eaten the day they’re made, but I can attest to the fact that if you put them in an air-tight container overnight, they will be just as delicious the next day. And if you’re dunking them in coffee or milk, there’s nothing better than a day-old donut anyway!