Cinnamon baked doughnuts from Barefoot Contessa Foolproof: Recipes You Can Trust (page 252) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Mexican hot chocolate

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on June 07, 2022

    My new Pampered Chef donut pan arrived and so I set out to use it with this recipe. Clearly my pan is smaller than Ina's because mine makes 12 (which took a 1/2 recipe of batter) and so I also had to adjust the baking time - 12 minutes seemed perfect. No nutmeg here so I used a homemade "winter spice" mix that includes lots of whole, warm spices so I used it in place of both spices called for. Based on anya_sf's comment, I went slowly melting butter & also used far less than called for. And finally....we both like them but the texture just seemed a bit different....and about an hour after making/tasting them , I realized that when I 1/2'd the recipe, I actually used the whole extra large egg. Oh well...I will try this again but still, they are pretty tasty little guys

  • anya_sf on February 03, 2019

    I only used half the sugar in the batter and the sweetness was just right. The texture was heavier like a muffin (probably because I used less sugar). I only needed half the butter for dipping. Good, but there are better baked doughnut recipes out there.

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