Another school year has just started ! I can’t believe my son is in high school ! He is certainly excited to move on and become an official teenager, and I am happy to see him growing up and becoming more independent. But as a mom, I would never stop worrying about him ! Is he doing well at school, is he making new friends, and are they good kids, etc….Luckily, my kids and I are very close, and we would talk about almost everything…..I am sure there are things they don’t want me to know !

Since the kids are back to school, I finally have a little more time to work on my recipes. These cinnamon doughnuts are nice surprise ! I was trying to make some cinnamon apple waffles but they didn’t turn out right. So, I switched and made doughnuts instead. And I am so glad  I did ! They are so soft and tasty even without any toppings. But hey, why not kick them up 2 more notches ! The butterscotch glaze is heavenly ! No kidding, my daughter would have “drunk” the whole bowl if I didn’t stop her ! The toasted walnuts are really nice too, they add extra flavour and crunchiness. Pecans would also be a good alternative. You can refrigerate the extra butterscotch sauce for up to 1 week. Rewarm and drizzle it on some vanilla ice cream, and you’ll have another dessert !  

Makes about 12 doughnuts     

For the doughnuts

• 300 g all-purpose flour 
• 6 g baking powder 
• 3 g baking soda 
• 2 g salt 
• 6 g ground cinnamon 
• Pinch of nutmeg 
• 30 g brown sugar 
• 30 g granulated sugar 
• 2 eggs (slightly beaten)
• 300 mL buttermilk 
• 60 mL vegetable oil 
• 5 mL pure vanilla extract 

For the butterscotch glaze  

• 60 g unsalted butter 
• 120 mL whipping cream 
• 120 g brown sugar
• Pinch of salt
• 5 mL pure vanilla extract

You will also need about 90 g walnuts 

1. Preheat oven to 325ºF 
2. Toast walnuts on a baking sheet lined with parchment paper for about 10 minutes, let cool and crush into small pieces
3. Turn oven up to 350ºF
4. In a large mixing bowl, sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg, add both sugars
5. In another bowl, mix together eggs, buttermilk, oil and vanilla extract 
6. Add wet ingredients into dry ingredients, mix until just blended 
7. Pour batter into lightly greased doughnut pans and bake for about 12 minutes, let cool
8. To make the glaze, cook butter and whipping cream in a small non-stick pot over medium heat until butter melts
9. Add sugar and salt , stir continuously until thicken and smooth  
10. Add vanilla, let cool slightly
11. To assemble, dip one side of doughnuts into the glaze, then the crushed walnuts, best to serve immediately

Butterscotch sauce recipe adapted from Mark Bittman, “How to Bake Everything” 

Books and Tools

How to Bake Everything: Simple Recipes for the Best Baking

Wilton Nonstick 6-Cavity Donut Pan

You can get the doughnut pans and the cookbook through the Amazon website by clicking the above link. I will receive a small compensation if you purchase the item.