It’s been a while since I’ve posted in my “Let the Inspiration In” series; but I just had to try Frugal Feeding‘s Cinnamon Dipped Doughnuts recipe. Since I am gluten-sensitive, and couldn’t imagine making donuts and not having one, I used white rice flour instead of wheat flour in the recipe. (My batter looked a little thicker than Frugal Feeding’s appears in his photos.) The only other change that I made was that I needed to double the amount of butter used for dipping the donuts. I served these for breakfast this morning – with roasted turkey and fresh tomato omelettes and dishes of fresh berries – and everyone, including me, agreed that they are delicious. Thank you, Frugal Feeding for the recipe!

Cinnamon Dipped Donuts

1 3/4 c. + 2 T.  (250 g.) sifted all-purpose flour or  1 3/4 c. (250 g.) sifted white rice flour for gluten-free

1/3 c. (80 g.) granulated white sugar + 3 T

2 t. baking powder

1/2 t. ground nutmeg

pinch of salt

3/4 c. (180 ml.) buttermilk

2 lg. eggs, beaten

4 – 6 T. unsalted butter

1 T. ground cinnamon

(1) Preheat oven to 425 degrees F. Spray a six-mold donut baking pan with oil.

(2) Melt 2 T. of the butter. In a small bowl, beat together butter, eggs, and buttermilk. Set aside.

(3) In a medium bowl, whisk together flour, 1/3 c. sugar, baking powder and nutmeg. Whisk in buttermilk mixture until smooth.

(4) Divide batter between molds. Bake for 6 to 10 minutes or until they spring back when pressed or until they are firm to the touch (if using rice flour). (I baked my rice flour donuts for 10 minutes.)  Let pan cool on a wire rack for a few minutes before turning the donuts out. Meanwhile combine the remaining 3 T. sugar and the cinnamon.

(5) Melt the remaining 2 – 4 T. butter. Dip both sides of donuts in melted butter then in cinnamon sugar. Serve right away.