French Doughnuts

Page 17

| Course Type: Breakfast/Brunch

(1 review)

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This doughnut recipe is unusual because you do not deep-fat-fry, but instead, bake the doughnuts in a muffin tin. The result looks very much like a flat muffin. You then increase the fat content significantly by rolling them in melted butter, and then increase the sweetness by rolling them in sugar and cinnamon.

We were skeptical about the batter - it called for 1 tsp of nutmeg and 1 tsp of salt. But the result was very good, with the exception that the nutmeg flavor was more pronounced than many would like.

Initial ratings by the family ranged from "2" to "5", and after discussion, and continued munching, the consensus was that it rated a "4", very good. One thing is for sure - the 12 doughnuts didn't hang around long.

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