Baked French Breakfast Doughnuts

It may appear to you that I have gone off to some big great adventure preventing me to post anything and that when I do I'll have a real good reason for it. But uhhhh there was no big adventure, just a whole lotta exams I had to worry about. Catching up on lectures I've missed the day before the exam because in week 3,4,5,6,... I didn't give a damn about my future self and its wellbeing during exam period. Never again will I miss a lecture next semester and I'll keep up to date on e-v-e-r-y-thing. There, I put it up on the internet so I betttter keep my word for it.
Other than that, a lot of other things happened too, like how I gained so much weight, I even had a thought that I should stop baking this holiday (gasp) but then the other part of me was like "girl, you've been waiting for these holidays too long to make "insert any dessert on my pinterest board here", but I think I miiight just try starting to run on that treadmill once in a while these holidays ha. And it was my parent's 25th wedding anniversary last week and we had a little celebration with friends and it was so lovely I cried so much during the speeches and it's just so beautiful seeing two people who've stayed together so long renew their commitments, and the day just reminded me how lucky I am to be in the family I'm in. Oh families, where would we be without them right?

Don't ask me why I felt like showcasing the butter even though I didn't use it. I was just running low in the props/inspiration department ok?
Onto these doughnuts... They're the first baked doughnuts I've made with butter instead of oil and I must say both are good, but oil is definitely more convenient because you don't need to whip out any snazzy electric beaters to cream the butter. But hey, at least the results were worth it. Actually I even substituted the whole lot of butter in the batter for reduced fat margarine and it still tasted pretty good so I believe it'll be alot better with the butter yeah? See for yourself! It's super easy, the hardest bit is probably just the messy job of dunking the doughnuts into butter and coating them with sugar. I would recommend just dunking/coating the tops only though because it was a little tooo sweet and sugary, but you can be the boss of that so I'll let you decide :)

Baked French Breakfast Doughnuts
Recipe Adapted from Cooks.com
5 tablespoons unsalted butter, room temperature
1/2 cup sugar 1 egg, beaten 1 1/2 cups flour 2 1/4 teaspoons baking powder 1/4 teaspoons salt 1/2 teaspoon mixed spice 1/2 cup milk
3 tablespoons unsalted butter, melted
1 cup cinnamon sugar (1 cup sugar and 1 tablespoon cinnamon)
1. Preheat oven to 350F or 180C. Coat donut pan generously with nonstick cooking spray or brush with a little butter. Set aside.
2. Cream together butter and sugar until fluffy. Add egg; mix well.
3. Sift flour, baking powder, salt and mixed spice together. Add dry ingredients alternately with milk.
4. Fill a ziploc bag with the batter, cut the edge and pipe into donut tins until half full. Bake for around 10 minutes for 12 small doughnuts or 15-20 minutes for 6 large doughnuts.
5. Take out of pan immediately and coat with butter, then roll onto sugar and cinnamon mixture. Serve immediately

Why not try some of my other doughnut recipes? Pineapple Upside Down Doughnuts (Baked) Strawberry Doughnuts (Baked) Vanilla Glazed Doughnuts (Baked) Yeasted Cinnamon Doughnuts (Baked)