Pecan Snickerdoodle Donuts5:00:00 AM
Yes. I admit being a little obsessed with my new donut pan. Is that really such a bad thing? I mean really?
I was stuck inside with the kiddos one day last week because of our southern "snow storm" and I just had experiment with my donut pan. I decided that I wanted snickerdoodle donuts--just like those light cinnamon and sugar coated cookies my aunt makes--but I wanted to put my own twist on it. So since I love pecans in baked goods, and I had them on hand, well, I had to throw them in.
The only complex thing about these donuts is that unlike snickerdoodle cookies, you can't roll the dough in the cinnamon sugar. So after I sprayed the donut pan, I sprinkled the cinnamon sugar mixture into the pan, and then I put the batter in the pan...and then sprinkled the dough with more cinnamon sugar, just to make sure that everything was covered!
Here's what you need:
3/4 cup milk
1 tsp lemon juice
1 box yellow cake mix
1/3 cup chopped pecans
2 tbsp butter, melted
3 tbsp granulated sugar
1 tsp cinnamon
non-stick cooking spray
Mix the milk and lemon juice together and let sit for about 10 minutes. This makes a kind of faux buttermilk. (I never have buttermilk on hand--do you? This is my go-to substitution!)
Preheat the oven to 350. Mix cake mix, pecans, butter, eggs, and milk mixture with medium speed in your mixer until well combined.
Spray your donut pan wit the non-stick cooking spray. Mix cinnamon and sugar together and lightly sprinkle the pan indentations with the cinnamon sugar.
Place dough in donut pan, filling the indentations about 1/2 to 2/3 full. If you overfill, your donuts will look like muffins (don't ask me how I know). Sprinkle the top with more cinnamon sugar
Bake for 10 minutes, or until done. Cool on a cooling rack.
Makes around 15 donuts. They are really good warm--I microwave mine for about 10 seconds.
(Update--thanks to the reader who pointed out that I missed putting eggs into the list of ingredients & instructions!! The recipe has been corrected.)