Homemade Doughnuts

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The best doughnuts are the crispy on the outside, soft on the inside cake doughnuts. The ones that are so sticky and thick and sweet that you have to eat them as slowly as possible to savor each bite. While we've come to covet a chocolate-glazed cake doughnut like some girls covet fine jewelry, there's also something to be said about the simplicity of plain ole' sugar, which we decided to try today.

These are the most doable--and edible--things around. ALLS YA NEED are some very simple ingredients that you probably already have in your cupboards. #winning.

The doughnuts you are about to devour go by the name of cinnamon sugar cake doughnuts, but you can call them whatever you like. They also answer to "hot stuff" and "hey goodlookin" as long as you are somewhat respectful in your approach. We adapted the end result from this recipe, which you can click on to discover the very simple steps that produce such deliciousness: ie: mixing wet and dry ingredients, combining, and pouring into doughnut pan. What's a doughnut pan, you ask? Something that costs you $6 and will turn you into a doughnut-baking machine. Behold:

We discovered the glory of the doughnut pan after making our first batch--these amazing carrot cake doughnuts. Considering the pan itself costs about as much as a Starbucks latte, it's well-worth the investment. These doughnuts are plain and simple and coated in tons of amazing sugary goodness, and no matter how baking averse you are, you can totally make them. Why? Because we did. Simple as that. 

While you're at it, maybe throw some blueberries in there or whip up a chocolate glaze instead. Once you've got your paws on that doughnut pan, you might not put it down.