Scratch Souper Sunday - now it's Donut Sunday

Another Sunday and another donut day. Somehow we've moved on from healthy soups to donuts on Sundays. Call it stress baking... Whatever, we like donuts (and soup too!). This time we went for a recipe that was less time and oil intensive, Amish Cinnamon Donuts. I got my giant 20 well donut pan out - you know the one, the one that the mice like to rest their fuzzy butts in and poop. Anyway - got the big ol' pan out and we went to down. Bronwyn was in charge of cinnamon - it got a little messy with trying to pipe the dough on top of the dry cinnamon sugar - but we made it work. We also over filled our pan so they all came out like little mini coffee cakes. Guess who cared? No one. Guess how many we ate? All of them. Well, it took a day or two - but they all went. Guess it's time to figure out what donuts to make for next Sunday!

Amish Cinnamon Baked Donuts
Batter:
½ cup butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla
1 cup buttermilk (or 1 cup milk plus 1 tablespoon vinegar or just use regular milk)
2 cups flour
1 teaspoon baking soda
Cinnamon/Sugar Mixture:
⅓ cup sugar
1 teaspoon cinnamon
Preheat oven to 350 F. degrees, grease 2-3 donut pans.
Hand mix ingredients together, be careful to not over mix the batter. Cream butter, sugar, vanilla, and egg together. Add milk, flour, & baking soda & until combined.
In a separate bowl mix ⅓ cup sugar and 1 teaspoon of cinnamon together to create the cinnamon/sugar mixture.
Using a small spoon, spoon the batter into the donut pan cavities, filling ¾ of the way full. Use the back of the spoon to smooth it down.
Sprinkle the cinnamon & sugar mix over the top, use a toothpick to swirl it around.
Bake at 350 F. degrees for 12-15 min. or until toothpick inserted in center comes out clean.
Let cool for a few minutes in pan then move to cooling rack.