It’s Monday, so naturally I’m craving a warm doughnut and a latte to kick off the week. Grab a mug of coffee or hot chocolate, and let’s bake doughnuts! Tender and fluffy, baked and not fried, these cinnamon sugar doughnuts are a fab way to get our doughnut fix.

Baked Cinnamon Sugar Doughnuts

Spiced with cinnamon and nutmeg, dipped in melted butter and dunked in cinnamon-sugar, these are the way to (baked) doughnut bliss!

Baked Cinnamon Sugar Doughnuts

Baked Cinnamon Sugar Doughnuts

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Baked Cinnamon Sugar Doughnuts

  • Yield: 12 doughnuts

Ingredients

Doughnuts

  • 2 cups cake flour (see note below)
  • 3/4 cup sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup low-fat buttermilk, at room temperature
  • 2 eggs, lightly beaten
  • 2 Tbsp unsalted butter, melted
  • 2 tsp vanilla extract

Topping

  • 4 Tbsp unsalted butter
  • 1/2 cup sugar
  • 1/2 tsp cinnamon

Instructions

  1. Preheat oven to 425Β°F and spray a standard doughnut pan with nonstick spray. Whisk together cake flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt in a large bowl. Combine buttermilk, eggs, melted butter, and vanilla in a medium bowl; add to flour mixture and fold in just until incorporated.
  2. Spoon batter into a pastry bag fitted with a large round tip and fill each doughnut cup 3/4 full. Bake about 8 minutes, until the tops spring back when touched. Turn doughnuts out on a wire rack to cool completely. Repeat with remaining batter, allowing pan to cool completely and spraying with nonstick spray in between batches.
  3. Set rack with cooled doughnuts over a piece of waxed paper. Heat butter in a microwave-safe bowl until melted. Combine sugar and cinnamon in a shallow bowl. Dip doughnut tops lightly in melted butter, and dunk in cinnamon sugar; repeat with other side. If you have extra cinnamon sugar, dunk tops again. Doughnuts taste best the first day – store leftover doughnuts at room temperature or wrap well and freeze up to 2 months.

Notes

To make your own cake flour: place 2 tablespoons cornstarch in an empty 1-cup measure, then top up with flour. Sift the mixture several times to evenly distribute the cornstarch.


Nutrition

  • Calories: 225
  • Carbohydrates: 38

21 comments

  1. Wow, these look perfect!!! And since they’re not fried, they’re practically guilt free—that’s my rationale for today πŸ™‚ So tempting.

  2. Thank you for those wonderful recipes, Laura! Could you please clarify if the mentioned oven temperatures are for conventional or fan assisted ovens?

  3. These donuts are beautiful and I must agree, they don’t even look baked! I wish I could reach through my screen and grab everything I see. I’ve fallen in love with your desserts through Instagram and had to stop by when I saw your Easter roundup. There are so many things I would love to try! Have a wonderful day xo

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