Description
These Baked Cinnamon Sugar Donuts are a delightful treat, combining a soft, moist interior with a sweet and crunchy cinnamon sugar coating. Perfect for a cozy breakfast or an indulgent snack, these donuts are made easily with common pantry ingredients and baked to perfection instead of fried, making them a lighter alternative to traditional donuts.
Ingredients
Scale
Dry Ingredients
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1 large egg, at room temperature
- 1/3 cup (65g) packed light brown sugar
- 1/4 cup (60ml) milk
- 1/4 cup (60g) yogurt
- 2 tablespoons (28g) unsalted butter, melted
- 1 and 1/2 teaspoons pure vanilla extract
Topping
- 1 cup (200g) granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup (8 tablespoons; 113g) unsalted butter, melted
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Lightly spray a donut pan with non-stick spray to ensure the donuts will release easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until evenly combined. Set this mixture aside.
- Combine Wet Ingredients: In another bowl, whisk the egg and light brown sugar until smooth. Add the milk and yogurt, whisking to incorporate. Stir in the melted unsalted butter and vanilla extract until the mixture is fully blended.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Mix gently until just combined to avoid overmixing; the batter will be thick and a bit dense.
- Fill Donut Pan: Transfer the batter to a large zip-top plastic bag and cut a small corner off the bottom for piping. Pipe the batter evenly into the donut cavities, filling each about two-thirds to three-fourths full.
- Bake the Donuts: Place the pan in the oven and bake for 9-10 minutes or until the edges are lightly browned and a toothpick inserted comes out clean. Allow the donuts to cool for about two minutes before transferring them to a wire rack set over parchment paper or a baking sheet to cool further.
- Bake Remaining Batter: Repeat the filling and baking process with any remaining batter to bake another 1-2 donuts, transferring them to the wire rack to cool with the first batch.
- Prepare Cinnamon Sugar Coating: In a medium bowl, mix together the granulated sugar and ground cinnamon.
- Coat Donuts: Dip each cooled donut first into the melted butter, then immediately dunk it into the cinnamon sugar mixture, ensuring all sides are well coated for a sweet, crunchy topping.
- Serve and Store: These donuts are best enjoyed fresh and warm. Store any leftovers tightly covered at room temperature for up to 2 days.
Notes
- Waking up to fresh-baked cinnamon sugar donuts is a wonderful experience, and this recipe stands out for its simplicity and ease, allowing you to enjoy homemade donuts without the fuss or mess of frying.
- Baking the donuts instead of frying them makes them a lighter option while still delivering delicious flavor and texture.
- Use a piping bag or zip-top bag with a cut corner for easy and even filling of the donut pan cavities.
- Ensure not to overmix the batter to keep the donuts tender and soft.
Nutrition
- Serving Size: 1 donut
- Calories: 210
- Sugar: 17g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
