Baked Cinnamon Sugar Donuts
Nothing compares to the delight of fresh cinnamon sugar donuts straight from the oven, and this recipe simplifies the process, making it incredibly easy to prepare.
Ingredients
- For the Donuts:
- 1 cup 125g all-purpose flour, spooned and leveled
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 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
- For the Topping:
- 1 cup 200g granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup 113g; 8 tablespoons unsalted butter, melted
Instructions
- Preheat your oven to 350°F (177°C). Lightly grease a donut pan with non-stick spray and set aside.
- Prepare the donut batter: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside. In a separate bowl, beat the egg, brown sugar, milk, and yogurt until smooth. Add the melted butter and vanilla extract, mixing until well combined. Gradually incorporate the wet ingredients into the dry mixture, stirring until just combined. Be careful not to overmix; the batter will be thick.
- Transfer the batter into the donut pan. To make this step easier, consider using a large zip-top bag. Simply cut a corner of the bag and pipe the batter into the cavities, filling each about two-thirds to three-quarters full.
- Bake for 9 to 10 minutes, or until the edges of the donuts are lightly browned. Allow the donuts to cool in the pan for about two minutes, then transfer them to a wire rack placed over a parchment-lined sheet or baking tray. If there’s any remaining batter, bake the last donuts, and transfer them to the cooling rack. Let the donuts cool for at least 10 minutes before adding the topping.
- Prepare the topping: In a medium bowl, mix the granulated sugar and cinnamon together. Dip each donut into the melted butter, ensuring full coverage, then roll or dunk them into the cinnamon sugar mixture, coating all sides.
- The donuts are best served immediately. If you have leftovers, store them in an airtight container at room temperature for up to two days.
Notes
Freezing Instructions: These donuts can be frozen for up to 2 months. To thaw, place them in the refrigerator overnight and heat them in the microwave for a few seconds.
Alternative Preparation: This recipe can be adapted to make muffins. Bake 8-10 muffins at the same temperature for 18-20 minutes, or until they are lightly browned.
Milk Options: Any type of milk, including skim, 1%, 2%, whole, or plant-based milks like almond or coconut, can be used. Buttermilk is a particularly good choice.
Yogurt Choices: Both Greek and regular yogurt, whether low-fat, plain, or vanilla, will work. Using yogurt at room temperature yields the best results.
Alternative Preparation: This recipe can be adapted to make muffins. Bake 8-10 muffins at the same temperature for 18-20 minutes, or until they are lightly browned.
Milk Options: Any type of milk, including skim, 1%, 2%, whole, or plant-based milks like almond or coconut, can be used. Buttermilk is a particularly good choice.
Yogurt Choices: Both Greek and regular yogurt, whether low-fat, plain, or vanilla, will work. Using yogurt at room temperature yields the best results.