I think the third time was the charm for my baked donut experiment. I’m in love with these cinnamon sugar donuts! I’ve finally gotten used to the fact that the donuts are not going to be golden brown on both sides, so that was another major mental accomplishment!
These donuts are by far the closest you will get to a fried donut without it actually being fried. The donuts are dense, heavy (in the best way) moist, buttery and covered in cinnamon sugar goodness. They rose nicely in the oven and were perfectly spongy to the touch. As I ate my first two, or three donuts, I thought about having a cup of hot cider to enjoy with them but then I thought of mulled wine. Mmmmm mulled wine. I better make another batch.
Baked Cinnamon Sugar Donuts
for the donuts
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1/8 teaspoon freshly grated nutmeg
- 1 large egg
- 1/3 cup packed light brown sugar
- ¼ cup milk ((I used whole, but use what you have))
- ¼ cup yogurt ((I only had greek on hand))
- 2 tablespoons unsalted butter (, melted)
- 1 ½ teaspoons vanilla
for the topping
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter (, melted)
make the donuts
- Preheat oven to 350°F. Spray a donut pan with non-stick spray. Set aside.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside. Whisk the egg, brown sugar, milk, and yogurt together until smooth. Add the melted butter and vanilla, whisking until fully combined. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. The batter will be very thick.
- Spoon the batter into the donut cavities or use a large zipped-top bag for ease. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2 ∕ 3 –3/4 of the way full.
- Bake for 9–10 minutes or until the edges are lightly browned. Allow to cool for about two minutes and transfer to a wire rack set on a large piece of parchment paper or on a large baking sheet. Bake the remaining donut batter (there is usually enough batter for 1-2 more donuts) and once baked, transfer to the wire rack. Allow donuts to cool down until you can handle them.
make the topping
- Combine the sugar and cinnamon in a medium bowl. Dip the donuts in the melted butter, then dunk into the cinnamon sugar mixture coating all sides. Donuts are best served immediately.
Adapted from sally's baking addiction
