Cinnamon Sugar Baked Doughnuts
Confession time. If I had to pick my top 2 favorite desserts, I’d have to pick ice cream and doughnuts. Don’t get me wrong, I’m a dessert maker so I like almost every dessert, but these two desserts I could eat weekly if I allowed myself too. As you can guess, doughnuts take a lot of prep time, actually a lot of time in general to make. However, the baked doughnut takes much less time to make because you cut out the frying that you have to do with traditional doughnuts. I’m definitely not anti-fried anything, but we have to have some balance right? You may question my logic here though, because I dipped these baked doughnuts in butter and covered them in cinnamon sugar! Oh well, I tried to make them little healthy.
You will need a doughnut pan for this recipe, but they are really easy to find and not expensive at all. Trust me, the investment will be worth it!
Cinnamon Sugar Baked Doughnuts adapted from Joy the Baker
1 cup all-purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1/3 cup sugar
2 tbsp unsalted butter
1 large egg
1/2 cup buttermilk
1 tsp vanilla extract
Cinnamon Sugar Coating
1 cup sugar
2 teaspoons cinnamon
2 – 3 tablespoons melted butter
Pre-heat your love to 350 degrees. Lightly spray your doughnut pan with cooking spray until you’re ready to fill with the doughnut batter.
To prepare the browned butter, add the unsalted butter to a small sauce pan and melt over medium heat until the butter browns and becomes fragrant. Make sure you watch the butter to insure it doesn’t burn. Remove the butter from the stove and place in a bowl until ready to add to the doughnut mixture.
In a bowl whisk the flour, baking powder, baking soda, salt, nutmeg and sugar.
In small bowl add the egg, buttermilk and vanilla and whisked well. Once whisked together whisk in the browned butter. Add the wet ingredients to the dry ingredients, mixing until combined. Make sure not to over mix.
With a small spoon, add the batter to the doughnut pan, being careful not to overfill. Bake 8-10 minutes being sure to check the doughnuts to insure they don’t over bake. Remove from the oven and cool completely.
For the cinnamon sugar topping. In a microwave safe bowl (large enough to dip the doughnuts in) melt the butter. In a ziplock bag add the cinnamon and sugar. Close the bag, and shake the bag until the cinnamon and sugar are combined. After the doughnuts have cooled, dip them one at a time in the butter then into the bag of cinnamon sugar. Shake until coated. Repeat until finished. Enjoy!