This is the first recipe I tried with my new doughnut pan and they are SO good. I never would have imagined that a baked doughnut could be so satisfying. But they are! If you don’t already have a doughnut pan, I suggest you get one – I can’t believe I waited this long! To make up for lost time I am already planning my next several doughnut recipes … chocolate, pumpkin spice and maple glazed are at the top of my list. My husband even suggested a deconstructed Boston cream doughnut. The possibilities are endless!
I owe the success of these cinnamon sugar doughnuts to a fantastic recipe from Ina Garten. These are moist and sweet with a slight vanilla flavor and just the right amount of spice. Once baked, the doughnuts are dipped in melted butter and then rolled in cinnamon sugar (yum!). The crunchy sugar coating, the soft crumb of the doughnut and the warm spice of the cinnamon combine to make these a simple, delicious indulgence.
Baked Cinnamon Sugar Doughnuts
- 1 cup all purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- pinch of nutmeg, optional
- ¼ teaspoon salt
- 1 egg
- ¾ cup whole milk
- 1 tablespoon melted butter
- 1 teaspoon pure vanilla extract
- 4 tablespoons butter
- ½ cup sugar
- 1 teaspoon cinnamon
For the doughnuts:
- Preheat oven to 350 degrees. Spray 1 doughnut pan with nonstick spray.
- In a large bowl whisk flour, sugar, baking powder, cinnamon, nutmeg and salt.
- In a separate bowl whisk egg, milk, melted butter and vanilla. Add the wet ingredients into the dry and stir until just combined.
- Spoon the batter into the doughnut pan*, filling each a little more than three-quarters full. Bake for approximately 15 minutes, until a toothpick inserted into the doughnuts comes out clean. Allow to cool for 5 minutes and then remove the doughnuts from the pan.
For the topping:
- Melt 4 tablespoons of butter in a sauté pan.
- Combine the sugar and cinnamon in a small bowl.
- Dip each doughnut in the melted butter and then into the cinnamon sugar.Repeat on both sides.
Recipe adapted from Barefoot Contessa Foolproof: Recipes You Can Trust