Classic cinnamon sugar donuts baked instead of fried. So you can eat 2 (or more) and not feel bad.
Hiiii :) I’m back! My waistline is tighter, my skin is
bronze scorched, and I’m so not in the mood to be at work today. However, these donuts may or may not make up for my post-vaca depression. Best $9 investment: a donut pan.
I’m slightly embarrassed to even admit to y’all what I ate this long weekend. I’d be healthy in the mornings with Chobani and fruit but by mid-day, I’d be snacking on chips, cookies, popcorn, soda, and mixed nuts on the beach. I even ate cereal out of a solo cup. I almost poured milk in too. Have you ever eaten cereal out of a cup? I felt like I was reliving my college days. Let’s face it, I don’t think I can ever eat healthy when I’m vacation. I try so hard to but then my mind automatically goes “hey, you’re on vacation, live it up a lil” so I guess mind over matter.
Of course coming back from vacation also means I shove these sugar-laden donuts in your face. They are so totally worth getting all up in your face. I made 6 of them and had three. I promised myself I’d give four away after Jason and I ate one but then right before going to bed, I snuck one in, and then ate another in the morning before work. Okay, so I suck at promises to myself. But they’re baked so that totally makes up for it, right?
You need to get some of these in your life. They aren’t dry and crumbly like you would think baked donuts are, they’re definitely chewy and dense. So unbelievably good with the cinnamon sugar on top. Hands down one of my favorite flavor donuts!
Peace out Dunkin’ Donuts!
- For the donuts:
- ⅓ cup milk + 2 tbsp.
- 1½ tsp. white vinegar
- ¾ cup flour
- 2 tbsp. cornstarch
- 1 tsp. baking powder
- ½ tsp. salt
- ⅓ cup sugar
- 1 egg, lightly beaten
- 1 tbsp. butter, melted
- For the cinnamon sugar topping:
- ¼ cup granulated sugar
- 1 tbsp. ground cinnamon
- 2 tbsp. melted butter
- Preheat oven to 450 degrees. Grease your donut pan and set aside.
- In a large measuring cup, combine the milk and vinegar and set aside.
- In a medium sized bow, combine flour, cornstarch, baking powder, salt, and sugar.
- Stir in the egg and melted butter into the milk and vinegar mixture. Then pour the milk mixture over the flour mixture and whisk until just combined.
- Transfer batter to donut pan. You can use a spoon to spoon the dough into the individual cavities or put it in a ziploc bag, cut the corner of it, and pipe it into the cavities.
- Bake for 7 minutes. Let cool in pan for 1-2 minutes when done and remove from pan and set on wire rack to cool completely.
- In the meantime, in a small microwave safe bowl, melt 2 tbsp. of butter.
- In another small bowl, combine the sugar and cinnamon and mix together.
- When donuts are done cooling, brush one half of the donut with the melted butter and dip that side into the cinnamon sugar. Place back on wire rack. Repeat until all donuts have been covered with cinnamon sugar.
- These donuts taste best the day of but you can still eat them the day after. I wouldn’t keep them longer than two days.
This post contains an affiliate link.