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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!
Cinnamon Sugar Donuts
Equipment
Ingredients
For the donuts
- ⅓ cup (79 ml) + 2 tablespoons milk
- 1 ½ teaspoon white vinegar
- ¾ cup (94 g) flour
- 2 tablespoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup (67 g) sugar
- 1 egg, lightly beaten
- 1 tablespoon (14 g) butter, melted
For the cinnamon sugar topping
- ¼ cup (50 g) granulated sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons (28 g) butter, melted
Instructions
- Preheat oven to 450 °F (232 °C). Grease your donut pan and set aside.
- In a large measuring cup, combine the milk and vinegar and set aside.1/3 cup (79 ml) + 2 tablespoons milk, 1 1/2 teaspoon white vinegar
- In a medium sized bowl, combine flour, cornstarch, baking powder, salt, and sugar.3/4 cup (94 g) flour, 2 tablespoon cornstarch, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/3 cup (67 g) 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.1 egg, 1 tablespoon (14 g) butter
- 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 butter.2 tablespoons (28 g) butter
- In another small bowl, combine the sugar and cinnamon and mix together.1/4 cup (50 g) granulated sugar, 1 tablespoon ground cinnamon
- 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.
Notes
Nutrition
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totally agree, a donut pan is a huge investment. i love mine like crazy ♥ this looks oh-so-delicious! i`m always done to try new baked donut recipes!
Dude, these look so incredibly airy and fluffy! I thought there’d be yeast in this but to my relief, there isn’t so I’m definitely adding this to my “to-make” list. And you should totally be living it up when on vacation!
I need to buy a donut pan – on my list now :)
Man, I need a donut pan so bad!
These are beautiful! I want to put my hand through my computer screen and grab a few. I think I’ll have to put my donut pan to use and whip up a batch of these.
HI there! I have been OoOOo’ing and aWWW’ing over the homemade donut recipes for QUITE sometime now, but have been looking for JUUUsT the right one :) … because it is difficult, being that I am #1 vegan (strictly due to the fact that I am lactose intolerant for the dairy aspect of it and have been a veggie since I was 13)
and point #2. I have celiac (abSOLuTLY NOThinG gluten can cross my path!! and am sensitive to soy)
. . . SO ;) with all that being said- your recipe intrigued me and I wanted to ask you input,
What do you think about substituting the milk for almond milk in this recipe? Consistency wise as well as how it will hold together?
and will using just a regular baking flour (gluten free) do this product justice?? Meaning, do you think I will get the beautiful product you did by these alterations?
Thank you for your time!
Look forward to hearing from you!
You’re definitely able to substitute almond milk for this, I’ve done that in some recipes in lieu of regular milk. Regular baking flour (GF) will be ok too.
Solo cups were the perfect cereal vehicle in college! I almost forgot about that! I haven’t used my doughnut pan for so long, but this is definitely the perfect excuse to break it back out again!
So my Twitter has been blowing up all day about donuts and then you post them! I have all the makings at home, so I think it’s a sign I need to make these tonight! Something to do while I watch The Bachelorette. ;)
I’m loving the cinnamon sugar topping!
O. M. G. What are you doing to me Julie?! These look so dang delicious I need five! ;)