August 14, 2012

Baked Cinnamon-Sugar Donuts

After pinning many brunch recipes over the past year on Pinterest, I finally got around to trying out some of them this past weekend.  There was one winner and two losers (the losers have since been deleted from my Pinterest brunch board).

I really liked a baked maple cinnamon-sugar donut recipe I found on Tracey's Culinary Adventures.  Considering how quick and easy the recipe was to make, I wasn't expecting the proper looking (and tasting!) donuts that resulted.

These are divine when eaten straight from the oven, but still quite good after they have cooled.  I was worried they would be too sweet with the cinnamon-sugar topping, however trying a donut plain, I was convinced that the topping is perfect.

This was my first time using my Wilton donut pan, and I'm wishing I hadn't waited so long to try it out.  It's such an easy way to make donuts! 

There is quite a browning difference between the top and bottom, but I'm almost certain that's normal, and after topping with cinnamon-sugar you can't tell the difference.

I used two ramekins for the melted butter and cinnamon-sugar topping.  You won't need as much as the recipe calls for, but it helps to have extra in order to evenly coat the top of each donut.

Be sure to choose a wide enough dish to hold each donut.  I don't advise letting your donut soak up melted butter that way I did in order to take the photo below :)

Baked Cinnamon-Sugar Donuts
Prep Time: 5 minutes
Cook Time: 8 minutes

Ingredients (8 donuts)
    • 1 cup cake flour
    • 3/4 teaspoon baking powder
    • 3/4 teaspoon baking soda
    • pinch of salt
    • 1 large egg
    • 6oz vanilla Greek yogurt
    • 1 tablespoon vegetable oil
    • 2 teaspoons lemon juice
    • 2 1/2 tablespoons maple syrup

    • 1 1/2 teaspoons cinnamon
    • 1/3 cup sugar
    • 2 tablespoons butter
    • Heat oven to 400 degrees. Spray a donut pan with nonstick cooking spray (I use a Wilton donut pan).
    • In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a small bowl, whisk together egg, yogurt, oil, lemon juice and maple syrup.
    • Make a well in the center of the dry ingredients and add the wet ingredients. Using a rubber spatula, gently fold until the dry ingredients are just incorporated (the batter will be thick).
    • Transfer the batter to a resealable plastic bag and snip off one small corner. Pipe the batter into the wells of the donut pan, filling each about 2/3 full (for me, the batter made 8 donuts, but the original recipe says 6).
    • Bake the donuts for 8 minutes, or until they're slightly brown, and spring back when lightly pressed. While donuts are baking, mix cinnamon and sugar together in a shallow bowl that is wide enough for the donuts (I used a ramekin).
    • Remove donuts from oven, transferring the pan to a wire rack. Allow to cool for a couple minutes, before flipping them out onto the rack. The bottom will be much darker than the top, don't worry it's normal.
    • Cool donuts for another couple minutes. Meanwhile, melt butter in the same size shallow bowl used for the cinnamon-sugar mixture.
    • Dip the lighter top-side of each donut in melted butter and then the cinnamon-sugar mixture. Eat immediately for best flavor, but donuts can be stored at room temperature for up to two days.
    Recipes Source: Tracey's Culinary Adventures
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    1 comment:

    1. I have always wanted a doughnut pan. I can't wait to try these out!