Cinnamon Baked Doughnuts
Total: 0 35min0
Yield: 12 doughnuts
Serving Size: 1 of 12 servings
Nutrition Facts: servingSize 1 of 12 servings, calories 319, Fat 11g, Saturated Fat 7g, Carbohydrate 52g, Fiber 1g, Sugar 35g, Protein 4g, Cholesterol 45mg, Sodium 159mg
Ingredients:
- Baking spray with flour, such as Baker’s Joy
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 1 extra-large egg, lightly beaten
- 1 1/4 cups whole milk
- 2 tablespoons unsalted butter, melted
- 2 teaspoons pure vanilla extract
- 8 tablespoons (1 stick) unsalted butter
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
Instruction:
- Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
- Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
- Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
- For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.
Baked Doughnuts Three Ways
Old-fashioned cake doughnuts were deep-fried in hot fat; NEW-fashioned cake doughnuts are baked in a hot oven! Use a doughnut pan and this tasty recipe to create your choice of doughnuts.
Prep: 15min
Total: 25min
Yield: 12
Serving Size: 1
Nutrition Facts: servingSize 1, calories 260 calories, Carbohydrate 40g, Cholesterol 45mg, Fiber 1g, Protein 5g, Sodium 260mg, Sugar 19g, Fat 9g, Saturated Fat 3.5g, Trans Fat 0g
Ingredients:
- 4 tablespoons (57g) butter
- 1/4 cup (50g) vegetable oil
- 1/2 cup (99g) granulated sugar
- 1/3 cup (71g) light brown sugar or dark brown sugar packed
- 2 large eggs
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 to 1 teaspoon nutmeg to taste
- 3/4 teaspoon salt
- 1 teaspoon King Arthur Pure Vanilla Extract
- 2 2/3 cups (320g) King Arthur Unbleached All-Purpose Flour
- 1 cup (227g) milk
Instruction:
Preheat the oven to 425°F. Lightly grease two standard doughnut pans., In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth., Add the eggs, beating to combine., Stir in the baking powder, baking soda, nutmeg, salt, and vanilla., Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. The batter will be fairly thick; when you draw your spatula through the batter, it will leave a furrow., Spoon the batter into the lightly greased doughnut pans, filling the wells to about 1/4″ shy of the rim., Bake the doughnuts for 10 minutes. Remove them from the oven, and wait 5 to 7 minutes before turning them out of the pans onto a rack., For cinnamon doughnuts, shake warm doughnuts in a plastic bag with about 1/4 (50g) to 1/3 cup (68g) cinnamon sugar. For sugar-coated doughnuts, shake doughnuts in a plastic bag with about 1/2 cup (57g) non-melting topping sugar (for best results), or confectioners’ sugar., For frosted doughnuts, see our three easy doughnut glazes. Sprinkle the glazed doughnuts with toasted coconut or chopped nuts, if desired.
Bake Cinnamon Baked Doughnuts | Barefoot Contessa: Cook Like a Pro | Food Network
FAQ
Do baked donuts taste the same as fried?
Can I bake donuts instead of frying them?
Are Krispy Kreme doughnuts baked?
Why are Amish donuts so good?
