Description
These Baked Cinnamon Sugar Donuts are a deliciously light and fluffy treat, combining warm spices with a sweet cinnamon sugar coating. Perfectly baked instead of fried, they offer a healthier twist on a classic favorite without sacrificing flavor. Ideal for breakfast or dessert, these donuts come together quickly and are best enjoyed fresh.
Ingredients
Scale
Donut Batter
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 large egg, at room temperature
- 1/3 cup (65g) packed light brown sugar
- 1/4 cup (60ml) milk
- 1/4 cup (60g) yogurt
- 2 Tablespoons (28g) unsalted butter, melted
- 1 and 1/2 teaspoons pure vanilla extract
Topping
- 1 cup (200g) granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C) and spray a donut pan with non-stick spray to ensure easy removal of the donuts after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined. Set this mixture aside.
- Mix Wet Ingredients: In another bowl, whisk the egg and packed light brown sugar together until smooth. Add the milk, yogurt, melted butter, and pure vanilla extract, whisking thoroughly to combine all wet ingredients evenly.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix, as the batter should remain thick and slightly lumpy.
- Fill Donut Pan: Transfer the batter into a large zip-top bag and cut a small corner off. Pipe the batter into each donut cavity, filling them about two-thirds to three-quarters full to allow space for rising.
- Bake Donuts: Bake the donuts for 9 to 10 minutes or until the edges turn lightly golden brown. After baking, allow them to cool for approximately two minutes in the pan, then transfer to a wire rack placed on parchment paper or a baking sheet. Repeat with any remaining batter, baking 1-2 more donuts.
- Prepare Cinnamon Sugar Topping: In a medium bowl, combine the granulated sugar and ground cinnamon thoroughly.
- Coat Donuts: Dip each cooled donut first into the melted butter, then immediately into the cinnamon sugar mixture, coating all sides evenly.
- Serve and Store: Serve the donuts immediately for the best taste and texture. Store any leftovers tightly covered at room temperature for up to two days to maintain freshness.
Notes
- Ensure the egg is at room temperature for better mixing and texture.
- Do not overmix the batter to keep the donuts tender and fluffy.
- Use a piping bag or zip-top bag with a cut corner for easy and clean filling of the donut pan.
- These donuts are best enjoyed fresh but can be stored for up to two days covered at room temperature.
- You can substitute yogurt with sour cream for a slight tang and moisture variation.
- For a dairy-free version, use plant-based milk, yogurt alternatives, and vegan butter substitutes in equal measures.
- Make sure to cool the donuts for at least 10 minutes before dipping in butter and cinnamon sugar to prevent melting the coating.
Nutrition
- Serving Size: 1 donut
- Calories: 220
- Sugar: 16g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
