Baked Cinnamon Sugar Donuts

These are by far the best baked doughnuts with cinnamon sugar topping I have found! You will need a doughnut baking pan for this recipe.

Step: 1

Preheat the oven to 350 degrees F (175 degrees C). Spray 9 cavities of a 12-cavity doughnut pan with cooking spray.

Step: 2

Combine sugar, butter, nutmeg, and salt in a medium bowl; beat with an electric mixer until well combined. Add egg and mix until incorporated.

Step: 3

Combine flour and baking powder in a small bowl. Add flour mixture to butter mixture in batches, alternating with milk, beating batter briefly after each addition. Pour batter into a large resealable plastic bag. Snip off one corner of the bag and pipe batter into the 9 prepared cavities of the doughnut pan, filling each halfway.

Step: 4

Bake doughnuts in the preheated oven until a knife inserted into the center comes out clean, 7 to 9 minutes.

Step: 5

While the doughnuts are baking, place melted butter for topping in a shallow bowl. Mix together 2/3 cup sugar and cinnamon in another shallow bowl. Roll warm doughnuts in melted butter and then in cinnamon sugar to coat.

Per Serving: 343 calories; protein 3.4g; carbohydrates 43.3g; fat 18.1g; cholesterol 64.5mg; sodium 334mg.

The quality of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as white bread.

To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.