I will start this post off by saying I hate cake doughnuts, with a passion. I will not waste calories on those dry, dense doughnut impostors lol! So I thought the only way to get those fluffy, melt in your mouth yeast doughnuts was to fry them. I now stand corrected.
This recipe for Baked Cinnamon Sugar Doughnuts yields light and fluffy doughnuts right from your oven. With only about an hour and half total rise time, these are too easy to make…… dangerously easy! On top of being simple to make, the ingredients are pantry staples which means you can make these babies whenever the mood hits. But since they’re baked they are healthy, well healthier, right?
The amazing doughnuts are dipped in a cinnamon sugar mixture when they come out of the oven and are warm and incredibly addicting.
If cinnamon sugar isn’t your thing, I’m sure these would be fabulous with a glaze, or chocolate glaze or sprinkles, the possibilities are endless.
Baked Cinnamon Sugar Doughnuts
- For the doughnuts:
- 1 egg
- ¼ cup granulated sugar
- 1 cup milk heated to 115 degrees
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 2 teaspoon vanilla extract
- 2½ to 3½ cups unbleached flour divided, plus more for kneading
- 1 stick butter 4 ounces, cut into 1" cubes
- For the cinnamon-sugar coating:
- 1 stick butter 4 ounces, melted
- 1 cup granulated sugar + 2 tablespoons cinnamon mixed together
- 1. In the bowl of your stand mixer with the paddle attachment, beat the egg and sugar on medium speed for about 1 minute. Add in the milk, yeast, salt, and vanilla. Turn the mixer to low, and then add in 2 cups of the flour. Attach the dough hook and then on medium speed, add the butter one piece at a time until smooth. Reduce the speed to low, and then add the rest of the flour until the dough sticks to the hook and pulls away from the sides of the bowl. It should be soft and moist, but not sticky.
- 2. Turn the dough out on to a lightly floured surface and knead until smooth. Place in a mixing bowl coated with cooking spray and cover with a damp towel. Let rise until doubled in volume, about 1 hour.
- 3. Punch down the dough and roll it out to about ½" thickness. With biscuit cutters, cut out 3" circles with 1" holes. Preheat the oven to 400 degrees. On a baking sheet lined with parchment paper, place the doughnuts 1" apart. Cover with plastic wrap and let sit on top of the preheating oven until almost doubled in size, about 25 minutes.
- 4. Bake until light golden in color, 5-8 minutes. Dip the hot doughnuts in the melted butter and then coat with the cinnamon-sugar mixture. Serve immediately; doughnuts are best eaten the same day they are made.
- (Recipe adapted from Doughnuts by Lara Ferroni)