Baked Donuts: Two Ways

Cinnamon-Sugar Baked Donuts

Powdered Donut Holes!

I have eaten my fair share of donuts in my lifetime. Belieeve me, I know my donuts. Contrary to popular thought, I do, on occasion, consume things other than kale smoothies and oatmeal for breakfast.

When I was little, we bought donuts on Sunday morning quite frequently. It was a fun little outing for my dad and me. I loved guessing which donut they’d give us for free when we bought a baker’s dozen. I always insisted that we get a few cake donuts. Why? SPRINKLES, of course! That’s pretty much all I cared about as a five-year-old. Taste meant nothing. In general, sprinkles and glaze are soo much more aesthetically appealing to small children than a clear glazed yeast donut. Just saying.

These days, I actually do care about the flavor of the food I eat. Yeast donuts totally trump cake donuts in my opinion. However, I’m not totally in love with the whole deep-fried aspect of donuts in general. (Remember, I usually drink kale smoothies and eat oatmeal). That’s where these baked donuts come in. They are pretty darn spectacular. I haven’t eaten a cake donut in quite some time, but I imagine these taste pretty similar to them. Best of all, they’re baked, not fried, so you can eat two!

The coating suggestions that I’m giving you are just that- suggestions! Powdered sugar is my personal coating-of-choice, but feel free to experiment! Sprinkles and glaze are always good, especially when there are littles eating breakfast with you. You can use spring-colored pastel sprinkles and make  Easter/spring baked donuts for Easter morning breakfast! Yum!

(Or, you can bake these tomorrow morning to celebrate the first day of Spring Break, 2013! Whooo!!)

Recipe Notes: I substituted whole wheat pastry flour for half of the AP flour. Still tastes great! Also, if you don’t have a donut mold pan, don’t fret! Just use a muffin pan or a mini muffin pan (for mock donut holes).

Baked Donuts: Two Ways

  • 1 cup all-purpose flour (or 1/2 whole-wheat, 1/2 AP)
  • 3/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg (or not freshly grated, either one!)
  • 1/4 teaspoon kosher salt
  • 1 extra-large egg, lightly beaten
  • 1/2 cup buttermilk (low-fat works great)
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoons vanilla extract

Cinnamon Sugar Topping

  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon

Powdered Coating

  • generous 1 cup powdered sugar, sifted

1) Preheat the oven to 350 degrees Farenheit. Spray the donut or muffin pans with non-stick cooking spray. Set aside.

2) Sift together the dry ingredients for the donuts into a large bowl. Whisk all the wet ingredients together in a medium bowl or measuring cup. Pour the wet mixture into the dry ingredients and stir until just combined.

3) FIll each donut well about 3/4 full. Don’t fill them all the way up; that results in strange, non-donutish looking things. Not that I’m speaking from experience or anything. Bake the donuts for 15-17 minutes, or until a toothpick inserted into one of them comes out clean. They should be a nice golden brown color. Allow the donuts to cool for five minutes in the pan before inverting them onto a wire rack to cool.

For Powdered Donuts:

1) Lightly spray each warm donut with water using a spray bottle/mister. Then, roll the donuts around in the powdered sugar until they are thorougly coated. Voila! Done!

For Cinnamon Sugar Donuts:

1) Mix the cinnamon and sugar together in a wide bowl. Then, brush each donut with melted butter and dip them in the sugar mixture.


Donuts are best served warm, but they last for up to three days in an airtight container. Simply microwave them to warm them back up!

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