Description
Enjoy these delightful Baked Cinnamon Doughnuts that offer a sweet treat with a perfect cinnamon sugar coating. These doughnuts are baked instead of fried, providing a lighter yet irresistibly delicious snack or dessert option. Soft, moist, and bursting with warm cinnamon flavors, they’re easy to make and perfect for sharing.
Ingredients
Scale
Doughnut Batter
- 145 g unsalted butter or baking spread
- 145 g caster sugar
- 1 large egg
- 175 g plain flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 100 ml whole milk
- 1 tsp vanilla extract
Cinnamon Sugar Coating
- 125 g caster sugar
- 2 tsps ground cinnamon
Instructions
- Preheat the Oven: Set your oven to 180°C (170°C fan) to ensure it’s hot and ready for baking the doughnuts evenly.
- Cream Butter and Sugar: In a large bowl or stand mixer, cream together the unsalted butter and 145 g caster sugar until the mixture is smooth and creamy. Then, beat in the egg until fully incorporated—even if the mixture looks a bit split, keep going.
- Mix Dry Ingredients: In a separate bowl, whisk together the plain flour, baking powder, ground cinnamon, and salt to evenly distribute the leavening and spice.
- Combine Wet Ingredients: In a small cup or bowl, whisk the whole milk and vanilla extract together until well blended.
- Combine Wet and Dry Mixtures: Add half of the dry ingredient mixture to the creamed butter mixture, followed by half the milk mixture, beating until smooth. Then add the remaining flour and milk mixtures and beat again until completely combined.
- Prepare for Piping: Spoon the batter into a large disposable piping bag. Grease your mini doughnut molds thoroughly to prevent sticking.
- Pipe the Batter: Pipe the batter into each doughnut mold, filling them level or slightly below the middle of the mold’s ring to avoid overflow during baking.
- Bake Doughnuts: Place molds in the oven and bake for 10–13 minutes, until the doughnuts are lightly browned and firm to the touch without any wet spots.
- Cool and Unmold: Remove from the oven and invert the molds over a tray, letting the doughnuts sit for 2 minutes to cool slightly. Carefully remove the doughnuts from the molds without burning yourself.
- Make Cinnamon Sugar Coating: Whisk together 125 g caster sugar and 2 teaspoons ground cinnamon in a separate bowl.
- Coat the Doughnuts: While still warm, toss each doughnut in the cinnamon sugar mixture until fully coated. Place them on a tray to cool completely before serving.
Notes
- These doughnuts are baked instead of fried, making them a lighter, less oily option.
- The cinnamon sugar coating adds the perfect sweet and spicy finish.
- Use mini doughnut molds for best results; regular size molds may require longer baking.
- Ensure the batter does not overflow the molds to maintain the doughnut shape.
- Let the doughnuts cool properly before eating for best texture and flavor.
Nutrition
- Serving Size: 1 doughnut
- Calories: 180 kcal
- Sugar: 17 g
- Sodium: 45 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 31 mg
