Donuts. I have always wanted to make donuts at home but the thought of deep frying is quite a put off, all that grease and oil filling up the kitchen with our crappy ventilator ain’t cool. Instead I found a baked donut recipe that is much easier to make. Well its more like a cake donut rather than a fluffy yeast donut. And of course it has none of that grease and I would like to believe a little healthier than then the real deal.

Healthier Baked Cinnamon Sugar donuts Borrowed this donut form pan from the Mother-in-law. I suppose you don’t really have to get them to bake these. The cupcake pan finds should work just fine!

baked donut Make sure to grease them real well if you are using a donut form pan or they will be a pain to remove.donut form panThe recipe said to butter the donuts, so that the cinnamon sugar will stick to the donuts. But I find it not really necessary. You could simply dip them in the cinnamon sugar and some of it will stick. I like my donuts moderately sweet. If however you have a super sweet tooth, go ahead and brush them with butter! 
Cinnamon Sugar Baked Donut Recipe
Adapted from Shutterbean

12 mini donuts or 6 regular sized donuts

1 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon kosher salt
1 extra-large egg, lightly beaten
1/2 cup buttermilk
2 tablespoons unsalted butter, melted
1 teaspoons vanilla extract

For the topping

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

For the doughnuts: Preheat the oven to 350 degrees. Use a baker’s spray to coat doughnut pan.

Sift together the flour, sugar, baking powder, cinnamon, nutmeg and salt in a mixing bowl.

Whisk together the egg, milk, melted butter and vanilla extract in a medium bowl or liquid measuring cup. Pour into the dry ingredients and stir until just combined.

Fill the wells of the doughnut pans a bit more than three-quarters full with the batter. Bake for 15-17 minutes or until a toothpick inserted into the wall of a doughnut comes out clean and the doughnuts are puffed and lightly browned. Let them cool (in the pan) for 5 minutes, then gently invert the doughnuts onto a rimmed baking sheet.

While the doughnuts are cooling, make the topping.

Whisk together the sugar and cinnamon in a medium bowl.

Brush the warm doughnuts with the melted butter, then dip them into the cinnamon-sugar mixture on one or both sides.

Serve warm.

 

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