Baked Cinnamon Sugar Donuts Recipe
Every day should have donuts in it, especially ones as delicious as these. Uses a batter mixture rather than a yeasted dough. They're baked, they're light, sweet and cinnamony. Super quick and easy to make - you'll be amazed.
Servings: 6
Equipment
- 1 donut pan
- mixing bowls
- 1 jug
- 1 polythene bag
- spatula
Ingredients
Donuts
- 1 cup plain flour All-purpose flour
- 1/4 cup caster sugar
- 1/2 teaspoon salt
- 1 teaspoon baking Powder
- 1/2 teaspoon ground cinnamon
- 1 egg large
- 1/2 teaspoon vanilla extract
- 2 tablespoon vegetable oil (or another neutral tasting oil)
- 1/2 Cup milk
Cinnamon sugar coating
- 1/4 cup butter unsalted
- 1/2 cup caster sugar
- 1 1/2 teaspoon ground cinnamon
Instructions
Donuts
- Preheat the oven to 350F/180 C/160F Fan and lightly grease the donut pan.
- In a large bowl, mix together the flour, sugar, salt, baking powder, and cinnamon.
- In another bowl whisk together the egg, vanilla extract, vegetable oil and milk until combined. (They will remain a little separate because of the oil, but that's ok.)
- Add the wet ingredients to the dry ingredients and gently mix together until combined. Try not to mix it too much as this can make the doughnuts less light and fluffy.
- Spoon the mixture into the donut pan filling each hole 3/4 of the way, and then bake for 10 minutes. They should be a golden brown colour when cooked.
- Allow the donuts to cool for at least 10 minutes before coating them in the sugar/cinnamon mixture.
- Make the Cinnamon sugar topping and decide which method you're going to use to coat the donuts. Read through the following instructions.
Cinnamon sugar coating - method 1
- Whilst the donuts are baking, mix together the cinnamon and sugar in one bowl, and then melt the butter in another bowl.
- Once the donuts have finished baking and are cool enough to handle, dunk one side of each donut into the melted butter, and then dunk them into the cinnamon sugar until evenly coated.
Cinnamon Sugar Coating - Method 2
- Whilst the donuts are baking, add the cinnamon and sugar to a polythene bag (sandwich bag), shake it a little to combine them. Melt the butter in a bowl, large enough that you can dunk donuts in it.
- When the donuts are cooked but still a little warm, dunk each donut in turn in to the butter and then into the bag with the cinnamon/sugar mixture. Shake the bag gently to evenly coat the donut. Keep going until you've sugar coated them all.
Notes
Nutrition Information is computer generated and is intended as a guideline only.
Don't have a donut pan? This batter can also be cooked in a muffin pan. (They won't be ring donuts if you use a muffin tin, they will be muffin shaped but they will be delicious.) Once they're cooked treat them exactly the same way, following the instructions for coating them in sugar.
Storing the donuts
These are best eaten fresh but will last up to 2 days in an airtight container. Freeze baked but not sugar-coated donuts for up 3 months.Notes on coating the donuts with sugar
There are two ways of doing this, just choose which one suits you best.- Dunk the donut into the melted butter and then into the cinnamon sugar. Turn the donut around the sugar to get a good covering.
- Place the cinnamon sugar into a polythene bag, dunk the donut in the melted butter and then pop the donut into the bag and move it around to coat it in sugar to get an even covering.
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Nutrition
Serving: 1donut | Calories: 306kcal | Carbohydrates: 43g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 216mg | Potassium: 143mg | Fiber: 1g | Sugar: 26g | Vitamin A: 309IU | Calcium: 77mg | Iron: 1mg