These Cinnamon Sugar Donuts are baked and not fried.
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Course: Breakfast
Cuisine: American
Keyword: breakfast, brunch, donuts
Servings: 6servings
Author: Sam
Ingredients
Donuts:
1cupall-purpose flour
1teaspoonbaking powder
1/4teaspoonbaking soda
1/4teaspoonsalt
1/2teaspoon ground cinnamon
1/4teaspoonground nutmeg
1large eggroom temperature
1/3cupbrown sugar
1/4cupmilk
1/4cupyogurt or sour cream
2tablespoonsunsalted buttermelted
1 1/2teaspoonsvanilla extract
Topping:
3/4cupgranulated sugar
1teaspoonground cinnamon
6tablespoonsunsalted buttermelted
Instructions
Preheat oven to 350°F. Spray a donut pan with non-stick spray.
Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl and set aside. In a separate bowl whisk the egg, brown sugar, milk, and yogurt together until smooth. Add the melted butter and vanilla to the wet ingredients, whisking until fully combined. Pour the wet ingredients into the dry ingredients and mix gently until just combined. The batter will be very thick.
Spoon the batter into the donut pan. I use a large zip top bag to do this, fill the bag and cut a corner off and pipe into the pan.
Bake for 8–10 minutes or until the edges are lightly browned. Allow to cool for about two minutes and then turn pan upside down over a wire rack set on a large piece of parchment paper or on a large baking sheet. Allow donuts to cool for a few minutes until you can handle them.
While the donuts are baking, prep the topping ingredients. Combine the sugar and cinnamon in a bowl. Melt the butter in a separate bowl. Dip the donuts in the melted butter and then dunk into the cinnamon sugar mixture coating all sides. The donuts are best served immediately.