Baked Doughnuts

Baked Doughnuts with Cinnamon and Sugar

Warm, fluffy, and the perfect with coffee, I was craving some doughnuts this weekend. I started the preparation for these doughs on saturday and baked (yes baked!) them sunday morning. My mom is very particular with her kitchen, so to avoid any greasy messes I found a recipe that made something similar to the classic doughnut that I could bake. The results were delicious, though noticeably different to the original, they definitely made a nice treat for sunday brunch. 

Baked Doughnuts

Makes about 14

1 egg

1/4 cup sugar

1 stick butter

1 cup warm milk

1 tablespoon dry yeast

1 teaspoon salt

2 teaspoons vanilla

3 - 3 1/2 cups flour

In a large bowl beat sugar and egg with a paddle attachment. Mix in the milk, yeast, salt and vanilla. Gradually add in 2 cups of the flour, a cup at a time. Then beat in the butter and continue mixing until the whole mixture is smooth. Continue adding in flour until the mixture is moist but not sticky (might not take the full 3 ½ cups). Set the dough aside for at least an hour, cover and let it rise. I let mine rise over night so they would be fresh baked in the morning.

Flour your surface and roll out the dough out to be about ½ inch thick. Use biscuit cutters (I just used a knife) to cut out 3-inch circles and 1-inch holes. Heat a donut pan or cookie sheet and place doughnuts in the pan and let them rise for 20 minutes. The doughnuts should rise to about twice the size. Set the oven to 400˚F and bake them for about 8 minutes watching until there lightly golden brown. When you take them out they will rise and cook a bit more so it’s better to take them out early.

Cinnamon & Sugar Coating 

1 stick of butter

1 cup granulated sugar

2 tablespoons cinnamon

Melt the butter in a heat-safe bowl. Mix the sugar and cinnamon. Using a pastry brush, coat each doughnut with butter then generously sprinkle on the cinnamon&sugar. Serve immediately, doughnuts taste best warm!

Enjoy!