I shared our Chocolate Glazed Baked Donuts last week, but these cinnamon sugar are our favorite for this time of year.
Acorn Block Print Tea Towel, $12
I love good bakery donuts, but they are so hard to find. I want them fresh, I want them warm and I want them no too sweet. Frying homemade donuts is not something I want to do very often… maybe 2-3 times a year. However, I’ve finally perfect a baked donuts recipe that is so yummy – tender, soft, fluffy. The best part is that you can make the batter ahead of time, Scoop it in a Disposable Piping Bags in the freezer or fridge, pipe them into the Donut Pan, then bake them anytime you want. (I do the same thing with muffins!) They take 6-8 minutes to bake. Literally, by the time the coffee is ready I can have warm, fluffy cake donuts any day of the week and I don’t have to leave the house. This could get dangerous!
Baked Cake Donut Essentials :
We also love tossing them in powdered sugar or with a Chocolate Glaze. For the recipe, I started with the King Arthur Flower recipe and Ina Garten’s, but modified them after trying it a couple of times. (more butter and brown sugar, less flour)
There is also a new Mini Donut Pan available in my store. Have you ever?! These are the cutest things I’ve ever seen. I think they would be darling for a ladies breakfast or shower. Served with a pumpkin spice or vanilla latte? omg.
Baked Cake Donuts makes 12 large donuts or 24 mini 6 tablespoons of butter, melted 1/4 cup vegetable oil 3/4 granulated sugar 3/4 light brown sugar 2 large eggs 1 1/2 teaspoon of baking powder 1/4 teaspoon baking soda 3/4 teaspoon salt 1 teaspoon vanilla 1 cup of milk 2 cups flour …… 2 tablespoons melted butter for brushing pan …… 1/4 cup of sugar 1 tablespoon of cinnamon Preheat oven to 425 degrees. In a mixer, mix together 6t of melted butter, oil and white and brown sugars until smooth. Add eggs, beating until combined. Stir in baking powder, soda, salt and vanilla. Pour in milk, then top with flour. Mix on low just until incorporated.
Scoop the batter into two large piping bags. Brush the donut pans with the melted butter. Pipe batter into pans until they are almost full. Large Donuts : Bake donuts for 8 minutes until golden and puffed. Mini Donuts : Bake 5-6 minutes until golden and puffed.
In a shallow bowl, combine cinnamon and sugar.
Let them cool in the pans for 5 minutes, then turn them out into cinnamon and sugar mixture and coat while still warm.
The batter is similar to a muffin batter – super easy to mix together.
This recipe will make about 2 batches. Split the batter between two large disposable piping bags. Save one for later in the fridge (if using within a couple of days) or the freezer. Just get it out of the freezer and put it in the fridge the night before so it is thawed ready to go in the morning.
I write on the bag with a sharpie so I can tell it isn’t muffin batter!
The piping bag makes it so much easier to put it in the pan. Fill them almost to the top to get fluffy, full donuts.
These are the large.
These are the mini!!
Baked Cake Donut Essentials :
