Baked Cinnamon Sugar Doughnuts

Image courtesy of Stonewall Kitchen

I made these this morning from a recipe I found on Pinterest. The butter topping was too buttery for our taste, so I modified the last batch to exclude the butter, which made for a much lighter doughnut. 

INGREDIENTS:

Doughnuts:
2 cups all purpose flour
1-1/2 cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 egg, lightly beaten (must be room temperature!)
1-1/4 cups whole milk (must be room temperature!)
2 tablespoons unsalted butter, melted 
2 teaspoons pure vanilla extract

Topping:
1/2 cup sugar
1/2 teaspoon ground cinnamon

DIRECTIONS:

Preheat oven to 350 degrees. Spray doughnut pans with cooking spray or grease lightly.

In large bowl, combine flour, sugar, baking powder, cinnamon, nutmeg, and salt.

In a small bowl, combine egg, milk, melted butter, and vanilla. Wisk together until well combined. In order to NOT make scrambled eggs, make sure your milk, butter, and eggs are about the same temperature. When you melt the butter, make sure it cools a bit, and bring your egg and milk to about room temperature. Otherwise you get a lumpy mess. 

Stir wet mixture into dry mixture until just combined. Don’t over mix.

Spoon batter into baking pans and fill each one to 3/4 full. Don't overfill.

Bake for 17 minutes or until toothpick comes out easily.

While doughnuts are baking, create the topping. Combine sugar and cinnamon in a shallow bowl. 

Let cool for a minute to two, then place doughnuts on a cooling rack.

While doughnuts are still warm, dip them in the topping mix. If you let them cool completely before you dip, the cinnamon sugar won't stick to the doughnut.

RECIPE ADAPTED FROM: Redefined Mom