Recipe: Tasty Baked doughnuts with cinnamon-sugar

Baked doughnuts with cinnamon-sugar. These baked cinnamon sugar donuts are a simple way to make every morning special. Warm from the oven, they are simply irresistible! Do you have a donut pan?

Reroll dough as needed, first letting dough rest for a few minutes. Dip top half of doughnuts in remaining melted butter. Coat doughnuts with sugar mixture and serve warm. You can have Baked doughnuts with cinnamon-sugar using 12 ingredients and 17 steps. Here is how you achieve that.

Ingredients of Baked doughnuts with cinnamon-sugar

You need 1 of Egg.
Prepare 1/4 cup of Granulated sugar.
It's 1 cup of Milk, heated to 115 degrees.
It's 1 tbsp of Active dry yeast.
Prepare 1 tsp of Salt.
It's 2 tsp of Vanilla extract.
You need 2 1/2 cup of Unbleached flour, divided, plus more for kneading.
Prepare 4 oz of Butter.
Prepare of Cinnamon-sugar coating.
Prepare 4 oz of Butter, melted.
It's 1 cup of Granulated sugar.
Prepare 2 tbsp of Cinnamon.

Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Especially one coated in the delight of cinnamon and sugar. I've tried making some baked doughnuts before with no fail, but they just didn't live up to their fried friends.

Baked doughnuts with cinnamon-sugar instructions

In the bowl of your stand mixer with the paddle attachment, beat the egg and sugar on medium speed for about 1 minute.
Add in the milk, yeast, salt, and vanilla.
Turn the mixer to low, and then add in 2 cups of the flour.
Attach the dough hook and then on medium speed, add the butter one piece at a time until smooth.
Reduce the speed to low, and then add the rest of the flour until the dough sticks to the hook and pulls away from the sides of the bowl.
It should be soft and moist, but not sticky.
Turn the dough out on to a lightly floured surface and knead until smooth.
Place in a mixing bowl coated with cooking spray and cover with a damp towel.
Let rise until doubled in volume, about 1 hour.
Punch down the dough and roll it out to about 1/2" thickness.
With biscuit cutters, cut 3" circles with 1" holes.
Preheat the oven to 400°F.
On a baking sheet lined with parchment paper, place the doughnuts 1" apart.
Cover with plastic wrap and let sit on top of the preheating oven until almost doubled in size, about 25 minutes.
Bake until light in color, 5-8 minutes.
Dip the hot doughnuts in the melted butter and then coat with the cinnamon-sugar mixture.
Serve immediately; doughnuts are best eaten the same day they are made.

Place the cinnamon-sugar in a paper bag, and add the doughnut holes a few at a time. Baked Cinnamon Sugar Apple Cider Doughnuts by Collegiate Cook. Cinnamon-Sugar Gingerbread Doughnuts by Tracey's Culinary Adventures. Dip each one in the melted butter and toss or sprinkle with the cinnamon and sugar. RECIPE BELOW: These are a nice lighter alternative to deep fried doughnuts.