Breakfast
Cinnamon Sugar Doughnuts
Makes 12 doughnuts
Cinnamon Sugar Doughnuts
Makes 12 doughnuts
These cake doughnuts come together in just minutes, and baking them makes for less of a
mess in your kitchen. It does require standard doughnut pans, which are available at many
kitchen retailers and online.
Nutritional information per doughnut:Calories 243 (39% from fat)
carb. 33g
pro. 3g fat 11g
sat. fat 4g
chol. 31g
sod. 143g calc. 27mg
fiber 1g
carb. 33g
pro. 3g fat 11g
sat. fat 4g
chol. 31g
sod. 143g calc. 27mg
fiber 1g
Ingredients
- Unsalted butter, softened, for pan(s)
- 2 cups unbleached, all-purpose flour
- 1 cup granulated sugar
- ¾ teaspoon kosher salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ cup buttermilk
- ¼ cup water
- ¼ cup vegetable oil
- 1 large egg
- 2 teaspoons pure vanilla extract
- 6 tablespoons unsalted butter, melted and kept warm, for coating
- Cinnamon sugar, for coating
Preparation
- Preheat oven to 375°F. Coat a standard doughnut pan (or two – enough to bake 12 doughnuts) with softened butter; reserve.
- Put the flour, sugar, salt, baking powder and soda, cinnamon, and nutmeg in a medium mixing bowl. Using the beaters, mix on Speed 1 until well combined, about 30 seconds. Reserve.
- Put the buttermilk, water, oil, egg, and vanilla extract in a medium bowl. Using the beaters, mix on Speeds 1 to 4 until homogenous, then add to the dry ingredients and mix on Speeds 1 to 2 until combined. Allow batter to rest for about 15 to 20 minutes.
- Divide evenly in the prepared doughnut molds. Bake in the preheated oven until the doughnuts spring back to the touch, about 12 to 15 minutes. Cool in the pan for 5 minutes. Remove and brush with the melted butter and coat with the cinnamon sugar
