Breakfast

Cinnamon Sugar Doughnuts

Name: Cinnamon Sugar Doughnuts
Yield: Makes 12 doughnuts

Makes 12 doughnuts

View Recipe

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

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

This recipe was prepared with

Power Advantage® 7-Speed Hand Mixer with Storage Case

$64.95

We cannot resist warm doughnuts tossed in cinnamon sugar, but you can mix it up a bit by coating some in powdered sugar or dipping a few in melted chocolate.

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In this recipe, pâte à choux—the dough used for cream puffs and eclairs—is piped into the waffle stick maker to create a light and airy churro-inspired dessert.