Cinnamon Baked Doughnuts
This doughnut recipe turned out great! Using a doughnut pan (which is essentially a muffin pan) was a great idea, and made the whole process very easy. I did try adding a chocolate topping, but it didn't taste very good with the cinnamon flavor of the cake. However, the cinnamon sugar-topped ones were incredible. As a heads up, I doubled the recipe and it ended up producing about 36 doughnuts. Keep that in mind when deciding how many you want to make.
Cooking Instructions
- 1
Preheat the oven to 375°F degrees. Spray 2 doughnut pans well.
- 2
Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
- 3
In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
- 4
Spoon the batter into the baking pans, filling each one a little more than three-quarters full.
- 5
Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
- 6
For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan.
- 7
Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.