Cinnamon Sugar Donuts

Mike is now working from 5 a.m. to 1:30 p.m., meaning that he gets up ridiculously early. Last night, after he went to bed (at about 8 p.m., not that I blame him) I baked him these cinnamon sugar donuts to take to work. I left them next to our stove, along with his travel mug, a bag of extra bold Earl Gray tea, and a kettle full of water waiting to be boiled. I figure since he’s leaving before the crack of dawn, I can help make his mornings a bit easier.

Truth be told, baked donuts are much better eaten immediately, but I doubt the early morning crew at Pittsburgh’s VA hospital cared about that. Adapted from a recipe at Sally’s Baking Addiction, these treats are quite tasty, and I can imagine making them in the future with different spice combinations. I chose to make about three dozen mini donuts and three regular-sized donuts, but you could do all regular or all mini depending on what you choose.

Ingredients

  • 2 cups flour (use the spoon and sweep method for this)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 eggs, at room temperature
  • 2/3 cup packed light brown sugar
  • 1/2 cup milk, at room temperature
  • 1/2 cup plain Greek yogurt, at room temperature
  • 4 tablespoons butter, melted
  • 3 teaspoons vanilla extract
  • About 1/2 cup cinnamon sugar, for topping*

*Mix 1/2 cup sugar with 1/2 teaspoon cinnamon. 

Preparation

Preheat oven to 350 degrees. Lightly spray donut pans with baking spray.

Place cinnamon sugar in a medium bowl and set aside.

In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a large glass measuring cup, combine eggs, brown sugar, milk, yogurt, melted butter, and vanilla extract and whisk until smooth. Pour into flour mixture and stir together until just moistened and no dry streaks remain; be careful not to over-mix. Your batter should be lumpy and kind of fluffy.

Transfer batter to a large piping bag and pipe batter into the donut wells, filling about 2/3 full. Bake full-sized donuts for 9-10 minutes and mini donuts for 7-8 minutes, until the edges are lightly browned. Remove from oven and cool in the pan for 1-2 minutes, then turn onto a wire rack to cool for another minute. Toss in cinnamon sugar while still warm; this will coat the tops of the donuts. Alternatively, you can dip the donuts into melted butter, then coat them in the cinnamon sugar, but I skipped this step since I didn’t want them to be too gooey by the morning.

Baked donuts are best served immediately, but they can be kept for about a day in an airtight container at room temperature. The cinnamon sugar will start to soften the donuts, but they’re still delicious.

Makes about 4 dozen mini donuts or 16-18 full-sized donuts.

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