Make every morning special with these delicious, quick and easy baked donuts! I have a special donut pan that I ordered from Amazon, but if you don’t have a pan, just use a muffin tin. Your donuts will taste the same, just have a little different shape. It only takes a few minutes to whip up these sweet bites of heaven and I’ll bet you have everything you need right in your pantry and refrigerator.
Of course, if you don’t like cinnamon sugar on your donuts, you can cover them with powdered sugar, or top them with a glaze. Actually, warm from the oven, they are irresistible, and delicious without any topping. And the best part is because they aren’t fried, cleanup is easier and they have far fewer calories.
To get started, gather your ingredients: butter, vegetable oil, granulated sugar, brown sugar, eggs, baking powder, baking soda, ground nutmeg, ground cinnamon, salt, vanilla extract flour and milk.
Preheat your oven to 425 degrees.
Spray your donut pan lightly with baking spray containing flour or lightly grease it with butter.
Combine melted butter, granulated sugar, and brown sugar in a mixing bowl and mix on medium until it is smooth.
Add the eggs, baking powder, baking soda, nutmeg, salt and vanilla and mix on low until everything is well combined.
Add 1 cup flour to the butter mixture, mix well, then add 1/4 of the milk. Continue adding the flour and milk in stages, beginning with the flour, and ending with the milk until all flour and milk is thoroughly combined into the batter.
Spoon your batter into a gallon size Ziploc bag or piping bag.
Cut a small hole and pipe your batter into the donut pan. You can use a small spoon, but it is much easier to pipe it in. Do not fill the donut well up to the rim. Leave about 1/4 of an inch to allow them to rise correctly.
This morning, I had 2 problems with my first batch, both of which I will show you so you won’t make the same mistakes. The first, apparently Ziploc has changed the design of their storage bags. Instead of nice square corners at the bottom of the bag, they have added a fold, so it’s impossible to clip a small point for the batter to come out. So, I had to cut a hole in the middle which allowed way too much batter to come out and I also couldn’t control it very well. The second, because I couldn’t control how much batter came out, I over-filled the donut wells which caused the donuts to rise too much and completely close up the donut hole. Neither changed the wonderful taste or texture, but they just didn’t look quite as nice as the second batch.
For the second batch, I used a disposable piping bag which worked perfectly and made it really easy to fill the donut pan wells to about 1/4 inch shy of the top of the pan. This fixed both problems!
So, assuming you have the correct piping bag or a Ziploc bag with squared corners and you have filled the donut wells to 1/4 inch of the rim, bake the donuts for 10-12 minutes or until the top is light golden brown. (The top will be lighter in color than the bottom of the donuts.)
Remove the pan from the oven, and let them cool for about 5 minutes before removing from the pan and placing them on a rack to cool. (The donut on the top left was from the first batch where I over filled the donut wells.)
For cinnamon sugar donuts, mix a cup of sugar with 2 tsp of cinnamon in a shallow bowl or plate. Melt 4 Tbsp butter in a shallow bowl or plate. Take a donut and dip into the butter, then dredge in the sugar mixture. Enjoy!
If you want to make powered sugar donuts, put about a cup of powdered sugar in a bag, drop one donut in while it is still warm and shake gently. Dust off the excess sugar and serve.
For quick glazed donuts, mix 2 cups powdered sugar with 1/4 cup milk and 1 tsp vanilla extract. Pour the glaze over the donuts. You can also add other flavorings instead of the vanilla. Try maple syrup, lemon juice, or even some melted chocolate.
Leftover donuts can be stored in an air-tight container for up to 2 days or frozen. To thaw, simply put in the refrigerator overnight. You can also heat them up in the microwave for a few seconds.
| Servings | donuts |
- 1/4 cup butter
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 2 large eggs
- 1-1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp ground nutmeg
- 3/4 tsp salt
- 1 tsp vanilla extract
- 2-2/3 cups all-purpose flour
- 1 cup milk
- 1/4 cup butter
- 1 cup granulated sugar
- 2 tsp cinnamon
Ingredients Baked Cinnamon Sugar Donuts
Cinnamon Sugar Topping
|
- Preheat your oven to 425 degrees.
- Spray your donut pan lightly with baking spray containing flour or lightly grease it with butter.
- Combine melted butter, granulated sugar, and brown sugar in a mixing bowl and using your electric mixer, mix on medium until it is smooth.
- Add the eggs, baking powder, baking soda, nutmeg salt and vanilla and mix on low until everything is well combined.
- Add 1 cup flour to the butter mixture, mix well on low, then add 1/4 of the milk. Continue adding the flour and milk in stages, beginning with the flour, and ending with the milk until all flour and milk is thoroughly combined into the batter. Do not overmix.
- Spoon the batter into a gallon size Ziploc bag or piping bag. Cut a small hole in the corner and pipe the batter into the donut pan. You can use a small spoon, but it is much easier to pipe it in. Do not fill the donut well up to the rim. Important, leave about 1/4 of an inch to allow them to rise correctly.
- Bake the donuts for 10-12 minutes or until the top is light golden brown. (The top will be lighter in color than the bottom of the donuts.)
- Remove the pan from the oven, and let them cool for about 5 minutes before removing from the pan and placing them on a rack to cool.
- Mix a cup of sugar with 2 tsp of cinnamon in a shallow bowl or plate. Melt 1/2 cup butter in a shallow bowl. Take a donut and dip into the butter, then dredge in the sugar mixture. Enjoy!
- If you want to make powered sugar donuts, put about a cup of powdered sugar in a bag and drop the donuts in one at a time while they are still warm. Shake very gently and dust off the excess sugar.
- For quick glazed donuts, mix 2 cups powdered sugar with 1/4 cup milk and 1 tsp vanilla extract. Pour the glaze over the donuts and let them set for a few minutes. You can also add other flavorings instead of the vanilla. Try maple syrup, lemon juice, or even some melted chocolate.
- Leftover donuts can be stored in an air-tight container for up to 2 days or frozen. To thaw, simply put in the refrigerator overnight. You can also heat them up in the microwave for a few seconds.
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Special request for these the next time we visit 🙂
Of course!
Although I didn’t have a donut pan, I decided to give these a try. What a great recipe and actually easy also. Since I didn’t have donut pan, I made the first batch in my muffin pan. The second batch I made in my cake pop pan. Although both batches tasted great, the ones from the cake pop pan actually looked like donut holes. Thanks for this great recipe.