Cooking with Manuela: Baked Cinnamon-Sugar DonutsFebruary 28, 2020
Light and fluffy, these lick-the-sugar-off-your-fingers-delicious baked donuts are ready in less than 30 minutes. Start to finish!
These baked cinnamon-sugar donuts are laughably easy and super quick to whip up – no more than 30 minutes from start to finish! And the result?!? A fluffy and light, healthy(ish) dessert that will make your kitchen smell like heaven (…or churros – same thing!), and will make your fingers a sugary mess … perfectly lickable if you ask me!
As I mentioned, these donuts are NOT fried but baked! To make them even more wholesome, I used vegetable oil – not butter, and a smaller-than-usual amount of sugar in the batter. Ok, ok… I’ve may have gone a little crazy with the extra sugar on the outside, but you can really skip that step, and just lightly sprinkle the donuts with powdered sugar.
Another thing that I love about this recipe is that it only requires ingredients that most likely are already in your pantry and refrigerator. Flour, sugar, baking powder, eggs, milk … the usual suspects! And it really is super easy. Just the same as making pancake or muffin batter. Toss together the wet ingredients, whisk well the wet ingredients, add the wet to the dry, and just fold in until barely combined (the less you mix the softer your donuts). As simple as that!
All you really need for this recipe in addition to a bowl and a whisk, is a donut pan. I just got mine from Amazon, one day shipping as a prime member. This is the one I got:
Note, as an Amazon Associate I earn from qualifying purchases.
Ready to try these donuts too?!? Here is my recipe for you.
TIME: 10 minutes to prepare plus 15 minutes to bake
Preheat the oven to 375°F (190°C). Spray or grease 2 donut pans (to make 12 donuts in total).
In a large bowl, add the flour, sugar, baking powder, salt and cinnamon. Whisk to combine.
In a separate small bowl, add the milk, oil, eggs, and vanilla extract. Whisk well.
Add to the dry ingredients and mix until just combined.
Spoon the batter into the prepared pan filling to about 3/4 full. Or, like I did, pour into a large piping bag (no tip necessary) or ziplock bag. Cut a corner and fill the pan.
Bake at 375 for 12 to 15 minutes or until fully cooked (you can test with a toothpick).
Remove from the pan. In a plate combine the sugar and cinnamon. Brush each donut lightly with butter and dunk into the sugar/cinnamon mixture coating well on all sides.