Have I mentioned how much I love Ina Garten, star of the Food Network’s Barefoot Contessa? Especially after she shared this recipe for cinnamon baked doughnuts!
Cinnamon Baked Doughnuts
I love the way Ina demonstrates and prepares her dishes with such effortless precision and sense of calm. She’s one of those people that can make anything look fascinating.
She could be making a mixed fruit bowl and you’d think she was making the most sophisticated, gourmet dish you’d ever seen. And she has that special touch with everything she makes.
Take doughnuts, for example. She can make the typically inelegant pastry look like a refined pastry that you’d serve at a posh party.
I obtained this recipe for cinnamon baked doughnuts from her cookbook Foolproof: Recipes You Can Trust, which I highly recommend to anyone wanting recipes that are beautiful and simple enough to put together, whether it’s for yourself or for a group of family and friends.
These cinnamon baked doughnuts are created similar to the way cake batter is, scooped into a doughnut pan (in my case a mini doughnut pan), and then baked in the oven rather than fried.
I love baked doughnuts for a variety of reasons.
First of all, traditional fried doughnuts are made of dough that’s been activated with yeast. This means that there’s the tedious effort of kneading, rising, and waiting for the dough to actually be ready to be fried.
These baked doughnuts can be ready in 20 minutes, so when you crave a doughnut on a whim, these are perfect.
Baked doughnuts are also very cake-y. They’re a great alternative to cupcakes, which in my opinion can be a little overdone and boring after making them too many times.
Once you’ve popped these out of the pan, you can top them with whatever topping or glaze you want. Since these are cinnamon baked doughnuts, I topped half of them with a cinnamon-sugar coating and the other half with a maple glaze.
I served mine at a party with family and friends, and they were definitely a big hit!
Cinnamon Baked Doughnuts
Mini baked doughnuts coated in cinnamon-sugar or topped with a maple glaze.
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 large egg
- 1.25 cups whole milk
- 2 tbsp unsalted butter melted
- 2 tsp vanilla extract
for the cinnamon-sugar topping
- 8 tbsp unsalted butter melted in a saucepan
- 1/2 cup sugar
- 1/2 tsp ground cinnamon
for the maple glaze
- 1 cup powdered sugar
- 2 tbsp maple syrup
- 1 1/2 tbsp milk
Preheat the oven to 350°F and spray your doughnut pan with cooking spray. In your mixer, or a large bowl, stir together the dry ingredients: flour, sugar, baking powder, cinnamon, nutmeg, and salt.
In a separate bowl, whisk the wet ingredients: egg, milk, melted butter, vanilla. Add the wet ingredients to the dry and mix until a smooth batter is formed. Batter will be thick.
Use a spoon to scoop batter into your doughnut pan so that each mold is 3/4th of the way full. If making mini doughnuts, bake for approximately 10 minutes. If using a larger doughnut pan, bake 15 to 20 minutes.
After doughnuts have finished baking, immediately turn them out of the pan onto a wire cooling rack. Allow to cool completely before applying any topping.
For the cinnamon sugar topping, simply whisk the sugar and cinnamon together in a bowl. Dip the warm doughnuts in the melted butter before rolling them in the sugar mixture.
For the maple glaze, whisk the powdered sugar with the maple syrup and milk in another bowl. Dip the doughnuts in the glaze and set them on a wire rack to drip dry.