Skip to main content

Cinnamon Sugar Coated Baked Doughnuts


I am sick. I am weak and definitely aren't craving any sweets. But it's the weekend. And I was dying to make a bundt cake. I know...Bundt cake is not relative to doughnuts. Not even slightly. Let me explain. I WANTED to make a bundt cake but as it turned out, we do not own such a cake pan. Bummer, right?
But my mom was being her awesome self and found the doughnut pans which were missing for about 6 years. I got them 6 years ago, tried them once, didn't succeed so "someone" removed from eyesight ever since... 
But now that we have them and no bundt cake pan so let's make doughnuts! I was searching for a recipe that didn't have a glaze on it, we are out of powdered sugar... And this recipe kept coming up. And oooh...it is good. Really good. Even though I am talking about doughnuts, these are not super unhealthy due to them baked not fried. My stomach was light afterwards unlike with its fried version. 


So if you're in super need of a doughnut, give this a try! Worth it! :)

Cinnamon Sugar coated Doughnuts
makes for about 15 doughnuts

1 egg
1/4 cup sugar
1 cup warm milk
1 tablespoon dry yeast - for me it was a 7gram package
1 teaspoon salt
2 teaspoons vanilla
2 1/2 to 3 1/2 cups flour - I needed more than 3 cups
1 stick butter

for the cinnamon sugar
1 stick butter
1 cup sugar
cinnamon

With a paddle attachment beat the egg with the sugar. Add in the milk, yeast, salt and vanilla. Add 2 cups of flour and then the butter and beat until smooth. Add in the rest of the flour. It should be soft and moist but not sticky.
Cover the bowl with a towel and let it rise for an hour.

Roll the dough out and with biscuit cutters cut holes out. I didn't have a biscuit cutter so i just formed the dough with my hands. Place the dough in the doughnut pan and let it rise for 20 minutes in a warm environment. I put it on the heater. When they rise to their double size bake them for 10-12 minutes on 200C.

Melt the butter. Combine sugar with the cinnamon. Dip the baked doughnut in the melted butter and coat it with the cinnamon sugar. Enjoy :)


Comments

  1. Those baked doughnuts look heavenly! I hope you feel better soon..well, I would for sure,if I was served with those doughnuts ;-))

    ReplyDelete
  2. Oh yes, doughnuts make sickness bearable for sure! Thank you! :)

    ReplyDelete
  3. Those look like some heavenly doughnuts! Hope you're feeling better. Wait - what am I saying? Doughnuts make everything better!

    ReplyDelete
  4. i lost my favorite recipe and will definitely try this one tomorrow , thanks for sharing

    ReplyDelete
  5. how do you create such perfect things....

    ReplyDelete
  6. I tried baking them at 200 degrees, but they were no where being done. Is that really the right temperature?

    ReplyDelete
  7. Jennifer
    The recipe calls for 200C which is 392F.

    ReplyDelete
  8. these look great! I've been wanting to try a doughnut thats baked not fried! what type of flour are you using for these though?

    ReplyDelete
  9. Oh my gosh, these look totally amazing!! Definitely need to give a try, they look puffy and delicious! :)

    ReplyDelete
  10. Oh thank you!! Oh yes, they are puffy and soft and everything they ought to :)
    Bec, I used cake flour! I was eyeing the whole wheat spelt flour but thought no way am I gonna mess up this lovely recipe :D

    ReplyDelete
  11. Yum! I so wish I had a doughnut pan!

    ReplyDelete
  12. These are definitely going to be a must try for me! I can already tell by the ingredient list that I will never be able to make enough to satisfy my family! lol The photo makes me want to try the recipe right now! :)

    ReplyDelete
  13. I have always wanted to make homemade donuts! Thanks for the inspiration!!! xo

    ReplyDelete
  14. Unfortunatelly, I don't have a doughnut pan. Can I use a regular pan instead?

    ReplyDelete
  15. I think you can make it without a doughnut pan! They won't be as "perfectly" shaped but they will hold up...At least that's what I think :) Try it and let me know!

    ReplyDelete
  16. Hi, Is the butter melted or softened?

    ReplyDelete

Post a Comment

Popular posts from this blog

Brown Butter Walnut Cake with Chocolate-Mocha Ganache

This post is yet again an example of how I procrastinate when it comes to studying or making a presentation. Whichever. This is going to be a lovely tale about a "magnifique" cake.  I got my inspiration to make that brown butter walnut sensation from  Procrastobaker . It is seriously one of the best things I've ever baked. I do not think the photos do justice when I tried to catch how breath-taking the cake is once a bite lands in your mouth... It is crispy on the outside and so juicy in the inside and the chocolate-mocha ganache goes just perfectly well with it. I changed the original recipe a bit, as I worked with walnuts and I added a layer of chocolate cream inside the cake, as well. Also, it is important to add that it is best one day after it was made. While it chilled in the fridge. Oh my... It was such a hit! Definitely going to make it again...and again... :) But I won't keep you on your toes and fill you in with this lovely recipe! Brown Butter W

Sajtos Pogácsa - Hungarian Cheese Puffs

Happy news! I have created a new, upgraded website where you can see all my old and new recipes. To see the recipe of the the Hungarian Cheese Puffs, you can simply click on the below link. https://theeccentriccook.com/sajtos-pogacsa-hungarian-cheese-puffs/

Hungarian Kakaós Csiga (Chocolate Rolls)

Frankly, I missed baking so much! Even though I needed one baking-free month to lose all the weight I gained due to the excessive baking mania I got over this summer I just cannot stop it! So I decided that I don't have to give up this love of mine but I do have to figure out something that will not leave me end up gaining weight again. What to do, what to do...Bake only in the weekends! And probably I should get a grip and not stuff my face until I can't move...Which didn't really happen today. I ate like 6 of these lovely chocolate rolls...I guess, no dinner for Csilla tonight :P These rolls are from a traditional Hungarian pastry recipe. I called my Grandma to ask for the recipe and as it always happens with Grandma recipes she did not know the measurements...I don't know if it's only with my grandmas but they always work with their eyes so they usually have no idea how much grams I need from this or that... So I turned to an ancient Hungarian cookbook and that