This is a print preview of "Baked Cinnamon Sugar Doughnuts" recipe.

Baked Cinnamon Sugar Doughnuts Recipe
by Foodiewife

Baked Cinnamon Sugar Doughnuts

Who doesn't love a freshly made doughnut? In trying to "healthify" a deep-fried treat, I found this recipe on King Arthur Flour. You do need to buy a doughnut pan (I found mine at World Market) in order to bake these into a doughnut shape that we all know and love. I sprayed a little water on the baked doughnuts and then rolled them in cinnamon sugar. Were they as good as Krispy Kreme? No. With a cup of coffee, they actually tasted better the next day. We found them to be a satisfying way to enjoy a doughnut without all the fat gram guilt. It's certainly worth a try.

Rating: 4/5
Avg. 4/5 1 vote
  United States American
  Servings: 1

Ingredients

  • 1 cup Unbleached Pastry flour or ⅞ 1 cup Unbleached All-Purpose Flour
  • ½ cup sugar
  • 1 teaspoon baking powder
  • ⅛ teaspoon nutmeg
  • ¼ tespoon salt
  • 1 teaspoon cinnamon
  • 3 tablespoons dried buttermilk powder*
  • 2 large eggs
  • 3 tablespoons vegetable oil
  • 2 tablespoons water
  • If you don't have buttermilk powder on hand, substitute 2 tablespoons buttermilk or yogurt for the water-- and I used 1% buttermilk.

Directions

  1. For a non-stick doughnut pan, preheat to 325F
  2. Whisk together all of the dry ingredients in a medium-sized mixing bowl.
  3. In a separate bowl, beat the eggs, oil and water (or buttermilk or yogurt) until foamy.
  4. Pour the liquid ingredients all at once into the dry ingredients and stir just until combined.
  5. Butter or grease the doughnut pan; non-stick pan spray works well here. Note: even though the pan is non-stick, since the doughnuts are low-fat they may stick unless you grease the pan first.
  6. Fill each doughnut form half full.
  7. Bake the doughnuts in a preheated 375°F oven for 10 to 12 minutes. When done, they'll spring back when touched lightly, and will be quite brown on the top.
  8. Remove the doughnuts from the oven, remove them from the pan, and allow them to cool on rack.
  9. Glaze with icing, or coat with cinnamon-sugar or any non-melting sugar.
  10. Tips from our bakers * Using pastry flour will make a more tender doughnut.