Cinnamon Baked Doughnuts

• Article
• Comments
• Photos (1)

Serve Cinnamon Baked Doughnuts warm with hot chocolate for a fine comforting dessert on a chilly night.   Deb Lindsey/for The Washington Post

 1 of 1 

 

View other photograph collections

Doughnuts

2 cups flour

Advertisement

Related Article
Ina Garten still barefoot and (almost) foolproof

 

1½ cups sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

½ teaspoon freshly grated nutmeg

½ teaspoon kosher salt

1 extra-large egg, lightly beaten

1¼ cups whole milk

2 tablespoons unsalted butter, melted

2 teaspoons vanilla extract

Topping

8 tablespoons (1 stick) unsalted butter

½ cup sugar

½ teaspoon ground cinnamon

For the doughnuts: Heat oven to 350 degrees. Use a baker's spray with flour, such as Baker's Joy, to coat 1 or 2 doughnut pans.

Sift together the flour, sugar, baking powder, cinnamon, nutmeg and salt in a mixing bowl.

Whisk together the egg, milk, melted butter and vanilla extract in a medium bowl or liquid measuring cup. Pour into the dry ingredients and stir until just combined.

Fill the wells of the doughnut pans a bit more than three-quarters full with the batter. Bake for 17 minutes or until a toothpick inserted into the wall of a doughnut comes out clean and the doughnuts are puffed and lightly browned. Let them cool (in the pans) for 5 minutes, then gently invert the doughnuts onto a rimmed baking sheet.

While the doughnuts are cooling, make the topping: Melt the butter in a small saute pan over medium-low heat.

Whisk together the sugar and cinnamon in a medium bowl.

Brush the warm doughnuts with the melted butter, then dip them into the cinnamon-sugar mixture on one or both sides. Serve warm.

Serves 12.

Nutrition values per serving: 320 calories, 11 g fat (7 g saturated), 51 g carbohydrates, 0 g fiber, 4 g protein, 50 mg cholesterol, 180 mg sodium.

Adapted from "Barefoot Contessa Foolproof: Recipes You Can Trust" by Ina Garten (Clarkson Potter, 2012).