Cinnamon Baked Doughnuts | Recipes

Cinnamon Baked Doughnuts from Barefoot Contessa. Preheat the oven to 350 degrees. Spray 2 doughnut pans well Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined. Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan. For the topping, melt the 8 tablespoons of butter in an 8-inch sauté pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.

📝 Ingredients

• Baking spray with flour, such as Baker’s Joy 2 cups all-purpose flour 1 1/2 cups sugar 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon kosher salt 1 extra-large egg, lightly beaten 1 1/4 cups whole milk 2 tablespoons unsalted butter, melted 2 teaspoons pure vanilla extract for the topping 8 tablespoons (1 stick) unsalted butter 1/2 cup sugar 1/2 teaspoon ground cinnamon

👨‍🍳 Instructions

1. 1Preheat the oven to 350 degrees. Spray 2 doughnut pans well
2. 2Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
3. 3Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
4. 4For the topping, melt the 8 tablespoons of butter in an 8-inch sauté pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.