Baked Cinnamon Sugar Donuts Recipe!

Hello lovelies,

If you’ve been around this area for a while, you’ll know that I have shared my fair share of baked donuts.

They are one of my favourite things to bake as the flavour options are endless. From fruity to chocolate overload, you’ll be able to find a donut perfect for you.

With that being said, there’s one kind of donut I haven’t shared and I’m now realising how criminal it is that I haven’t. So, I’ll apologies in advance for that. Anyway, the one type of donut I haven’t shared and I know is a firm favourite worldwide, is a simple sugar donut.

Anyone who lives in Brighton or has visited before, you’ll know that a simple, warm sugar donut from the Palace Pier is a must! So, with today’s recipe, I wanted to create something similar that you can make from the comfort of your own home, but with a little autumnal twist.

So rather than it being a standard plain donut with a plain sugar coating, I added some cinnamon and nutmeg and BOY, did these hit the spot!

Simple yet lip smackingly delicious, need I say more…

So, if you like the sound of these donuts, you know the drill by now. Keep on scrolling below and you’ll find today’s recipe.

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Category: Sweet Treat

Servings: 12 Donuts

Prep Time: 10 Minutes

Bake Time: 9-10 Minutes

Decorating Time: 5 Minutes

Overall Time: 30 Minutes

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Ingredients You Need For The Donuts:

• 125g Of Plain Flour
• 1tsp Of Baking Powder
• 1/4tsp Of Bicarbonate Of Soda
• 1tsp Of Ground Sweet Cinnamon
• 1/2tsp Of Ground Nutmeg
• 1 Large Egg
• 65g Of Light Brown Sugar
• 60ml Of Whole Milk
• 60g Of Low Fat Greek Yogurt
• 28g Of Unsalted Butter, Melted
• 2tsp Of Vanilla Bean Paste / Extract

Ingredients You Need For The Cinnamon Sugar Coating:

• 150g Of Granulated Sugar
• 2tsp Of Ground Sweet Cinnamon
• 115g Of Unsalted Butter

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How To Make The Donuts:

• Firstly, gather together your equipment and ingredients, grease a 12 hole donut tin well and preheat the oven to 200C / 180C Fan / Gas Mark 5.
• Secondly, in a medium bowl, whisk together the 125g of plain flour, 1tsp of baking powder, 1/2tsp of bicarbonate of soda, 1tsp of ground cinnamon and 1/2tsp of ground nutmeg together. Then, set to one side.
• Next, in a large bowl, whisk together the 1 large egg, 65g of light brown sugar, 60ml of whole milk and 60g of Greek yogurt until smooth.
• Mix in the 28g of melted unsalted butter and 2tsp of vanilla extract until fully combined.
• Pour the dry ingredients into the wet and mix together until just combined (the batter at this stage will be very thick – that is the perfect consistency).
• Spoon the donut batter into a piping bag, snip off the tip and pipe the batter into the greased donut holes, filling roughly 2/3 of the way full.
• Place the donut tin into the oven and bake for 9-10 minutes, until lightly browned and a skewer inserted into the centre of the donuts comes out clean.
• When baked through, remove from the oven and allow to cool in the donut tin for 5 minutes before carefully removing from the tin and placing on a wire rack to cool completely.

How To Coat The Donuts:

• Once the donuts have cooled, it’s time to coat.
• In a small microwavable bowl, add 115g of unsalted butter. Place into the microwave and in 10 second blasts, blast the butter until fully melted.
• When melted remove from the microwave.
• Now, in a separate small bowl, combine the 100g of granulated sugar and 2tsp of ground cinnamon.
• Dip the donuts into the melted butter, making sure the entirety of the donut is coated in butter.
• Then, dunk the butter coated donut into the cinnamon sugar mixture, coating all sides throughly.
• When coated, place back onto the wire rack.
• Finally, repeat these steps until every donut is throughly coated in cinnamon sugar.

That’s your Cinnamon Sugar Donuts prepared, baked, cooled and coated, ready for you to enjoy!

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Notes:

• These donuts are best served immediately for the freshest taste but, can be stored in an airtight container at room temperature for 1-2 days.
• You can wrap these donuts up tightly and freeze for up to 2 months. I’d highly recommend removing from the freezer the night before eating, thaw in the fridge overnight and then blast in the microwave for a couple of seconds before serving.
• You can use any milk or buttermilk for this recipe, I just prefer using whole milk.
• I’d recommend all the ingredients to be at room temperature when making these donuts.
• If you don’t like cinnamon or nutmeg, you can remove them from the recipe and have the donuts plain like the ones you’d have on the pier.
• I use a donut tin very similar to this: https://www.craftcompany.co.uk/shop-by-category/cake-decorating-equipment/

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The sugar and cinnamon coating just make these donuts sensational.

These were easily demolished within a couple of days by my loved ones and I can guarantee they won’t last long in your home either.

I’m absolutely over the moon with the outcome of today’s autumnal donuts. Quick, easy, simple ingredients with maximum flavour. These are a must try!

Let me know in the comments below if you make these donuts yourself and if you do, what your thoughts are on them. Are you a plain donut lover? Do you lick your lips after every bite?

Sending you all tons of love & hugs as always,

Elle xo