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Baked Cinnamon Donuts

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Happy National Donut Day!

Hard to believe that we are already half into 2016! This year has flown by. If you have not been around for a while, in late December 2015 we packed up and left Hawaii for our new and permanent home in Washington State!

We had a house built here, everything has arrived and I am pretty much settled in except that my better half has been gone from me pretty much since January. So while it’s been a long separation, due to needing to take possession of our home and him deploying…he will be home in a few months time.

So, did you know today was Nation Donut Day? Now that I am settled into my new home I am now wanting to bake…a lot, and I have the last 3 days in a row, so I’ll have more recipes to share with you soon.

Many people seem to be put off by baked donuts because of texture. Do not let that stop you from testing and tweaking recipes! Since baked donuts are not fried, it won’t be a donut like you would pick up from Dunkin Donuts or Krispy Kreme. Baked donuts can also be a healthier alternative since there is no frying.

I love this donut. It is moist, soft and simply amazing right from the oven hot! The recipe states to use unsalted butter for the topping when you go to put on your cinnamon sugar mixture but I would highly recommend using salted butter. It just adds something so wonderful to the taste of the cinnamon sugar topping! These are easy to whip up with no odd ingredients which makes them super easy and fun to make on a whim.

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Baked Cinnamon Donuts
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • Baker's Joy Spray
  • 2 Cups All-Purpose Flour
  • 1½ Cups Sugar
  • 2 Teaspoons Baking Powder
  • 1 Teaspoon Ground Cinnamon
  • ½ Teaspoon Ground Nutmeg
  • ½ Teaspoon Kosher Salt
  • 1 extra-large Egg, lightly beaten
  • 1¼ Cups Whole Milk
  • 2 Tablespoons Unsalted Butter, melted
  • 2 Teaspoons Pure Vanilla Extract
  • ~Topping~
  • 8 Tablespoons (1 stick) Unsalted Butter (I used salted)
  • ½ Cup Sugar
  • ½ Teaspoon Ground Cinnamon
Instructions
  1. Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
  2. 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.
  3. 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.
  4. For the topping, melt the 8 tablespoons of butter in an 8-inch saute 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.

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Day 18: Pumpkin Donuts With Maple Cinnamon Glaze

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Welcome To Day 18 Of Baking With Pumpkin!

Today was a fun but busy and exhausting day for me! I went apple picking for the first time here in Japan. It was supposed to be with my husband and his Command but since he was on duty I still went.

I was expecting it to be much cooler up in the mountains but really the day warmed up a bit more than anyone thought it would. We were all actually hot and sweaty, especially after having to walk up very steep inclines and such to get to the apple orchard. It sure was interesting!

The day really ended up nice though. I did pick enough apples for maybe 2 apples pies and I bought some apple juice they make right there. It is fresh!

Today’s recipe is something I actually made a while ago but somehow forgot to post it and since I was super busy today with no time for baking I decided I would share it with you. These baked donuts are very cakey, moist and delicious. Not like some baked donuts that turn out dry and crumbly. These are wonderful, with or without the glaze and will have everyone coming back for more!

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Pumpkin Donuts With Maple-Cinnamon Glaze
Prep time: 
Cook time: 
Total time: 
Serves: 6 Large Donuts
 
Ingredients
  • 2 Cups Flour
  • 1½ Teaspoon Baking Powder
  • ½ Teaspoon Salt
  • ¼ Teaspoon Baking Soda
  • 2 Teaspoon Cinnamon
  • ½ Teaspoon Nutmeg
  • ¼ Teaspoon Ginger
  • ¼ Teaspoon Cloves
  • ½ Cup Brown Sugar
  • 1 Cup Pumpkin Puree
  • 2 Eggs
  • 2 Tablespoons Milk
  • ¼ Cup Unsalted Butter, softened
  • 1½ Teaspoon Vanilla Extract
  • ~~~~~~~~~~~~~~~~~~~
  • ~Maple-Cinnamon Glaze:
  • 1½ Cups Powdered Sugar
  • ½ Teaspoon Maple Extract
  • 1 Teaspoon Cinnamon
  • 2 Teaspoon Maple Syrup (optional)
  • 2 Tablespoons Milk
Instructions
  1. Preheat the oven to 350 degrees. Coat a donut pan with cooking spray.
  2. Combine the flour, baking powder, salt, baking soda, cinnamon, nutmeg, ginger, and cloves together until well combined.
  3. In another large bowl, cream together with a mixer, the brown sugar, butter, and pumpkin. Add in the milk, eggs, and vanilla then mix well. Slowly stir in the dry ingredients until just combined.
  4. Place the mixture into a large zip lock bag. Cut off the corner and pipe evenly into the donut pan.
  5. Place into the oven and bake for 13-15 minutes or until a tester inserted in the center comes out clean. Remove pan from the oven, let rest for 5 minutes before placing on a wire rack to cool completely.
  6. Meanwhile make the glaze. Combine the powdered sugar, maple extract, cinnamon, maple syrup (optional), and milk together until well combined.
  7. Place some wax paper under the wire rack. Dip the top of the cooled donuts in the glaze then return to the wire rack to allow the glaze to set.
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