Baked Doughnuts with Cinnamon-Sugar

Today’s post comes from Tracy at Sugarcrafter. Tracy lives in upstate NY with her husband, kitty, and brand new puppy. Her blog, Sugarcrafter, is a baking and cooking blog that features from-scratch recipes using wholesome ingredients with step-by-step directions to give you the confidence you need to conquer any recipe. She also enjoys canning, hiking, camping, and quilting. You can follow Tracy on Twitter @sugarcrafter and become a fan on Facebook.

Recipe, text and photos from Tracy.

As a kid, I loved when my mom and I would stop by our local bakery on special occasions to pick up a box of fresh doughnuts. Upon walking into the bakery, I always delighted in the smell of fresh bread and pastries baking in the oven and the sweet smell of powdered sugar in the air. We usually picked out an assortment of doughnuts – everything from glazed to chocolate to my personal favorite, custard-filled. And of course, nothing could beat the ones that came fresh out of the fryer. Or so I thought.

It wasn’t until I came upon this recipe from Doughnuts by Lara Ferroni that I converted to an oven-baked doughnut lover. I’ve made cake doughnuts in the oven before, and while delicious in their own right, I decided that they still had nothing on fried doughnuts. These doughnuts, however, are not cake-based but are yeasted doughnuts…and though they take a bit longer due the rising time needed, they make for what I feel are the lightest, fluffiest doughnuts you’ll ever taste. Coated with a glaze, a drizzle of chocolate, or a simple cinnamon-sugar mixture like I used, your guests will be scrambling to get their hands on these before they’re all gone!

Yield: 10 to 14 doughnuts

Prep Time: 45 minutes (active) 1 hour 25 minutes (inactive)

Cook Time: 8 minutes

Total Time: 1 hour

Ingredients:

For the doughnuts:
1 egg
¼ cup granulated sugar
1 cup milk, heated to 115 degrees
1 tablespoon active dry yeast
1 teaspoon salt
2 teaspoon vanilla extract
2½ to 3½ cups unbleached flour, divided, plus more for kneading
1 stick butter (4 ounces), cut into 1" cubes

For the cinnamon-sugar coating:
1 stick butter (4 ounces), melted
1 cup granulated sugar + 2 tablespoons cinnamon, mixed together

Directions:

1. In the bowl of your stand mixer with the paddle attachment, beat the egg and sugar on medium speed for about 1 minute. Add in the milk, yeast, salt, and vanilla. Turn the mixer to low, and then add in 2 cups of the flour. Attach the dough hook and then on medium speed, add the butter one piece at a time until smooth. Reduce the speed to low, and then add the rest of the flour until the dough sticks to the hook and pulls away from the sides of the bowl. It should be soft and moist, but not sticky.

2. Turn the dough out on to a lightly floured surface and knead until smooth. Place in a mixing bowl coated with cooking spray and cover with a damp towel. Let rise until doubled in volume, about 1 hour.

3. Punch down the dough and roll it out to about ½" thickness. With biscuit cutters, cut out 3" circles with 1" holes. Preheat the oven to 400 degrees. On a baking sheet lined with parchment paper, place the doughnuts 1" apart. Cover with plastic wrap and let sit on top of the preheating oven until almost doubled in size, about 25 minutes.

4. Bake until light golden in color, 5-8 minutes. Dip the hot doughnuts in the melted butter and then coat with the cinnamon-sugar mixture. Serve immediately; doughnuts are best eaten the same day they are made.

(Recipe adapted from Doughnuts by Lara Ferroni)

Share This Post...



78 Responses to “Baked Doughnuts with Cinnamon-Sugar”

  1. Sara on March 29, 2011 at 12:07 am

    This recipe looks divine but I really need to know where you got that adorable coffee mug from?

    Reply

    • Judy on November 30th, 2011 at 7:59 pm

      Sara you can get it at hobby lobby for $3.00!!!!

      Reply

  2. Danielle on March 29, 2011 at 12:21 am

    I’ve been craving doughnut for a while now. All the store brought kind I’ve been getting haven’t been doing it for me. Guess I’ll have to make my own. This recipe is just want I need.

    Reply

  3. jen @ the baked life on March 29, 2011 at 12:43 am

    these look delicious!

    even better that they are baked. Thanks for sharing :)

    Reply

  4. Sofia on March 29, 2011 at 3:23 am

    I loved your doughnuts! I’ll be making them for my kids!( …and for me too ;-)…..)

    Thanks for sharing this recipe and congratulations for your fabulous blog!

    Reply

  5. Ruth on March 29, 2011 at 3:39 am

    These look delicious – never tried making donuts of any kind before, but might have to give these a whirl!

    Reply

  6. Nisrine M on March 29, 2011 at 5:03 am

    I like these doughnuts because they look airy like the Mediterranean beignets I’m used to. Very nice consistency.

    Reply

  7. Blog is the New Black on March 29, 2011 at 5:26 am

    Great recipe, Tracey!! :)

    Reply

  8. Averie (LoveVeggiesAndYoga) on March 29, 2011 at 5:29 am

    Great recipe, Tracy…I have a sudden and major craving for donuts! :)

    Reply

  9. Katrina on March 29, 2011 at 7:23 am

    Yum! I love the look of these. I’ve never baked my own doughnuts before, and have been dying to try. Can’t wait!

    Reply

  10. corinne on March 29, 2011 at 7:33 am

    My roommate and I made, if not this recipe then a very, very similar one recently. They were GOOD!

    Reply

  11. Colleen @ What's Baking in the Barbershop?! on March 29, 2011 at 7:49 am

    These look deeelicious! I recently bought a doughnut pan from King Arthur Flour that I have yet to use, so I think this will be the first recipe I try with it! Thanks!! :)

    Reply

    • Colleen @ What's Baking in the Barbershop?! on March 29th, 2011 at 7:52 am

      I just read through the recipe entirely (I only glanced at it the first time) and saw it actually doesn’t use a doughnut pan! BUT, I still want to make these. :-D I am now a fan of Sugarcrafter too – awesome blog you have!

      Reply

  12. Lisa (Dishes of Mrs. Fish) on March 29, 2011 at 8:12 am

    I’ve made baked cinnamon sugar doughnuts before and they always make me think of Saturdays with my grandma. :) Thanks for the new recipe to try!

    Reply

  13. Jennifer on March 29, 2011 at 8:22 am

    YUM! I just received this book for my birthday-along with another doughnut book. And two doughnut cutters. :)

    These look fabulous!

    I want that mug! Please tell us where you got it!!!

    Reply

  14. MonicaB on March 29, 2011 at 8:50 am

    I’m looking forward to trying this recipe. I love donuts but hate the greasy mess.

    Reply

  15. Jen @ My Kitchen Addiction on March 29, 2011 at 8:52 am

    These doughnuts look amazing… I love Tracy. So fun to see her posting here at Brown Eyed Baker today :)

    Reply

  16. Tracy on March 29, 2011 at 8:59 am

    Thank you Michelle for having me as a guest on your lovely blog! And, thanks to each of you for your kind comments. :-)

    Oh and for those who are wondering, I got the mug at Starbucks a few years ago. I’m not sure if they are still in stores, but I’ve seen them on eBay and the like!

    Reply

  17. Amber | Bluebonnets & Brownies on March 29, 2011 at 9:07 am

    Wowzers! I love Tracy, and I’m so glad you had her guest post. She did NOT disappoint! I’ve just printed the recipe for these. They’re happening on Saturday when I have time to let the dough proof.

    Reply

  18. Paula on March 29, 2011 at 9:20 am

    Recipe is a definite keeper. Just home mine turn out as well when I get my donut pan! Thanks for sharing.

    Reply

  19. Celeste on March 29, 2011 at 9:39 am

    I have seen many doughnut recipes posted today but I have decided that I will make these this weekend. They look perfect. :) Thank you for sharing!

    Reply

  20. Katherine @ Sensible Lessons on March 29, 2011 at 10:02 am

    My mouth is watering! Lovely pictures.

    Reply

  21. Carol Stevens on March 29, 2011 at 10:59 am

    These yeasted doughnuts look amazing!! And I love that they’re not fried!

    Reply

  22. Julie @ Willow Bird Baking on March 29, 2011 at 11:00 am

    Oh, goodness, these look light and heavenly.

    Reply

  23. Maria63303 on March 29, 2011 at 11:03 am

    These look delish! I’m going to have to give these a try since I’m wild about donuts and looking for a way to cut fried foods out of my diet. Thanks so much!

    Reply

  24. Kristine on March 29, 2011 at 11:07 am

    I wish I had one of these doughnuts right now to enjoy with my morning coffee! I think I’ll have to make these this weekend- they look too good!

    Reply

  25. Jess Wakasugi on March 29, 2011 at 11:08 am

    Those look so light and fluffy! Yum! I’ve never done donuts before but these seem easy enough for my first go around…hopefully :)

    Reply

  26. nancy@skinnykitchen.com on March 29, 2011 at 11:15 am

    These baked donuts look amazing. Yummy!

    Reply

  27. Kenni on March 29, 2011 at 12:17 pm

    I think this recipe just got pushed to the top of my “To Bake” list. I have been craving doughnuts for weeks now.

    Reply

  28. Allyssa on March 29, 2011 at 12:19 pm

    These look delicious! Now I’m craving a doughnut! I’ll definitely have to make these :)

    Reply

  29. carolinaheartstrings on March 29, 2011 at 12:51 pm

    What a wonderful recipe. I cannot wait to try them.

    Reply

  30. Frank@Homemade Sausage on March 29, 2011 at 1:41 pm

    That looks outstanding!! I’m going to give them a try. Thanks for posting!!

    Reply

  31. Cooking Foodie on March 29, 2011 at 2:22 pm

    Lovely pictures..the doughnuts look yum… have to make these soon…

    Reply

  32. Sam on March 29, 2011 at 3:50 pm

    They look like heaven on a plate. Really looking forward to trying these after the necessary US-UK conversion! Two question though, is that all-purpose/plain flour or bread flour? And can instant dry yeast be substituted instead of active dry yeast? Any help would be appreciated as I really wanna find a good oven-baked doughnut!!

    Reply

  33. Christina on March 29, 2011 at 4:26 pm

    Oh. My. God. Doughnuts that I can make!! Thanks so much for this recipe!

    Reply

  34. bakingaddict on March 29, 2011 at 6:18 pm

    These look so light and fluffy, I want a bite!

    Reply

  35. Melanie on March 29, 2011 at 6:19 pm

    I was JUST looking for a baked doughnut recipe! Thanks!

    Reply

  36. jennifurla on March 29, 2011 at 8:24 pm

    I need to try this, I have yet to make a donut and this looks so good

    Reply

  37. Happy When Not Hungry on March 29, 2011 at 8:44 pm

    These donuts look amazing!! I definitely have to try this recipe. I love that it doesn’t use a donut pan either, since I don’t have one!

    Reply

  38. Liza on March 29, 2011 at 9:12 pm

    Ooh. Yeasty donuts. What a fantastic idea. The only baked donuts I’ve ever eaten were basically cake mix in a donut shape mold– yuck. These, however, look wonderful and far superior.

    Reply

  39. Sylvie @ Gourmande in the Kitchen on March 29, 2011 at 9:49 pm

    That sounds amazing! I always shy away from doughnuts because of the fact that they are fried, they just are too greasy most of the time. I love this oven baked alternative!

    Reply

  40. Brenda @ a farmgirl's dabbles on March 29, 2011 at 9:52 pm

    Oh my goodness, these look so temptingly tender and delicious! I can only imagine what your kitchen must have smelled like during the process. I need this to be a Saturday morning project with my girls. Thanks!

    Reply

  41. amanda@seegirlcook on March 30, 2011 at 10:02 am

    loving this baked version on doughnuts. yummm. can’t wait to try it out!:)

    Reply

  42. Jenny Flake on March 30, 2011 at 10:54 am

    Really beautiful!! I need these!

    Reply

  43. Kristen on March 30, 2011 at 11:49 am

    I love that these are baked. What deliciousness!

    Reply

  44. Cookin' Canuck on March 30, 2011 at 2:06 pm

    Fantastic post, Tracy! These doughnuts look absolutely irresistible.

    Reply

  45. Alissa on March 30, 2011 at 6:35 pm

    Thank you for this! I’ve been looking for a non-fried doughnut recipe for EVER and this is IT!!! I can’t wait to try these this weekend. :)

    Reply

  46. Tracy on March 30, 2011 at 10:25 pm

    Sam – I used all-purpose flour. As for the yeast, I don’t think you can substitute instant yeast for active dry directly, but I’m really not sure since I haven’t tried it…if you do, let us know!

    Reply

    • Sam on April 1st, 2011 at 5:44 am

      Thanks Tracy : ) I’m one step closer to making them now! I had a look and the active dry yeast is not expensive so I’ll probably just go buy some new especially for these little beauties!!

      Reply

  47. Lori @ RecipeGirl on March 31, 2011 at 1:34 am

    These look wonderful- I’m totally into the healthy-donut thing!

    Reply

  48. stephchows on March 31, 2011 at 3:36 pm

    So fun to see you over here Tracy! These look delicious!!

    Reply

  49. JulieD on March 31, 2011 at 6:11 pm

    Tracy,

    These look amazing! Gotta try these!

    Reply

  50. Raina on March 31, 2011 at 7:13 pm

    Tracy these look beautiful and incredibly delicious. I am so excited that you do not need a donut pan to make them. Cannot wait to taste them for myself:)

    Reply

  51. Mackenzie@The Caramel Cookie on March 31, 2011 at 7:47 pm

    Yours look wonderful! I think oven baked yeasted doughnuts are the best!

    Reply

  52. jean on April 2, 2011 at 8:41 pm

    Does anyone know if you could mix the dough up and store in refrigerator overnight?

    Reply

  53. Jen on April 4, 2011 at 11:20 pm

    Mmmm I love cinnamon-sugar donuts!

    Reply

  54. KristinaYellow on April 11, 2011 at 11:24 pm

    Do you think that I could make this the night before and then bake in the morning? What step would I “stop” at night and “pick up” in the morning? And would this freeze at all? Thanks!

    Reply

    • Memoria on May 4th, 2011 at 9:00 pm

      After the first rise, place yeasted dough in the fridge for up to 2-3 days.

      Reply

  55. Heather on May 20, 2011 at 9:37 am

    I just had to let you know that I made your DOUGHNUT recipe and LOVED IT!!! They are addicting. :)
    I have made the cake ones before (but they are a little heavier) and I tend to stay away from the fryer….. but THESE- MAN, they were so GOOD!

    Actually, I yielded 18 doughnuts. I baked 9 right away. And I put the rest in the fridge for the next morning. I gave those more time to rise when I took them out– but both batches were just as yummy.

    THANKS for sharing all your great recipes!

    Reply

    • Sarah on October 2nd, 2011 at 8:35 pm

      Did they rise okay for you? I just made them and the dough won’t rise for me. I used cold butter, so maybe I should have used room temp? They look delicious, so I’ll try again!

      Reply

  56. Out of the Box Food on July 11, 2011 at 11:39 am

    Yum! Looking forward to trying these!

    Reply

  57. Allie on July 29, 2011 at 6:27 pm

    does it matter if the flour is unbleached?

    Reply

    • bushra on September 26th, 2011 at 12:33 am

      i used just regular flour instead of unbleached one and they were still very good….btw i dont even know what difference does unbleached one makes???????

      Reply

  58. bushra on September 26, 2011 at 12:31 am

    tried these yummilicious donuts yesterday
    so easy, so light and soooo delicious
    made them at tea-party, everyone loved them
    thanku sooo much for the wonderful recipe

    Reply

  59. Jeanne on October 28, 2011 at 7:55 pm

    I made these donuts and my dough did not rise. I used active dry yeast. My donuts were not light and airy like they should be however I love the dough and the taste of these donuts was wonderful. I do want to make them again but guess I need to know what I did wrong. Also, they did not brown in 5-8 minutes I baked them longer and they still didn’t seem done inside.

    Reply

  60. NikitaP on November 3, 2012 at 6:42 pm

    Hi, they look sooo good :) But I’m i lil confused about step 3 & 4. Especially the part about letting them sit on top of the preheating oven?? Could someone pls explain. Thanks!

    Reply

    • Michelle on November 6th, 2012 at 2:20 pm

      Hi Nikita, Basically if you have a freestanding range with oven, an easy way to allow dough to rise is by placing the bowl or baking sheet on top of the warm surface. If you don’t have a freestanding oven, just place the dough in a draft-free area to rise.

      Reply

  61. sania on November 17, 2012 at 11:05 am

    Hi it looks so delicious,wanna try it,can u plz tell me the cup in grams

    Reply

  62. Kate on November 19, 2012 at 10:01 pm

    This recipe is amazing! I love to bake any my husband loves doughnuts, but I just cannot bring myself to deep fry (I work in nutrition and diabetes and just cannot do it). I was hopeful but admittedly a bit skeptical that they would actually taste good. You were right – they are the fluffiness, tastiest doughnuts ever! They actually taste like doughnuts, but without the thick, fried, fatty outside. I will definitely be making these again!

    The only issue that I had was with the rising. To let the dough rise, I placed it in an oven that I had heated to 100 degrees and then turned off. It still took more than two hours to double in size. Next time I will proof the yeast in the warm milk for before mixing it with the sugar and egg That may help…but otherwise, this is a 10 out of 10 recipe! Thanks for sharing!

    Reply

  63. Diane on January 18, 2013 at 3:36 am

    This recipe is appalling. Nothing like a doughnut in looks, taste or texture. They taste of nothing. I am not even going to waste my time melting the butter and sugar.I was surprised there was so much praise for the recipe looking at the ingresients and I was right. If just dipping them in the butter and cinnamon sugar makes them edible then there is somerthing very wrong. I was gioing to use a sugar glaze but they taste like bland bread, nothng could improvethem much. So disappointed and a waste of half a morning.

    Reply

  64. Katie on February 9, 2013 at 3:42 pm

    Does anyone have any suggestion on how to store them over night for the next morning after they are baked? Thank you

    Reply

  65. Camilla on May 26, 2013 at 3:40 am

    Made this for the first time today – we don’t see baked doughnuts in Australia! They are divine and sooooo easy. Was my first time using yeast too and the recipe was perfect. Thank you!

    Reply

  66. Sophie on June 10, 2013 at 12:56 pm

    I cannot praise this recipe enough! I still can’t get over the fact they’re baked and not fried. Shall add this recipe to my collection and definitely use it again. Thank you!

    Reply

  67. Sarah@WholeandHeavenlyOven on August 16, 2013 at 9:19 am

    These look sooo delicious! I did have a question though–Would the doughnuts still turn out if I added 1 cup of raisins to the dough?

    Reply

    • Michelle on August 19th, 2013 at 5:34 pm

      Hi Sarah, I haven’t tried any add-ins, but let me know how yours turn out!

      Reply

  68. Wattle on September 22, 2013 at 7:50 am

    I made these doughnuts today and felt I just had to comment. They were wonderful! Definitely best eaten fresh and warm from the oven :) I put everything in my bread machine on the dough cycle (I was feeling lazy). Ended up using about 3 and 1/4 cups of flour and I changed the dry active yeast for 2 teaspoons of instant. I got 24 small doughnuts out of the recipe (12 are in the freezer for later!) Thank you so much for the wonderful recipe, it’s definitely a keeper!

    Reply

  69. Becky Swinn on December 14, 2013 at 9:20 am

    I’d just like to testify to the fact that these are delicious! After moving to England I thought I’d never be able to recreate the amazing cinnamon donuts sold in Australia. Frying donuts is such hit-and-miss process, and I don’t really like the oily flavour. But I made these and they are incredible! Perfect texture, not dry at all, and identical to the Aussie ones. My go-to recipe from now on. thanks Michelle.

    Reply

Leave a Comment





(Your comment may need to be approved before it will appear on the site. Thanks for your patience! If it is your first time commenting you may want to review the Comment Guidelines.)