Cinnamon Baked Doughnuts 12.000

Deb Lindsey for The Washington Post

Book Report Oct 31, 2012

Serve warm with hot chocolate for a fine comfort dessert on a chilly night.

You’ll need doughnut pans, preferably nonstick.

Servings: 12 doughnuts
  • For the doughnuts
  • 2 cups flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated 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 vanilla extract
  • For the topping
  • 8 tablespoons (1 stick) unsalted butter
  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon


For the doughnuts: Preheat the 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.

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Recipe Source

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

Tested by Bonnie S. Benwick.

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