baked cinnamon sugar doughnuts

Doughnuts always make me nostalgic.  They were such a rare treat in our house growing up that whenever my dad would suggest getting doughnuts for breakfast on a Saturday morning, my sister and I would go berserk.  I loved everything about our family’s doughnut experience.  I loved tagging along with my dad to our local doughnut shop, which was permeated with an intoxicating melange of scents – yeast, grease and sugar – which together I found heavenly.  I loved slowly gazing over the doughnut offerings, almost drunk with the power of choice, trying to decide which particular doughnut struck my fancy that morning.  I loved that my mom and dad had their go-tos from which they rarely {if ever} deviated – for her, a lemon-filled and for him, an apple fritter.

I have always wanted to try making doughnuts at home, but wanted to find a recipe that involved baking instead of frying.  Although these do take some patience, I found their consistency to be very similar to the fried variety, and I love the simplicity of their cinnamon sugar dusting.  These are perfect for lazy fall mornings that are meant to be savored, along with childhood memories.

Recipe continued after the jump…

Recipe

From Comfort of Cooking

Makes about 1 dozen doughnuts

  • 1 1/3 c. warm milk, between 95° to 105°
  • 2 tablespoons yeast
  • 2/3 c. granulated sugar
  • 2 tablespoons unsalted butter, at room temperature
  • 2 large eggs
  • 5 c. all purpose flour
  • A pinch of nutmeg, freshly grated
  • 1 teaspoon salt
  • 1/2 c. unsalted butter, melted
  • 1 1/2 c. granulated sugar
  • 1 tablespoons cinnamon

Place warm milk in the bowl of an electric mixer.  Stir in the yeast with your hands until it dissolves.  Add sugar and stir until incorporated.  Add the butter, eggs, flour, nutmeg and salt.  Beat the dough with the dough hook attachment for 2-3 minutes at medium speed.  Adjust the dough texture by adding flour a few tablespoons at a time or more milk.  The dough should pull away from the sides of the bowl and be very soft and smooth but still slightly sticky.  Once you have attained the desired texture, beat the dough with the dough hook attachment for another 2-3 minutes at medium speed.  Transfer the dough to a lightly greased bowl.  Cover the bowl and let the dough rise for about an hour or until it has doubled in size {the exact amount of time it will take to double in size will depend on the temperature of your kitchen}.

Punch down the dough.  On a lightly floured surface, roll dough out to about 1/2 inch thickness.  Using a doughnut cutter, a 2-3 inch cookie cutter or a glass, cut out circles in the dough.  Carefully transfer the circles to a parchment-lined baking sheet and stamp out the smaller inner circles using a smaller, 1 inch cutter.  Be sure to make the holes large enough that as the doughnuts rise again and bake, they don’t fill in the doughnut hole with the puffiness of the dough.  Cover the tray with a kitchen towel or lightly greased plastic wrap.  Let the doughnuts rise for another 45 minutes or until they are puffed and nearly doubled.

Preheat oven to 375°.  Bake doughnuts until the bottoms are just golden, about 8-10 minutes.  They should still be pale on top, not golden and browned, and just barely baked through.   While doughnuts are baking, mix remaining sugar and cinnamon together in a medium bowl.

Remove doughnuts from the oven and let cool for 1-2 minutes.  Dip each one in the melted butter and sprinkle with the cinnamon and sugar mixture using a small spoon.  Serve immediately.

Thank you for reading!

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6 Responses to baked cinnamon sugar doughnuts

  1. Gorgeous! They are so impressive 😀 – I did the exact same thing a while back 😀

  2. ladyredspecs says:

    You have me here, I love doughnuts but haven’t eaten one in years because they are usually greasy!

    • fleurdeselsf says:

      Yes! I know. I love the thought of donuts, and all the memories they conjure up, but it is a bit unappetizing to see the amount of grease that collects in the paper bag or box they come in. I found these to be a good substitute! Thank you for reading – I really enjoy reading your blog also.

  3. LaurenG says:

    How on earth does the career woman find time to do this?? Amazing, and beautiful photos. I remember for you and I, it was always a toss up between (1) glazed twist, (2) cinnamon-sugar twist, or (3) maple bar. Eenie, meenie, miny, mo…

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