Here’s a donut version of cinnamon toast. I like using buttermilk and an additional hit of apple cider vinegar—don’t worry, they’re perfect, not too sour at all. My pan bakes 6 at a time and is by USA Pan.
Cinnamon Baked Donuts
makes 12; adapted from Food Network, Gesine Bullock-Prado's "Apple Cider Vinegar Baked Donuts"
Ingredients
- 4 ounces unsalted butter, room temperature
- ½ cup brown sugar 100 grams
- ½ cup granulated sugar 100 grams
- ⅔ cup buttermilk
- 2 eggs
- 1 tablespoon apple cider vinegar Bragg's
- 1 ¼ cup all purpose flour Wheat Montana blue bag
- ¼ cup whole wheat flour Conservation Grains Wheatsome (a stone-ground blend of spelt, rye, and kamut)
- 1 teaspoon Kosher salt
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon freshly grated nutmeg
Cinnamon and Sugar Topping
- 1 tablespoon melted butter
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
-
Preheat oven to 375°F. Cream together the butter and sugars and beat for 3 minutes with paddle attachment.
-
In a 2-cup glass measure, whisk together the buttermilk, eggs, and apple cider vinegar.
-
In a small bowl, whisk together the flours, salt, cinnamon, baking soda, and nutmeg.
-
In two alternating additions, add the milk/egg and flour to the butter mixture and mix just until combined. Transfer batter to a large pastry bag fitted with a large, plain tip (½-inch) or use a plastic bag with the corner snipped off.
-
Spray 6-cavity donut pan with non-stick spray. Pipe 6 rings into the cavities using half the batter. Bake for 15 minutes. Let cool a couple minutes in the pan then transfer to a cooling rack. Repeat process with remaining batter.
-
Brush whatever side you want to be the top (I like the domed side from the bottom of the donut pan) with melted butter and dip in cinnamon-sugar.
Recipe Notes / Tips
- Apple Cider Variation: Substitute half of the buttermilk with apple cider. Because the batter isn't as sour, bring the baking soda down to ¼ teaspoon, and add ½ teaspoon baking powder.
- Regular milk Variation: Substitute whole milk for the buttermilk, bring the baking soda down to ¼ teaspoon, and add ½ teaspoon baking powder.
