Light and Fluffy Baked No-Yeast Cinnamon Doughnuts

Light and Fluffy Baked No-Yeast Cinnamon Doughnuts

We are not big sweet eaters but when I found a doughnut pan for baking doughnuts I thought it would be fun for a weekend treat not to mention it sounded fantastic with coffee for my husband and myself. I thought that if I were going to do this, I would want them to be light and fluffy and not dense or cake like. After a few tries I got it right and these doughnuts are truly dreamy. This recipe can be easily increased for more as needed. Wouldn’t these be great for your next bake sale?

Yield: ½ dozen

Prep Time: 15 minutes

Cook Time: 13 minutes

INGREDIENTS

  • 1 cup pastry flour
  • 1/3 cup white sugar
  • 1 teaspoon baking soda
  • 1/8 teaspoon freshly ground nutmeg
  • 1/8 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¾ cup buttermilk
  • 1 egg
  • 1 teaspoon good vanilla
  • 1 tablespoon butter, melted

for the cinnamon mixture                          

  • ½ cup (1 stick) butter, melted
  • ¼ cup white sugar
  • ¼ cup light brown sugar
  • 1 tablespoon cinnamon

DIRECTIONS

  1. Preheat the oven to 350F. Spray a doughnut pan with cooking spray.
  2. Sift the flour, sugar, baking soda, nutmeg, cinnamon and salt into a large bowl or a stand mixer.
  3. Beat the buttermilk, egg, vanilla and butter into another bowl until they are well combined.
  4. Turn on the mixer to low and slowly add the buttermilk/egg mixture until it is well combined.
  5. The trick to making the doughnuts come out looking like doughnuts is to only fill the pan ½ way full.
  6. Bake for 13 minutes or until a toothpick comes out clean. Remove them from the pan and let them cool on a cooling rack.
  7. To make the cinnamon mixture, thoroughly combine the sugars and the cinnamon in a bowl.
  8. When they are cool enough to touch but still warm, dip them in the melted butter and then into the cinnamon mixture to fully coat them.
  9. Serve warm.

© 2013, Nicole. All rights reserved.

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