Baked Cinnamon Donuts Doughnuts Food

BAKED CINNAMON SUGAR DONUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray 9 cavities of a 12-cavity doughnut pan with cooking spray.
• Combine sugar, butter, nutmeg, and salt in a medium bowl; beat with an electric mixer until well combined. Add egg and mix until incorporated.
• Combine flour and baking powder in a small bowl. Add flour mixture to butter mixture in batches, alternating with milk, beating batter briefly after each addition. Pour batter into a large resealable plastic bag. Snip off one corner of the bag and pipe batter into the 9 prepared cavities of the doughnut pan, filling each halfway.
• Bake doughnuts in the preheated oven until a knife inserted into the center comes out clean, 7 to 9 minutes.
• While the doughnuts are baking, place melted butter for topping in a shallow bowl. Mix together 2/3 cup sugar and cinnamon in another shallow bowl. Roll warm doughnuts in melted butter and then in cinnamon sugar to coat.

BAKED CINNAMON DONUTS DOUGHNUTS

Steps:

• Mix all 7 dry ingredients in a medium size bowl.
• In a smaller bowl, beat egg. Mix egg with milk and melted butter. Add vanilla.
• Stir milk mixture into dry ingredients until just combined being careful NOT to overmix. Pour into greased donut baking tin, filling approximately 3/4 full.
• Mix cinnamon into brown sugar and sprinkle over donuts. Drizzle or spoon melted butter over top of each donut.
• Bake in a 350 degree oven for 17 minutes.
• Enjoy!

CINNAMON-SPICED DOUGHNUTS

Steps:

• Make the Doughnuts: In a small saucepan, warm the milk slightly with 1 teaspoon sugar. Add the yeast and let sit for 5 minutes to proof.
• In a small bowl, beat the egg with the water.
• In a standing mixer with a paddle attachment mix the flour, remaining 1/3 cup sugar, salt, and nutmeg. Add the proofed yeast mixture, beaten egg mixture, and melted butter. Remove the paddle, switch to a dough hook, and mix until well-blended and kneaded, about 15 minutes. Transfer the dough to a large greased mixing bowl. Cover with plastic wrap and chill overnight.
• On a floured surface, roll the dough out to about 1/4-inch thick and transfer to a sheet pan. Cover with plastic wrap, and chill for 30 minutes, allowing the dough to rest.
• Cut dough into 1 1/2-inch squares. Line a sheet pan with a buttered sheet of parchment paper. Arrange the dough squares 1/2-inch apart on the sheet pan and cover with another sheet of buttered parchment. Place in a warm place to rise about 30 minutes.
• Make the Coating: In a small bowl, combine the sugar and cinnamon to coat doughnuts.
• Heat the oil in a large pot to 375 degrees F and fry the doughnuts for 1 to 2 minutes on each side. While doughnuts are still warm, toss them in the cinnamon sugar, to coat.

BAKED CAKE DONUTS (DOUGHNUTS)

Steps:

• Preheat oven to 425 degrees and grease a 12 hole donut pan. In a large mixing bowl stir together flour, sugar, baking powder, nutmeg, and salt. Add buttermilk, eggs, and butter, stir until just combined.
• Divide batter between prepared donut pan. Bake until toothpick comes out clean, 7 to 9 minutes. Let donuts cool in pans for 5 minutes then take them out of pan and let cool on a cooling rack.

BEST BAKED DOUGHNUTS EVER

Steps:

• Blend 1/2 cup plus 2 tablespoons butter with 1 cup of sugar.
• Add the eggs and mix well.
• Sift together flour, baking powder, salt and nutmeg.
• Add to the butter and sugar mixture.
• Blend in the milk and mix together thoroughly.
• Fill greased muffin tins 2/3 full.
• Bake at 350 degrees for 15 to 20 minutes, or until doughnuts are golden.
• Combine remaining 1/2 cup of sugar with the cinnamon.
• Melt remaining 6 tablespoons of butter.
• While doughnuts are still warm, roll them in melted butter; then in cinnamon sugar.

BASIC CINNAMON DOUGHNUTS

Steps:

• Put flour in shallow pan, add salt, baking powder, and sugar.
• Rub in butter with fingertips.
• Add the well beaten egg and milk and stir thoroughly.
• Toss on floured board, roll to one-fourth inch in thickness, shape, fry, and drain.
• Mix cinnamon and nutmeg with icing sugar to taste and use it to dust the cooled donuts.

BEST BAKED DOUGHNUTS (DONUTS)

Steps:

• Sift flour with salt, baking powder, cinammon and nutmeg.
• Melt the shortening in a small bowl in the microwave and allow to cool.
• In a large bowl, beat the eggs until foamy and gradually add the sugar while beating constantly.
• Add the milk alternately with the melted shortening and then add the vanilla essence.
• Add the flour mixture and beat until combined.
• Cover and chill in fridge for around 30 minutes until dough is firm.
• Grease a doughnut pan with 12 holes carefully.
• Pre-heat oven to 200 degrees celcius (450 F) with the fan-forced option on.
• Carefully spoon the cool dough into a large piping bag with a large plain nozzle and pipe a ring of dough into each hole.
• You can just use a small spoon to fill the doughnut pan but it takes ages and isn't as even. I used a disposable bag, filled it then snipped a hole at the end to pipe the mixture.
• Bake for around 10 minutes or until doughnut has risen and is lightly browned.
• Turn out onto a wire-rack to cool.
• Ice with chocolate glaze, doughnut icing (e.g.Recipe # 179685 ) or dip in half a cup of melted butter and then toss in a cup of sugar mixed with a teaspoon of cinammon.

BAKED DOUGHNUTS

Steps:

• Whisk together all dry ingredients in a medium size bowl. Beat the eggs, oil and water (or buttermilk or yogurt) until foamy. Pour the liquid ingredients all at once into the dry ingredients and stir just until combined. Butter or grease the doughnut pan, non-stick pan spray works well. Fill each doughnut form half full.
• Bake doughnuts in a pre-heated 375 f oven for 10-12 minutes. When done, they'll spring back when touched lightly and will be quite brown on top. Remove the doughnuts from the pan and allow to cool on a rack. Glaze with icing or coat with cinnamon sugar or any non melting sugar.

BAKED NUTMEG & CINNAMON DONUTS

Steps:

• Sift flour, nutmeg and seas salt together in a large bowl, or in the bowl of an electric mixer.
• Place ½ cup of the milk in another bowl and stir in the yeast. Set aside.
• Stir in the butter and sugar into the remaining cup of warm milk and add it to the yeast mixture.
• Whisk in the eggs using a fork and add the wet mixture to the dry ingredients.
• Mix until the flour has taken up the yeast mixture.
• If your dough is too dry add a little bit of milk at a time. If your dough is too sticky, then add a little bit of flour, until the dough becomes smooth enough to handle without sticking too much to your hands.
• Turn dough out onto a lightly floured surface and knead for two minutes.
• Shape into a ball and place into a lightly oiled or buttered bowl. Cover the bowl with plastic wrap and allow the dough to rise in a warm area away from drafts.
• Allow an hour or so for the dough to double I size, depending on the temperature.
• Prepare 5 baking trays with parchment paper.
• When the dough has risen, remove the dough from the bowl and punch down. Roll it out on a lightly floured surface to about ½-inch thickness.
• Using your cutter cut out donuts. Cut the outer circle first, then transfer to lined baking trays and then cut out the donut holes (smaller circle)**.
• Cover trays with a clean cloth and allow to rise for another 45 minutes.
• Preheat your oven to 180ºC.
• Bake the donuts for about 8 minutes; do not allow them to get brown.
• While donuts are baking, set up your butter and combine sugar and cinnamon in another bowl.
• Remove donuts from oven and allow to cool for 3 minutes.
• Dip each donut into the melted butter and give it a quick toss in the cinnamon sugar.
• *Make sure not to over heat the milk, the temperature should be just tepid so as not to kill the yeast.
• **Ensure that the holes are at least 2cm in diameter as that the holes will close more after rising and baking.