We love the idea of Cinnamon Doughnuts, but often they can be greasy and disappoint. When Sarah discovered a recipe for doughnuts that were baked rather than fried, she was keen to make a batch to try them, and see how they compare tot he fried variety.
Baked Cinnamon Sugar Doughnuts are absolutely delicious. The dough is so soft and fluffy, and they are topped with a wonderful cinnamon sugar. They are amazing just out of the oven when they are warm.
Sarah used a doughnut cutter that she bought in Japan. It cuts both the doughnut and the hole in one go. The holes are perfect little bite sized treats.
Inspired by Baked Cinnamon Sugar Doughnuts recipe by Honey and Jam.
Baked Cinnamon Sugar Doughnuts
1/4 cup caster (superfine) sugar
1 cup milk, heated to 45 deg C (115 deg F)
1 tablespoon active dry yeast
1 teaspoon salt
2 teaspoons vanilla extract
2 1/2 to 3 1/2 cups plain (all purpose) flour, divided, plus more for kneading
1/2 cup (1 stick) butter, cut into 1 inch cubes
¼ cup (1/2 stick) butter, melted
1 cup caster (superfine) sugar + 2 tablespoons cinnamon (more or less, depending on your taste), mixed together
In the bowl of a stand mixer fitted with the paddle attachment, beat the egg and sugar on medium speed until blended, about 1 minute. Add the milk, yeast, salt and vanilla, and stir to blend. With the machine on low speed, add 2 cups of flour, about 1/2 cup at a time, and beat until the dough is thick and pulls away from the sides of the bowl.
Switch to the dough hook. With the machine on medium speed, add the butter one piece at a time, and beat until no large chunks of butter are left in the bottom of the bowl, 3-5 minutes. Reduce speed to low and add the additional flour until the dough gathers around the hook and cleans the sides of the bowl. It will be soft and moist, but not overly sticky.
Turn the dough out onto a floured surface and knead gently until the dough no longer sticks to your hands. Lightly grease a large mixing bowl.
Transfer the dough to the bowl and turn to coat. Cover with a damp tea towel and let rise in a warm spot until doubled in volume, about 1 hour.
Punch down the dough and roll out to 1/2 inch thick. With a doughnut or a cookie cutter, cut out 3 inch diameter rounds with 1 inch diameter holes.
Preheat the oven to 200 deg C (400 deg F) and line a baking sheet with baking (parchment) paper. Place the doughnuts at least 1 inch apart on the baking sheet. Cover with plastic wrap and let sit in a warm spot until nearly doubled in size, about 20 minutes.
Bake until the doughnuts are light golden brown, 5 to 8 minutes, being very careful not to overbake them.
Immediately out of the oven, dip into butter, then directly into cinnamon sugar mixture.