Baked Cinnamon Sugar Doughnuts

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Does anyone else check their Pinterest ten times a day? No? Yea…uh… me neither. While I was checking mine for the first, or fifth time in a day, I saw this recipe for baked doughnuts. Jordan has told me before that his parents make killer cinnamon sugar doughnuts so I thought a variation like this would be just the treat for him. He’s been working a lot lately.

A few notes about these. Get lazy, and don’t over-knead the dough. It comes together really quick and I really don’t think it needs a lot of work. It’s pretty elastic as is. Also, they dry out pretty quickly. So I recommend making them day-of or the night before you want to enjoy them and keep them in a very airtight container.

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The dough is simple enough that you could add any sort of topping, glaze, or frosting to these. I think a confectioners sugar glaze or a maple coating would be great. That’s how I’ll make these next time. Also, you could probably cut these into any shape you like. Some cute hearts for your valentine or other related shapes depending on the day. I just think they’re so dang cute in the mini rounds. Enjoy!

Ingredients

For the Dough (makes about 15 doughnuts)

3/4 cups warm milkIMG_4124
2 teaspoons active dry yeast
1 tablespoon unsalted butter
1/3 cup sugar
1 egg
2 ½ cups flour
A pinch of ground cloves
½ teaspoon salt

For the Cinnamon Sugar Topping
1/4 cup unsalted butter
1 cup sugar
1 tablespoon cinnamon

Instructions

For the dough, place ¼ cup of the warm milk in the bowl of a mixer fitted with the paddle attachment. Add the yeast into the milk and let it sit for 5 minutes.

In a small liquid measuring cup, combine the remaining milk with the sugar and butter.  Add it to the bloomed yeast mixture and stir to combine.  Add in the egg and give the mixture a good stir until combined.  Add the flour, cloves, salt and mix well. The dough will start to form.  Put the dough hook on the mixer and knead until the dough starts to become smooth, about 2 minutes.

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Place the dough ball in a large lightly greased bowl, and cover with a clean dish towel.  Let sit in a warm place for about an hour, until doubled in size.

Once the dough has doubled, roll it out on a lightly floured surface to half an inch thick.  Using your cutter of choice cut out as many doughnuts as you can get from the dough.

Preheat the oven 375 degrees F.

Place them on a baking sheet lined with silpats or parchment paper, about an inch apart. (They don’t spread during baking) Cover again and let it sit for about 45 minutes.

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Bake for 8 minutes, until lightly golden brown on the bottoms.  Take care not to overbake. Let the doughnuts cool for about 5 minutes.

Melt the butter in a saucepan or in a microwave safe bowl. Combine the cinnamon and sugar  in a small bowl. Dip the topside of the doughnut into the melted butter.  Then dip them into the cinnamon-sugar mixture.  Place on a cooling rack to set, about 5 minutes more. Best when served warm.

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Source: adapted from Krissy’s Creations

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