Cakes & Cupcakes, Quick Bread

Baked Doughnuts

Baked-Donuts-1-LR-1024x682

Prep Time: 15 Minutes

Total Time: 28 Minutes

Yield: 64 Mini Donuts

Baked-Donuts-1-LR-1024x682

Ingredients

  • 3 sticks (1 1/2 C.) unsalted butter, softened
  • 1 3/4 C. granulated or powdered sugar
  • 4 lg. eggs
  • 6 C. all-purpose flour
  • 1 Tbsp. + 2 tsp. Clabber Girl® Baking Powder
  • 1/2 tsp. Clabber Girl® Baking Soda
  • 1 3/4 tsp. salt
  • 1 tsp. Spice Islands® Ground Nutmeg (freshly grated if possible)
  • 1 3/4 C. + 2 Tbsp. milk

Cinnamon Sugar (for dusting)

  • ¾ tsp. Spice Islands® Ground Saigon Cinnamon
  • 1 Tbsp. sugar

Directions

  1. Preheat oven to 350° F. Place a rack in the center of the oven.
  2. In a stand mixer or a large bowl, cream the butter and sugar. Beat in the eggs, one at a time, until just mixed in.
  3. Sift together the flour, baking powder, baking soda, salt, and nutmeg.
  4. Mix in 1/4 of the dry ingredients to the butter mixture. Then mix in a third of the milk. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don’t overmix.
  5. Spray the individual bundt pans with non-stick cooking spray like Baker’s Joy®.
  6. Fill about 1/2 full with batter (these will rise quite a bit).
  7. Bake for about 13 minutes or until the tops spring back when pressed gently with a finger.
  8. Cool on a rack for about 10 minutes and remove from the pan.
  9. Make the Cinnamon Sugar Dusting by melting the butter over low heat – do not let it boil. Whisk together the sugar and cinnamon.
  10. Brush the doughnuts all over with the melted butter, and then roll them in the cinnamon sugar.

Baked Doughnuts

Baked-Donuts-1-LR-1024x682

Prep Time: 15 Minutes

Total Time: 28 Minutes

Yield: 64 Mini Donuts

Ingredients

  • 3 sticks (1 1/2 C.) unsalted butter, softened
  • 1 3/4 C. granulated or powdered sugar
  • 4 lg. eggs
  • 6 C. all-purpose flour
  • 1 Tbsp. + 2 tsp. Clabber Girl® Baking Powder
  • 1/2 tsp. Clabber Girl® Baking Soda
  • 1 3/4 tsp. salt
  • 1 tsp. Spice Islands® Ground Nutmeg (freshly grated if possible)
  • 1 3/4 C. + 2 Tbsp. milk

Cinnamon Sugar (for dusting)

  • ¾ tsp. Spice Islands® Ground Saigon Cinnamon
  • 1 Tbsp. sugar

Directions

  1. Preheat oven to 350° F. Place a rack in the center of the oven.
  2. In a stand mixer or a large bowl, cream the butter and sugar. Beat in the eggs, one at a time, until just mixed in.
  3. Sift together the flour, baking powder, baking soda, salt, and nutmeg.
  4. Mix in 1/4 of the dry ingredients to the butter mixture. Then mix in a third of the milk. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don’t overmix.
  5. Spray the individual bundt pans with non-stick cooking spray like Baker’s Joy®.
  6. Fill about 1/2 full with batter (these will rise quite a bit).
  7. Bake for about 13 minutes or until the tops spring back when pressed gently with a finger.
  8. Cool on a rack for about 10 minutes and remove from the pan.
  9. Make the Cinnamon Sugar Dusting by melting the butter over low heat – do not let it boil. Whisk together the sugar and cinnamon.
  10. Brush the doughnuts all over with the melted butter, and then roll them in the cinnamon sugar.

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