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–+ servings
Cinnamon Sugar covered Baked Donuts on parchment paper.
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Baked Donuts

These Baked Donuts are soft, fluffy, and coated in a sweet cinnamon sugar topping. Made with a simple yeast dough and baked instead of fried!
Prep Time20 minutes
Cook Time8 minutes
Rising Time1 hour 30 minutes
Total Time1 hour 58 minutes
Course: Breakfast, Dessert
Keyword: baked donuts
Servings: 12 donuts (plus 12 donut holes)
Calories: 411kcal
Author: Amanda Rettke--iambaker.net

Ingredients

Doughnuts

  • 1 ⅓ cups (320 g) whole milk, warmed to 95°F to 105°F
  • 2 teaspoons instant yeast
  • ¼ cup (½ stick / 57 g) unsalted butter, melted
  • ⅔ cup (135 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon kosher salt
  • ¼ teaspoon nutmeg
  • 4 ½ cups (560 g) all-purpose flour, plus extra if needed

Cinnamon Sugar Coating

Instructions

Donuts

  • In the bowl of a stand mixer fitted with the dough hook, combine the warm milk and yeast. Let sit for 3 to 5 minutes until the yeast begins to foam.
  • Add the melted butter, sugar, eggs, salt, and nutmeg. Mix until combined.
  • With the mixer on low speed, gradually add 4 ½ cups of flour. Continue mixing until a soft dough forms. If the dough is very sticky, add additional flour 1 tablespoon at a time until the dough pulls away from the sides of the bowl.
  • Knead the dough in the mixer for 5 to 6 minutes, until smooth and elastic. The dough should feel soft and slightly tacky but should not stick heavily to clean fingers.
  • Transfer the dough to a lightly greased bowl. Cover and let rise in a warm place for about 1 hour, or until doubled in size.

Shaping

  • Line two baking sheets with parchment paper.
  • Turn the dough onto a lightly floured surface and roll to ½-inch thickness.
  • Cut donuts using a 3-inch cutter and a 1-inch cutter for the center hole.
  • Transfer donuts and holes to prepared baking sheets, spacing them about 2 inches apart.
  • Cover lightly and allow to rise again for 30 to 40 minutes, until puffy.

Baking

  • Preheat oven to 375°F.
  • Bake donuts for 8 to 10 minutes, until the bottoms are lightly golden and the tops remain pale. The doughnuts should feel springy when gently pressed.
  • Let cool for 2 to 3 minutes before coating.

Cinnamon Sugar Coating

  • Combine granulated sugar and cinnamon in a bowl.
  • Brush each warm donut lightly with melted butter, then roll in the cinnamon sugar until evenly coated.
  • Repeat with donut holes.
  • These donuts are best enjoyed the day they are made, but can be stored in an airtight container at room temperature for up to 2 days. Rewarm briefly before serving for the best texture.

Nutrition

Serving: 1donut | Calories: 411kcal