Baked Cinnamon Donuts

I just went on vacation to Hawaii earlier this month. I miss vacation already. About a month before that, I went to Boston with Adam, and got to eat delicious Dunkin Donuts. When will it come to San Francisco! So dying for the delicious vanilla-frosted nommy-ness...the iced coffee was super good, too. So strange.

I decided to bake up some donuts on my new donut pans to enjoy with my Dunkin Donuts coffee mug (I love buying mugs that remind me of places I've been that I loved!) shortly after my trip. I got the recipe from my mom, who made these the last time I visited home.

Baked Cinnamon Donuts
Recipe by Ina Garten

Baking spray with flour, such as Baker's Joy
2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 extra-large egg, lightly beaten
1 1/4 cups whole milk
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
8 tablespoons (1 stick) unsalted butter
1/2 cup sugar
1/2 teaspoon ground cinnamon

Preheat the oven to 350 degrees. Spray 2 doughnut pans well.

Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.

Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.


For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.