Dessert: United States – Baked Cinnamon Sugar Donuts (No Yeast)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 12

Approximate Time

Prep 15 min

Cook 12 min

Additional 5 min

Total 32 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 3 / 4 cups (220 g) all-purpose flour
1 / 2 cup (100 g) granulated sugar
1 / 4 cup (50 g) packed light brown sugar
2 tsp (10 ml) baking powder
1 / 2 tsp (2.5 ml) kosher salt
1 tsp (5 ml) ground cinnamon
1 / 4 tsp (1.25 ml) ground nutmeg
3 / 4 cup (180 ml) milk (2% or whole)
2 large eggs, room temperature
1 / 4 cup (60 g) unsalted butter, melted and slightly cooled
2 tbsp (30 ml) neutral oil (canola or vegetable)
2 tsp (10 ml) vanilla extract
Coating:
6 tbsp (85 g) unsalted butter, melted
1 / 2 cup (100 g) granulated sugar
1 1 / 2 tsp (7.5 ml) ground cinnamon
Pinch of salt to taste

Show original ingredient measurements

1 3 / 4 cups (220 g) all-purpose flour
1 / 2 cup (100 g) granulated sugar
1 / 4 cup (50 g) packed light brown sugar
2 tsp baking powder
1 / 2 tsp kosher salt
1 tsp ground cinnamon
1 / 4 tsp ground nutmeg
3 / 4 cup (180 ml) milk (2% or whole)
2 large eggs, room temperature
1 / 4 cup (60 g) unsalted butter, melted and slightly cooled
2 tbsp (30 ml) neutral oil (canola or vegetable)
2 tsp vanilla extract
Coating:
6 tbsp (85 g) unsalted butter, melted
1 / 2 cup (100 g) granulated sugar
1 1 / 2 tsp ground cinnamon
Pinch of salt to taste

Instructions

Preheat oven to 350°F (175°C). Lightly grease two 6-cavity donut pans (or bake in batches).
In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, salt, cinnamon, and nutmeg.
In a separate bowl, whisk milk, eggs, melted butter, oil, and vanilla until smooth.
Pour wet ingredients into dry and gently fold until just combined; do not overmix. Batter will be thick.
Transfer batter to a piping bag or zip-top bag and pipe into donut wells, filling each about 2/3 full.
Bake 10–12 minutes, until donuts spring back when lightly touched and a toothpick comes out clean.
Cool in the pan 5 minutes, then turn out onto a wire rack.
For the coating, stir sugar, cinnamon, and a pinch of salt together in a shallow bowl. Brush each warm donut with melted butter and immediately toss in the cinnamon sugar to coat.
Serve warm. Store leftovers airtight at room temperature up to 2 days or freeze (uncoated) up to 2 months; refresh in a 300°F oven and coat before serving.