BAKED DONUTS

Donuts, who doesnt love Donuts. Freshly made, warm with sugar 😍 its like heaven. But how often do we make them? I can only speak for myself but it doesnt happen often. The whole frying process I think scares people and it takes time.

So I tried this baked donut recipe and it is truly AMAZING. A DONUT pan is the trick BUT you can make them in muffin pans too just obviously wont have the hole in the middle and will be more like a whole donut if that makes sense.

This is done in less than an hour start to finish and are good for a couple days in room temperature (not that they will last)

You can double the recipe with no problem as I did. I coated mine with cinnamon sugar and cardamom sugar as I LOVE cardamom. But what ever is to your liking. Just plain sugar works too ☺️

NOW LETS GET TO BAKING!

Makes about 8 donuts

INGREDIENTS

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp cardamom
• 1 large egg, at room temperature
• 1/3 cup packed light brown sugar
• 1/4 cup milk
• 1/4 cup yogurt
• 2 tbsp unsalted butter, melted
• 1 and 1/2 tsp pure vanilla extract

TOPPING

• 1 cup granulated sugar
• 1 tsp ground cinnamon
• 1/2 cup unsalted butter, melted

1. Preheat oven to 350°F. Spray a donut pan with non-stick spray. Set aside.
2. DONUTS; Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cardamom together in a medium bowl. Set aside.
3. Whisk the egg, brown sugar, milk, and yogurt together until smooth. Add the melted butter and vanilla, whisking until fully combined. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. The batter will be very thick.
4. Spoon the batter into the donut pan or as I did put the batter into a piping bag(MUCH easier) and pipe the batter into each donut cup, filling 2/3 to 3/4 of the way full. *regular ziploc bag works to just cut a small hole in one of the corners and pipe.
5. Bake for 7-9 minutes or until the edges are lightly browned. Allow to cool for about two minutes and transfer to a wire rack set on a large piece of parchment paper or on a large baking sheet. Bake the remaining donut batter (there is usually enough batter for 1-2 more donuts) and once baked, transfer to the wire rack. Cool donuts for at least 10 minutes before topping.
6. TOPPING; Combine the sugar and cinnamon in a medium bowl. Brush the donuts with the melted butter, then dunk into the cinnamon sugar mixture coating all sides.
7. Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days.
8. READY TO MUNCH!