Friday, January 18, 2013

Lighter Baked Cinnamon Sugar Doughnuts

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Baked doughnuts are all the rage these days. They deliver the same great taste, but you avoid the frying process so you save tons of calories. Cinnamon doughnuts paired with a cold glass of milk are amazing, especially when they come right out of the oven. The doughnut base can be used as a standard recipe (just omit the cinnamon and nutmeg) if you want to top it with a glaze or even (gasp!) melted chocolate. Yum!
I lightened these up a bit more by using reduced-fat milk and light butter. If you haven't cooked or baked with light butter before, don't be alarmed. I've used it in almost all of my recent recipes, and the taste is hardly detectable. Plus it's half the amount of fat as regular butter, so it's a sacrifice your body will appreciate. Enjoy!

Printable Recipe


For the doughnuts
  • 2 cups flour
  • 1 1/2 cups sugar
  • 2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. salt
  • 2 large eggs, lightly beaten
  • 1 1/4 cups reduced-fat milk
  • 2 tbsp. light unsalted butter, melted
  • 2 tsp. vanilla extract
For the topping
  • 8 tsp. (1 stick) light unsalted butter
  • 1/2 cup sugar
  • 1/2 tsp. ground cinnamon

For the doughnuts: Preheat the oven to 350 degrees. Use a baker’s spray with flour, such as Baker’s Joy, to coat 1 or 2 doughnut pans.

Sift together the flour, sugar, baking powder, cinnamon, nutmeg and salt in a mixing bowl.

Whisk together the eggs, milk, melted butter and vanilla extract in a medium bowl or liquid measuring cup. Pour into the dry ingredients and stir until just combined.

Fill the wells of the doughnut pans a bit more than three-quarters full with the batter. Bake for 17 minutes or until a toothpick inserted into the wall of a doughnut comes out clean and the doughnuts are puffed and lightly browned. Let them cool (in the pans) for 5 minutes, then gently invert the doughnuts onto a rimmed baking sheet.

While the doughnuts are cooling, make the topping: Melt the butter in a small bowl. Whisk together the sugar and cinnamon in a medium bowl.

Dip the warm doughnuts into the melted butter, then dip them into the cinnamon-sugar mixture on one or both sides.

Source: Adapted from "Barefoot Contessa Foolproof: Recipes You Can Trust," by Ina Garten (Clarkson Potter, 2012)


  1. I am a baked donut addict. I need to try this one! I'd love to have you come and link up at Taste and Tell Thursdays!

  2. Lovely donuts , I like the fact that they are bakes much healthier.

  3. They are much healthier and just as tasty. Let me know what you think!

  4. Thanks for sharing this recipe. I just received a new mini doughnut pan and I've been anxious to try it.

  5. Gorgeous! I love how light and airy they look!

    Thanks for linking up to What's Cookin' Wednesday!

  6. this is Ina Garten's recipe for these baked donuts. all you did was use less fat butter and milk, everything else is hers.

    1. Yes, as you can see below the recipe, I noted that I adapted the recipe from Ina Garten.


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