This is the part where I’m supposed to tell you some funny, engaging story about these donuts. But I don’t have one. I just made these donuts because I like donuts.
They taste good, and I like to eat them. And when those donuts are hot and fresh and dripping with cinnamon glaze, well, who really needs any more of a story than that?
Baked Cinnamon Donuts
- 2 tsp . active dry yeast
- 2 T . warm water ((about 100 F))
- 2 c . all-purpose flour
- 1 ¼ c . granulated sugar
- 1 ½ tsp . baking powder
- 1 tsp . ground cinnamon
- 1/4 tsp . fine sea salt ((or a pinch of table salt))
- 2 large eggs
- 3/4 c . vanilla Greek yogurt ((fat-free is ok))
- 1/4 c . butter (melted)
- 1/4 c . low-fat milk
- 1 tsp . vanilla extract
- 1 c . powdered sugar
- 2-3 T . milk
- 1-2 tsp . ground cinnamon
- To make the donuts, preheat oven to 350 F. Spray two (6-count) doughnut pans with a flour-based baking spray, like Baker's Joy. Place a wire cooling rack over a rimmed cookie sheet or a piece of parchment paper
- In a small bowl, stir water and yeast together. Let the yeast sit for 5-10 minutes, or until foamy.
- Meanwhile, in a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
- Make a well in the center of the dry ingredients.
- Add the eggs, yogurt, butter, milk, vanilla, and yeast mixture; stir until combined.
- Spoon batter into prepared pans, smoothing as needed.
- Bake for about 10-15 minutes, or until set and golden brown.
- Let the donuts cool in the pan for about 5 minutes.
- Meanwhile, prepare the glaze.
- In a small bowl, whisk together the powdered sugar, milk, and desired amount of cinnamon.
- Remove donuts to wire rack, and drizzle with glaze.
- Donuts are best enjoyed warm.
donuts adapted from The Kitchn