Cinnamon Sugar Donuts

Name: Cinnamon Sugar Donuts
Cook time: 14 min
Yield: 8 servings
Ingredients: 10 g unsalted butter melted, divided; 250 g all-purpose flour spooned and leveled; 120 g granulated sugar; 10 g baking powder; 3 g fine salt; 5 g ground cinnamon; 180 ml whole milk room temperature; 2 count large egg room temperature; 40 g unsalted butter melted, divided; 5 ml vanilla extract; 10 g unsalted butter melted, divided; 60 g cinnamon sugar for coating

Baked cake-style donuts are mixed in one bowl, piped into standard donut pans, baked until springy, then brushed with reserved melted butter and tossed in cinnamon sugar. The result is a soft crumb with a light crust and a clean cinnamon finish.

By Julienne

Cook time: 14 minutes

Servings: 8

Ingredients

10 g unsalted butter melted, divided
250 g all-purpose flour spooned and leveled
120 g granulated sugar
10 g baking powder
3 g fine salt
5 g ground cinnamon
180 ml whole milk room temperature
2 count large egg room temperature
40 g unsalted butter melted, divided
5 ml vanilla extract
10 g unsalted butter melted, divided
60 g cinnamon sugar for coating

Instructions

Heat the oven to 175°C. Lightly grease 2 standard donut pans with 10 g of the melted butter. Oven is fully preheated and the pans are thinly coated.
In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and cinnamon until evenly combined. The dry mixture looks uniform with no clumps of leavening.
In a medium bowl, whisk the milk, eggs, 40 g of the melted butter, and vanilla until smooth. The mixture is fully emulsified and evenly pale.
Pour the wet ingredients into the dry ingredients and stir with a spatula just until no dry flour remains. Do not overmix; a few small lumps are fine. The batter is thick, glossy, and just combined.
Transfer the batter to a piping bag or zip-top bag, snip the corner, and pipe the batter into the prepared donut cavities, filling each about 3/4 full. Each cavity is filled evenly without overflowing.
Bake for 12 to 14 minutes, until the donuts spring back when lightly touched and a toothpick inserted into the thickest part comes out clean or with a few moist crumbs. The tops are set and lightly golden at the edges.
Cool the donuts in the pan for 5 minutes, then turn them out onto a wire rack. The donuts release cleanly and hold their shape.
Place the cinnamon sugar in a shallow bowl. While the donuts are still warm, brush each one lightly with the remaining 10 g melted butter, then coat in cinnamon sugar, turning to cover the surface. Each donut has an even, sandy cinnamon-sugar coating.
Serve warm or at room temperature. The coating has set and the crumb remains soft.