Maple Cinnamon Sugar Baked Donuts are light and fluffy with a lovely warm sweetness.
Today’s high temperature here in Arizona was 96 degrees F. Sadly, in comparison to the previous weeks today was cool. While I’m positively ecstatic to wear cardigans and boots and eat all types of luscious gourds and things sprinkled with endless amounts of cinnamon, it just doesn’t feel appropriate yet. In a vain attempt to coax Phoenix into some semblance of autumn, I thought I’d make a mildly autumn-y treat. When I stumbled upon this recipe for Maple Cinnamon-Sugar Baked Donuts over at Cooking with my Kid I intermediately saved it to my favorites, bought a donut pan at work, and made these not-so-sinful treats the very next day. I’m glad I didn’t let this recipe get lost in the endless list of recipes I have saved to my favorites because it is a keeper. In fact, I’ve already made two batches in one week. Its perfect for the summer-heat reality but fall dreaming state that defines Arizona this time of the year.
Taste: These donuts have a lovely warm sweetness thanks to the cinnamon and maple, unlike some donuts (cough, Krispy Kreme, cough) that just taste sickly sweet.
Texture: Despite being baked from a batter, these donuts still manage to be light and fluffy with small, airy holes.
Ease: VERY simple, much more simple than even the first step of any yeast-based donut recipe that requires deep frying.
Appearance: Who doesn’t love food that is geometrically perfect and sparkling with sugar?
Pros: Way easier, healthier, and just as tasty as fried donuts.
Cons: They are best eaten the day they are baked, so no leftovers. Also, I would have liked the maple flavor to be stronger.
Would I make this again? I’ve already made these donuts twice!
How to make Maple Cinnamon Sugar Baked Donuts
Yield: 6 donuts
- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- Pinch of salt
- 1 egg (lightly beaten)
- 1 6 oz container of non fat organic vanilla bean yogurt
- 1 tablespoon canola oil
- 2 teaspoons lemon juice
- 2 1/2 tablespoons real maple syrup
- 1 1/2 teaspoons cinnamon
- 1/2 cup sugar
- 2 tablespoons melted butter
Preheat the oven to 400 degrees. Toss the cinnamon and sugar together in a shallow dish and set aside. In a large bowl whisk together all the dry ingredients. In another bowl stir together oil, lemon juice, maple syrup, egg and yogurt.
Make a hole in the center of the dry ingredients and pour the wet ingredients into the hole. Gently fold everything together until combined. The batter will be thick.
Scoop batter into a piping bag or ziploc bag, snip a bottom corner with scissors, and squeeze out the batter evenly into a donut pan (I got mine from Sur la Table).
Bake for 10 minutes or until golden brown. Let cool for a few moments and then flip over onto a cooling rack while still warm.
Use a pastry brush the melted butter over your donuts and then dip each donut in the cinnamon sugar mixture to coat. Serve immediately after coating with cinnamon sugar mixture for best texture.
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