Tessa’s Recipe Rundown
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.
Ease: VERY simple, much more simple than even the first step of any yeast-based donut recipe that requires deep frying.
Pros: Just as tasty as fried donuts.
Cons: They are best eaten the day they are baked, so no leftovers.
Would I make this again? I’ve already made these donuts twice!
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Even though I love the aroma and taste of cinnamon year-round, there’s nothing quite like that spiced sweetness in the fall. So these Maple Cinnamon Sugar Baked Donuts hit every mark for a delightful fall treat.
Not only are these Maple Cinnamon Sugar Baked Donuts a perfect fall treat, they are particularly fabulous for breakfast. The donuts themselves use yogurt instead of a ton of oil for richness, and maple syrup instead of refined sugar for sweetness. Then they’re dipped in cinnamon sugar for that burst of flavor and crunchy texture.
When Jared first bit into these he exclaimed, “These taste like breakfast!”
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My favorite part about them is that they take just 30 minutes from start to finish. Of course, they don’t quite have the same amazing texture as yeast-raised donuts that are fried, but they’re so much quicker and easier. And no mess to clean up after!
You will need a donut pan to bake this recipe, which is less than $10 on Amazon!
Maple Cinnamon Sugar Donuts
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Ingredients
For the donuts:
- 1 cup (127 grams) all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/8 teaspoon fine salt
- 1 large egg
- 7 ounces (200 grams) plain yogurt
- 2 teaspoons apple cider vinegar
- 1 tablespoon canola oil
- 3 tablespoons real maple syrup
For the cinnamon sugar:
- 3/4 teaspoon ground cinnamon
- 1/4 cup (50 grams) granulated sugar
- 1 tablespoon melted butter
Instructions
- Preheat the oven to 400°F. Coat a 6-cavity donut pan with nonstick cooking spray.
- In a large bowl whisk together the flour, baking powder, baking soda, and salt. In medium bowl stir together the egg, yogurt, vinegar, oil, and maple syrup.
- 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.
- 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.
- In a small shallow bowl, combine the sugar and cinnamon.
- Use a pastry brush the melted butter over the donuts then dip each donut in the cinnamon sugar mixture to coat. Serve soon after coating with cinnamon sugar mixture for best texture.
This post was originally published in September 2010.
Made these today using sour cream instead of yogurt. They turned out great! I love watching the reactions of my family when I try new “Tessa” recipes! They loved it of course.
So quick and easy to make!
I did make a couple of batches this evening and stored them in my cake carrier. I’m hoping they will still be okay to take to church in the morning.
I know this recipe was published n 2010, but should I buy the vanilla yogurt (mentioned in comments) or plain, (written in the recipe)? I’m going shoping this week and plan on making them. Looking forward to it. Thank you.
These were great! I made them twice, the first time they were much too big, and this time, I made them raspberry. So good!