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Baked Cinnamon Sugar Donuts & Donut Holes Recipe

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These Baked Cinnamon Sugar Donuts & Donut Holes are a delightful homemade treat featuring soft, yeast-risen dough baked to golden perfection. Coated in a buttery cinnamon sugar mixture, they offer a lighter alternative to fried donuts without sacrificing any flavor. Perfect for breakfast or a sweet snack, these donuts are easy to make with simple pantry ingredients and deliver warm, comforting flavors in every bite.

Ingredients

Yeast Mixture

  • 1 teaspoon (4 g) active dry yeast
  • 1/4 cup warm water (for yeast activation)

Dough

  • 1 cup (250 ml) whole milk, warmed
  • 1/4 cup (56 g) unsalted butter, melted (for dough)
  • 1/4 cup (50 g) Redpath Dark Brown Sugar, packed
  • 1 1/2 teaspoons (4.5 g) kosher salt
  • 1 large egg, room temperature
  • 3 1/2 cups (435 g) all-purpose flour

For Brushing and Coating

  • 1/4 cup (56 g) unsalted butter, melted (for brushing)
  • 1 cup (200 g) Redpath Granulated Sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Activate Yeast: Whisk the active dry yeast with 1/4 cup warm water in a small bowl and let it stand for 5 minutes until foamy and activated.
  2. Warm Milk: Heat the milk in a small saucepan over medium heat or microwave until just warm to touch but not hot.
  3. Mix Wet Ingredients: In a large bowl, combine 1/4 cup melted butter, dark brown sugar, and kosher salt, stirring until the sugar and salt dissolve fully.
  4. Combine Milk and Wet Ingredients: Add the warm milk to the sugar mixture and whisk together smoothly.
  5. Add Yeast and Egg: Whisk the activated yeast mixture and the room temperature egg into the wet ingredients until fully incorporated.
  6. Add Flour and Form Dough: Gradually add all-purpose flour to the wet mixture and stir vigorously with a wooden spoon until a rough dough forms.
  7. Knead Dough: Turn the dough onto a lightly floured surface and knead with lightly floured hands until smooth and elastic, about 4 to 5 minutes.
  8. Proof Dough: Transfer the dough to a lightly oiled bowl, coat the surface, cover loosely with plastic wrap, and let rise at room temperature for about 1 1/2 hours until doubled in size.
  9. Melt Butter for Brushing: Melt 1/4 cup unsalted butter in a small saucepan and set aside.
  10. Roll and Cut Donuts: Punch down the dough and roll it out on a floured surface into a 2 cm thick sheet. Use a large glass (9 cm diameter) to cut out donut circles as close as possible, then use a smaller glass (4 cm diameter) to cut holes from the center of each donut.
  11. Arrange on Baking Sheets: Place donuts on a lined baking sheet and donut holes on another lined baking sheet. Gather scraps, re-roll, and repeat until all dough is used.
  12. Brush with Butter: Using a pastry brush, lightly brush the tops of all donuts and donut holes with the melted butter.
  13. Second Proof: Loosely cover with plastic wrap and let the donuts and holes proof at room temperature for 1 hour until puffed.
  14. Preheat Oven: Set oven to 350°F (180°C) to preheat.
  15. Bake Donut Holes: Bake the donut holes for 6 to 8 minutes until golden brown and puffed.
  16. Bake Donuts: Bake the larger donuts for 10 to 12 minutes until golden and puffed through.
  17. Cool: Remove baked donuts and holes from oven and allow them to cool for 2 minutes on the trays.
  18. Prepare Cinnamon Sugar: In a medium bowl, mix granulated sugar and ground cinnamon together thoroughly. Sift mixture using a strainer over a pie plate to create a fine cinnamon sugar coating area.
  19. Coat Donuts: Lightly brush both sides of the warm donut holes with melted butter and toss them in the cinnamon sugar, rolling to coat evenly.
  20. Serving and Storage: These donuts are best enjoyed the day they are made. Leftovers can be frozen in a freezer bag for up to 2 months and make excellent bread pudding later.

Notes

  • Use warm, not hot, milk and water to ensure proper yeast activation.
  • Be gentle when brushing melted butter to avoid tearing the delicate dough.
  • Cut donuts as close as possible to conserve dough and maximize yield.
  • If you don’t have a donut cutter, use any round glasses or cookie cutters in the specified sizes.
  • Ensure the second proofing is done in a draft-free area for best rise.
  • Consume fresh for best texture; reheating slightly before eating helps retain softness.
  • Donuts can be stored in the freezer for up to 2 months and repurposed into bread pudding if leftover.

Find it online: https://cozyplatter.com/baked-cinnamon-sugar-donuts-and-donut-holes-recipe/