I finally caved……about a month ago I purchased my first doughnut pan. I just couldn’t take it anymore. After seeing more and more mouth-watering recipes for baked doughnuts all over the blogosphere I knew I needed a doughnut pan. I bought my pan on Amazon but I’ve seen them in craft stores (in the baking section) if you’re interested in buying one. This particular recipe caught my eye for many reasons. First of all, the name itself screams deliciousness, don’t you agree? Also, I love that this recipe makes 6 doughnuts (the exact number my pan holds!). Most recipes I’ve seen yield 20-30 doughnuts. Even if I cut the recipe in half, it’s still way too many doughnuts for anyone to have in their household ………especially if that household includes a woman who is 7 months pregnant and craving sweets.
These doughnuts are delicious in every way, and since they are baked you feel less guilty eating more than one (or in our case, more than two)! Since they are baked they kind of taste similar to a doughnut and a cupcake in one – still very good, but different from the standard fried doughnut. They are nice and sweet due to the maple syrup and cinnamon in/on them with a very light and fluffy texture. They are best eaten the same day they are made. However, my husband and I split the last one for breakfast the next morning and it was still very good.
Maple Cinnamon-Sugar Baked Doughnuts
Yield: 6 doughnuts
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 vanilla 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 butter, melted
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 doughnut pan.
Bake for 10 minutes or until golden brown. Let cool for a few minutes and then flip over onto a cooling rack while still warm.
Use a pastry brush, brush the melted butter over your donuts and then dip each doughnut in the cinnamon sugar mixture to coat. Serve immediately after coating with cinnamon sugar mixture for best texture.