I couldn’t wait to make doughnuts again since I had such wonderful results the last time I made them. I’ve seen several recipes for baked doughnuts floating around but I knew this recipe would be the next I would try. Cinnamon doughnuts, smothered with a delicious powdered sugar glaze, and topped with sprinkles = my ideal doughnut.
These were very easy and fun to make. My favorite part was definitely adding the glaze and sprinkles. I drizzled the glaze on the doughnuts by placing them on a wire rack with foil under it (which made for very easy clean up!). Another tip, make sure you grease the doughnut pan very well. I thought I did but some of my doughnuts still stuck to the pan a little more than I would have liked. If you have a doughnut pan, you must make these soon (and if you don’t, you need to buy one)!
On a side note, I have less than two weeks left until my due date! I can’t believe I’ll be meeting my little girl so soon! I can’t add enough exclamation points to show how excited I am to finally hold her and become a mom! I’m trying to stay active as much as possible but I’m definitely getting more and more uncomfortable with each passing day……and the heat does not help. Please be patient with me as my posts will slow down a bit after I have her but I’ll be back in the kitchen soon.
Have a great weekend!
Cinnamon Glazed Baked Doughnuts
Yield: 6-8 doughnuts
1 cup flour
1/2 cup sugar
1 Tablespoon baking powder
2 teaspoons cinnamon
1/2 cup milk
1 teaspoon vanilla
1/4 cup canola oil
Preheat the oven to 450.
Stir the flour, sugar, baking powder, and cinnamon together. Add the egg, vanilla, and milk. Whisk together for 1 minute. Add the oil and continue to whisk until well combined.
Grease the doughnut pan very well. Fill each 2/3 of the way. Bake for 7-9 minutes. Cool completely before icing.
1 1/8 cup powdered sugar
3/4 tbsp. light corn syrup
3/4 tsp. vanilla extract
1-3 tbsp. water
Whisk the first three ingredients together. Add the water slowly until it reaches the desired consistency.
Spoon icing over doughnuts. Top with sprinkles.
Source: Stephanie Cooks