Baked Cinnamon Donuts

bon Cook products used: Flexipat Donut Tray, Perforated Baking Sheet, Stainless Mixing Bowl, Mini Cake Mold, Pastry Bag, Round Mold, bonmat, Roul’Pat

Ingredients

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1 large egg, at room temperature

• 1/3 cup packed light brown sugar

• 1/4 cup milk (I used buttermilk)

• 1/4 cup yogurt (I used Greek)

• 2 Tablespoons unsalted butter, melted

• 1 and 1/2 teaspoons vanilla extract

• Topping

  • 1 cup granulated sugar

  • 1 teaspoon ground cinnamon

  • 1/2 cup unsalted butter, melted

Directions

1. Preheat oven to 350 degrees F.

2. Place Flexipat donut tray on Perforated Baking Sheet.

3. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in the Stainless Mixing Bowl. Set aside.

4. In another bowl, whisk the egg, brown sugar, milk, and yogurt together until smooth. Melt the butter in the Mini Cake Mold in the microwave. Add the melted butter and vanilla, whisking until fully combined. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. The batter will be very thick.

5. Spoon the batter into the Pastry bag using the largest open tip. Pipe the batter into each donut well, filling 2/3 to 3/4 of the way full. Bake for 9-10 minutes or until the edges are lightly browned. Allow to cool for about two minutes and transfer to a wire rack set on a bonmat or Roul'Pat. Bake the remaining donut batter. Cool donuts for at least 10 minutes before topping.

6. Combine the sugar and cinnamon in a medium bowl or a Round Mold. Dip the donuts in the melted butter,(I use the Mini Cake Mold), then dunk into the cinnamon sugar mixture coating all sides.

7. Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days.

* bontips- I double this recipe!!! This recipe is from Sally's Baking Addiction. These donuts are amazing and have been a hit with classes and family. The donuts will also freeze for up to 2 months. Thaw overnight in the refrigerator and warm up to your liking in the microwave.

Milk-any type of milk will work instead of buttermilk.

Yogurt-any type of yogurt will work. Room temperature is best for this recipe.