When you see the pictures, baked donuts look like they would be the yummy greasy donuts slightly crispy treats that I get apple picking or at the Donut Shop in Eagle Bay. Mmmmm… those are good. But baked donuts (or at least the ones I’ve baked so far) are more along the lines of a donut shaped coffee cake. They are good too.
One of the best parts of baking donuts at home is they take less than 20 minutes from prep to cleanup. I got this donut pan for Christmas, and baking donuts makes an easy before school treat. This morning I turned on the oven, put some eggs on the stove to hard boil, had a kid measure and stir the cinnamon and sugar and peel some clementines, while I made the donuts and everything was finished at about the same time.
Baked Maple Cinnamon Sugar Donuts
Adapted from: Cooking with my kid
Makes 6 donuts
- 1 large egg
- 3/4 cups sour cream
- 2 teaspoons vanilla extract
- 1 tablespoon vegetable oil
- 4 tablespoons real maple syrup
- 1 cup all purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar
- 2 teaspoon cinnamon
- 2 tablespoons butter, melted
- Preheat the oven to 400 degrees Fahrenheit. Grease your donut pan.
- Stir together the cinnamon and sugar in a flat dish (you’ll dip the donuts in this later).
- In a medium size mixing bowl beat the egg. Then add in the sour cream, vanilla, oil and maple syrup and stir until will mixed.
- Add the flour, baking soda and baking powder to the top of the liquid ingredients and gently fold it all until just combined. It will be thick.
- Fill your donut pan and bake until golden brown, about 10-12 minutes.
- Remove the pan from the oven and turn out onto a cooling rack to cool slightly.
- Brush both sides of your donuts with the melted butter and then dip into the cinnamon and sugar mixture to coat the outside.