Baked Cinnamon Sugar Doughnuts

These baked cinnamon sugar doughnuts are soft, delicious and so easy to make at home, you can have fresh doughnuts ready to eat in under 20 minutes! This recipe makes just 9 doughnuts and is also dairy-free and uses ingredients you probably already have in the pantry.

Course Morning Tea

Cuisine American

Prep Time 10

Cook Time 8

Total Time 18

Servings doughnuts

Calories 277kcal

Author Sally

Ingredients

For the doughnuts:

1 ¼ cups plain flour
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt
1 egg room temperature
½ cup white sugar
½ teaspoon vanilla
1 tablespoon canola oil
½ cup dairy-free milk

For the coating:

1 cup white sugar
2 teaspoons ground cinnamon
⅓ cup (80 grams) dairy-free butter melted

Instructions

Preheat oven to 180°C and lightly spray a doughnut pan with cooking oil.
In a medium size bowl sift flour, baking powder, cinnamon, nutmeg and salt and mix gently with a spatula to combine.
In a large bowl, whisk together egg, sugar and vanilla. Add in oil and whisk until combined. Add in dry ingredients and whisk, slowly add in the dairy-free milk until batter is smooth.
Pour batter into a large piping bag or ziplock bag and cut off the tip. Pipe batter into the doughnut pan ensuring each hole is only half full.
Place in the oven and bake for 8 minutes or until the tops spring back when lightly touched. Let cool in the pan for 2 minutes and turn out onto a wire rack.
Mix together the sugar and cinnamon for the coating in a small bowl and set aside. In another small bowl, melt the dairy-free butter in the microwave.
Once they are cool enough to handle, dunk the cooked doughnuts in the melted dairy-free butter and then in the cinnamon sugar mixture until coated. Repeat with all doughnuts. These are best enjoyed straight away but will keep in an airtight container at room temperature for 2 days.

Notes

I have a 6 hole doughnut pan, so I repeat steps 4 and 5 with the remaining batter to make 9 doughnuts in total.

Dairy-Free Milk: For this recipe I used oat milk, but almond or soy would work perfectly as well.

I use Nuttelex Buttery to replace butter in most of my recipes as it is vegan and gives a 'buttery' flavour without being greasy. As this is an Australian product, the closest US alternative I believe is Earth Balance. Otherwise any dairy-free butter will work.

Nutrition