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Baked Cinnamon Doughnuts Recipe

Read Reviews (7)
4.5 7
Publisher Photo
Baking these light raised pastries is a delicious alternative to frying.
TOTAL TIME: Prep: 25 min. + rising Bake: 10 min.
MAKES:24 servings
TOTAL TIME: Prep: 25 min. + rising Bake: 10 min.
MAKES: 24 servings

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/3 cup warm water (110° to 115°)
  • 1-1/2 cups warm milk (110° to 115°)
  • 1/3 cup shortening
  • 2 eggs
  • 1-1/4 cups sugar, divided
  • 2 teaspoons ground nutmeg
  • 1-1/2 teaspoons salt
  • 4-1/2 to 5 cups King Arthur Unbleached All-Purpose Flour
  • 1/3 cup butter, melted
  • 1 teaspoon ground cinnamon

Nutritional Facts

1 serving (1 each) equals 190 calories, 6 g fat (3 g saturated fat), 27 mg cholesterol, 187 mg sodium, 29 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a large bowl, dissolve yeast in water. Add milk and shortening; stir for 1 minute. Add eggs, 1/4 cup sugar, nutmeg, salt and 2 cups flour; beat on low speed until smooth. Stir in enough remaining flour to form a soft dough (do not knead). Cover and let rise in a warm place until doubled, about 1 hour.
  2. Punch dough down. Turn onto a floured surface; roll out to 1/2-in. thickness. Cut with a 2-3/4-in. doughnut cutter; place 1 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
  3. Bake at 450° for 7-8 minutes or until lightly browned. Brush with butter. In a shallow bowl, combine cinnamon and remaining sugar; roll warm doughnuts in mixture. Serve immediately. Yield: about 2 dozen.
Originally published as Baked Cinnamon Doughnuts in Taste of Home Annual Recipes Annual 2000, p117

Nutritional Facts

1 serving (1 each) equals 190 calories, 6 g fat (3 g saturated fat), 27 mg cholesterol, 187 mg sodium, 29 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Baked Cinnamon Doughnuts(7)

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Jan. 22, 2012

Very easy, and yummy.

MY REVIEW
Reviewed Jan. 22, 2011

For Antoinette Edmonds, you can substitute 1 cup shortening for 1 cup plus 2 tablespoons butter. Hope this helped you.

MY REVIEW
Reviewed Jan. 22, 2011

When a recipe calls for 'shortening', does it really have to be Crisco Lard? Can an oil be substituted instead, and if so, how much,

MY REVIEW
Reviewed Nov. 30, 2009

Tried these yesterday, and they were great. Not a real sweet bread, but the topping adds the sweetness kick they needed. Best the same day they are made. Will definitely keep as a good breakfast bread

MY REVIEW
Reviewed May. 6, 2009

I had this recipe years ago and lost it! So glad to find it again.

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