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Baked Cinnamon Doughnuts Recipe

Baking these light raised pastries is a delicious alternative to frying.
TOTAL TIME: Prep: 25 min. + rising Bake: 10 min. YIELD: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 all-purpose flour
  • 1/3 cup butter, melted
  • 1 teaspoon ground cinnamon

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.

Nutritional Facts

1 each: 190 calories, 6g fat (3g saturated fat), 27mg cholesterol, 187mg sodium, 29g carbohydrate (11g sugars, 1g fiber), 4g protein .

Reviews for Baked Cinnamon Doughnuts

Sort By :
MY REVIEW
monbon3212 36437
Reviewed Jan. 22, 2012

"Very easy, and yummy."

MY REVIEW
jeannap1 203326
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
AntoinetteEdmonds 74968
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
NevadaRose 73029
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
telln 28112
Reviewed May. 6, 2009

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

MY REVIEW
lilandmike 81977
Reviewed Mar. 9, 2009

"I will be very interested in how your batch comes out! I am looking for good recipes that will be served as a -"coffee and" before a morning country music show"

MY REVIEW
ctmom05 25744
Reviewed Oct. 8, 2008

"I have a batch of these going right now; I was very interested in making some kind of doughnut that did not have to be fried.

I found that I needed to an more flour than recommended in the recipe to get a workable dough.
At this moment my doughnuts are in the rising stage. I am really looking forward to sampling this treat and sharing it with my family!"

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