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Baked Cinnamon Doughnuts

 Baked Cinnamon Doughnuts
Baking these light raised pastries is a delicious alternative to frying.
24 ServingsPrep: 25 min. + rising Bake: 10 min.

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 Eggland's Best 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

  • 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.
  • 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.
  • Bake at 450° for 7-8 minutes or until lightly browned. Brush with
  • butter. In a shallow bowl, combine cinnamon and remaining sugar;

2 of 2

Baked Cinnamon Doughnuts (continued)

Directions (continued)

  • roll warm doughnuts in mixture. Serve immediately. Yield: about 2
  • dozen.
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.