OLD FÁSHIONED CINNÁMON SUGÁR BÁKED CÁKE DONUTS

Course => Dessert

Cuisine=> Báking

Prep Time=> 10 minutes

Cook Time=> 7 minutes

Totál Time=> 17 minutes

Servings=> 24 medium donuts

Ingredients

2 cups áll purpose flour
3/4 cup white sugár
2 tsp báking powder
1/2 tsp ground cinnámon
1/2 tsp ground nutmeg
1 tsp seá sált
3/4 cup low fát buttermilk
2 eggs
2 tbsp cánolá oil
cánolá oil báking spráy to greáse donut pán
donut báking pán
lárge piping bág fitted with á lárge round tip

For Dipping

1/2 cup sugár
2 tsp cinnámon

Instructions

Preheát your oven to 425 degrees Fáhrenheit ánd greáse á donut pán with some oil spráy.
Ádd the flour, sugár, báking powder, nutmeg, cinnámon ánd seá sált to á lárge bowl ánd whisk them together until they’re combined.
In á sepáráte bowl or á lárge liquid meásuring cup combine the buttermilk, eggs, ánd oil, whisking them together with á fork.
Dump the wet ingredients into the dry ingredients. Using á rubber spátulá, fold the wet ingredients into the dry ingredients until á bátter begins to form ánd the flour begins to disáppeár.
Be cáreful not to over-mix ás this will máke the donuts tough ánd dry. Stop mixing ás soon ás the lást streák of flour disáppeárs ánd spoon the bátter into the piping bág fitted with á lárge round tip.
Pipe á smáll ámount of bátter into eách of the 12 greásed donut cups in á circulár motion ánd be cáreful not to over-fill. This bátter rises up quite á lot so filling the cups only hálf-wáy works perfectly.
Báke the donuts át 425 degrees Fáhrenheit for ábout 7-9 minutes. This recipe mákes 24 donuts so you’ll háve to repeát this process ágáin á second time unless you háve two donut páns.
Ás soon ás the donuts háve browned slightly on the tops ánd they spring báck to the touch, remove them from the oven ánd tip them out of their tins. Mix the remáining 1/2 cup sugár ánd 2 tsp cinnámon together in á bowl ánd ás soon ás you’re áble to hándle the donuts without burning your hánds, dip eách side into the cinnámon sugár mixture ánd set them on á cooling ráck to cool completely.