Have you ever been to the fair in the summer and had those mini donuts? These are just like that! Just bigger and better – not to mention baked not fried. The donut pan makes it simple to just plop the dough into the pan and not have to roll it, cut it out, then let it rise again.. I picked mine up at target, best $9 investment! Do you have a donut pan? I suggest you get one so you can start having some fun with it! You can get them online here. I love that this recipe only makes 6 so I dont have extra donuts just sitting around my apartment, but it can easily be doubled – or even tripled!
What You’ll Need
- Donut Pan
- Medium Bowl
- 2 x Small Bowls
Cinnamon Sugar Donuts
- 1/3 cup + 2 tablespoons milk
- 1 and 1/2 teaspoon white vinegar
- 3/4 cup flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup sugar
- 1 egg - lightly beaten
- 1 tablespoon butter - melted
Cinnamon Sugar Topping
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons melted butter
- Preheat oven to 450 degrees.
- Grease your donut pan and set aside.
- In a large measuring cup, combine the milk and vinegar - set aside.
- In a medium sized bowl, combine flour, cornstarch, baking powder, salt, and sugar.
- Stir the egg and melted butter into the milk and vinegar mixture, pour the milk mixture over the flour mixture and whisk until just combined.
- Transfer batter to donut pan.
- You can use a spoon to spoon the dough into the individual cavities or put it in a ziploc bag, cut the corner of it, and pipe it into the cavities.
- Bake for 7 minutes.
- Let cool in pan for 1-2 minutes, then remove from pan and set on wire rack to completely cool.
- In the meantime melt 2 tbsp of butter in a small bowl.
- In another small bowl, combine the sugar and cinnamon and mix together.
- When donuts are done cooling, dip one half of the donut with the melted butter and dip that side into the cinnamon sugar.
- Place back on wire rack. Repeat until all donuts have been covered with cinnamon sugar.
- *These donuts taste best the day of and the day after, but I wouldn't keep them much longer than that.