Looking for a donut recipe without yeast? My preference is this cinnamon sugar baked donut recipe.
It appears that I have a problem.
A donut problem.
I’m not sure how it happened. I’ve never been a donut person. I honestly only buy bakery donuts a few times a year. Sure, I get the prepacked mini donuts for quick breakfasts, but even those come in moderation.
Yet, when you do a quick search for the word “donut” on my blog you are met with 3 pages of donut recipes.
Obviously, my plan is to get that number up to 4 pages. Or eleven pages. Whatever. I’ll just keep posting donut recipes and you just keep pretending that I’m not in need of an intervention.
Baked donut recipe
For the donuts:
- 2 cups all-purpose flour
- 3/4 cup white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1 teaspoon salt
- 3/4 cup buttermilk
- 2 large eggs beaten
- 1 teaspoon vanilla extract
- 2 tablespoons butter melted
For the topping:
- 1/2 cup butter, melted 1 stick
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1 tablespoon cinnamon
- Preheat oven to 325 degrees. Lightly spray a donut pan with cooking spray.
- In a large bowl, mix together the flour, sugar, baking powder, nutmeg, cinnamon, and salt.
- In a small bowl, beat together the buttermilk, eggs, vanilla, and melted butter until well combined.
- Stir the wet ingredients into the dry ingredients and mix until well combined.
- Fill your donut pan 3/4 full and bake for 8 to 10 minutes or until the donuts spring back when touched. Allow to cool slightly before removing from the pan.
- To make the topping, mix together the sugars and cinnamon in a small bowl.
- Dunk each donut into the melted butter to completely coat and then swirl around in the cinnamon sugar to coat.
adapted from allrecipes.com