Baked Maple Doughnuts with Cinnamon and Sugar

“Time to make the doooough-nuts”.

I found myself saying this over and over in my head this morning as I whipped up my first ever batch of homemade doughnuts.  My annual Pajama Christmas Brunch is approaching and I thought it would be something fun to add to the menu.  Based off the trial-run, these puppies are making the cut!

These donuts are better than any doughnut I’ve had.  They are more like a fresh one that you might get at a fair or a farm, except these aren’t fried.  Yippee!  I’m no connoisseur, but I know a good donut when I taste one.

These are really darn good.  I had to immediately package them up and distribute them to the neighbors so that we didn’t eat them all and then eat them all again next weekend at the brunch.

Ingredients n’ thangs:

(Makes six)

• 1 Cup Flour
• 3/4 Teaspoon Baking Powder
• 3/4 Teaspoon Baking Soda
• Pinch of Salt
• 1 Egg
• 6 oz. Non Fat Plain Vanilla Yogurt
• 1 Tablespoon Canola Oil
• 2 Teaspoon Lemon Juice
• 2 1/2 Tablespoons Maple Syrup

For the Cinnamon/Sugar Topping:

• 1/2 Cup Sugar
• 3 Teaspoons Cinnamon
• 2 Tablespoons Butter, Melted

You’ll need a doughnut pan for this recipe.  If you don’t have a one you can get one here: Wilton Non-Stick Doughnut Pan for just $10.

Directions:

To start, preheat your oven to 400 degrees.

In a bowl, mix together all of your dry ingredients – flour, baking powder, baking soda and salt.  In a separate bowl lightly whisk the egg and then mix in the yogurt, oil, lemon juice and syrup. Add the wet ingredients into the dry and gently fold mixture together. The batter will be be light and fluffy.

Divide evenly into your greased doughnut pan.

Bake for 1o minutes and then let cool on a cooling rack.

For topping, mix together the cinnamon and sugar in a bowl.  Melt the butter and use a pastry brush to butter the doughnuts and then dip into the sugar topping.

These are amazing when warm, but they also stay nice and soft once cooled.  Donuts on Christmas morning would make for an fun tradition – the kiddos would love ’em I bet!

Let us know what you think!

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Recipe comes from Lovin’ In the Oven