Since regular fried donuts are more of a “sometimes food,” as the Cookie Monster would say, these whole-grain baked versions are a breakfast treat you can feel pretty great about. They have a tender, cake-y crumb that pairs perfectly with coffee. Whole Grain flour adds a subtle substance, but doesn’t overwhelm the flavor. This recipe is easy – no kneading, yeast, or frying – and it’s highly adaptable. Try adding fresh berries or lemon zest to the dough for two delicious variations, or top the finished product with chopped nuts. This recipe makes a pretty sweet donut, so adjust the sugar to your taste.
If you don’t have a doughnut pan, use a mini muffin pan to make bite-size doughnut holes.
Baked Whole Grain Cinnamon Sugar Donuts
Makes 6 donuts or 24-36 mini donut holes
Recipe adapted slightly from Erin of Texanerin Baking
1 cup Community Grains Hard Red Winter Wheat Whole Grain flour
1/2 cup granulated sugar
1 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp salt
1 large egg
1/3 cup Greek yogurt
3 tbsp milk
2 tbsp canola or vegetable oil
2 tsp vanilla extract
Cinnamon Sugar Topping
1 1/2 teaspoons cinnamon
1/3 cup granulated sugar
3 tablespoons butter
Preheat the oven to 350 degrees F. Spray a doughnut pan with cooking spray or line a 24 cup mini muffin tin with liners.
In a large bowl, combine the dry ingredients (flour through salt). Set this bowl aside.
In a medium bowl, whisk together the remaining doughnut ingredients (egg through vanilla extract). Add this mixture to the bowl with the dry ingredients and stir until just combined.
Spoon the batter into the prepared pan, filling between 3/4 and full.
Bake for 12 – 14 minutes or until a toothpick inserted in the middle of a doughnut comes out clean. Let the doughnuts sit for a minute and then remove from the pan. Turn out onto a wirerack to cool.
While the doughnuts are cooling, mix the granulated sugar and cinnamon together in a medium bowl. Melt the butter in another bowl big enough to dunk the doughnuts in. While the doughnuts are still warm, dip the tops of the doughnuts into the butter and then sugar. Serve immediately or store, covered in an airtight container, for up to three days.