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Cinnamon Sugar Donuts

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Cinnamon Sugar Donuts

This recipe is a treat for me to share. I know the limitations that come with eating gluten-free and that's why I challenge my gluten-free flour mixes to make more recipes.

I made these cake-like donuts with my Perfect Pie Crust Mix. These miniature donuts remind me of a snickerdoodle cookie but in a donut. When dipped in melted butter and rolled in cinnamon-sugar they are so flavorful, they melt in your mouth.

In finalizing my recipe, I asked my mom and sister for their opinions. In my mom’s words, "These are scrump-dilicious!” to which my sister added, “You can't have just one!” This is a simple doughnut recipe, but it's a yummy treat for any time of the year.

Prep: 15 min. Bake: 18 min. Makes: 1 dozen donuts 

Ingredients:

Donut Batter

  • 5 Tbsp. butter, melted or dairy-free butter
  • ½ c. sugar or sugar substitute
  • 1 large egg (or egg substitute of 2 tsp baking powder, 1 tablespoon water and 1 tablespoon of vinegar)
  • ½ c. buttermilk (Make buttermilk by adding ½ tsp. vinegar to milk - let sit 5 minutes)
  • 1 tsp. vanilla
  • 1 tsp. baking powder
  • 1/8 tsp. soda  
  • dash of nutmeg
  • pinch salt
  • 1 ½ c. Perfect Pie Crust Mix

Cinnamon Sugar Topping

  • ¼ c. butter, melted or dairy-free butter
  • ¼ c. sugar
  • ½ tsp. cinnamon 

You will need a donut or muffin pan.


Directions:

  1. Preheat oven to 350ºF. Lightly grease donut or muffin pan and set aside. 
  2. In a medium bowl melt butter. Add sugar and stir together with a fork. (sugar will start to dissolve). Add the egg and whisk together. Pour buttermilk over top.
  3. In a medium bowl, combine the baking powder, soda, nutmeg, salt and pie crust mix. Mix until combined. Scoop the dry mixture into the milk & butter mixture and stir together with a fork until smooth. The batter will become thick but silky smooth.
  4. Spoon donut batter into a pastry bag fitted with a large round tip or into a ziplock baggie with the tip cut off. Pipe batter into the donut ring until full. If using the muffin pan, fill each well ½ full.
  5. Bake at 350ºF for 16 minutes. Allow to cool slightly before dipping in topping.
  6. Melt the butter for the topping and set aside. Combine the cinnamon and sugar together in a small bowl. Dip each donut lightly in the melted butter then sprinkle or roll in cinnamon sugar.
  7. Serve immediately. Donuts the next day, microwave 10-15 seconds to soften  just like fresh-baked.
Happy eating!

    Did you make this recipe? Use hashtag #minusg to share your photos. We'd love to see your creations. And be sure to tag @minusgbaking on Instagram. Happy baking!



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