Ingredients
- Baking spray
- 6 tablespoons butter, melted and cooled
- 2 tablespoons canola oil
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 11/4 cups buttermilk, room temperature
- 21/4 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon nutmeg
- 3/4 teaspoon salt
- 1 tablespoon ground cinnamon
Directions
Preheat the oven to 350°F (176°C) and spray your donut pan(s).
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, nutmeg, and salt.
In a separate bowl, whisk together the cooled melted butter, oil, eggs, vanilla extract, and buttermilk until well combined.
Add the wet ingredients to the dry ingredients and mix until smooth, being careful not to overmix.
If the batter seems stiff or dry, add a little more buttermilk until incorporated.
Pipe the batter evenly into the prepared donut pan cavities, filling them ¾ full.
Frequently Asked Questions
How should I store leftover Cinnamon Sugar Donuts to keep them fresh?
These baked Cinnamon Sugar Donuts are best enjoyed the day they are made. For storage, keep them in an airtight container at room temperature for up to two days. Avoid refrigerating them, as this can dry out the texture.
Can I make these Cinnamon Sugar Donuts ahead of time for an event?
While these donuts are best served fresh, you can prepare the batter up to 24 hours in advance. Store the batter covered in the refrigerator, making sure all ingredients are at room temperature before baking at 350°F (176°C) as directed.
What can I substitute for buttermilk in this Cinnamon Sugar Donut recipe?
If you don't have buttermilk, you can create a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to regular milk and letting it sit for five minutes. This will provide the necessary acidity to react with the baking soda for a tender donut texture.
