Description
These Maple Cinnamon Sugar Donuts are a delightful homemade treat featuring a moist yogurt-based batter infused with real maple syrup and warm cinnamon. Baked to golden perfection and dipped in a cinnamon-sugar coating brushed with melted butter, these donuts offer a perfect balance of sweetness and spice ideal for breakfast or a snack.
Ingredients
Dry Ingredients
- 1 cup (127 grams) all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/8 teaspoon fine sea salt
- 1/4 cup (50 grams) granulated sugar
- 3/4 teaspoon ground cinnamon
Wet Ingredients
- 1 large egg
- 7 ounces (200 grams) plain yogurt
- 2 teaspoons apple cider vinegar
- 1 tablespoon canola oil
- 3 tablespoons real maple syrup
- 1 tablespoon melted butter (for brushing)
Instructions
- Preheat oven and prepare pan. Preheat the oven to 400°F (204°C). Lightly coat a 6-cavity donut pan with nonstick cooking spray to ensure easy removal of donuts after baking.
- Mix dry ingredients. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, fine sea salt, granulated sugar, and ground cinnamon until well combined.
- Combine wet ingredients. In a separate medium bowl, stir together the egg, plain yogurt, apple cider vinegar, canola oil, and real maple syrup until smooth and thoroughly mixed.
- Incorporate wet into dry. Make a hole in the center of the dry ingredients and pour the wet ingredients into it. Gently fold the mixture together using a spatula until just combined and the batter is thick with no visible flour streaks.
- Fill the donut pan. Transfer the batter into a piping bag or resealable plastic bag, then snip off a small corner. Squeeze the batter evenly into each cavity of the prepared donut pan, filling them almost to the top.
- Bake the donuts. Place the donut pan in the preheated oven and bake for approximately 10 minutes, or until the donuts are golden brown and a toothpick inserted into the center comes out clean.
- Cool and remove donuts. Allow the donuts to cool in the pan for a few minutes, then carefully invert the pan to release the donuts onto a wire cooling rack while they are still warm.
- Prepare cinnamon sugar coating. In a small shallow bowl, combine the granulated sugar and ground cinnamon thoroughly.
- Coat the donuts. Using a pastry brush, lightly brush the surface of each warm donut with melted butter, then immediately dip each one into the cinnamon sugar mixture to coat completely. For best texture and flavor, serve the donuts soon after coating.
Notes
- If you do not have a piping bag, using a resealable plastic bag with a snipped corner works well for filling the donut pan.
- Make sure not to overmix the batter to keep the donuts light and tender.
- Donuts are best enjoyed fresh for optimal texture and flavor but can be stored in an airtight container for up to 2 days.
- For a dairy-free version, substitute yogurt and butter with plant-based alternatives.
- You can adjust the cinnamon sugar ratio to taste if you prefer more or less sweetness and spice.
