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Home » Recipe Index » Dessert: Misc. » Baked Cinnamon Sugar Donuts Recipe

Baked Cinnamon Sugar Donuts Recipe

May 14, 2019 by Kara Cook 94 Comments

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 Baked Cinnamon Sugar Donuts– melt in your mouth baked donuts with a hint of nutmeg, rolled in cinnamon sugar.

Is there anything that brings people running faster than the smell of cinnamon sugar baking? My kids are also big fans of Cinnamon Streusel Coffee Cake and Cinnamon Crumb Dessert Pizza.


Easy Baked Cinnamon Sugar Donuts

I have always been a little leery of making baked donuts. Honestly, I thought there was no way they could actually taste good. I thought that without being fried, they would just be dry little hockey pucks with a hole in the middle. So I avoided them.

But the theme for my Celebrating Food group is donuts this month, and I really didn’t want to deal with the mess of frying donuts, so bought a donut pan and decided I’d better give them a try.

Baked donuts rolled in cinnamon sugar

Whoa. I should have purchase a donut pan ages ago! I was so wrong about baked donuts. They are simply heavenly!!
Recipe for easy Baked Cinnamon Sugar Doughnuts

These cinnamon sugar donuts are light and fluffy, and they just melt in your mouth. The cinnamon sugar topping gets in every nook and cranny, and I can honestly say I like these better than fried cinnamon sugar donuts. Never thought I’d say that.

I made three different recipes the week my pan arrived, and every one of them was absolutely delicious! Can’t wait to share the rest with you. Everyone had a different favorite, but Rachel and I liked these the best. 

As soon as she picked up her donut, Rachel said: “Mmmm, these smell like Christmas.” Yes they do Rachel, yes they do. And there’s nothing wrong with your house smelling like Christmas in the middle of June. 🙂

stack of three baked cinnamon sugar donuts with milk

How to make Baked Cinnamon Sugar Donuts

Ingredients:

  • all purpose flour
  • cornstarch
  • granulated sugar (plain white sugar)
  • baking powder
  • salt
  • ground cinnamon
  • ground nutmeg
  • buttermilk
  • egg
  • butter (I use salted butter in all of my baking.)
  • vanilla extract

Whisk together dry ingredients in a mixing bowl. In a small bowl, whisk together the buttermilk, egg, melted butter, and vanilla. Add the wet ingredients to the dry mixture and stir till just combined.

Spoon batter into a ziplock bag and snip off the corner. Pipe the batter into a well greased donut pan. Divide the batter evenly into the six donut wells so the donuts will bake evenly.

Bake at 375° for 11-12 minutes. Let cool for a couple minutes, then remove to cooling racks. While still warm, brush all sides of each donut with melted butter, then dip in the cinnamon sugar mixture till well coated.

How to store baked donuts: 

These donuts are best eaten the same day, but if you need to store them, let them cool completely, then place them in an airtight container and store them at room temperature. They will keep for a day or two.

baked cinnamon sugar donuts recipe collage

More Incredible Donut Recipes

And as always, my blogging buddies have come up with some rockin’ awesome donut recipes as well. Be sure you check them out!
Donut Recipes from your favorite bloggersHomemade Cronuts from Ashlee Marie
Baked Cinnamon Sugar Donuts from Creations by Kara (you’re here!)
Baked Powdered Sugar Donut Holes from Cupcake Diaries
Easy 15- Minute Maple Bars from Butter with a Side of Bread
Simple Chocolate Glazed Donuts from Summer Scraps
Easy Jelly Filled Donuts from Like Mother Like Daughter
Baked Gluten Free Lemon Blueberry Donuts from Tried and Tasty
Lightened Up Strawberry Lemonade Ice Cream Sandwiches from Happy Food Healthy Life
Easy Custard Bismarks from Real Mom Kitchen
Chocolate Glazed Donuts from Jamie Cooks It Up!

And here are a few more homemade donuts to check out:

Strawberry Donuts
Funfetti Donuts
Apple Cider Donuts from Real Mom Kitchen
Smore Donuts from Ashlee Marie
Homemade Glazed Donuts from Jamie Cooks it Up!
Maple Donuts from Like Mother Like Daughter
3 Ingredient Pumpkin Donuts from Real Mom Kitchen
Homemade Donuts from Ashlee Marie

Baked Cinnamon Sugar Donuts

Yield: 6 donuts

Baked Cinnamon Sugar Donuts

Baked Cinnamon Sugar Donuts

Melt in your mouth baked donuts rolled in cinnamon sugar.

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

Ingredients

Donuts

  • 3/4 cup all purpose flour
  • 2 Tbsp cornstarch
  • 1/3 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/3 cup buttermilk
  • 1 egg
  • 1 Tbsp melted butter (I use salted.)
  • 1 tsp vanilla extract

Topping

  • 3 Tbsp melted butter
  • 1/2 cup granulated sugar
  • 1 tsp ground cinnamon

Instructions

  1. Whisk together flour, cornstarch, sugar, baking powder, salt, cinnamon, and nutmeg in a mixing bowl.
  2. In a small bowl, whisk together the buttermilk, egg, melted butter, and vanilla. Add to the dry mixture and stir till just combined.
  3. Spoon batter into a ziplock bag and snip off the corner. Squeeze the batter into a well greased donut pan. Divide the batter evenly into the six donut wells so the donuts will bake evenly.
  4. Bake at 375° for 11-12 minutes. Let cool for a couple minutes, then remove to cooling racks. While still warm, brush all sides of each donut with melted butter, then dip in the cinnamon sugar mixture till well coated.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn a small amount from your purchase, no cost to you.

  • Wilton Non-Stick 6-Cavity Donut Baking Pans
    Wilton Non-Stick 6-Cavity Donut Baking Pans
  • Ziploc Freezer Bags, Quart, 75 ct
    Ziploc Freezer Bags, Quart, 75 ct
  • Set of 3 Stainless Steel Whisks
    Set of 3 Stainless Steel Whisks

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 264Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 374mgCarbohydrates: 44gFiber: 1gSugar: 28gProtein: 3g
© Kara
Cuisine: American / Category: Dessert: Misc.

Filed Under: Dessert: Misc., Popular Recipes, Recipe Index Tagged With: cinnamon sugar, nutmeg

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Reader Interactions

Comments

  1. Jennifer Davies

    February 2, 2021 at 5:10 am

    Can I ask if you used salted or unsalted butter and caster or granulated sugar please?

    Reply
    • Kara Cook

      February 6, 2021 at 11:55 am

      I use salted butter in all of my baking because I think it’s a hassle to try and keep both kinds on hand. Haha. And it’s just regular granulated sugar.

      Reply
  2. Luciana

    December 11, 2020 at 12:01 pm

    I loved these donuts!

    Reply
    • Kara Cook

      December 29, 2020 at 5:22 pm

      I’m so glad! Thanks so much for taking the time to stop by and leave a comment. 🙂

      Reply
  3. Karissa

    September 20, 2020 at 10:54 am

    do you think I could replace the buttermilk with apple cider for a fall taste?

    Reply
    • Tess Belden

      September 27, 2020 at 7:12 am

      My guess is you’d have to reduce the apple cider so the batter isn’t watery. I’ve personally used yogurt in this recipe instead of buttermilk because I didn’t have any, and it worked great. I bet you could do a combination of reduced apple cider and yogurt. I may try this too, YUM!

      Reply
    • Kara Cook

      October 18, 2020 at 8:35 pm

      It might work, but since buttermilk is much thicker, you may need to add less apple cider or your batter will be runny. If you try it, let me know how they turn out!

      Reply
  4. Kellie

    July 4, 2020 at 9:27 am

    I was dubious about baked doughnuts too, but it’s quarantine and I wanted try something new. They were beyond perfect – fluffy and soft with the perfect amount of spice. It was like doughnuts from the cider mill without the greasy aftertaste. And I also love that it makes 6 – enough for a treat without the temptation to overindulge. Thank you for a great recipe!

    Reply
  5. Gerry J

    June 8, 2020 at 9:58 pm

    Easy recipe with great results. No changes, came out great. Glad to see other bakers tried gluten free sub with success. Also liked that it made 6 🙂

    Reply
    • Kara Cook

      June 12, 2020 at 7:20 pm

      Happy to hear that they turned out perfectly for you!

      Reply
  6. Bonnie Maloy

    March 17, 2019 at 9:09 am

    I made these for St Patrick’s day! ( not that I needed an excuse!) I don’t have a donut pan so did I’m muffin tin and cut them in half. More cake-like than fluffy ( i even used self rising flour) but very tasty and hubby loved them! I’ll get a donut pan and try again! Any suggestions for a pan?

    Reply
  7. Janet

    February 20, 2019 at 7:22 am

    Maybe its just me but the recipe isn’t on the site anymore. Such as bummer because I was hoping to make these for today’s snow day.

    Reply
    • Kara Cook

      February 20, 2019 at 7:56 am

      Sorry, there was a temporary glitch I guess. Yikes! The recipe is back online now. Enjoy your snow day!

      Reply
  8. Nadine

    January 27, 2019 at 4:59 pm

    These turned out fantastic! We have none leftover. I did substitute King Arthur Gluten Free flour and reduced the baking time. This is the fifth baked donut recipe I’ve tried, and by far the best. Thank you for this recipe!

    Reply
    • Kara Cook

      March 16, 2019 at 9:44 pm

      I am so happy to hear that you loved them! It is good to know that they turned out so well with gluten free flour. Thanks so much for the tip, I know it will be helpful to many of my readers! 🙂

      Reply
    • susan dillon

      May 9, 2020 at 4:47 pm

      when you used the gluten free flour, did you still add in the cornstarch or did you omit?

      Reply
  9. Julie

    January 20, 2019 at 5:40 pm

    These were delicious! Followed the recipe and everyone enjoyed them in my family. Thank you for sharing this recipe.

    Reply
  10. Leanne

    December 26, 2018 at 10:17 am

    I received a donut pan for Christmas and I found your recipe when looking to test out my new gift. These were delicious and so easy to make. I will definitely make these again. Thanks!

    Reply
    • Kara Cook

      December 26, 2018 at 8:14 pm

      Happy to hear they were the first thing you tried with your new pan. Glad you liked them! 🙂

      Reply
  11. Courtney McAulay

    September 3, 2018 at 1:06 pm

    Hey Kara! Thank you so much for sharing this yummy recipe! I have included it in my “Popping Ideas” roundup of 9 Must-Have Donut Recipes at PopItUpGirl.com. I’m a big fan of your site and will be back to see what you “cook” up in the future. 🙂

    popitupgirl.com/best-donut-recipes-and-free-printable/

    Courtney @ Pop It Up Girl

    Reply
  12. Deb

    July 28, 2018 at 12:31 pm

    I made these for my husband today, as he loves doughnuts. He’s had a lot of health issues lately so I figured they would be a little more healthy than a regular doughnut. These were absolutely amazing.

    Reply
    • Kara Cook

      July 31, 2018 at 9:48 am

      So glad you loved them, and that your husband was able to enjoy one of his favorite treats! 🙂

      Reply
  13. Paula

    January 13, 2018 at 9:02 am

    OH MY! I found this on Pinterest. I am gluten intolerant so I subbed for Bob’s Red Mill 1to1 GF flour. I wasn’t sure about the cornstarch so I left it in on the first attempt. They turned out so FLUFFY and the texture was so soft. Everyone at my house loved them!

    Reply
    • Kara Cook

      January 13, 2018 at 10:24 pm

      So happy to hear that they worked with the GF flour. I’m sure many of my readers will be thrilled to know there is a gluten free option. Thanks!

      Reply
  14. Samantha

    January 2, 2018 at 2:25 pm

    Thanks for this delicious recipe, Kara! It was easy to follow and donuts came out tasty. I’ve tried a couple baked donuts recipes before in the past years, was never satisfied with the end products. Happy to have found yours! Was using silicone mold, so had to add about 5mins to the baking time.

    Reply
  15. Linda Ricke

    December 26, 2017 at 7:54 am

    Wow! Fantastic! I got a doughnut pan for Christmas yesterday and made these this morning . I used regular 2% milk. Thanks for sharing your recipe .

    Reply
  16. Katie

    August 27, 2017 at 6:18 pm

    Mine came out good but seemed more like cake and heavy batter… anyway to make them more airy and light?

    Reply
    • Kara Cook

      September 5, 2017 at 6:31 am

      I’m not sure, but my guess is that you overmixed the batter, or it could be that your baking powder wasn’t fresh. You always want to use a light touch with quick bread batters, or they will be heavier and less fluffy. Still tasty, but not quite as good. Hope that helps next time!

      Reply
    • Tanya

      April 23, 2020 at 2:32 pm

      I had the same problem. Seemed to missing something in the finished product. They were a bit heavy.

      Reply
  17. Cehl

    May 24, 2017 at 2:24 am

    Hi, can i use fresh milk instead of buttermilk? Thank you

    Reply
    • Allane

      May 26, 2017 at 6:37 pm

      Just made these with fresh milk, and baked in a mini-muffin tin. Made 24 at the same temp and maybe a minute longer.
      They taste great. I think the texture might be a little lighter with buttermilk. Plan to make again soon, and will see if there is a difference.

      Reply
    • Judy Joseph

      June 27, 2017 at 4:54 pm

      Hi I want to try it can I bake them in a min donut maker

      Reply
      • Kara Cook

        June 29, 2017 at 5:18 pm

        I’m sure it would work, they just wouldn’t bake as long. I’m not sure how many it would make, but give it a try and let me know!

        Reply
        • Marisol

          July 5, 2017 at 9:33 am

          I just made them.in a mini donut maker with fresh milk and they were a hit. ????

  18. Nancy Boucher

    May 14, 2017 at 2:10 pm

    Just made theses donuts..delicious! Thank you!

    Reply
  19. Dot

    May 9, 2017 at 1:46 am

    Love love love this recipe, it’s so simple and tastes great. Thanks.

    Reply
  20. Michele

    April 30, 2017 at 10:41 am

    Has anyone used Almond milk with any luck? I am looking forward to trying this recipe, they look yummy. Thanks for helpful hints.

    Reply
  21. Hemina

    March 10, 2017 at 4:48 pm

    I just made these for my kids and they were a hit! Used a mini muffin tin instead of donut tin and filled using a mini ice cream scoop. Turned out perfect…same time/temp as recipe. Will be making them again. Thanks!

    Reply
    • Kara Cook

      March 14, 2017 at 9:35 pm

      Thanks for sharing the tip – it’s nice to know they will work in mini muffin tins! Glad you liked them!

      Reply
    • Peggy

      April 5, 2017 at 8:44 pm

      How did you use a mini muffin pan? Doesn’t it have to have the center in order to get the doughnut form???

      Reply
    • Charlotte

      July 9, 2017 at 6:53 pm

      can i just use plain flour? About to make them! fingers crossed!!

      Reply
      • Kara Cook

        July 11, 2017 at 10:26 am

        Yes, I always use regular all purpose flour, unless specified otherwise. 🙂

        Reply
  22. Meghna

    March 4, 2017 at 2:41 am

    Wats d substitute for egg….as i don’t eat eggs

    Reply
    • Kara Cook

      March 7, 2017 at 9:38 am

      Sorry Meghna, I don’t know of a great substitute for eggs in this recipe. I have never had great luck trying egg substitutes in any of my baking recipes.

      Reply
    • Rebecca Agosto

      March 22, 2017 at 10:43 am

      1tablespoon of flax seed per 2 tablespoons of water
      1:2 ratio

      Stir and leave for 5 minutes and it’s done!

      Reply
      • Rebecca Agosto

        March 22, 2017 at 10:45 am

        The flaxseed substitute of 1TBSP Flaxseed and 2 TBSP Water = 1 egg

        Reply
  23. AA

    March 1, 2017 at 2:54 am

    i tried to double the ingredients it turns out very very bad how can i double them

    Reply
    • AA

      March 1, 2017 at 5:24 am

      although it is the best doughnuts recipe in pinterests

      Reply
    • Kara Cook

      March 7, 2017 at 9:40 am

      I have never doubled them, but I would think it should work fine as long as you have two donut pans so you can bake them all at the same time. Is that what you tried?

      Reply
    • AA

      March 8, 2017 at 4:22 pm

      Hello again i decreased the amount of cornstarch to one spoon, and i substituted buttermilk for yogurt and now it works well with me thanks again and sorry for disturbing you

      Note: your recipe is the best i dont have to be professional cooker to make it for me it was like drink of water thank you again 🙂

      Reply
  24. denise

    February 21, 2017 at 5:26 pm

    Pics are great looking
    I tried it just as you instructed
    Not very pleased with out come
    Flate/ looks a bit like cookie with a hole in the middle
    (must say it’s was very very tasty! )

    Reply
    • Kara Cook

      March 7, 2017 at 9:41 am

      Sorry they turned out flat. I wonder if your baking powder was not fresh enough. Sometimes that can cause baked goods not to rise correctly.

      Reply
  25. ophelia

    January 1, 2017 at 8:17 pm

    hi i don`t have buttermilk what can i use instead or can i use sour cream and how much should i use. can i fry them or is it just a baking batter.

    Reply
    • Emily

      February 12, 2017 at 7:19 am

      Mix 1 cup of milk with 1 tablespoon of vinigar… That’s buttermilk

      Reply
  26. Becca

    January 1, 2017 at 11:39 am

    I made these with mostly whole wheat flour (based on what was in the cupboard) and I substituted cardamom for the nutmeg, since it’s my favorite spice, and love how they turned out!! Such a great recipe. 🙂

    Reply
  27. Cheryl

    December 12, 2016 at 6:42 pm

    Hi the recipe calls for flour. Is it cake flour? Multipurpose flour? Pls advise. TQ

    Reply
    • Kara

      December 13, 2016 at 8:35 pm

      All my recipes use all purpose flour unless otherwise noted. I prefer unbleached, but that is just a matter of preference. 🙂

      Reply
  28. Amy

    November 10, 2016 at 5:38 pm

    Just like Heather, I had neither a doughnut pan nor buttermilk on hand. So I used a muffin pan and substituted buttermilk with milk and a little vinegar. It took 10 minutes longer for them to get baked but tasted delicious and my hubby absolutely loved them!
    Best part for me they were extremely easy to make and didn’t take long since I am not a fan of spending lot of time in the kitchen.
    Thank you so much Kara, God bless you <3

    Reply
    • Peggy

      April 5, 2017 at 8:47 pm

      Again– I’m confused as to how the recipe works to get a “doughnut” without the center in the middle so there will be a hole in the middle?

      Reply
      • Tracey

        September 8, 2017 at 11:44 pm

        Peggy, they are not making them in donut form. If using a muffin pan, they will just make muffins, which can then also be dipped in the cinnamon sugar.

        Reply
      • Cali Wells

        January 16, 2018 at 6:20 pm

        Are you for real? Are you that dense?

        Reply
  29. Jasmin

    October 1, 2016 at 8:09 am

    I made this last week and it was gone in under 10 minutes! I followed the recipe and it came out delicious. The instructions are very straightforward, I’m actually planning on making this today with my daughter – an easy recipe she can follow since she’s just started taking an interest in tinkering with the oven. Thanks again!

    Reply
    • Kara

      October 3, 2016 at 11:23 am

      Glad to hear that it was a success at your house – and that you have a budding chef. So fun!

      Reply
  30. Sarah

    August 28, 2016 at 12:35 pm

    What is the best way to store these after making them?

    Reply
    • Kara

      September 8, 2016 at 11:34 am

      I’ve never had to store them, they get eaten immediately at our house. But I would recommend storing them in an airtight container with some paper towels.

      Reply
  31. Heather

    August 24, 2016 at 12:05 pm

    Wow. These are amazing. I was procrastinating on Pinterest, saw these and an hour later was tucking in. They’re absolutely delicious, soft, full of flavour, perfect texture.

    I don’t have a doughnut tin (although I have just ordered one so I can make them again) so just used a normal muffin tin and made 8, although they are quite large- not that I’m complaining!

    I also had no buttermilk, so a did quick google search for buttermilk substitutes. I added cream of tartar to milk as a hasty alternative because I wanted to make them immediately, and they don’t seem to have suffered at all. Thank you for a great recipe!

    Reply
    • Kara

      September 8, 2016 at 11:45 am

      Glad that they turned out so well in muffin tins! I’m sure other readers will be happy to know! 🙂

      Reply
  32. Jessica

    August 23, 2016 at 9:21 pm

    Just made these – so good! The recipe was super easy to follow. I had quite a bit of the cinnamon sugar leftover, so next time I will definitely less those by a little – I’ll be posting this recipe on my blog tomorrow with a shoutout to you! Thanks so much for sharing – bookmarking your site for future recipe searches!

    Reply
  33. Martina

    August 18, 2016 at 1:42 am

    I saw your donut picture on Pinterest and immediately ordered a donut pan. The donuts turned out quite well and the recipe is very easy to follow. However, I thought maybe it was a bit too sugary (I know, I know it IS a donut)… I will try the recipe next time with a bit less sugar for the batter.

    Reply
  34. Dori

    August 13, 2016 at 11:32 am

    These were so yummy! I featured them this week in my Saturday Morning Coffee Cafe post!
    perfectlycreatedchaos.com/2016/08/saturday-morning-coffee-cafe.html

    Reply
  35. Stephanie

    July 6, 2016 at 4:12 pm

    I made these yesterday and they turned out fantastic! Very easy recipe to follow and they tasted great! 🙂

    Reply
  36. Demi

    July 1, 2016 at 1:08 am

    Just like Amy, mine were dry and hard. During baking, the top half was wasnt browning as the bottom half so i flipped them.

    Reply
    • Kara

      July 4, 2016 at 2:50 pm

      Sorry they didn’t turn out. The bottom of my baked goods always turn out more brown than the top because of the heat from the pan. I’m not sure, but maybe flipping them caused them to overcook.

      Reply
  37. Debbie Haag

    June 27, 2016 at 1:13 am

    Kara,
    Is it okay to double the recipe? I do have a doughnut pan, so I’m very excited to try this recipe. It just seems like a lot of trouble to go through to only make six doughnuts, so I’d like to make twelve. Anything I need to know beforehand?
    Thanks,
    Debbie

    Reply
    • Kara

      June 30, 2016 at 10:03 am

      I’ve never doubled it, but I would assume that it would work just fine if you have two donut pans.

      Reply
  38. Jenni

    June 16, 2016 at 1:54 pm

    Just made this, they were one of the best donuts I’ve ever had! My kids have dairy and egg allergies, so I used a flax seed egg, vegan butter, and for the buttermilk I added one teaspoon of vinegar to the milk. Thank you so much for the fantastic recipe!

    Reply
    • Kara

      June 30, 2016 at 10:08 am

      So glad to hear you were able to adapt it for your kiddos!

      Reply
  39. dota 2

    June 15, 2016 at 10:35 pm

    Thanks! This is definitely an fantastic web site!.

    Reply
  40. Anna B

    June 11, 2016 at 5:51 pm

    Best donuts ever!

    Reply
  41. Amy

    June 3, 2016 at 5:07 pm

    These were very dry and not fluffy or melt in your mouth at all. Also cook temp seems too high and too long and there are no clear directions on how much to fill the pan I am an avid baker,, so I can manage, but it lacks direction i.e., fill 2/3 full etc… This does not make enough batter to fill the pan either only got 4 donuts out of this.

    Reply
    • Kara

      June 6, 2016 at 2:43 pm

      So sorry you had trouble with the recipe. Did you use the exact ingredients? It should make 6 donuts, and I just divided the batter evenly between the 6 donut wells. I’ve updated the instructions. I know that ovens can vary (I have 2 and they both cook very differently), so your oven must cook hotter than mine. Again, sorry you didn’t have good results. I now how frustrating that is.

      Reply
  42. Imelda Aying

    May 28, 2016 at 10:12 pm

    I found you recipe easy to make. I doubled my mixture and because I don’t have a doughnut pan; I use the muffin pan for 12. It’s amazing and perfect despite the buttermilk was replaced with sour cream. My husband enjoyed it for the afternoon tea.

    Thanks for sharing the recipe
    Imelda

    Reply
  43. Deanna

    May 11, 2016 at 1:58 am

    Wow! Really can’t wait to make these! Planning to make these for quite a few friends. Sadly, the donut pan I’ve order wont come in time, so would they work in a normal tin? Obviously, they wont really be doughnuts, but these look so good!

    Reply
    • Kara

      May 11, 2016 at 8:49 am

      You could certainly try them as muffins, but I’m not sure how many the recipe will make or how long to bake them. I’d definitely use mini muffin pans if you have them so you can get more of the coating on them. Good luck!

      Reply
  44. Destiny W

    January 12, 2016 at 3:28 pm

    Hi, I just made these with oat flour and they were great! I uesd oat flour, because I am gluten free. I have not had donuts in six months. They tasted just like I remember.
    THANK YOU,
    Destiny W.

    Reply
    • Kara

      January 12, 2016 at 8:18 pm

      So glad to hear that they worked with oat flour! I’ll keep that in mind for my celiac friends! 🙂

      Reply
  45. Margaret

    June 18, 2015 at 11:03 am

    Looks so yummy! I really need to invest in a donut pan.

    Reply
    • Kara

      June 21, 2015 at 8:26 pm

      You really do Margaret. They are inexpensive, and so much fun!

      Reply
  46. Mandee Thomas

    June 16, 2015 at 10:35 am

    Ooo, these look so tasty! I wanted to let you know that I’m featuring this post tonight at the Create & Share Link Party (7:00 PM MST)! Congratulations!!! Can’t wait to see what you share with us this week. 🙂

    Reply
    • Kara

      June 23, 2015 at 12:42 pm

      Thanks so much Mandee!

      Reply
  47. Renee @ Two in the Kitchen

    June 6, 2015 at 6:47 pm

    These look SO delicious!! I L-U-V my donut pan. Though I honestly don’t use it enough. I am going to have to break it out for the recipe. Pinned!! 🙂

    Reply
  48. Ashlee

    June 5, 2015 at 10:59 am

    I just made some yeast baked donuts but still haven’ t made a cake donut (need to get a pan ) these look FABULOUS! Can’t wait to try them!

    Reply
  49. Alli @ Cupcake Diaries

    June 5, 2015 at 10:38 am

    I STILL haven’t purchased a donut pan!! Looking at your donuts, I need to purchase one ASAP! They look perfect.

    Reply
  50. Yvonne [Tried and Tasty]

    June 5, 2015 at 7:23 am

    I’m with you Kara! I should have purchased a doughnut pan LONG ago!!! So fun, and yours look AMAZING!!! So perfect!

    Reply

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Hi. I’m Kara, and I love to create! I share recipes, DIY tutorials, craft projects, and thrifty home decor. I hope that I can inspire you to create something! Read More…

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