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Buttermilk Cinnamon Sugar Donuts | DonalSkehan.com
  • desserts-baking

Buttermilk Cinnamon Sugar Donuts

December 13

This is a sweet little baking project which is much easier than it sounds is my baked buttermilk donuts with a cinnamon crumble crunch topping. There’s no worries about deep frying here, these little treats are fuss free and an ideal finish to your meal or simply great enjoyed with coffee should you have anyone calling to your door. 

  • serves Serves 8
  • time 45mins

Method

  1. 1. For the crunch topping, place all the ingredients in a bowl and using your fingertips, rub the flour and sugar into the butter until rough crumbs form - avoid over mixing. Set aside.
  2. 2. Preheat the oven to 180˚C/360˚F. Spray two donut pans with cooking spray or wipe with melted butter.
  3. 3. Mix together the eggs, buttermilk, vanilla and melted butter in a mixing jug. In a mixing bowl, stir the flour, baking powder and sugar before making a well and pouring in the wet ingredients. Mix till you have a smooth donut batter.
  4. 4. Pipe or spoon the batter into the prepared tins and sprinkle over the crumble topping. Bake in the oven for approximately 15-20 minutes or until a toothpick inserted comes out clean.
  5. 5. In a small bowl combine the sugar and cinnamon. Once cool enough to handle, turn the donuts out onto a baking sheet. One donut at a time, brush all over with the melted butter and sprinkle generously with the sugar and cinnamon mixture until completely coated. Tap off any excess and devour!

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Ingredients

For crunch topping:

3.5oz packed light or dark brown sugar

3.5oz  granulated sugar

1 tbsp ground cinnamon

1 tsp sea salt

1 stick unsalted butter, melted

7oz plain flour

For the donuts:

2 large free range eggs

8.4 fl oz buttermilk 

2 tsp vanilla bean paste

30g unsalted butter, melted

10.5 oz plain flour 

½ tsp baking powder

3 tbsp caster sugar plus extra to dust 

For the cinnamon sugar dip:

1 stick butter, melted

6 tbsp caster sugar

2 tbsp cinnamon

For crunch topping:

100g packed light or dark brown sugar

100g granulated sugar

1 tbsp ground cinnamon

1 tsp sea salt

110g unsalted butter, melted

200g plain flour

For the donuts:

2 large free range eggs

250ml buttermilk 

2 tsp vanilla bean paste

30g unsalted butter, melted

300g plain flour 

½ tsp baking powder

3 tbsp caster sugar plus extra to dust 

For the cinnamon sugar dip:

100g butter, melted

6 tbsp caster sugar

2 tbsp cinnamon

You'll Need

2 donuts pans

mixing jug