Baked donuts have become a special food tradition in our house. These French Breakfast Donuts are the new family favorite though because they come closest to resembling those delicious fried donuts that we love so much from the doughnut shops. Do you have a doughnut pan? You should put it to work with this delicious recipe.
I have heard often from people that they are disappointed in the flavor of baked donuts. I think it is important to go into baking donuts know that they will most definitely not take like a fried doughnut, but taste more like a muffin with a fun doughnut shape.
Since we have started eating baked doughnuts, my kids don’t really like the doughnuts from the doughnut shop which I find WEIRD because no kid should not love a doughnut from a doughnut shop. That being said, not to lead you astray that my kids are so healthy, I think they just like that they can consume more of these baked doughnuts than they can of the fried version.
Have you sampled any of our doughnut recipes around here? We have a doughnut for every season in life. We have snickerdoodle doughnuts, fluffy cake doughnuts, apple pie doughnuts, rich chocolate doughnuts, lemon blueberry doughnuts, pumpkin doughnuts, and even gingerbread doughnuts.
When I say I have a doughnut for every season, I mean it!
I find doughnuts enjoyed in another room in our house are always a hit. One day over our winter break, I laid out a tablecloth and served doughnuts on a breakfast tray with mason jars of orange juice for an unexpected morning treat. The kids were thrilled to get to take over our room AND eat doughnuts. You gotta love a cheap thrill like this!
These French Breakfast Donuts are light, fluffy, and laced with nutmeg. After they are baked, they are dunked in butter and coated with cinnamon and sugar.
They are so delicious that I guarantee that you won’t be able to eat just one!
- 5 tablespoons unsalted butter, room temperature
- ½ cup sugar
- 1 egg, beaten
- 1½ cups flour
- 2¼ teaspoons baking powder
- ¼ teaspoons salt
- ½ teaspoon nutmeg
- ½ cup milk
- 3 tablespoons unsalted butter, melted
- ½ cup sugar
- 1 tablespoon cinnamon
- Preheat oven to 350 degrees. Coat doughnut pan generously with nonstick cooking spray. Set aside.
- Cream together butter and sugar until fluffy. Add egg; mix well.
- Sift flour, baking powder, salt and nutmeg together. Add dry ingredients alternately with milk.
- Fill doughnut tins half full. Bake 15-20 minutes. Take out of pan immediately and swirl tops into melted butter, then sugar and cinnamon mixture.
- Makes 6-7 doughnuts.
Adapted from Cooks.com.