Quick, full of cinnamon & sugar sweetness, and easy, these donuts really hit the spot. Because they are not fried and are not a yeast doughnut, these take on a little bit more of a muffin-y texture once they cool. Don’t get me wrong, though, they are still just as delicious. 😉
If you don’t have a doughnut pan, you can bake these in a muffin tin and have French Breakfast Muffins!
Oh, and never mind that they have “breakfast” in the title. I definitely ate these in the afternoon. Ha!
French Breakfast Doughnuts
Makes 6 doughnuts
For the doughnuts: 5 tbsp. unsalted butter, at room temperature
- ½ cup granulated sugar
- 1 large egg
- 1 ½ cups all-purpose flour
- 2 ¼ tsp. baking powder
- ¼ tsp. salt
- scant ½ tsp. nutmeg
- ½ cup milk
For the topping: 4 tbsp. unsalted butter, melted
- ½ cup sugar
- 1 heaping tbsp. ground cinnamon
- Preheat oven to 350° F and spray and doughnut pan generously with cooking spray, set aside.
- In the bowl of an electric mixer fitted with paddle attachment, combine the butter and sugar and mix until light and fluffy, about 3 minutes. Add in egg and beat well, scraping down the sides as needed, about another minute.
- In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg.
- With the mixer on low, alternate adding the dry and wet ingredients, beginning and ending with the dry ingredients. Scrape down bowl and beat for about 10 seconds, just until mixed; do not overmix.
- Using a piping bag or a zipper top plastic bag with the corner cut off, pipe the batter into the prepared muffin tins. Bake for 13-17 minutes, until doughnuts are springy to the touch.
- Begin dipping doughnuts as soon as they come out of the oven. Working with one doughnut at a time, dip the top of the doughnut into the melted butter and then into the cinnamon/sugar mixture. Place on a wire rack set over a baking sheet to cool.