Cinnamon-Sugar Doughnut Bites - Recipe from Scratch

      These delightful doughnut bites provide the sweet charm of a cake doughnut without the frying fuss, as they are baked in a reliable muffin pan. They are then dipped in melted butter before being rolled in a rich cinnamon-sugar mixture. The final product features a crispy-sweet outer layer accompanied by a soft, moist center, just like a traditional doughnut.

      Serves 12

      ½ cup (110 grams) firmly packed light brown sugar

      1 cup (200 grams) granulated sugar, divided

      1 large egg (50 grams), at room temperature

      ¾ cup (170 grams) unsalted butter, melted and divided

      3 tablespoons (42 grams) vegetable oil

      1½ teaspoons (9 grams) vanilla bean paste*

      2¼ cups (281 grams) all-purpose flour

      1 teaspoon (3 grams) kosher salt

      ½ teaspoon (2.5 grams) baking soda

      ½ teaspoon (1 gram) ground nutmeg

      1¾ teaspoons (3 grams) ground cinnamon, divided

      1 cup (240 grams) whole buttermilk, at room temperature

      Preheat the oven to 375°F (190°C) and spray a 12-cup muffin pan with cooking spray. In the bowl of a stand mixer fitted with the paddle attachment, mix the brown sugar, ¼ cup (50 grams) of granulated sugar, and the egg at medium speed until light and well combined, about 1 to 2 minutes, scraping the bowl’s sides as needed. Add ¼ cup (57 grams) of melted butter, the oil, and vanilla bean paste, and mix until thoroughly combined, another 1 to 2 minutes, again scraping the bowl's sides.

      In a medium bowl, whisk together the flour, salt, baking soda, nutmeg, and ¼ teaspoon of cinnamon. With the mixer on low speed, slowly add the flour mixture to the sugar mixture alternately with the buttermilk, starting and ending with the flour mixture. Beat just until combined after each addition and stop to scrape down the bowl. Evenly distribute the batter among the prepared muffin cups, filling each about ¼ cup (approximately 70 grams). Tap the pan firmly on a kitchen towel-lined counter several times to settle the batter and eliminate air bubbles.

      Bake for 12 to 18 minutes, or until a wooden pick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes before removing and letting cool completely on a wire rack.

      In a small shallow bowl, place the remaining ½ cup (113 grams) of melted butter. In a separate medium shallow bowl, mix together the remaining ¾ cup (150 grams) of granulated sugar and the remaining 1½ teaspoons (3 grams) of cinnamon. Dip each doughnut bite in melted butter, then roll it in the cinnamon sugar. Repeat this with the remaining doughnuts. Serve immediately.

      *We used Heilala Vanilla Bean Paste.

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