The Perfect Bite :: French Breakfast Donuts

French Breakfast Donuts Recipe | Forgiving Martha for Camille Styles

Jess here with an especially sweet Perfect Bite. Today I’d like to celebrate the most important meal of the day…breakfast. On the weekends I like to step up my breakfast game with a more indulgent, often more time-consuming meal, but weekdays are typically reserved for quick breakfast bars or a hurried bowl of cereal. Clearly, my weekday brekky needs some work.

By God’s good graces, today’s recipe is quick enough to throw together before running out of my house for work.  After the batter is whipped up, they bake about 15 minutes and then take a quick dip in butter and a cinnamon and sugar mixture. Simple and quick!  And that’s how I bring a little weekend to my workweek, ladies and gentleman. Keep reading for the recipe!

French Breakfast Donuts Recipe | Forgiving Martha for Camille Styles

French Breakfast Donuts Recipe | Forgiving Martha for Camille Styles

Baked French Breakfast Donuts

Adapted from Cooks.com

  • 5 tablespoons unsalted butter, room temperature
  • 1/2 cup sugar
  • 1 egg, beaten
  • 1 1/2 cups flour
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoons salt
  • 1/2 teaspoon nutmeg
  • 1/2 cup milk (I used whole milk)
  • 3 tablespoons unsalted butter, melted
  • 1/2 cup sugar
  • 1 tablespoon cinnamon
  1. Preheat oven to 350 degrees. Coat donut pan generously with nonstick cooking spray. Set aside.
  2. Cream together butter and sugar until fluffy.  Add egg; mix well.
  3. Sift flour, baking powder, salt and nutmeg together. Add dry ingredients alternately with milk.
  4. Fill donut 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 big donuts.

*Note:  These work just as well in a muffin tin, too!

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112 Responses to “The Perfect Bite :: French Breakfast Donuts”

  1. Andrea

    Oh my, these look crazy delicious!! They would be perfect for a cozy Sunday breakfast.
    xo Andrea
    Wonderful and Marvelous

    Reply
  2. Alyssa

    These look incredible. I can’t wait to try out the recipe! I love that they’re baked and not friend–makes me feel a little less guilty!

    -Alyssa
    The Glossy Life

    Reply
    • Jess

      Exactly, Alyssa! Practically health food! ;)

      Reply
  3. Kayleigh

    They look amazing. I’ve got to try the muffin version. And your photos are wonderful, as usual.

    Reply
    • Jess

      Thanks so much, Kayleigh! :)

      Reply
  4. Aimee

    I don’t have a donut pan, but I do have a donut cutter. Can you use that instead?

    Reply
    • Jess

      Because these are baked and not fried, a donut cutter probably won’t help. I’d just pop them in a muffin tin instead, Aimee!

      Reply
  5. Vicki

    I want to try these

    Reply
  6. Ann

    These were amazing. I made them earlier tonight. Thanks :)

    Reply
    • Jess

      SO great to hear, Ann! :) xo

      Reply
  7. Claire

    They look like they need more sugar…

    Reply
    • Jess

      The donut itself isn’t overly sweet because of the extra-sweet topping. ;)

      Reply
    • Jess

      I heart you back, Tiff! xo

      Reply
      • Hermanie

        After reading the recipe I def want to make them. I think they might be nice with jam and butter? Rather than dipped in sugar

        Reply
  8. Momabea

    Terrific can,t wite

    Reply
  9. Erica O'Hara

    I’ve made something very similar to these out if the PW Cooks cookbook. They are called French Breakfast Puffs and are in muffin form. I love theidea of putting these into a donut. I can wait to try them!!

    Reply
  10. Erica O'Hara

    Ugh, I hate typos!!
    To clarity, I can’t wait to try them! Lol.

    Reply
  11. Nicole

    These look amazing! Does the cooking time need to be adjusted if using the muffin tin instead?

    Reply
    • Jess

      I would imagine that it would still be in the same range. Set the timer for 15 minutes and just keep an eye on them. ;)

      Reply
  12. Wendy

    This sounds much like a recipe I use for muffins, called french puffs. While they are still warm I dip them in melted butter and then roll in cinnamon/sugar. Delish!!

    Reply
  13. Laura

    Made these today and they are amazing. Fluffy and sugary. I made the muffin version and was very happy! Thanks for sharing

    Reply
    • Jess

      SO pleased to hear that, Laura!! Glad you liked them! xo

      Reply
  14. Jess

    SO pleased to hear that, Laura!! Glad you liked them! xo

    Reply
  15. Ceil

    Wow, these look amazing!

    Reply
  16. Meagan

    I do not have a muffin tin or a donut pan. I also don’t have a cookie sheet. Would it be possible to put this mixture in a 9×13 pan and make something like a donut cake or what would be a better alternative I solve this dilemma. I really would like to try these soon! Please help!

    Reply
    • Meagan

      I doubled the recipe and baked it in a 13×9 pan. It turned out wonderful and tastes so good!

      Reply
  17. Marie, the EpicureanPiranha

    I sometimes go to Cooks.com to search for recipes, but have to admit that the original wouldn’t have inspired me… it’s your lovely food photography that did the trick! I noticed you also increased the nutmeg (which I LOve). The texture looks lovely, & I like that they are not fried! I’ll be trying these for sure (although I think I might use buttermilk instead of milk for a slightly moister texture (substituting 1/4 tsp of baking soda for the baking powder) and because I love the subtle flavour you get from using buttermilk in baked goods).

    Thanks for posting this cheerful recipe!

    ~ marie, the EpicureanPiranha

    Reply
  18. sayeeda

    these look amazing for the muffin tin method how many spoons are you putting into each muffin tin?

    Reply
  19. sarah

    I just made these!!! My house smells unbelievable! I did half whole wheat flour and half all purpose and added cinnamon to the dough with the nutmeg! Delish!! Thanks!

    Reply
  20. jess

    Whipped these up this morning for sunday breakfast, super easy and so light and delicious, perfect balance of sweet and buttery! Thanks!

    Reply
  21. Rachael

    These were great & super easy…no buttermilk that so many doughnut recipes call for!! My kids don’t like nutmeg so I used cinnamon instead and added 1/2 tsp of vanilla. Made about 60 mini doughnuts.

    Reply
  22. Brittany

    I’ve made this recipe twice now but the last time I reduced a cup of apple cider down to about a 1/4 cup and added it my mixture for apple cider donuts. They came out as fluffy and delicious as the first time AND had the delicious apple cider flavor I had been craving!

    Reply
  23. karen

    These look great! How much would you say the salt amounts to in grams?

    Reply
  24. Joanna

    Made these tonight and I must say, they are awesome and so easy! Love it! Thanks for sharing!

    Reply
  25. nik

    Have a muffin pan in the oven right now, I used a “special” butter so I’ll probably forget to tell you if they were good. :)

    Reply
  26. Kara

    Do they keep overnight well to have the next morning? I wanted to bake them the day before an early work meeting?

    Reply
  27. Kara

    They keep overnight! They were great in the morning! I doubled the recipe and made them in muffin tins. Got 18 muffins. They were very yummy!

    Reply
  28. Christy

    I made the muffin version used half the sugar/butter and whole wheat flour. Delicious! Husband digs them too! Thanks!

    Reply
  29. Georgia

    Almost baked!!!! MMMM they smell great…I’ll let you know soon.
    ..
    I just finished eating two of these yummy donuts /muffins‚ ave my husband two & BROUGHT TWO TO MY NEIGHBOR ~ She called just now and LOVED THEM)
    They are quite good ~ I ate one very hot and another just a bit warm I personally liked the warm one best because I could taste the nutmeg and the texture was more like a doughnut. :) ALL THAT SAID‚ THEY were very good. BTW ~The batter was fantastic:).
    They took about 30 minutes to back.Every stove may be different?
    I’m a messy baker and this was fast with easy clean-up time.
    .~ SIMPLE? OUI !!

    Reply
  30. Diana

    These look very good will have to give them a try

    Reply
  31. Hermanie

    I wonder if not dipped in sugar how they might be with butter and jam…thoughts?

    Reply
  32. Georgia

    Do you think you could use almond milk instead? My daughter can’t have soy or any dairy so would almond milk be an ok substitute??? Thanks (I was planning on just trying to make these with her nutlex

    Reply
  33. Tessa

    I just made these this morning in muffin form and they are so good! Light and fluffy with a hint of spice and a super delicious cinnamon sugar topping. These would be perfect for a brunch because they look and taste like they were a lot of work, but they’re not :D

    Reply
  34. Kendra

    I made these today and was blown away! They are easy and full of flavor. Simply Sinful!

    Reply
  35. Karen Spolin-Shivley

    Am making them tomorrow for brunch…they look wonderful!!! Merci

    Reply
  36. Jayne Coney

    So easy & delicious. I whipped them up before a new client dropped in & I think I’ll need a plate of them for every wedding appointment.

    Reply
  37. Kama

    Delicious. Baked them in Texas muffin pans and they took 10 mins longer but worth the wait.

    Reply
  38. Monika Hack

    Hi,
    I baked them in a muffin pan for 20 minutes. I added some more milk and they turned out very nice. In my case the nutmeg is a little too strong (I grated a nutmeg nut and didn’t measure),
    but this is something I could make more often. It’s light and sweet. Thank you for sharing!

    Reply
  39. Danielle

    These were delicious!! My daughters (9 &11) just made them in the Babycakes donut maker. Cooked in about 3 minutes and tasted great! :) Had a little trouble getting the topping to the right consistency but it didn’t affect the taste at all! Thanks for sharing!

    Reply
  40. Lauren C

    These look wonderful. Do you think substituting almond milk for the milk would still work?

    Reply
  41. Jane

    Just made the muffin version of these with some minor amendments based on what was in my cupboard. I ended up with a rich flavour and delicate texture. I think they can be considered a big success!

    Reply
  42. tif

    These are amazing and so easy. They will be repeated in my household.

    Reply
  43. Chris

    Not very good at all. Dry and cakey. About to throw all of mine away. Ugh. I hate wasting supplies!

    Reply
  44. Denise

    These were a HUGE success with my family. Personally, I liked them better after they had completely cooled =)

    Reply
  45. all4godlslucy

    Aaaaamazing! !!! I didn’t have a donut pan so I made mini muffins. .. the kids inhaled them

    Reply
  46. thegirlintheredtopLinzi

    I am making these as I speak are in the oven, I am using a muffin tray ^_^ the better tasted nice ^_^

    Reply
  47. Stephanie

    I am 6 months pregnant and got a craving for donuts and remembered that I had pinned this a while back. They were so easy to make and tasted so light and airy. I thought the nutmeg might be too heavy but when I tasted it with the cinnamon sugar it was perfect! I definitely agree with the other reviews that these taste better at room temperature. I used a muffin tin and now I can’t wait to go out and get a donut pan to make these again!

    Reply

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