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!

Baked French Breakfast Donuts

Adapted from Cooks.com

Ingredients:

  • 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
Instructions:
  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!

121 comments
  1. 1
    Andrea | August 16, 2012 at 12:24 pm

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

    Reply
  2. 2
    Ashley @ Any Lovely Thing | August 16, 2012 at 12:28 pm

    Wow! These look amazing. Nice work, Jess.

    xo,
    Ashley

    Reply
    • Jess | August 16, 2012 at 8:56 pm

      Thanks, Ashley! 🙂

      Reply
  3. 3
    Alyssa | August 16, 2012 at 1:36 pm

    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 | August 16, 2012 at 8:57 pm

      Exactly, Alyssa! Practically health food! 😉

      Reply
  4. 4
    Kayleigh | August 16, 2012 at 2:11 pm

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

    Reply
    • Jess | August 16, 2012 at 8:57 pm

      Thanks so much, Kayleigh! 🙂

      Reply
  5. 5
    Mariana | August 16, 2012 at 2:25 pm

    Mmm … 🙂

    Reply
  6. 6
    Aimee | August 16, 2012 at 5:50 pm

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

    Reply
    • Jess | August 16, 2012 at 8:58 pm

      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
  7. 7
    Vicki | August 16, 2012 at 9:10 pm

    I want to try these

    Reply
  8. 8
    Ann | August 16, 2012 at 11:57 pm

    These were amazing. I made them earlier tonight. Thanks 🙂

    Reply
    • Jess | August 18, 2012 at 10:06 am

      SO great to hear, Ann! 🙂 xo

      Reply
  9. 9
    Stephanie @ Henry Happened | August 17, 2012 at 5:59 am

    these look delicious! and I love that they don’t need any fancy ingredients.

    Reply
  10. 10
    Annabelle | August 17, 2012 at 7:13 am

    Wow, those look great!

    Reply
  11. 11
    Claire | August 17, 2012 at 7:32 am

    They look like they need more sugar…

    Reply
    • Jess | August 18, 2012 at 10:07 am

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

      Reply
  12. 12
    Tiffany @ Savor Home | August 17, 2012 at 9:28 am

    I just heart Jess… These look amazing.

    Reply
    • Jess | August 18, 2012 at 10:08 am

      I heart you back, Tiff! xo

      Reply
      • Hermanie | April 7, 2013 at 7:36 pm

        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
  13. 13
    Momabea | August 17, 2012 at 10:03 am

    Terrific can,t wite

    Reply
  14. 14
    Erica O'Hara | August 18, 2012 at 9:52 am

    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
  15. 15
    Erica O'Hara | August 18, 2012 at 9:53 am

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

    Reply
  16. 16
    Nicole | August 18, 2012 at 9:59 am

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

    Reply
    • Jess | August 22, 2012 at 8:20 pm

      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
  17. 17
    Wendy | August 18, 2012 at 12:59 pm

    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
  18. 18
    Laura | August 21, 2012 at 8:18 pm

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

    Reply
    • Jess | August 22, 2012 at 8:19 pm

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

      Reply
  19. 19
    Jess | August 22, 2012 at 8:19 pm

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

    Reply
  20. 20
    Christina @ Sweet Pea's Kitchen | August 24, 2012 at 11:28 am

    These doughnuts look incredible!! I love that they are baked and not fried! 🙂

    Reply
  21. 21
    Ceil | August 25, 2012 at 5:32 pm

    Wow, these look amazing!

    Reply
  22. 22
    Meagan | August 31, 2012 at 5:24 pm

    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 | September 2, 2012 at 10:47 am

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

      Reply
  23. 23
    Marie, the EpicureanPiranha | September 4, 2012 at 12:15 pm

    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
  24. 24
    sayeeda | September 14, 2012 at 2:17 pm

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

    Reply
  25. 25
    sarah | September 14, 2012 at 2:43 pm

    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
  26. 26
    jess | September 23, 2012 at 10:01 am

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

    Reply
  27. 27
    Rachael | October 31, 2012 at 6:24 am

    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
  28. 28
    Brittany | December 15, 2012 at 9:21 pm

    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
  29. 29
    karen | December 22, 2012 at 10:41 am

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

    Reply
  30. 30
    Joanna | January 9, 2013 at 5:55 pm

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

    Reply
  31. 31
    nik | February 7, 2013 at 1:53 pm

    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
  32. 32
    Kara | February 7, 2013 at 4:36 pm

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

    Reply
  33. 33
    Kara | February 8, 2013 at 1:27 pm

    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
  34. 34
    Christy | February 10, 2013 at 10:07 am

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

    Reply
  35. 35
    Georgia | March 8, 2013 at 9:20 pm

    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
  36. 36
    Diana | March 25, 2013 at 4:30 pm

    These look very good will have to give them a try

    Reply
  37. 37
    Hermanie | April 7, 2013 at 10:27 pm

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

    Reply
  38. 38
    Georgia | April 17, 2013 at 7:40 am

    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
  39. 39
    Tessa | June 13, 2013 at 3:37 pm

    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 😀

    Reply
  40. 40
    Kendra | June 29, 2013 at 10:45 pm

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

    Reply
  41. 41
    Karen Spolin-Shivley | July 3, 2013 at 1:39 pm

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

    Reply
  42. 42
    Jayne Coney | July 10, 2013 at 1:47 am

    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
  43. 43
    Kama | July 18, 2013 at 6:27 pm

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

    Reply
  44. 44
    Monika Hack | August 20, 2013 at 12:43 pm

    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
  45. 45
    Danielle | September 5, 2013 at 8:26 am

    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
  46. 46
    Lauren C | September 9, 2013 at 11:09 am

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

    Reply
  47. 47
    Jane | October 26, 2013 at 8:31 am

    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
  48. 48
    tif | January 5, 2014 at 5:39 am

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

    Reply
  49. 49
    Chris | January 11, 2014 at 8:21 am

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

    Reply
  50. 50
    Denise | February 23, 2014 at 10:33 am

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

    Reply
  51. 51
    all4godlslucy | May 25, 2014 at 11:25 am

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

    Reply
  52. 52
    thegirlintheredtopLinzi | June 16, 2014 at 3:55 am

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

    Reply
  53. 53
    Stephanie | July 17, 2014 at 1:43 am

    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
  54. 54
    Jenny | August 7, 2014 at 11:11 am

    I just finished baking, my son, he is a donuts lover, he said its great.
    I used less milk, than use pastry cutter, to me its more test like health scones, but really good.

    Reply
  55. 55
    Hannah | August 21, 2014 at 8:47 am

    How many “muffins” does it make?

    Reply
  56. 56
    Renee nicholas | September 28, 2014 at 7:11 pm

    Is it 360 degrees F or C ?

    Reply
  57. 57
    Timothy Skomski | October 26, 2014 at 1:14 pm

    Love your photos and the recipe !!

    Reply
  58. 58
    mel | November 14, 2014 at 7:34 pm

    Awesome donuts, so easy to make! I injected jam in the middle of them, the kids loved it.

    Reply
  59. 59
    Marie | December 25, 2014 at 12:02 pm

    I made these today for Christmas breakfast and everybody loved them!

    Reply
  60. 60
    evelyn | January 4, 2015 at 4:09 pm

    I made them today and they came out perfect! Thanks for the recipe! Love it!

    Reply
  61. 61
    Kelly | January 9, 2015 at 6:05 pm

    Can i use a donut maker with this recipe?

    Reply
  62. 62
    noush | April 24, 2015 at 12:55 pm

    These were a big hit! Nice and easy too! Thanks!

    Reply
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