Introduction: The No-Fry Donut
In the world of breakfast “regulations,” donuts usually require hot oil and a lot of patience. This Cinnamon Donut Loaf is a chef’s kiss to the busy baker. It captures the exact flavor profile of a cinnamon-sugar cake donut but in a convenient sliceable form. It is soooo good because it’s dense yet tender, with a buttery crust that “regulates” the sweetness perfectly.
This is a weeknight rescue for your cravings, providing a classy look on the cooling rack that will have the whole house smelling like a professional bakery. It’s simple, comforting, and destined to be your new favorite bread.
Ingredients: Your Sweet Toolkit
Gather these essentials for a soooo good spiced loaf:
Dry Base: 1 1/2 cups all-purpose flour, 1/2 cup sugar, and 2 tsp baking powder.
The Wet Mix: 1/2 cup milk, 1/4 cup melted butter, and 1 large egg.
Spice & Flavor: 1 tsp vanilla extract and 1/2 tsp salt.
The “Donut” Crust: 1/4 cup melted butter (for dipping), 1/2 cup sugar, and 1 tbsp ground cinnamon.
Instructions: The Bake and Dip Method
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