Boozy breakfast meets donuts with these bourbon sugar french toast donuts! Soft, tender cake donuts that taste like french toast are dipped in bourbon-infused sugar. A fun and creative baking project!
Baked donuts are so fun to bake up on a rainy day. We absolutely love making baked pumpkin donuts with cream cheese frosting, or lemon angel food cake donuts with toasted coconut frosting. These bourbon sugar french toast donuts are another fun and tasty donut recipe!
Classic homemade donuts are a labor of love, involving yeast and a pot of oil for deep frying. Cake donuts on the other hand, are simple to prepare and healthier because they are baked rather than fried.
Don't confuse this to mean that they aren't delicious, though! These french toast donuts are soft and tender, with those familiar french toast flavors: cinnamon, nutmeg and maple.
We get a unique twist when we dunk them into bourbon-infused sugar. Yum yum YUM!
Reasons you'll ♡ bourbon sugar french toast donuts
- they are baked and do not require yeast, making them easier and healthier than classic donuts
- the have a unique blend of flavors that you won't find at a donut shop
- they are a fun and creative baking project
Making cake donuts
Cake donuts differ from classic donuts in that they use baking powder to leaven them. This results in a cake-like texture, with a firm exterior and tender, soft interior.
To bake cake donuts, you will also need a donut pan (here are the ones I own). After mixing together the donut batter, we spoon it into the well-greased donut pan. Sometimes this can be tedious, and another option is to use a piping bag to fill the donut cavities until they are ⅔ full.
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Bake the donuts until they spring back to the touch. Cool in the pan before transferring to a wire rack.
The bourbon sugar
Inspired by the December 2014 issue of Bon Appetit, this bourbon sugar goes so well with the french toast flavors of the donuts. To prep the bourbon sugar, combine 1 teaspoon of bourbon with 1 cup of granulated sugar. The original recipe called for letting it sit overnight to properly infuse, but you still get great flavor from letting it sit for just a few minutes.
Sugaring the donuts
Once the donuts have completely cooled, you can begin adding the bourbon sugar topping. Melt ¼ cup of butter in a shallow bowl, and place the bourbon-infused sugar in a second bowl. Gripping the donut by the sides, dip into the melted butter, allow excess to drip off, then dip into the bourbon sugar, rolling around so that all the melted butter grabs some sugar.
Place on a wire rack and repeat with remaining donuts.
Prep ahead + storage directions
Without toppings
Like all donuts, these are best served fresh, however they can be baked ahead and stored:
- Store in an air tight container, separating the donuts with strips of wax paper. They can last for up to 1 week stored at room temperature or in the fridge. Their quality does decline over time.
- Freezer- donuts may be frozen by placing in a freezer bag with bits of wax paper separating them. Suck out the air with a straw and freeze for up to 1 month.
With sugar topping
After adding the sugar topping, the donuts have a shorter shelf life:
- Store in an air tight container at room temperature for up to 3 days
Recipe tips
- make sure to measure your flour correctly: do not scoop it with a measuring cup, but instead spoon it into the cup before levelling with a knife
- you may swap the all purpose flour for cake flour or white whole wheat flour
- maple extract helps give these donuts a distinctly 'french toast' flavor, and you should be able to find it in the spices aisle of your grocery store near the vanilla
- if you don't have buttermilk, you can make your own from regular milk. See how to make buttermilk
- if you want to skip the bourbon, simply dip the donuts in granulated sugar, or add a teaspoon of cinnamon to make it cinnamon sugar
More dessert recipes
- Fudgy Black Bean Brownies
- Lemon Meringue Pie Bites
- Cream Cheese Swirl Blackberry Coffee Cake
- Strawberry Shortcakes
- Healthy Lemon Blueberry Bread
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Bourbon-Sugared French Toast Donuts
Ingredients
French Toast Donuts
- 2 cups all purpose flour (250 g)
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 teaspoons maple extract
- 2 eggs
- 1 cup packed brown sugar (200 g)
- ⅔ cup buttermilk
- 2 tablespoons butter (28 g; melted; salted or unsalted are fine)
Bourbon Sugar
- 1 teaspoon bourbon
- 1 cup granulated sugar (200 g)
- ¼ cup butter (55 g; melted; salted or unsalted are fine)
Instructions
French Toast Donuts
- Pre-heat oven to 350°F. Spray a 12-count donut pan and use a paper towel to distribute oil evenly. Set aside.
- In a large bowl combine the flour, cinnamon, nutmeg, salt and baking powder.
- In a separate medium bowl, combine the maple extract, eggs, sugar, buttermilk and melted butter.
- Mix the wet ingredients into the dry and combine until smooth.
- Spoon mixture into the donut pan cavities. If you are having troubles with this you could try using an icing bag. Don't fill more than ⅔ full.
- Bake for 8-10 minutes, donuts will spring back when touched when they are ready.
- Allow to cool 10 minutes in the pan before transferring to a wire rack to cool completely.
Bourbon sugar
- While donuts are cooling, combine bourbon and sugar in a container with a lid, and shake for a minute, or until they are completely combined.
- Brush donuts with melted butter, then dip them into the bourbon sugar.
- Donuts will last in a sealed container for up to 3 days (if you can last that long!)
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Tips:
- Without toppings- in the fridge for 4 days, in the freezer for 1 month
- With toppings- store in an air tight container in the fridge for up to 3 days
Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Jess @ Flying on Jess Fuel says
These are ADORABLE!! I love the sparkle!! And the flavor sounds so amazing... My hubby is a bourbon freak, so I may just have to make these!! 🙂
Denise says
Ha ha, I love sparkly things, too! Even better when there's bourbon hiding in the sparkly things 😉 Thanks, Jess!
Denise says
Oops, sorry 😛 Thanks, Jessica!!
Leah | So, How's It Taste? says
Bourbon sugar? I think you just became my best friend! I've never heard of that, but now I think I need these donuts in my life to try it out!
Denise says
When I saw bourbon sugar in Bon Appetit magazine, I swear my jaw hit the ground! It is SO yummy, too!
Ceara @ Ceara's Kitchen says
I love these! Honestly a bourbon soaked sugar donut sounds all kinds of wonderful!! And can I just say, wasting that much maple syrup is the WORST! It's always worse when baking something with healthy ingredients and it's a total flop (i.e. anything with coconut oil or almond butter!!) haha - it's literally like pouring money down the drain! lol! I'm glad these donuts turned out though - bourbon and all that goodness and all!
Denise says
Yes! Why is maple syrup SO EXPENSIVE?? I can't even imagine with the coconut oil...I have a jar of it sitting unopened for months because I'm too scared to waste it! Thanks, Ceara!
Heather says
I feel you about those healthy recipes. I have been racking my brain trying to find something to post that is healthy, but let's face it, I write a sweets blog! Anyway, these donuts look absolutely amazing! French toast and bourbon all wrapped in a donut package-perfect!
Denise says
Sometimes you just have to throw in the towel and bring out the sugar! Life is definitely better with sugar 🙂 Thanks, Heather!
Medha @ Whisk & Shout says
Oooh yum! I've been there with the failed "healthified" dessert recipes... sometimes you just can't compromise 🙂 These look amazing! The bourbon sugar is such a great touch.
Denise says
I'm just not gifted at making 'healthified' desserts...and I just won't eat cardboard...ha ha! Thanks, Medha!
Rachel @ Bakerita says
BOURBON SUGAR?! You've stolen my heart. Usually doughnuts aren't my favorite, but these look irresistible. Pinned!
Denise says
I'm totally hooked on bourbon sugar, now! I'm going to start putting it in/on everything, starting with my coffee 😀 Thanks, Rachel!
Natalie @ Tastes Lovely says
I'm with you Denise. If you're going to make dessert, go all the way and use real butter and lots of sugar. At least these are baked! That makes them healthier, right? And oh my do these sound delicious! Bourbon sugar? Genius!
Denise says
Yep, they're baked...I am banned from pots of boiling oil after I nearly set one on fire :/ Thanks, Natalie!
Melinda @ RecipeFiction says
I hear you, a dessert should be a dessert. I make paleo friendly desserts for my friends who are adherents but I'd rather just have an apple than a faux donut. Bourbon sugar, mmmm. I may have to get a donut pan one of these days, I've been resisting but all these pretty pictures...
Denise says
Faux donut?! That is just not right! You know, you don't really need a donut pan...you could make these in muffin pans or mini muffin pans. But there is something fun about the shape of a donut 🙂 Thanks, Melinda!
Jess @ whatjessicabakednext says
French toast donuts are the best idea ever! Love these- they look super duper delicious!
Denise says
Thanks, Jess!
Lynn | The Road to Honey says
Boozy donuts? Sounds like my hubby's idea of heaven. I'm hiding this recipe asap for fear that the hubs will be requesting daily (and we will be buying him bigger pants weekly). It's a beautiful little treat and I love all the flavors. Great for a special treat.
Denise says
Haha, sorry for the diet busting recipe :S Definitely not an everyday treat, that's for sure! Thanks, Lynn!
Kelly - Life Made Sweeter says
These donuts are gorgeous, Denise! I'm on board with having salad and desserts - it's all about balance right? Love the flavor combination, the bourbon sugar sounds amazing and yay for using maple extract!
Denise says
It's totally about balance 🙂 Thanks, Kelly!
Denise says
Yes! I'm glad I'm not the only one! I like the IDEA of no refined sugar, but I hate the idea of spending that much money on maple syrup...and for terrible donuts, no less! Thanks, Mary Frances!
Geraldine | Green Valley Kitchenn says
I agree about no compromise on dessert - dessert is supposed to be sweet and delicious and tempting - like these donuts! Looking forward to trying them, Denise.
Denise says
Yay, I'm so glad to hear that I'm not alone on this one! Thanks, Geraldine!
Annie @Maebells says
Are you kidding me?! This is sheer genius! I have gotten the donut pan out the last few weekends but just couldn't figure out what flavors to play with. You nailed it, though! These are perfect!
Denise says
Aww thanks, Annie! Can't go wrong with a little booze in your donuts, right? MUCH better than cardboard donuts, that's for sure!
Jocelyn (Grandbaby cakes) says
I want these donuts sooo bad!!!
Denise says
Ha ha, thanks, Jocelyn!
Sarah@Whole and Heavenly Oven says
Oh my gosh....French toast in DONUT form with boozy sugar?! My Tuesday needs these donuts. Like very badly. 😉 Absolutely stunning, Denise!
Denise says
Ha ha, thanks, Sarah! Boozy sugar, is there anything better in the world?!