Baked Cinnamon Doughnuts
Photography by Manja Wachsmuth.
As much as I love fried doughnuts, this baked version is super quick to make and, as they don’t contain yeast, are best eaten within a few of hours of baking. See below for notes on finishing and variations on toppings.
INGREDIENTS
1 cup plain flour
1 teaspoon baking powder
pinch salt
½ cup caster sugar
1 teaspoon freshly grated nutmeg
¼ teaspoon ground cinnamon
½ cup milk
1 x #7 egg (large)
¼ cup melted butter
1 teaspoon vanilla extract
To finish
½ cup caster sugar
¼ teaspoon ground cinnamon
¼ cup melted butter
6-hole doughnut pan, greased*
METHOD
Preheat the oven to 180°C fan bake.
Combine the dry ingredients in a large bowl. Whisk the milk, egg, butter and vanilla together then pour onto the flour mixture. Gently stir together until just combined. Don’t overbeat or the doughnuts will be tough.
Use a teaspoon to fill each hole with batter then run your fingertip over the top to smooth out any joins. Bake for about 15 minutes until the doughnuts are puffed and risen and feel firm to the touch. Don’t over-bake.
To finish: Combine the sugar and cinnamon in a bowl. When the doughnuts are cool enough to handle, brush lightly all over with melted butter then toss in the sugar to coat on all sides. Repeat with the remaining doughnuts. Makes 6.
Doughnut variations
Instead of brushing with butter and dipping in caster sugar, toss the doughnuts in icing sugar before adding the lemon curd or chocolate toppings. If dipping in lemon glaze, leave the doughnuts plain.
Lemon Curd and Mascarpone
Gently fold together 150 grams mascarpone with ½ cup lemon curd.
Lemon Glaze
Stir together 1 cup of icing sugar with a little lemon juice until thick and smooth.
Chocolate Ganache
Heat 150ml cream then add 100 grams chopped dark chocolate. Stir until smooth then cool. Top with chopped pistachios.
*Doughnut tins are available from Milly’s Kitchen.
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