Description
These Baked Cinnamon Doughnuts are a delightful treat featuring soft, fluffy doughnuts coated in a sweet cinnamon sugar blend. They’re baked to perfection, offering a lighter alternative to traditional fried doughnuts without sacrificing flavor. Perfect for a cozy breakfast or an afternoon snack.
Ingredients
Scale
Doughnut Batter
- 145 g unsalted butter or baking spread
- 145 g caster sugar
- 1 large egg
- 175 g plain flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 100 ml whole milk
- 1 tsp vanilla extract
Cinnamon Sugar Coating
- 125 g caster sugar
- 2 tsps ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 180°C (170°C fan). This ensures the doughnuts bake evenly and achieve the perfect texture.
- Cream Butter and Sugar: In a large bowl or stand mixer, combine the unsalted butter and caster sugar. Cream together until the mixture is smooth and creamy. Add the egg and beat again; the batter might look slightly split here, but it’s normal.
- Mix Dry and Wet Ingredients: In a separate bowl, whisk together the plain flour, baking powder, ground cinnamon, and salt. In another bowl or cup, whisk the whole milk and vanilla extract until combined.
- Combine Ingredients: Gradually add half of the flour mixture and half of the milk mixture into the creamed butter and sugar. Beat until smooth. Then add the remaining flour and milk mixtures and beat until fully combined into a smooth batter.
- Prepare Moulds and Pipe Batter: Grease your mini doughnut molds thoroughly. Transfer the batter into a large disposable piping bag. Pipe the batter into the moulds, filling them level or slightly below the middle ring to prevent overflow during baking.
- Bake the Doughnuts: Bake in the preheated oven for 10 to 13 minutes. The doughnuts should be set and lightly browned, without a bubbly surface. Once baked, remove the moulds and invert them onto a tray for two minutes to release the doughnuts.
- Prepare Cinnamon Sugar Coating: While the doughnuts cool, mix the caster sugar and ground cinnamon in a bowl.
- Coat and Cool: Carefully remove the doughnuts from the moulds (avoid burns) and toss each doughnut into the cinnamon sugar mixture until fully coated. Place them on a tray to cool completely before serving.
Notes
- These doughnuts are baked instead of fried, making them a lighter, less greasy option without compromising on flavor.
- For best results, use fresh ground cinnamon in both the batter and the coating.
- Use a piping bag for easy and even filling of mini doughnut moulds.
- Allow the doughnuts to cool slightly before coating with cinnamon sugar to help it adhere better.
- Perfect treat for breakfast, brunch, or afternoon snack.
Nutrition
- Serving Size: 1 doughnut
- Calories: 180 kcal
- Sugar: 17 g
- Sodium: 45 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 31 mg
