Description
Delicious baked cinnamon doughnuts that offer a sweet treat without the need for frying. These mini doughnuts are coated in a cinnamon sugar mixture, providing a soft, flavorful bite perfect for breakfasts, snacks, or dessert.
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 tsp ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 180°C (170°C fan assisted) to ensure it’s ready for baking the doughnuts evenly.
- Cream Butter and Sugar: In a large bowl or stand mixer, combine the unsalted butter and 145 g caster sugar. Cream them together until the mixture is smooth and creamy. Add the large egg and beat again until fully incorporated, though the mix may appear slightly split at this stage.
- Combine Dry Ingredients: In a separate bowl, whisk together the plain flour, baking powder, ground cinnamon, and salt to evenly distribute the leavening and spices.
- Mix Wet Ingredients: In another cup or small bowl, whisk together the whole milk and vanilla extract to prepare for blending with the dry ingredients.
- Combine Mixtures: Add half of the dry flour mixture and half of the milk mixture to the creamed butter and sugar, beating until smooth. Then add the remaining halves of both mixtures and beat again until the batter is fully combined and smooth.
- Prepare Doughnut Molds: Grease your mini doughnut molds thoroughly to prevent sticking when baking.
- Pipe the Batter: Spoon the batter into a large disposable piping bag, then carefully pipe the batter evenly into each doughnut mold. Fill each to level with or slightly below the center of the mold to prevent overflow during baking.
- Bake Doughnuts: Place the filled molds in the oven and bake for 10-13 minutes, until the doughnuts have a solid color and no bubbly sounds are heard. They should be lightly golden.
- Cool and Release: Remove the molds from the oven and immediately invert them onto a tray. Let them sit upside down for two minutes to help release the doughnuts easily.
- Prepare Cinnamon Sugar Coating: While cooling, whisk together the caster sugar and ground cinnamon in a bowl to create the coating mixture.
- Coat Doughnuts: Carefully remove the doughnuts from the molds (take care not to burn yourself). Toss each warm doughnut in the cinnamon sugar coating until fully covered.
- Final Cooling: Place the coated doughnuts on a tray and allow them to cool completely before serving.
Notes
- These baked doughnuts offer a healthier alternative to traditional fried versions without sacrificing flavor.
- Make sure not to overfill the doughnut molds, as the batter will expand during baking and could overflow.
- You can store the doughnuts in an airtight container for up to 2 days; reheat lightly before serving.
- For an extra touch, serve with a drizzle of icing or a dusting of powdered sugar if desired.
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
