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
- 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
- 125 g caster sugar
- 2 tsps ground cinnamon
Instructions
- Preheat your oven to 180°C (170°C fan).
- In a large bowl or stand mixer, combine the unsalted butter and caster sugar. Cream together until smooth. Add the egg and beat again.
- In a separate bowl, whisk together the plain flour, baking powder, ground cinnamon, and salt. In another bowl, whisk the whole milk and vanilla extract until combined.
- 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.
- 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.
- Bake in the preheated oven for 10 to 13 minutes. The doughnuts should be set and lightly browned. Invert them onto a tray for two minutes to release.
- Mix the caster sugar and ground cinnamon in a bowl.
- Remove the doughnuts from the moulds and toss each doughnut into the cinnamon sugar mixture until fully coated. Place them on a tray to cool completely.
Notes
- Prep Time: 5 minutes
- Cook Time: 10 to 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 doughnut
- Calories: 180
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 30 mg