Name: Baked cinnamon doughnuts
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 large egg; pinch of salt; 1/2 cup caster sugar; 1 teaspoon vanilla extract; 1/2 cup milk; 65 gram butter, melted; 1 cup plain flour, sifted; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; sprinkles, shaved chocolate, dried fruit or chopped nuts of your choice, to decorate; Chocolate glaze; 100 gram dark chocolate, coarsely chopped; 50 gram butter, cubed; 2 teaspoon liquid glucose; Vanilla glaze; 1 cup icing sugar, sifted; 1/2 teaspoon vanilla extract; 1-2 tbsp milk; a few drops of food colouring (optional)

Baked cinnamon doughnuts

Baked doughnuts are super quick to make, as they don’t contain yeast. Being baked, not fried, this recipe is also lighter and healthier than regular doughnuts

Makes 12

Prep

20M

Cook

10M

Total

30M

This recipe first appeared in Food magazine.

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Ingredients

1 large egg

pinch of salt

1/2 cup caster sugar

1 teaspoon vanilla extract

1/2 cup milk

65 gram butter, melted

1 cup plain flour, sifted

1 teaspoon baking powder

1 teaspoon ground cinnamon

sprinkles, shaved chocolate, dried fruit or chopped nuts of your choice, to decorate

Chocolate glaze

100 gram dark chocolate, coarsely chopped

50 gram butter, cubed

2 teaspoon liquid glucose

Vanilla glaze

1 cup icing sugar, sifted

1/2 teaspoon vanilla extract

1-2 tbsp milk

a few drops of food colouring (optional)

Method

1.Preheat oven to 180°C. Spray a 12-hole doughnut ring tin with baking spray.

2.Beat the egg, salt and caster sugar together with an electric mixer until pale and thick. Gently stir in the vanilla extract, milk and butter. Gently fold in the flour, baking powder and the cinnamon, until the batter is smooth and just combined.

3.Spoon the batter into the doughnut holes, dividing it evenly and only filling each space halfway full. Bake for 10 minutes or until puffed and golden brown.

4.Cool in the tin for 10 minutes before turning out onto a wire rack to allow to cool completely.

5.Meanwhile, make the chocolate glaze and vanilla glaze (see below).

6.Dunk the top of each doughnut into the glaze of choice, then upturn and place on a wire rack. Immediately add chosen decoration to the top of the doughnuts so they stick on. Leave for at least 30 minutes to set.

Chocolate glaze

7.Place all ingredients in a medium heatproof bowl set over a pan of simmering water for 5 minutes, or microwave until melted. Stir well until smooth. Makes enough for 12.

Vanilla glaze

8.Stir sugar and vanilla extract together in a bowl, adding only just enough milk until you have a smooth, thick, yet fluid paste. Add food colouring, if desired, and stir until evenly incorporated. Makes enough for 12.

CHOCOLATE GLAZED (12) Energy 194kcal, 814kj • Protein 2.6g • Total Fat 10g • Saturated Fat 4.5g • Carbohydrate 24g • Fibre 0.7g • Sodium 94mg VANILLA GLAZED (12) Energy 168kcal, 706kj • Protein 2.2g • Total Fat 4.6g • Saturated Fat 1.9g • Carbohydrate 30g • Fibre 0.5g • Sodium 74mg
Note

Julie Le Clerc

Ingredients

Method

Chocolate glaze

Vanilla glaze

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