I love baked doughnuts. Easy to make and quick to bake. Light and fluffy with endless spice and decorating combinations. I love using these silicone doughnut trays as they're non-stick and really easy to clean.
Time to make : 10 minutes
Time to bake : 10 minutes
Servings : 6
Ingredients
110g plain flour
50g white sugar
1/2 tsp baking powder
1 tsp salt
1 tsp pumpkin spice (or cinnamon)
100ml milk (dairy or milk alternative)
2 tbsp butter, melted
1 tsp vanilla extract or paste
1 egg
2 tbsp butter, melted
70g white sugar
1 tsp cinnamon
Method
Preheat a fan oven to 180C and spray a doughnut tin with cooking spray (I used coconut) and set aside
In a mixing bowl, combine the flour, sugar, baking powder, salt and pumpkin spice
In a seperate bowl, combine the milk, butter, vanilla and egg
Pour the wet ingredients into the dry ingredients and mix until just combined (we don't want to over mix it!)
Spoon or pipe the mixture into the prepared doughnut tin, filling each ring about 1/2 full
Bake for 10 minutes, turning the doughnut pan half way through. The doughnuts will be cooked but still pale in colour. Remove from the oven and allow too cool
For the cinnamon-sugar coating, melt the remaining butter in one small bowl and combine the sugar and cinnamon in another
Brush or dunk each cooled doughnut into the melted butter and then into the sugar-cinnamon mix until fully coated
Repeat until all doughnuts are coated, enjoy!
Nutritional Information
210 calories
4g protein, 34g carbs, 8g fat
Good to know:
Vegetarian
Store at room temperature in an airtight container for up to 3 days, or refrigerated if in warm climates
Can be frozen (un-sugared) in an airtight container for up to 2 months