Sweet Sugary Baked Doughnuts

As I mentioned in my last post, one of my brothers bought me a doughnut pan for my birthday (my family know me far too well!). And I’ve become obsessed…. Move aside strawberries and raspberries, its doughnut time!

Laurence (my brother) visited with his fiancé this weekend, so of course, we had to bake some doughnuts. When I was younger and Laurence was still living at home (both my brothers are older, I’m the baby hehe), he always made a good assistant. Apart from annoying me deeply, trying to do things his own way, we would always have fun, and the cookies would always get iced twice as fast and twice as fun.

So with Laurence’s help, I made Sugary Cinnamon Doughnuts. They literally took 15 minutes to make, and they were gone in less than 15 seconds. My doughnut pan makes 6, and there just so happened to be 6 people in my house: Me, Laurence, Lisa (fiancé), Grandad, Mom and Dad (Wilfy had a few crumbs don’t worry!).

If you don’t own a doughnut pan, I would suggest whacking it on your next birthday or Christmas list. I can’t wait to mess around with recipes and go crazy. Glazed vanilla doughnuts with sprinkles are next on my list, and then triple chocolate obvs, maybe some nutella in there also, okay I’ll stop now.

Today is a good stand-by recipe for baked doughnuts. The addition of nutmeg creates a real bakery style flavour, similar to my jumbo muffin recipes; Chocolate & Raspberry muffins and Chocolate & Almond muffins.

Of course, being baked, they are already ten times more healthy than deep fat fried doughnuts (and still just as tasty – I think!), but I will also be on a mission to test some good healthy recipes – I’m thinking Blueberry & Oat Doughnuts??

Happy Sunday guys! ❤

Sugar Cinnamon Baked Doughnuts (makes around 8)

125g plain flour

1 tsp baking powder

1/4 tsp bicarbonate of soda

Pinch of salt

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1 egg

70g light brown sugar

60ml milk (I used soya)

60g yogurt (I used natural low fat greek yogurt)

30g unsalted butter, melted

1 and 1/2 tsp vanilla extract

For the sugar topping:

 100g caster sugar (or icing sugar for a softer crunch)

2 tsp ground cinnamon

75g unsalted butter, melted

1. Preheat the oven to 180 degrees and spray your doughnut pan with non-stick spray
2. Mix the flour, baking powder, bicarbonate of soda, salt, cinnamon, and nutmeg together and set aside
3. Whisk the egg, sugar, milk, and yogurt together until smooth. Now add the melted butter and vanilla, whisking until completely combined
4. Pour the wet ingredients into the dry ingredients, but be careful to overmix otherwise you will end up with very dense doughnuts!
5. Spoon the mixture into the doughnut pan – I used a piping bag as its less messy – but just go with whatever you find easiest
6. Bake for around 8 minutes until lightly golden. Allow to cool a little before removing from the pan (I give them a good tap!)
7. For the topping: mix the sugar and cinnamon in one bowl and melt the butter in another. Dip the doughnuts in the butter and then roll in the sugar, making sure they are fully coated…. Eat immediately!

*inspired by Sally*