Cinnamon Sugar Baked Doughnuts
All the flavour of a classic cinnamon sugar doughnut without the frying. These baked, cake-style rings are rolled in melted butter and cinnamon sugar straight from the oven — ready in under 45 minutes.
Method
- 1
Preheat the oven to 180°C (350°F / Gas 4). Grease a 6-hole doughnut tin generously with nonstick spray or softened butter.
- 2
Whisk the flour, baking powder, bicarbonate of soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside.
- 3
In a separate bowl, whisk the egg, brown sugar, milk, and sour cream together until smooth. Add the melted butter and vanilla and whisk to combine. Pour the wet ingredients into the dry and fold until just combined — do not overmix. The batter will be very thick.
- 4
Transfer the batter to a piping bag or a zip-lock bag with one corner snipped off. Pipe into the doughnut cavities, filling each about halfway.
- 5
Bake for 10–12 minutes, until the edges are lightly set and the tops spring back when gently pressed.
Bake10:00 - 6
Leave in the tin for 2 minutes, then transfer to a wire rack. Re-grease the tin and bake any remaining batter.
- 7
Make the coating: stir the cinnamon and sugar together in a shallow bowl. Dip each warm doughnut in the melted butter, then roll in the cinnamon sugar until fully coated on all sides.
- 8
Serve straight away for the best texture. Store leftovers loosely covered at room temperature for 1–2 days, or refrigerated for up to 1 week.
Baker's Notes
- •A piping bag makes filling the doughnut tin far neater than spooning. Even a zip-lock bag with the corner snipped off works well.
- •This recipe makes 8 doughnuts. Simply double all ingredients for 16.
- •Muffin alternative: pour the batter into a greased muffin tin, filling each cup two-thirds full. Bake at the same temperature for 18–20 minutes. Dip the tops and sides in butter and coat in cinnamon sugar as above.
- •Milk: any milk works here — whole, semi-skimmed, or an unsweetened non-dairy alternative.
- •Freezing: freeze uncoated doughnuts (fully cooled) for up to 3 months. Thaw, warm briefly in the microwave for 10–15 seconds, then dip in butter and coat in cinnamon sugar before serving.
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