I’ve always thought doughnuts were the kind of thing which are always easier to buy rather than faffing about with a pan of hot oil and hours of waiting for the dough to rise. that was until a friend of mine started making baked doughnuts.
My good friend Sarah, who is quite the expert in this department, has now made varieties in pretty much every flavour combination you can imagine so I thought I would give it a go.
If you’re going to make these it’s essential you buy a doughnut pan – they’re easily available online – as without one they will not work.
The mixture is basically a cake batter with a little extra liquid to make the whole thing lighter – and as the doughnuts aren’t fried you can kid yourself they’re kind of healthy.
The flavour combinations are endless but I started with this traditional sugar and cinnamon version (loosely based on the wonderful Ina Garton’s version here).
225g self-raising flour
180g caster sugar
1 teaspoon ground cinnamon
A large pinch of salt
1 large egg, lightly beaten
250ml milk (whole is best but semi skimmed will do)
2 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
200g caster sugar
100g unsalted butter
2 teaspoons cinnamon
How to make…
Preheat the oven to 180C degrees (160 fan).
Coat two doughnut pans with melted butter.
Sift together all the dry ingredients in one bowl and in another whisk the wet ingredients.
Fold the two together until everything is combined, you don’t want to over-mix the doughnut batter but everything needs have come together. I gave my batter a few blasts with a hand help electric whisk to make sure all the dry ingredients were incorporated.
Spoon the batter into your doughnut pan. I did this in a piping bag for ease but it won’t make too much difference. If you haven’t got a piping bag you can always make one with parchment paper or use something like a sandwich bag instead with the corner snipped off.
Each doughnut ring should be three quarters full. Pop in the oven for around 8 minutes (keep a careful watch on them) and then take out and leave to cool.
Weigh out your sugar and put on a large plate with the cinnamon well mixed in. Melt the butter in a shallow pan and then dip one half of each doughnut in the butter and then roll into the plate of sugar and cinnamon. Leave to cool slightly before diving in.