Fluffy, soft doughnuts with a hint of nutmeg and coated with delicious cinnamon sugar. These cinnamon sugar doughnuts are dangerously quick to make and so easy! They only take 10 minutes in the oven (no deep frying required). If you don’t own a doughnut pan, I’ve even got a quick trick below to making your own. Best eaten the same day you make them – certainly not a problem in my house as they’re always gone within an hour!! It’s also a really easy recipe to double/triple if you want to make a batch for a kid’s party.
Makes 8 doughnuts
- 125g plain flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 egg (I use size 6)
- 1/4 cup milk
- 1/4 cup natural unsweetened yogurt
- 60g light brown sugar
- 1 tsp vanilla essence
- 30g salted butter, melted
- 1/3 cup sugar
- 1/3 tsp ground cinnamon
- 1/4 cup melted butter
To make topping: Melt butter in the microwave. In a separate bowl, stir together the cinnamon and sugar. Dip each cooked doughnut into the butter (flipping over to do both sides), then transfer to the cinnamon sugar bowl and coat all over. (Make more topping if required).
- Preheat oven to 180°C. Spray a doughnut pan with spray oil*.
- In a bowl, mix together the flour, baking powder, baking soda, cinnamon and nutmeg.
- In a small bowl, lightly whisk together the egg, milk, yogurt, sugar and vanilla essence.
- Add in the melted butter and mix to combine. Gently mix into the dry ingredients and stir to combine. (don’t over-mix).
- Spoon into the prepared doughnut tin. I then use the tip of the spoon handle to level out the mixture in each hole.
- Bake for approx. 10 mins until just turning golden at the edges and the centre springs back when gently touched.
- Leave in the tin for a minute, then tip out onto a wire tray to cool a little. I leave them upside down so they look perfect!
- While still warm (but cool enough to handle), dunk into the melted butter and coat with the cinnamon sugar.
- Best eaten the day of making – not a problem in my house!!
- For best results, always have your eggs and milk at room temperature when baking.
- *I love my doughnut pan (which I bought online). If you don’t own one, you could make this recipe in a standard muffin tin instead (obviously they won’t look like ring doughnuts). OR, try this little tip (see below photo)… roll a little cylinder of tin foil and stand it upright in a muffin tin. Spray the muffin tin with non-stick spray oil as usual (remembering to coat the tin foil too).
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This featured on The Cafe, 27 August 2020