Baked cinnamon doughnuts
I’m not the most massive fan of doughnuts. By that, I mean they’re pleasingly sweet and doughy and occasionally I’ll grab a Dreamy Donut with coffee as a treat – I’m not anti doughnut or anything. But when the whole Krispy Kreme thing was happening in Australia a while back (crazed coworkers bringing in enormous boxes of Krispy Kreme donuts and raving about them with a glazed look in their eye – do you see what I did there!?), I still didn’t drink the kool-aid (or jump on the bandwagon, whichever metaphor you prefer). I mean they’re just doughnuts.
And since I hate to deep fry (messy, a propensity to burn things) they’ve never been something I’ve wanted to cook either. I came across this recipe recently though and was attracted to their fluffy, light, angelic appearance. They just seemed like something I would like and even better, they’re baked, healthier than the original version and use ingredients most people already have around.
They didn’t disappoint. Although they’re more bread-like than a typical doughnut, they’re also quite soft and light, but still with the sweet cinnamon flavour we all love. Next time I make them I think I’ll make a caramel drizzle icing just to step things up a bit.
1 cup milk or buttermilk
50g unsalted butter, melted
2 1/2 cups plain flour
1 1/2 teaspoons instant dried yeast
3/4 cup raw caster sugar
2 teaspoons ground cinnamon
Place milk in a small saucepan on low heat until heated through – be sure not to let it boil. Stir in 1 20ml tablespoon of the melted butter.
Sift flour into a large bowl. Stir in yeast, 1/4 cup sugar and 1 teaspoon cinnamon. Make a well in the centre and add milk mixture; mix with a knife to form a soft dough. Turn dough out onto a lightly floured surface and knead for 10 minutes or until dough is smooth and elastic.
Place dough in a lightly oiled bowl and cover with plastic wrap and a damp dishcloth. Set aside in a warm, still place for one hour or until doubled in size.
Line baking tray with baking paper.
Using your fist, punch dough down (I love that bit). Turn dough out onto a lightly floured surface and knead briefly until smooth. Press dough flat until 2.5cm thick either with your hands or by using a rolling pin. Using a 6.5cm cutter, cut 12 rounds from dough. Using a 2.5cm cutter, cut circles from the centre of each round. Place doughnuts, 5cm apart, on prepared tray. Cover with lightly greased plastic wrap. Set aside in a warm, still place for 40 minutes to one hour or until doubled in size.
Meanwhile, preheat oven to 200°C/ 190°C fan-forced. Bake doughnuts for 10 minutes or until light golden brown and cooked through.
Combine remaining sugar and cinnamon in a bowl. Brush doughnuts with remaining butter (I warmed it up again first). Dip in sugar mixture, shaking off excess.
Serve with good, strong coffee. Then go on a stakeout.
Adapted from: taste.com.au