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Baked Cinnamon Doughnuts

they have gotta be less fatty than the fried ones....



  • 1.

    Place milk in a jug and microwave for 30 seconds

  • 2.

    Stir in 1 tbsp butter

  • 3.

    Sift flour and stir in yeast 1.4 cup caster sugar and 1/2 tsp cinnamon

  • 4.

    Make a well in the centre

  • 5.

    Add the milk mix and the egg

  • 6.

    Mix to make a soft dough

  • 7.

    Turn out onto a lightly floured surface and knead for 10 mins till smooth and elastic.

  • 8.

    Place dough in a lightly oiled bowl and seta aside covered for 1 hour or till doubled in size

  • 9.

    Line a baking tray

  • 10.

    Punch the dough down and turn out onto rolling surface again

  • 11.

    Knead till smooth

  • 12.

    Press out to make the dough 2.5 cm thick

  • 13.

    Using a 6.5 cm cutter cut out circles from the dough

  • 14.

    Using a 2.5 cm cutter cut from the centre of each round

  • 15.

    Place doughnuts 6cm apart on the prepared tray and cover with cling wrap

  • 16.

    Let sit for 30 mins in a warm place till doubled in size

  • 17.

    Pre heat oven to 200c

  • 18.

    Cook doughnuts for 10-12 mins or till golden brown and cooked

  • 19.

    Combine remaining sugar and cinnamon

  • 20.

    Brush doughnuts with remaining melted butter and then roll each in the sugar mix.

  • 21.



u can ice if u like, i like plain ones....
borrowed image, but hey, its a doughnut u know what they look like!

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Rose are the best wines to pair with Baked Cinnamon Doughnuts.


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