I almost NEVER eat donuts. Not because I don’t like them, but because I can NEVER stop at one!!! Who wants to deal with the guilt after that? I certainly don’t!!
Oh well, so I have the perfect solution- Baked Cinnamon Donuts..warm, soft, fresh!
The traditional donuts, as delicious as they may be, involve yeast. You wait for the dough to rise, shape, rise, fry… Here, it’s a simple cake recipe, baked in donut pan…the only special tool you’ll need for these. Purists, please excuse, but there are times when you need a freshly baked donut now!
As always, I experimented with buckwheat, and the little pastries came out amazingly well. You can, of course, use regular all-purpose flour. Or a combination of two. After a couple of trials, I also figured that it’s far easier and neater to use a ziplock baggie to dispense the batter in the donut cavities. Simply fill a baggie with the batter, snip off a corner and pipe the batter in.
I love a crunchy topping, so I coarsely ground the sugar, before mixing it with cinnamon. The moment that warm donut hits the cinnamon sugar, you get that wonderful cozy bakery smell that is always so inviting.
I did a chocolate variation too by dipping these donuts in melted chocolate a couple of times and it was blissful. I got terrible pictures though..it was raining and I just couldn’t get rid of the green tinge! Anybody with suggestions regarding photography, please help!
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Baked Cinnamon Donuts
- 2 cups Buckwheat flour
- 1.5 tsp Baking powder
- 1 tsp Cinnamon powder
- 3/4 cup Sugar
- 1/2 tsp Salt
- 2 Eggs
- 1.5 cup Light coconut milk You can use any milk
- 2 Tbsp Coconut oil You can use vegetable oil or melted butter
- 2 tsp Vanilla extract
Cinnamon Sugar Topping
- 1/2 cup Powdered sugar I used coarsely ground sugar
- 1 tsp Cinnamon powder
- 1/4 cup Melted butter
- Pre heat the oven to 180 C. Grease a 12 - cavity donut pan well.
- Combine all the dry ingredients in a large bowl.
- Whisk all the liquid ingredients in another bowl. Pour over the dry ingredients and mix until combined. You may want to add another tbsp or so of milk to get a thick pouring consistency.
- Spoon the batter into the prepared pan, filling 3/4 of the way.
- Bake for 20-22 minutes or until a skewer inserted in the center comes out clean. Mine were done in just less than 20 minutes.
- Let the donuts rest for 5 minutes in the pan before turning them out on a cooling rack.
- For the topping, combine the sugar and cinnamon in a bowl. Dip each donut in melted butter and then in cinnamon sugar. Enjoy warm!