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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- 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
- 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!
Leftover donuts can be refrigerated for upto 3 days in an air tight container.
I need to get a donut pan and I have buckwheat flour I want to use. In regards to green tinge, are you using lightroom for editing? If you are, on the right hand side under “HSL/Color/B&W” tab, click on saturation and then there are red, orange, green, etc choices where you can toggle to the left or right (toggle to the left will help to get rid of that green tinge).
Hi Marv!! Thank you for stopping by love! You’ll do wonders with these donuts, I know 🙂
I’m not using Lightroom for editing, I do my basic edits on my IPhotos, on IMac. Yes I know…I NEED to get lightroom..will do this asap. Thanks so much love!xx
[…] it is just so easy to incorporate into the daily diet. Yes, I do adore baking cinnamon rolls, donuts and chocolate chip scones liberally powdered with cinnamon, but that’s on days the sweet tooth […]