As much as I love fried dough­nuts, this baked ver­sion is su­per quick to make and, as they don’t con­tain yeast, are best eaten within a few of hours of bak­ing. See be­low for notes on fin­ish­ing and vari­a­tions on top­pings.

Dish - Inside: Dish - - Inside: Dish -


1 cup plain flour 1 tea­spoon bak­ing pow­der pinch salt ½ cup caster sugar 1 tea­spoon freshly grated nut­meg ¼ tea­spoon ground cin­na­mon ½ cup milk 1 x #7 egg (large) ¼ cup melted but­ter 1 tea­spoon vanilla ex­tract

To fin­ish

½ cup caster sugar ¼ tea­spoon ground cin­na­mon ¼ cup melted but­ter

6-hole dough­nut pan, greased

Pre­heat the oven to 180°C fan bake. Com­bine the dry in­gre­di­ents in a large bowl. Whisk the milk, egg, but­ter and vanilla to­gether then pour onto the flour mix­ture. Gen­tly stir to­gether un­til just com­bined. Don’t over­beat or the dough­nuts will be tough. Use a tea­spoon to fill each hole with bat­ter then run your fin­ger­tip over the top to smooth out any joins. Bake for about 15 min­utes un­til the dough­nuts are puffed and risen and feel firm to the touch. Don’t over-bake.

To fin­ish: Com­bine the sugar and cin­na­mon in a bowl. When the dough­nuts are cool enough to han­dle, brush lightly all over with melted but­ter then toss in the sugar to coat on all sides. Re­peat with the re­main­ing dough­nuts.

[ Makes 6 ]

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