Baked Cinnamon Sugar Doughnuts

. July, 2016
Photography by Claire Aldous.
Baked Cinnamon Sugar Doughnuts

These delicious puffs of cinnamon and sugar are not a yeasted doughnut but a simple two-step method that relies on gentle mixing when making the batter. They remind me of the doughnuts we used to buy when I was a child and are a great school holiday recipe to bake with your kids and eat while still warm.


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
6 hole doughnut tin* or a 12 whole shallow patty tin, greased
To finish
¼ cup melted butter
½ cup caster sugar
¼ teaspoon ground cinnamon


Preheat the oven to 180°C fan bake

Combine all the dry ingredients in a bowl.

Whisk the milk, egg, butter and vanilla together then pour onto the flour mixture. Gently but thoroughly stir together but don’t overbeat or the doughnuts will be tough. 

Spoon the batter into the tins then bake for about 18 minutes until puffed and risen. If using patty tins the cooking time will be about 12 minutes. 

I carefully flip my doughnuts over after 10 minutes so they brown evenly on both sides, but this is optional.  

To finish: Combine the sugar and cinnamon in a bowl. When cool enough to handle and working with one doughnut at a time, brush it lightly all over with melted butter then toss in the sugar to coat on all sides. Repeat with the remaining doughnuts. Makes 6 or 12.

*I bought my doughnut tin from Millys Kitchen and it can be purchased online or from one of their stores.