With their crisp golden cases and fluffy centres, these doughnuts are baked not fried and are a guaranteed crowd-pleaser—whether your crowd is of 8-year-olds or 88-year-olds.
- 1¼ cups (185 g) plain (all-purpose) flour
- 1½ tsp baking powder
- ⅓ cup (75 g) caster (superfine) sugar
- 125 g unsalted butter
- 1 egg, lightly beaten
- ⅔ cup (160 ml) milk
Cinnamon sugar coating
- ⅓ cup (75 g) white (granulated) sugar
- ½ tsp ground cinnamon
- 50 g unsalted butter
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat oven to 180°C (350°F). Grease 24 x ⅛-cup-capacity (30 ml) non-stick patty tins.
- Using a sifter or sieve, sift the flour and baking powder into a big bowl. Add the sugar and, using a spoon or spatula, dig a small well in the middle.
- Place the butter in a small saucepan over low heat, stirring with a spatula, until melted. Break the egg into a medium jug and add the milk and melted butter. Mix to combine, using a whisk. Pour the egg mixture into the well in the flour mixture and whisk until smooth.
- Divide the mixture between the prepared tins, filling each one just to the top. Bake for 12 minutes or until puffed up and golden brown.
- To make the cinnamon sugar coating, place the sugar and cinnamon in a medium shallow bowl and mix to combine, using a spatula. Place the butter in a small saucepan over low heat, stirring with the spatula, until melted. Allow to cool a little.
- Wearing oven gloves, remove the puffs from the oven and allow to cool in the tins for 1 minute.
- Carefully move the puffs onto a wire rack and, using a pastry brush, brush them all over with the melted butter while they’re still hot. Toss them in the cinnamon mixture to coat.
- Serve the doughnut puffs warm or allow them to cool completely back on the rack.
If you can’t find patty tins, you can make these puffs in 24 x ⅛-cup-capacity (30 ml) non-stick mini muffin tins – just bake them for an extra 3 minutes.