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. 

Makes
24

Preparation

25min

Cooking

20min

Skill level

Easy
By
Average: 3.1 (32 votes)
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Ingredients

  • 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

Cook's notes

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.

Instructions

  1. Preheat oven to 180°C (350°F). Grease 24 x ⅛-cup-capacity (30 ml) non-stick patty tins.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Wearing oven gloves, remove the puffs from the oven and allow to cool in the tins for 1 minute.
  7. 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.
  8. Serve the doughnut puffs warm or allow them to cool completely back on the rack. 

 

TIP

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.

 


This recipe is from Donna Hay: Basics to Brillance Kids on SBS Food (Channel 33). Stream episodes via SBS On Demand