These ones are baked in a doughnut pan making them simple and quick to make and the rapadura sugar, with its rich, slightly caramel flavour, takes them to a whole new level.
- melted butter, to grease
- 100 g (⅔ cup) plain flour
- 1½ tsp baking powder
- 75 g (⅓ cup) caster sugar
- 100 g sourdough starter discard (100% hydration), at room temperature
- 1 egg
- 60 g salted butter, diced, melted and cooled
- 1½ tsp natural vanilla essence or extract
Cinnamon sugar coating
- 75 g (½ cup) rapadura sugar (see Baker’s tips)
- 1 tsp ground cinnamon
- 80 g salted butter, diced, melted
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.
1. Preheat the oven to 180°C (160°C fan-forced). Brush 8 holes of two 6-hole doughnut tins with melted butter to grease.
2. Sift together the flour and baking powder into a medium mixing bowl. Stir in the caster sugar.
3. Place the sourdough starter, egg, melted butter and vanilla in a jug and use a fork to whisk until well combined. Add to the dry ingredients and use a balloon whisk to stir until just combined.
4. Spoon the mixture into a large piping bag (see Baker's tips). Twist the end and then use scissors to cut a hole, slightly smaller than the width of the doughnut rings, in the other end. Pipe the mixture into the greased doughnut holes, dividing evenly.
5. Bake in preheated oven for 12 minutes or until golden and cooked through. Leave the doughnuts to stand in the tin for 2-3 minutes to cool slightly.
6. Meanwhile to make the cinnamon sugar coating, combine the sugar and cinnamon in a bowl. Use a pastry brush to brush a warm doughnut with the melted butter to generously coat. Toss gently in the cinnamon sugar to coat evenly. Transfer to a serving plate and repeat with the remaining warm doughnuts, butter and cinnamon sugar. Serve warm or at room temperature.
• You can use a large snap-lock bag in place of the piping bag. Seal the end and press the mixture into one of the corners before cutting the hole.
• These doughnuts are best eaten warm or on the day they are baked.
Recipe from Not Just Bread by Anneka Manning. Photography by Alan Benson. Styling by Kat Hunt. Food preparation by Vanessa Miles. Download the free ebook with all of these recipes right here.