Fact: I’m not a big fan of sickly sweet iced and sprinkled donuts but once every couple of years I will indulge in a warm cinnamon donut. The planets need to be aligned in order for this to happen: the donut needs to be freshly cooked, in something other than lard [uurrggh] and inevitably we will be at a country show.
I often make baked donuts at home as they are easy and oh so moreish. I also enjoying dusting off my mini bundt pan, which you’ll need one of to make these lovelies. I do like me some cinnamon.
This recipe is from preparedpantry.com and makes 12 mini bundt size donuts.
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon nutmeg
1 large egg
1/2 cup butter, melted
1/2 cup milk
1/2 teaspoon vanilla
1/4 cup caster sugar
1/2 teaspoon cinnamon
LET’S GET TO IT:
Preheat oven to 180C. Spray cooking spray onto mini bundt pan, ensuring it gets into all the nooks and crannies.
Whisk flour, baking powder, 1/2 cup sugar, and nutmeg in a medium bowl .
Beat the egg, melted butter, milk, and vanilla in another bowl. Add wet ingredients to the dry ingredients and stir just until combined – do not over-mix.
Spoon the batter into mini bundt pans and smooth the tops.
Bake for 12 to 15 minutes or until golden.
While the donuts are baking, mix the remaining 1/4 cup sugar and 1/2 teaspoon cinnamon in a bowl.
After donuts are cooked allow to stand for a few minutes in pan before removing and rolling in cinnamon sugar mix while still warm.