Baked Cinnamon Doughnuts

This week is National Doughnut Week, I’m not one to jump on these sort of marketing ploys, but I though I would post my recipe for easy baked cinnamon doughnuts. 

Dry Ingredients:

100g plain flour
110g caster sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/4 tsp dry nutmeg
1/2 tsp dry cinnamon

Wet Ingredients:

60ml soy milk
1/2 tsp apple cider vinegar
1/2 tsp vanilla extract
Egg replacer for 1 egg (or 2 Tbsp. apple sauce)
55g pure soya margarine 

Coating Ingredients: 

40g caster sugar
1/2 tsp dry cinnamon

You will also need a doughnut pan or mini bunt tin, you can find these on line online. 

Method:

Preheat the oven to 180c/350ºf/4 GM

In a large bowl, combine the dry ingredients with a whisk to mix thoroughly. 

Combine the wet ingredients in a small sauce pan over medium-low heat and mix until the margarine is just melted. (This mixture should be just slightly warm to the touch, but not hot).

Add the wet mixture to the dry and mix until just combined. It should form a very soft dough.

Using a tablespoon, scoop dough into an un-greased nonstick doughnut pan. Then smooth out the top of each doughnut with your fingers, this will make for more even doughnut when baked.

Bake the doughnuts in the oven for 12 minutes. While the doughnuts are still in the oven combine the coating ingredients in a large bowl and set aside. 

You will know when the doughnuts are cooked as they will be browned on top, and a toothpick or cake tester will come out clean. Invert the hot pan over a cooling rack to remove them from the pan. When the doughnuts come out of the pan and are still hot, toss them in the cinnamon sugar coating.

This recipe will make 20 mini-doughnuts or 10 regular-sized doughnuts.