These fluffy baked donuts with cinnamon are light as air. A side serving of cinnamon-chocolate glaze elevates these baked donuts into a decadent dessert that boarders on Spanish churros.
Last week, one thousand, I repeat, 1000 donuts passed through my kitchen doors. In a single day! No, this is not the amount of failed attempts, but rather the work of 5 enthusiastic teenagers, churning out mini donuts en masse for their Big Business school assignment. The donut marathon raged on for what felt like days, eventually pulling in extra volunteers and equipment. I’m now the proud owner of 5 donut machines!
The sweet aroma of donuts baking hung in the air for days, causing some consternation to neighbours who thought Krispy Kreme had taken up residence next door. Fortunately for South Africans, we now have our very own famous Krispy Kreme in Rosebank that can satisfy your sugar craving. You’d imagine that after this hefty overload, donut making would be cast aside from this establishment and laid firmly to rest, but no……In fact, these baked apple Matcha donuts are rather special too!
These baked donuts are a quick and fuss-free alternative to the deep-fried method and are made with a simple one-bowl batter mixture. There’s no yeast, pummelling and proving involved. I’ve used a combination of butter and vegetable oil for this recipe. The butter adds a richness to the taste and the oil helps to keep the crumb moist for longer, but you can use all butter if you prefer. Donuts are also dunk-friendly and delicious served fondue style or as a casual dessert with a bowl of warm chocolate sauce alongside. Donuts are always best eaten on the same day or box a dozen and share some doughnut love!
I used a non-stick donut pan but an electric donut maker will also work, although you’ll get quite a substantial quantity out as the moulds are dinky sized. If you’re in my neighbourhood, feel free to borrow one from my kitchen appliance department, just saying…..
Baked donuts with cinnamon spiced chocolate glaze
Makes about 18
100g melted butter
45 ml vegetable oil
125g castor sugar
2 eggs, room temperature
1 teaspoon vanilla extract
210g all purpose cake flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/4 teaspoon ground nutmeg
pinch of salt
cinnamon sugar, for coating
For the cinnamon-chocolate ganache
80g dark chocolate, roughly chopped
60ml single cream
1/4 teaspoon ground cinnamon
Preheat the oven to 180° C. Spray a doughnut pan with non-stick cooking spray. In a large jug, whisk together the butter, oil, castor sugar, eggs, buttermilk, milk and vanilla extract. In a mixing bowl, sift together the cake flour, baking powder, soda, nutmeg and salt. Pour the wet ingredients in the dry and mix with a balloon whisk until the batter is smooth and lump free.
Spoon or pipe the batter into the doughnut pan and tap lightly to spread evenly. Be careful not to overfill as they have a generous rise. Bake for about 15-18 minutes until cooked through. Leave to rest for 2 minutes before turning out and coating on both sides with the cinnamon sugar. I find it easiest to place the cinnamon sugar in a small bowl and toss each doughnut gently about to get an even coverage. Set aside on a wire rack to cool completely.
Place the chocolate, cream and cinnamon in a small heat-resisitant bowl and microwave for about 50 seconds. Whisk until glossy and smooth. Serve as a dipping sauce with the doughnuts or drizzle over.