Dulcet Devotion

Baked cinnamon donut babies! In just 20 minutes you can have the warmest, lightest, cakiest, cinnamon crunchiest treats you could ever imagine. Think Tiny Tom donuts from the fair, but without that greasy taste and the never-ending lineup.

And like Tiny Toms, you’ll want to eat Every. Single. One. All by yourself. It’s ok. Sometimes you just need to. Believe me, I’ve been there. It almost happened to me last week.

Luckily (or unluckily) for me, I was planning to share these donut babies during my first week at a local co-working space I was trying. Before my first visit, I got into an online exchange with one of the lovely ladies from Shecosystem and promised that when I came to visit, I’d be sure to bring some treats.

This is the kind of promise you cannot reneg on, no matter what. You can’t say ‘Yes of course I’ll bring goodies!’ and then show up with an ‘Oh, sorry, I forgot’, ‘I didn’t have time’, ‘I didn’t get around to it,’ or worse, ‘I ATE THEM ALL.’

Epic fail.

Right after these treats came out of the oven, when no one was looking, I quickly snuck a handful  (I live by myself, so the only person not looking was me) .

They were oh, so, gooooood.

But every time I got close to the stack of them sitting on my counter, I would make deals with myself—how many more of these can I really eat before this stack looks too meager to share? One? Three? Wait a minute, can I eat them all and then just make another batch?

In the end, my conscience prevailed and I quickly, tightly, wrapped up these delightful donuts in plastic wrap before I could eat another bite.

Out of sight, out of mind.

This is the only way to keep baking safe in my house. And by safe I mean uneaten. The fate of the baked goods species is within my grasp! The pressure is too much!

Mel xo

Cinnamon donut babies

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Adapted from Donna Hay.

Author: Melanie

Recipe type: Dessert, coffee-time

Serves: 24

Ingredients

• 1¼ cups (185G) all purpose flour
• 1½ tsp baking powder
• Pinch of salt
• ⅓ cup (75G) granulated sugar
• 125G butter, unsalted
• 1 egg, lightly beaten
• ⅔ cup (160ML) milk
• CINNAMON TOPPING
• ⅓ cup (75G) granulated sugar
• ½ tsp ground cinnamon
• 50G butter, unsalted

Instructions

1. Preheat oven to 350°F (180°C).
2. Grease two 12 cup mini muffin tins (I only own one so I just did them in quick succession (let pan cool as much as you can before adding the second batch of batter to the pans).
3. Sift the flour, baking powder and salt into a big bowl. Add the sugar then make a well in the middle.
4. Melt butter in a small saucepan or in the microwave.
5. In a medium bowl add egg, milk and melted butter, whisking to combine.
6. Pour the egg mixture into the well of the flour mixture and mix until smooth.
7. Divide the mixture between the prepared tins, filling each one just to the top. Bake for 15 minutes or until golden brown.
8. To make the cinnamon sugar coating, mix cinnamon and sugar together in a medium bowl.
9. Melt butter in small saucepan or microwave and let cool slightly.
10. When cooked, let donuts cool in the tins for 1 minute. Carefully move 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.
11. Serve warm or allow them to cool completely back on the rack.

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