Description
Adapted from Donna Hay.
Ingredients
Units
Scale
Donuts
- 1 1/4 cups (185G) all purpose flour
- 1 1/2 tsp baking powder
- Pinch of salt
- 1/3 cup (75G) granulated sugar
- 125G butter, unsalted
- 1 egg, lightly beaten
- 2/3 cup (160ML) milk
Cinnamon toping
- 1/3 cup (75G) granulated sugar
- 1/2 tsp ground cinnamon
- 50G butter, unsalted
Instructions
- Preheat oven to 350°F (180°C).
- 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).
- Sift the flour, baking powder and salt into a big bowl. Add the sugar then make a well in the middle.
- Melt butter in a small saucepan or in the microwave.
- In a medium bowl add egg, milk and melted butter, whisking to combine.
- Pour the egg mixture into the well of the flour mixture and mix until smooth.
- Divide the mixture between the prepared tins, filling each one just to the top. Bake for 15 minutes or until golden brown.
- To make the cinnamon sugar coating, mix cinnamon and sugar together in a medium bowl.
- Melt butter in small saucepan or microwave and let cool slightly.
- 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.
- Serve warm or allow them to cool completely back on the rack.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dessert, coffee-time