I recently realised that my 7 year old had never had the joy of eating Doughnuts!! Warm Cinnamon Doughnuts would have to be one of my favorites. So hunting around and experiementing a little, here’s a recipe which worked quite well. I am planning some variations, so will report back with those.
One good aspect about recipe is that the Doughnuts are baked and not fried…. which makes them lower in fat and a “healthier alternative”. However, the baking makes it harder for the sugar and cinnamon to stick to the outside!!
I used mini-muffin tins – the doughnuts can’t be too large, or they won’t cook through. Pete thinks he knows where he can get some donut “molds” – so I’m gonna try that out… will keep you posted!
- 1 1/2 cups Plain Flour
- 2 teaspoon Baking Powder
- 1/4 teaspoon Ground Nutmeg
- 1/2 teaspoon Ground Cinnamon
- 1/2 teaspoon salt
- 1/2 cup Soy Butter
- 1/3 cup Caster Sugar
- 1 egg substitute (I used Organics Egg replacer)
- 2/3 cup Soymilk
- 2 Tablespoons Caster Sugar
- 1/4 teaspoon Ground Cinnamon
Preheat oven to 180C.
Sift flour, baking powder, nutmeg, cinnamon and salt together (or whisk if you don’t have a seive).
In a separate bowl, use beaters to cream the soy butter and sugar. I found the soy butter wouldn’t “cream” well, so I added some soy milk till it “creamed”. (This was in addition to the 2/3 cup in the ingredients.)
Add egg substitute, and mix well. Add 1/4 to 1/3 of flour mix; stir until smooth. Add some soy milk; stir again until smooth. Repeat until all ingredients are combined. The dough is quite dense and tacky.
Spoon dough into miniature muffin tins. Bake for 20 minutes.
Combine sugar and cinnamon in a bowl. Roll doughnuts in sugar mix.
I found the sugar didn’t stick well – so sprayed with a little olive oil spray to help the process.
Makes about 30-35 mini-muffin doughnuts.
Bella thought they were awesome and scoffed 3 or 4 for dessert.
Peter thought they were pretty good too and ate them for breakfast!!
I’ve got to say I was surprised that they were as good as they were. Not as good as the fatty sugary things hot off the doughnut cooker, but pretty good none-the-less.
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