Baked Cinnamon Doughnuts with a Vanilla GlazeYum
I don’t know many people who don’t enjoy a good doughnut. Sweet, soft, and delicious, they’re a guilty pleasure for many. But that’s what they are: guilty. Guilty of being deep fried, guilty of being full of sugar and bad things, and guilty of being totally irresistible. A lethal combination.
Between that, and the absolute hassle of deep frying things, I decided to come up with a nice baked doughnut recipe that would be a good stand in for frying. These baked cinnamon doughnuts are just that. They’re soft, they’re sweet, and they’re topped with a delicious sweet vanilla glaze.
I used the dough to make a few different shapes, which you can do too. For the filled jam doughnuts, I just shaped the dough into balls and filled them after baking. For the rings, I used differently sized cutters to cut out the circle shapes, and then to cut the small centre hole in the middle. It’s as simple as that!
Smothered in the sweet vanilla glaze, these guys are just a perfect balance of sweet and spice, and definitely won’t hang around for long!
- 350g Plain Flour
- 150g Caster Sugar
- 50g melted unsalted butter
- 225ml low-fat milk
- 1.5 tsp fast-acting yeast
- 1.5 tsp ground cinnamon
- 100g Icing Sugar
- 3 tbsp low-fat milk
- 1 tsp vanilla essence or extract
- In a microwave-proof bowl, heat the milk. Do not let it boil. It should take 30-40 seconds in the microwave.
- Add the butter to the jug and stir until melted.
- Sift the flour into a large bowl. Add the cinnamon, sugar and yeast and stir to combine.
- Make a well in the centre and pour in the milk mixture.
- Combine until a soft dough is formed.
- Turn the dough out on to a floured surface and knead for 8-10 minutes, adding more flour if necessary.
- When the dough is smooth and elastic, place it in a lightly oiled bowl and cover.
- Leave to rise until doubled in size. This will take around 1 hour.
- When the dough is risen, knock it back and turn out onto a lightly floured surface.
- Roll out the dough to about 2.5 cm thick. Using your cutters, cut out 6 circular shapes. Using another smaller cutter, make a hole in the centre of each.
- Place the rings on a baking tray lined with greaseproof paper and cover with cling film.
- Take the remaining dough and knead for 1-2 minutes until all the pieces are combined again.
- Use this dough to form 6 evenly sized balls. These will form our filled doughnuts.
- Place the dough balls on another lined baking tray and cover.
- Leave both the rings and balls to rest for around 30 minutes, or until they are doubled in size.
- While the dough is resting, preheat the oven to 180C/350F.
- Once the dough is risen, bake the doughnuts for approx. 8 minutes. Watch them carefully as they can burn very easily. Be ready to remove any that are browning quickly.
- Cool the doughnuts a little on a wire rack.
- As they cool, make your glaze.
- Sift the icing sugar into a bowl. Add the milk and the vanilla essence to combine.
- When the doughnuts are still warm, dip the tops of each into the glaze, and leave to dry on a wire rack.
- Once the glaze is dry, they're ready to eat (if you can wait that long!).