Really Yummy (BAKED!) Cinnamon Doughnuts 9

I’m wary of anyone who doesn’t like a cinnamon doughnut. Very wary.

Kidding!

Sort of…

I mean seriously though, they are SO damn delicious on 50 million levels. There’s the fluffy pillowy dough factor, then there’s the crispy edge factor, then there’s the sugar factor. And of course the cinnamon hit! YUM.

I’d been looking for the perfect recipe for AGES and had made enough doughnuts in the last 6 months to feed a small nation when FINALLY I found it. But I got a shock. The shock came because the recipe that I loved the most out of about the 15 or so that I’d tried was for BAKED doughnuts. Yup. Baked. It comes from taste.com.au and can be found by clicking HERE. The fact that they are baked doesn’t exactly make them as good for you as broccoli, but it definitely makes them healthier than the dunked into a billion litres of oil variety!

Below are some tips / changes that I would make to the above recipe:

• You may need more butter, sugar and cinnamon at the final stage but that’s fine, just have some extra handy.
• When cutting the doughnuts, I found it easier to roll “one doughnut at a time’s worth” of dough flat and then cut, then roll some more flat then cut, as the dough didn’t roll out in one large rectangle very easily! (This could be because I didn’t knead it for long enough!)

ENJOY!

When working with Yeast remember to be accurate with the amount required!

Mix well before adding any liquid!

Butter makes the world go around!

 Use a wooden spoon to mix.

Kneading is SO important.

I rolled and cut one doughnut at a time. It’s up to you how you want to do it!

It’s important to let them rest AGAIN. Be patient! Also, be generous with the butter and Cinnamon sugar at this stage!

Yum! SO much better served fresh and hot from the oven!

I ate way too many! Remember BAKED not fried ;)