Recipes
Cinnamon-dusted, mini doughnuts
Light, crisp and fluffy, these classically flavoured pier faves are baked in moments and will disappear just as quickly.
Light, crisp and fluffy, these classically flavoured pier faves are baked in moments and will disappear just as quickly.
Cook: 20 Mins
Serves: 12
Price: £0.08 per serving
Nutritional Information
Each 34g serving contains
Energy
135kj
95kcal
135kj
95kcal
5%
Fat
2.5g
2.5g
Med
4%
4%
Saturates
0.04g
0.04g
Low
2%
2%
Sugars
8.8g
8.8g
High
10%
10%
Salt
0.13g
0.13g
Med
2%
2%
of your reference intake.
Typical energy values per 100g:
397kj/95kcal
Typical energy values per 100g:
397kj/95kcal
Ingredients
2 tbsp Caster Sugar, for the cinnamon sugar
1 tsp Ground Cinnamon, for the cinnamon sugar
120g Plain Flour
60g Caster Sugar
1 tsp Baking Powder
2 tbsp Sunflower Oil, plus extra for greasing
1 Egg, lightly beaten
100ml Semi-skimmed Milk
1 tsp Vanilla Extract
Method
1
Preheat oven to 180°C/160°C fan/gas 4. Lightly grease a 12-hole, mini doughnut tin.
2
For the cinnamon sugar, evenly combine the ingredients in a small bowl.
3
In a large bowl, mix the flour, sugar and baking powder together until evenly combined.
4
In a jug, whisk together the oil, egg, milk and vanilla extract until smooth. Whisk into the flour mix until smooth then pour the batter into a piping bag and use to evenly fill the holes of the doughnut tin.
5
Bake for 8–10 mins, until golden and risen. Leave to cool in the tin for 5 mins, then toss through the cinnamon sugar and transfer to a wire rack to cool fully. Store in an airtight container for up to 5 days.