Cinnamon baked donuts

These are better than the real thing! I love these! Based on a recipe by Donna Hay, we actually mixed up the melted butter amounts and preferred them with half the butter than te original recipe - so all up they are a much healthier version of this yummy treat, but they are also really wonderful.

Pictured: Cinnamon baked donuts

185g / 1 ¼ cups plain flour

1 ½ tsp baking powder

75g / 1/3 cup caster sugar

60g unsalted butter

1 egg, lightly beaten

160ml / 2/3 cup milk

Cinnamon dusting

75g / ½ cup white granulated sugar

½ tsp ground cinnamon

50g unsalted butter

Preheat oven 180°C, 160°C fan -forced.

Grease 24 x 1/8 cup /30ml capacity non-stick patty pans – these are the tins that look like a half moon, we also use in jelly cake recipe. Grease well with either coconut or olive oil spray or melted butter – use a brush to wipe all around the pans.

In a large bowl, place the flour, sugar and baking powder – mix with a whisk. Make a well in the centre.

Place the butter in a small saucepan and melt gently on low heat, stirring as it melts. Cool a few minutes

.

In a large bowl or jug, mix the milk and the egg, slowly pour in the butter and whisk as you go to make sure the eggs do not scramble. Pour this egg mixture into the well in the flour and mix with a whisk til combined and smooth.

Divide the mixture between the pans evenly, they fill almost to the top.

Bake 12 minutes. Test with a skewer or that they feel springy to touch.

Let cool a minute, then using a sharp pointed knife and run around the edges of each and flip them over onto a wire rack – making sure they all come out of the pans.

Cinnamon sugar – mix the cinnamon and sugar in a shallow bowl. Melt the butter in a saucepan gently as before.

While they are still warm brush with the melted butter and immediately roll in the sugar, placing back on the rack.

Serve warm or let cool on the rack.

Makes 24