It is my sons 11th birthday today and he asked me to make him cinnamon donuts. I had the pans I bought a few months ago sitting in my cupboard and haven’t yet had the chance to try them out so this made perfect timing. There is nothing better than fresh cinnamon donuts, the fluffy centre when made fresh to order is nothing less than a blissful sugary mouthful of pleasure. The smell tantalize our senses like coffee on a Monday morning or the smell of sizzling sausages on a barbecue you just can’t get it out of your head. It is one thing I break on and have to avoid whenever I pass them at the shops. The lard that it is cooked in is no way a healthy option and can do awful things to our arteries and heart if eating in large amounts and not to mention the sugar hit with all the refined sugar so I thought I’d give making a healthier option a go and see if it was as pleasurable without the unwanted calories and nasties.
I have to say they were pretty darn good. Of course you are never going to get the exact same results as the lard induced version but I was pleasantly surprised for my first ever attempt. I give it a solid 9 always room for improvement and donut cravings ticked and back to a zero. With the first attempt successful I am eager to now try different flavours with maybe blueberries or choc chips or even experiment on sugar-free icing ones. You can buy the donut mould tins in kitchen stores, something fun to get the kids involved in also especially the coating or icing they love it!
Piping the donut dough into the moulds makes a eaasier process with less wastage and not to mention a lot less mess. If you don’t have a piping bag you can use a strong zip lock bag and cut a corner off one of the ends work the same way.
Firstly brushing them with melted butter makes the donut stick to the sugar mixture more evenly. I used a mix of cinnamon and coconut sugar with mine, you can use ordinary caster sugar only if you must. These are best served warm, so I suggest reheating them a little before eating. Go on give them a try your kids will love you for it and you don’t have to feel guilty indulging in one or three yourself.
Refined Sugar Free Home Baked Cinnamon Donuts
A healthier version of the good old-fashioned cinnamon donut
2 cups spelt flour (you can use plain all-purpose if you prefer)
3 tsp baking powder
1 tsp cinnamon
1/2 cup buttermilk or milk of choice
1/2 cup melted butter or coconut oil
1/4 cup rice malt syrup or raw honey
1 tsp vanilla
1/2 cup coconut sugar
1 tsp cinnamon
- Preheat oven to 180’C
- Place flour, baking powder, cinnamon in a large bowl
- Add buttermilk, butter/coconut oil, eggs, rice malt syrup and vanilla
- Mix gently till well combined being careful not to over mix
- In a large piping bag with round open nozzle pipe donut mixture into the prepared donut mould trays. My trays are non stick but spray with some cooking spray if unsure
- Bake for 10-12mins until just golden
- Leave for 5 mins in the tin before turning out
- Combine coconut sugar and cinnamon in a bowl. Melt the butter in a separate small bowl and brush eat donut generously with the melted butter followed by coating with the sugar cinnamon mix
Note: Best served warm. Keep in cool place in an airtight container for 2-3 days alternatively in the fridge.