• Charlotte Emily

Baked Cinnamon Doughnuts

Vegan Baked Cinnamon Doughnuts

These doughnuts are soft, fluffy, full of flavour and have a coating that dreams are made of. Sugar and cinnamon are one of those flavour combinations that is just too good to miss out on, so adding it to doughnuts... well, you won't be able to have just one, that's for sure.


To make these doughnuts you only need two bowls, which means no fancy equipment. The ingredients are also those that you probably already have in your cupboard and fridge, so no need to rush out and grab anything if you have a sudden urge to bake. These are simple, easy and quick... if you have a craving for doughnuts, they'll be ready to eat in just over half an hour!


Jump to the Recipe ↓



 

Should I use plain yoghurt or greek-style yoghurt?

Both plain yoghurt and greek-style yoghurt should work absolutely fine... just make sure the plain yoghurt is plain and unflavoured if that's what you go for. I prefer to use a greek-style yogurt for my doughnuts, as it makes them tender and gives them a lovely texture.


Is it possible to over-mix the batter?

As the doughnuts do rise in the oven, you want to make sure you don't over-beat the batter, but as they don't need to prove it's not as important as if you were making bread, for example. You don't need to worry about over-mixing... just mix the ingredients until they are combined. As soon as they form a smooth batter, it's ready to put in the moulds and bake.



Do I need any fancy equipment?

As these doughnuts are baked and not fried, there is no need for any fancy equipment, like a thermometer. All you'll need is two bowls, a pan, spatula, piping bad with a large nozzle and a doughnut mould (with a baking tray to place the moulds on if they are silicone).


How can I make these doughnuts if I don't have a doughnut mould?

The best way is to grab a muffin tray and aluminium foil. Cut out squares about an inch larger than the holes in the muffin tray and press your finger into the centre of the square. Bend the foil around your finger in the centre of the square and press together so that it holds its shape. Then place the foil in the muffin case and press it against the sides to create the shape of a mould. Now you should have a round mould with a column of foil in the centre to make sure that you get the hole in the centre of your doughnuts.



Can I just use sugar for the coating?

Of course, it totally depends on how much you like cinnamon. If you're a huge lover of cinnamon, you can add more to the sugar coating. If too much cinnamon isn't for you, then you can just use sugar for the coating and only have the cinnamon in the doughnuts.


How do I store these doughnuts?

Once they have cooled, these doughnuts can be stored in an airtight container for up to a week... if they last that long that is!



 

What goes into these baked cinnamon doughnuts?

  • Plain Flour - the flour makes up the base of the pastry and provides the texture.

  • Caster Sugar - the sugar provides texture and sweetness to the doughnuts.

  • Brown Sugar - this gives colour and additional sweetness to the doughnuts.

  • Cinnamon - we need the cinnamon flavour for the doughnuts, so this is in both the doughnuts and the sugar coating.

  • Baking Powder - this helps give the rise to the doughnuts.

  • Vegan Yoghurt - the yoghurt should be unflavoured so that the cinnamon flavour is the main taste! I use a greek-style yoghurt, but plain yoghurt will also work.

  • Oil - this helps to make sure the doughnuts don't dry out in the oven, so the resulting doughnuts are soft and fluffy. The oil used should also be flavourless, just like the yoghurt.

  • Dairy-Free Milk - this helps to keep the doughnuts soft, just like the oil.

  • Vanilla Extract - just gives a little extra flavour.

  • Granulated Sugar - the chunkier sugar is great for the coating, adding more sweetness to the doughnuts.

  • Vegan Butter - this coats the doughnuts, allowing the sugar coating to stick.


With these easy, fuss free doughnuts, you'll definitely feel the need to make more than one batch! These are so easy and perfect for your morning cup of coffee... though if I'm honest, I don't need an excuse to grab one as I walk past the tin. With the need for only two bowls, no fancy equipment and ingredients that you probably already have in you cupboards, these are perfect as a last minute bake when you're feeling inspired.


These doughnuts are soft, fluffy, full of flavour and have a coating that dreams are made of. Sugar and cinnamon are one of those flavour combinations that is just too good to miss out on, so adding it to doughnuts... well, you won't be able to have just one, that's for sure!

 


Vegan Baked Cinnamon Doughnuts


Total Time : 35 minutes

Preparation Time : 15 minutes

Baking Time : 20 minutes

Makes : 10 doughnuts


Ingredients

– For the Doughnuts –

  • 180g Plain Flour

  • 150g Caster Sugar

  • 50g Brown Sugar

  • 1 tsp Cinnamon

  • 1 tsp Baking Powder

  • 140g Dairy-Free Yoghurt (unflavoured)

  • 50g Oil (unflavoured)

  • 60g Dairy-Free Milk

  • 1 tsp Vanilla Extract

– For the Sugar Coating –

  • 100g Granulated Sugar

  • 1 tsp Cinnamon

  • 50g Dairy-Free Butter


Method

– For the Doughnuts –

  1. Preheat your oven to 160C fan and pop your moulds to one side so they're ready when you need them (or make your moulds if you don't have any doughnut moulds).

  2. In a large bowl, combine the plain flour, caster sugar, brown sugar, cinnamon and baking powder. Mix until they are all combined and set aside.

  3. In another bowl, mix the yoghurt, oil, milk and vanilla extract until smooth and combined.

  4. Transfer the wet ingredients to the dry and mix until a smooth batter is formed.

  5. Place the batter into a piping bag with a large nozzle and evenly distribute the batter into the moulds, filling them about 3/4 full. Using a knife or toothpick, spread the batter so that the top is flat and even.

  6. Place the moulds onto a baking tray to make it easier to take them in and out of the oven (if you're using a silicone mould) and bake for 20 minutes, or until golden brown.

  7. Once baked, take the moulds out of the oven and leave the doughnuts in the mould for a few minutes to slightly cool, before transferring them to a rack, ready to coat in the sugar.

– For the Sugar Coating –

  1. Melt the butter in a pan, then set to one side.

  2. In a bowl, mix the sugar and cinnamon until combined.

  3. Start by brushing the doughnuts with the melted butter, then dip both sides into the sugar mix to coat. I always do a second coating... you can never have to much of a cinnamon sugar coating!

  4. These are perfect to be enjoyed warm or cool and can be stored in an airtight container for up to a week.



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