Making homemade doughnuts is a great idea for a school holiday baking project. My girls have been begging me to make doughnuts for a long time, but I didn’t want to make the deep fried versions. These baked doughnuts are nice and fluffy minus the greasy fingers. Of course the girls wanted theirs covered in pink icing and sprinkles, while my husband and I opted for traditional cinnamon sugar. This recipe was adapted from Creations by Kara. Makes a dozen donuts.
- 2 cups plain flour
- 3/4 cup caster sugar
- 2 tsp baking powder
- 3/4 cup buttermilk *
- 2 eggs
- 2 tbsp vegetable oil
- oil spray to grease the doughnut pan
- donut baking pan
* if you don’t want to buy buttermilk; just add 1 teaspoon of white vinegar to normal milk and let it stand for 5 minutes to sour.
- 3/4 cup icing sugar
- 2 tblsp warm water
- A few drops of food colouring
- 1/2 caster sugar
- 1 tblsp ground cinnamon
Preheat the oven to 180 c/350 f and grease the doughnut tin with spray oil. Add all the doughnut ingredients together and mix until they have just come together. You don’t want to over mix this recipe as the doughnuts won’t be nice and fluffy.
Add approximately 2 tablespoons of the doughnut mix to each doughnut mould. Bake for around 10 minutes or until the doughnuts have risen.
If you are making cinnamon sugar doughnuts, roll the donuts in the sugar mix when they are still hot. Otherwise wait until the doughnuts have cooled completely before icing.
The easiest way to ice the doughnuts is to dip one side of the doughnut in the icing and let the excess drip off on a cooling rack. Cover with sprinkles and let the icing air dry. You can store them in an airtight container, though they are best eaten the same day you make them.