This is the second recipe from Peggy Porschen Boutqiue Baking that I made. Make sure to read my review of the book here and check out the Lemon Limoncello Layer Cake. Peggy’s previous books can be pretty overwhelming to us decorating novices but her latest offering has plenty of easy and impressive recipes.
For those that aren’t comfortable deep frying at home these donuts are perfect. The batter is easily whipped up in ten minutes with a wooden spoon. Peggy uses liquid fondant but since I’m not familiar with this I used some candy melts instead. All the details for working liquid fondant are in the book. If you don’t fancy this topping brush with melted butter and roll in cinnamon and sugar.
I made these donuts to cheer myself up after I failed dismally (twice!) at making Peggy’s heart shaped macarons. These donuts would be a great and easy Mother Day’s gift. I think mom would be impressed with a few of these! They taste pretty good for a baked donut.
Vanilla Cinnamon Baked Donuts
from Peggy Porschen Boutique Baking (makes about 6 donuts)
110g plain flour
1/2 tsp baking powder
1/4 tsp cinnamon
Pinch of salt
65g caster sugar
25g light brown sugar
45g whole milk
1/2 tsp vanilla
15g unsalted butter, melted
Candy melts (in the color of your choice) or chocolate
Sprinkles, for decorating
1. Preheat the oven to 160 C and grease a donut pan. Sift together the flour, baking powder, cinnamon and salt in a medium sized bowl. Stir in the sugar and brown sugar.
2. In another bowl stir together the melted butter, egg, milk, buttermilk and vanilla.
3. Pour the wet mixture into the dry mixture and stir with a wooden spoon until combined.
4. Fill each donut mold halfway and bake for 10-12 minutes until the donuts spring back lighty when touched.
5. Remove from the trays once the donuts have slightly cooled. Put the candy melts in the microwave for 30 second intervals until melted (add a few teaspoons of vegetable oil if it’s too thick). Dip the top of each donut and add the sprinkles on top straight after.