Baked cinnamon doughnuts

Making doughnuts needn't be a chore with baked version. 

Makes

12

Ingredients

• 1 cup reduced-fat milk
• 50g unsalted butter, melted
• 2 1/2 cups plain flour
• 1 1/2 teaspoons instant dried yeast
• 3/4 cup caster sugar
• 1 1/2 teaspoons ground cinnamon

Method

1. Place milk in a heatproof, microwave-safe jug. Microwave on medium-high (75%) for 30 to 40 seconds or until heated through (do not allow to boil). Stir in 1 tablespoon butter.
2. Sift flour into a bowl. Stir in yeast, 1/4 cup sugar and 1/2 teaspoon cinnamon. Make a well in the centre. Add milk mixture. Mix to form a soft dough. Turn out onto a lightly floured surface. Knead for 10 minutes or until smooth and elastic.
3. Place dough in a lightly oiled bowl. Cover with plastic wrap. Set aside in a warm place for 1 hour or until doubled in size. Line a baking tray with baking paper.
4. Using your fist, punch dough down. Turn out onto a lightly floured surface. Knead until smooth. Press dough out until 2.5cm thick. Using a 6.5cm cutter, cut 12 rounds from dough. Using a 2.5cm cutter, cut circles from the centre of each round. Place doughnuts, 5cm apart, on prepared tray. Cover with lightly greased plastic wrap. Set aside in a warm place for 30 minutes or until doubled in size.
5. Meanwhile, preheat oven to 200°C/ 180°C fan-forced. Cook doughnuts for 10 to 12 minutes or until golden brown and cooked through. Combine remaining sugar and cinnamon in a bowl. Brush doughnuts with remaining butter. Dip in sugar mixture, shaking off excess. Place on plates. Serve.

Notes

Variation: Omit caster sugar and cinnamon. Sift 2/3 cup icing sugar into a bowl. Add 3 to 4 teaspoons lemon juice. Stir to combine. Dip half the doughnut in sugar mixture, then in 100s and 1000s.