Oscar turned six today. And this is what I made him for breakfast. Moist in the middle and a whole lot healthier than shop bought, deep fried doughnuts, these were a real hit with the kids (and adults). All you need is a doughnut pan (and the ingredients listed below).
Makes 12 doughnuts
3/4 cup organic plain white flour
1/4 cup spelt flour
1 tsp baking powder
1/3 cup brown granulated sugar (plus extra for dusting)
2 tsp cinnamon
1/2 tsp sea salt
2 tbs olive oil or melted butter (plus extra for coating)
1/4 cup whole milk
1/4 cup plain yogurt
1 tsp vanilla extract (optional)
1 egg, beaten
- Preheat the oven to 350°F. Prepare your doughnut pan by giving it a light greasing.
- Add the flours and baking powder to a large bowl with the sugar, cinnamon and salt. In a separate bowl, mix together the butter or oil, milk, yogurt, vanilla, and egg. Then add the wet ingredients to the flour mix until just combined. Take care not to overmix - you don't want to end up with rubbery doughnuts
- Use a spoon to fill each doughnut cup about two thirds of the way up. Bake for 10 minutes or until the doughnuts are golden brown and spring back when touched. Let cool slightly before removing from pan.
- When cooled slightly, brush with melted butter and dip in brown sugar (I dipped the first batch in icing sugar and they didn't turn out so well) or glaze with icing or even melted chocolate.