As you may have guessed from, let’s say, ninety-percent of my posts so far, I am a big fan of oats. But this is a breakfast blog rather than an oats blog, and – believe it or not – there’s more to breakfast than oats.
So today’s post is all about a different breakfast choice: doughnuts!
However, these aren’t like the doughnuts from Krispy Kreme or Dunkin’ Doughnuts – they’re much healthier! Not only are they baked rather than deep-fried, the doughnut batter also has far less oil and sugar than most baked goods.
Admittedly, I’m not if anyone other than cops from a ’90s sitcom actually eats doughnuts for breakfast. But not to worry, these could definitely be made for dessert, eaten as snacks, or just made on a man-I-really-need-a-doughnut day. Or, of course, you could make these one morning for a change of pace at breakfast time. After all, the doughnut batter comes together really quickly and they only take 8 – 10 minutes to bake!
Then you can sit back, relax, and dunk your doughnuts in a giant mug of coffee. Now that’s what I call a good start to the day.
Back to my precious doughnuts. I made these with spelt flour. However, since spelt and all-purpose flours are generally interchangeable, I imagine you could use all-purpose flour in this recipe.
Also, don’t be alarmed when you see the “cinnamon-sugar coating” in the recipe – you won’t actually use all of the 2 tablespoons of sugar. In fact, you won’t use much of it at all, but it’s just easier to roll the doughnuts if you’ve got a good amount of sugar. And if you really want, you can leave the coating off entirely.
I actually made these doughnuts at around 6pm one evening, and the general wisdom is that you should never take food photos at night. However, I couldn’t help but take a couple of night-time photos:
Question for you all:
Since I’m past the 100-post mark, I’ve been thinking about ways to improve the blog. My currently plan is to get more of a balance between oatmeal and other breakfast foods. What do you think? While I may not take every suggestion on board (something like “No more oatmeal ever” just isn’t going to fly), I am very eager to know what you think.
Would you like to see more pancakes, waffles and/or french toast? More baked goods, such as muffins? More vegan food, less vegan food, gluten-free, savory breakfasts, eggs, etc. – I’d love it if you could please leave a comment below!
- For the doughnuts:
- ¾ cup spelt flour
- ¾ teaspoon baking powder
- ¾ teaspoon ground cinnamon
- 1 tablespoon superfine (caster) sugar
- 2 tablespoons brown sugar, packed
- ¼ teaspoon salt
- 1 egg
- ⅓ cup milk
- 1 tablespoon canola oil
- 1 tablespoon maple syrup
- ½ teaspoon vanilla extract
For the cinnamon-sugar coating:
- 2 tablespoons superfine (caster) sugar
- ¼ teaspoon ground cinnamon
- For the doughnuts: Preheat the oven to 375°F (190°C). Grease a 12-hole mini doughnut pan with cooking oil spray.
- In a large bowl, sift together the spelt flour, baking powder and cinnamon. Add the superfine sugar, brown sugar and salt. Mix well.
- In another bowl, whisk together the egg, milk, canola oil, maple syrup and vanilla extract.
- Pour the wet ingredients into the dry ingredients, and mix until just combined.
- Evenly distribute the batter into the prepared mini doughnut pan. Bake for 8 - 10 minutes, or until a skewer comes out clean (maybe with a few crumbs). Cool in the pan for a couple of minutes before transferring to a cooling rack.
- For the cinnamon-sugar coating: In a small bowl, mix together the superfine sugar and cinnamon. When the doughnuts are able to be handles, but are still warm, roll them in the cinnamon-sugar mixture. Enjoy!