The winter school holidays are round the corner in Melbourne. In fact, it starts as soon as today. I expect a lot of the neighbours kids to be running around and kicking the footy all day long. That is the hope and expectation. The alternative is that they would be glued in front of their TVs playing endlessly on their playstation or Xbox. I know my husband’s three nephews will be doing just that. Maybe the little one, Charlie, would be running from neighbours to neighbours to play basketball or race with his scooter. Where I’m coming from is that generally they will “forget” to have breakfast, eat lunch or grab something for afternoon tea.
Going through my recipe books earlier this week I found this really simple that can help busy parents ensure that their kids at least have something on their stomach whilst glued to their monitor. I tried it on my husband during the week. I baked Donna Hay’s cinnamon doughnut puffs, thinking that he would grab a couple to work in the morning. Well he did! Kind of! He grabbed a good handful after dinner and some more in the morning on his way to work. So much so that by the second day there was only half left. My little one has also swoop on the doughnuts and licked out all of the cinnamon coating.
All up from preparation to baking it should take less than half an hour to make this delicious doughnuts. Ad because they are baked they are not as greasy and oily as those ones you would generally deep fry. It appears that I would have to bake some more for the family again over the weekend and maybe for the nephews next week. Talking about doughnuts this might not be my last post on it. I’ve found another interesting recipe and very easy too that I am hoping to bake at a later stage. I’ve shared that idea with my husband and his reaction was:”You really hate me; don’t you think I’m too fat already?” Well we both need to go on a diet but I think we will do that after the holidays!! For the meantime we’ll try to share as many treats as possible with my fellow Steemians.
INGREDIENTS
- 185g plain flour
- 1½ tsps baking powder
- 75g caster sugar
- 125g unsalted butter
- 1 egg, lightly beaten
- 160ml milk
For the cinnamon coating
- 75g white sugar
- ½ tsps ground cinnamon
- 50g unsalted butter
METHOD
- Preheat oven to 180°C. Grease 24 x 30ml non-stick patty tins.
- Using a sifter or sieve, sift the flour and baking powder into a big bowl. Add the sugar and, using a spoon or spatula, dig a small well in the middle.
- Place the butter in a small saucepan over low heat, stirring with a spatula, until melted. Break the egg into a medium jug and add the milk and melted butter. Mix to combine, using a whisk. Pour the egg mixture into the well in the flour mixture and whisk until smooth.
- Divide the mixture between the prepared tins, filling each one just to the top. Bake for 12 minutes or until puffed up and golden brown.
- To make the cinnamon sugar coating, place the sugar and cinnamon in a medium shallow bowl and mix to combine, using a spatula. Place the butter in a small saucepan over low heat, stirring with the spatula, until melted. Allow to cool a little.
- Remove the puffs from the oven and allow to cool in the tins for 1 minute. Carefully move the puffs onto a wire rack and, using a pastry brush, brush them all over with the melted butter while they’re still hot.
- Toss them in the cinnamon mixture to coat. Serve the doughnut puffs warm or allow them to cool completely back on the rack.
I hope you enjoy it!
Bon appétit!