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Preheat your oven to 180 degrees C (350 F). Grease a silicone or non-stick doughnut pan with non-stick spray. If you’re using a silicone pan, place it on a baking sheet for support.
In the bowl of a stand mixer, cream together the butter and sugar until they are pale and cream coloured. Alternatively, place the butter and sugar into a bowl and use hand-held electric beaters to cream the mixture.
Add the eggs one at a time, beating well after each addition.
Add the remaining doughnut ingredients– except the flour – and mix well.
On the lowest speed, slowly add the flour and mix until just combined.
Using a teaspoon add the batter to the doughnut pan, filling about ¾ of the way full. If you prefer, you could add the mixture to a piping bag and fill the tins that way. Depending on the size of your tin, you may need to bake the mixture in batches.
Place the baking tray into the preheated oven and bake for 15-17 minutes. To check if they are cooked, insert a skewer or toothpick into the doughnut and if it comes out clean they are cooked.
Or, when they look about done, lightly tap the top of the doughnut with a finger. It should feel firm and springy. If your finger leaves an indent, the doughnuts need a little longer in the oven.
When they are cooked, remove them from the oven and leave them to cool for about 5 minutes before transferring them to a cooling rack. These baked doughnuts have a tender, light texture so you will need to handle them carefully.
For the topping, combine the cinnamon and sugar in a wide, shallow bowl and dip the doughnuts into it.