Home Economics 

 Recipe: Cinnamon Doughnut puffs (Donna Hay recipe)     

This week the Cafe students learned how to make small doughnuts without using yeast. 

The process is quick and easy. The centres stay moist and the cinnamon coating is tasty. 

Ingredients:

1 ¼ cup plain flour

1 ½ teaspoons baking powder                      

1/3 cup caster sugar

125g unsalted butter

1 egg, lightly beaten (whisk it gently)

2/3 cup milk

Cinnamon sugar coating:

1/3 cup white granulated sugar

 ½ teaspoon cinnamon

50g unsalted butter 

Method:

1. Preheat oven to 180C. Grease two non-stick patty tins (30ml capacity)
2. Sift flour and baking powder into a big bowl. Add sugar. Using a spoon make a small well in the middle.
3. Melt butter over low heat in a saucepan. Break an egg into a medium jug and add the milk and melted butter. Mix to combine, using a whisk. Pour the egg mixture into a well in the flour mixture and whisk until smooth.  
4. 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.
5. To make the cinnamon sugar coating, combine ingredients in a shallow bowl. Place the 50g butter in a small saucepan over low heat, stirring until melted. Allow to cool a little. 
6. Wearing oven gloves, remove the doughnut puffs from the oven and allow to cool in the tins for one minute. Move to a wire rack. Using a pastry brush, brush them all over with melted butter whilst they are hot. Toss them in the cinnamon mixture to coat. Serve warm. Makes 24