Baked doughnut puffs with spelt flour are a fun breakfast treat. Imagine the texture of a cake with the flavour of a doughnut. How quick are they to make? Only 10 minutes to prepare and 12 minutes to bake. Most of the ingredients for my baked doughnut puff recipe you will already have on hand. The doughnut puffs can be made with your choice of flour. If you wanted to use self-raising flour omit the baking powder. Happy baking. Best eaten warm.
This recipe was inspired by Doughnut Puffs by Donna Hay and LandOLakes.
What is the best Muffin Tin Size?
These puffs are like muffins. I made mine in a standard muffin tin (as that's all I have), which fills 60ml, 1/4-1/3 cup of batter then I made 12 puffs.
If you have a mini muffin tray which is 30ml, 1 to 2 tablespoons of batter then you will yield 24 puffs.
Takes = 10 minutes prep.
Bakes = 12 minutes
Makes = 12 or 24
Ingredients for the puff batter
- Flour (I used white spelt flour) – 185g (1 + 1/4 cups)
*you could use Self Raising flour and omit the baking powder
- Baking Powder – 1 1/2 tsp
- Caster sugar (superfine) – 75g (1/3 cup)
- Ground cinnamon – 1/4 tsp
- Melted unsalted butter – 125g
- Large egg – 1 (lightly beaten)
- Milk – 160ml (2/3 cup)
Cinnamon Sugar Coating
- White Granulated Sugar – 75g (1/3 cup)
- Ground cinnamon – 1 tsp
- Melted unsalted butter – 50g
OVEN 180°C fan forced, (350°F). Grease 12 cup standard muffin tin or 24 cup mini muffin tin.
MELT butter in a small saucepan. Allow to cool.
WHISK the flour and baking powder in a large bowl. Add in the sugar.
WHISK gently the egg, add milk and cooled melted butter in a small bowl or jug.
GENTLY pour the liquid in the centre of the flour mix and combine until smooth. I use a hand whisk and it works fine.
FILL each muffin hole with batter. I use my ice cream scoop almost to the top of each hole.
BAKE for 12 minutes until golden brown and puffed on top. If you are using a mini muffin tin they may only need 8-10 minutes.
Step 8 Cinnamon Sugar Coating
MELT butter in a small saucepan and allow to cool slightly. In a shallow bowl mix the sugar and cinnamon.
ONCE baked allow the puffs to cool for 1 minute. They may need help to be released around the sides. Brush the tops with melted butter and dip the tops into the cinnamon sugar mix to coat. Serve warm.