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Baked Buttermilk Doughnuts

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I love the idea of these doughnuts because they are baked, not deep fried. I made them for Easter this year, as a change from hot cross buns. The recipe is from delicious. magazine, April 2015.

The baked doughnuts are dipped in cinnamon sugar and then in a rich chocolate sauce. I think I preferred them just sugar dipped  – that was sweet enough for me.

They end up more like a sweet bun than a traditional doughnut – there’s nothing wrong with that, so long as you are hanging out for that “doughnut” taste.



2.5 tsps instant yeast

1/4 cup milk, warmed

2/3 cup caster sugar

3 1/4 cups plain flour

2/3 cup buttermilk

1 egg lightly beaten

40g unsalted butter, melted and cooled

For dipping:

2 tsps ground cinnamon

2/3 cup caster sugar

Chocolate glaze:

100mls milk

200gms dark chocolate

1 tbls caster sugar

Extra milk for brushing


Combine yeast and warm milk with a pinch of sugar in a bowl. Set aside for 10 minutes or until frothy. Combine the flour and remaining sugar with a pinch of salt in the bowl of an electric mixer fitted with a dough hook. Gradually add the yeast mixture, buttermilk, egg and butter, and knead on low speed for 5 minutes or until smooth and elastic. Place dough in an oiled bowl, cover with plastic wrap and set aside in a warm place for  1 to 1 1/2 hours until doubled in size.

Turn the dough onto a floured surface and knock down. Roll into a sausage and cut into 10 equal pieces. Roll each piece into a smooth ball. Divide between 2 baking trays lined with baking paper. Lightly flatten each ball into disc. Using a round cutter, cut out the centre of each ball. You can bake the centres as “additional” doughnut balls on the trays as well. Cover the baking trays with cling film and set aside in a warm place for a further 1 hour or until risen.

Preheat the oven to 200 degrees C. Bake the doughnuts one tray at a time for 8-9 minutes or until light golden. Remove from the oven and move to a wire rack to cool slightly.

For the glaze, combine milk, chocolate and sugar in heatproof bowl over a pan of simmering water (don’t let the bowl touch the water). Stir until melted and combined.  remove from heat and cool slightly.

Brush doughnuts with the extra milk. Toss the doughnuts in the sugar mixture, then dip the tops in the chocolate glaze.

Cherry, Raisin and Walnut Muffins + Cumquat and Almond Muffins


I wanted to make muffins recently and couldn’t decide on the flavour. What was in the store cupboard led to the design of a couple of new flavour combinations.

I think the cherry is my favourite – great for morning or afternoon tea. If you like a tarter, more “breakfasty” muffin – the cumquat one is delicious warm with butter.

The base mixture is the same before dividing the mixture into two for each combo.

Ingredients – Base Mixture

1 and 1/2 cups plain flour
2 tsp baking powder
1 tsp bi-carbonate soda
1/2 tsp salt
1/2 cup rapadura sugar* (or dark brown or brown sugar)
1/cup melted butter
2 beaten eggs
1 cup milk
1 tsp vanilla extract
Cinnamon sugar for dusting

*Rapadura sugar has a lovely dark, treacly taste. Available from health food stores and bulk food stores.

Cherry Mixture
1 cup walnuts (1/2 cup walnut meal, 1/2 cup walnut pieces)
1/2 cup whole black cherries (tinned)
1/4 cup large raisins


Cumquat Mixture
1/2 cup ground almonds
1/2 cup cumquat jam (any citrus jam or marmalade would do)
1/4 cup almond flakes



Preheat oven to 170 degrees C. Line a 12 cup muffin tin with muffin papers. Lightly spray papers with cooking spray.

For some reason I only managed to make 7 muffins from this mixture – I could have squeezed out 8 at a pinch. I think you should expect to make 8 good sized muffins or 10 smaller ones from these quantities.

Mix the dry ingredients for the base mixture with a spoon in a bowl until well combined. Divide into two bowls. In another bowl mix the butter, beaten eggs, milk and vanilla extract.

For the cherry muffins, add the walnut meal which you have ground in the food processor to the dry ingredients in one bowl. Add half the butter/egg/milk/vanilla liquid, stirring until barely mixed. Gently fold in the walnut pieces, cherries and raisins.

For the cumquat muffins, add the ground almonds to the dry ingredients in the other bowl. Add the other half of the butter/egg/milk/vanilla liquid, stirring until barely mixed. Gently fold in the cumquat or similar jam.

Spoon each mixture into the muffin papers. Sprinkle almond flakes on the tops of the cumquat muffins. Bake for 20 minutes or until a skewer inserted in the centre of a muffin comes out clean.

Remove from the oven, and dust the tops of all the muffins with cinnamon sugar.

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