Mini cinnamon doughnuts

Mini cinnamon doughnuts

Boutique Baking
Georgia Glynn Smith

These are lovely little treats that not only look pretty and taste yummy, but they are also low in fat as they are baked rather than fried. When packaged in nice presentation boxes they make cute gifts.


Quantity Ingredient
110g plain flour
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
pinch salt
65g caster sugar
25g light brown sugar
1 medium egg
45g whole milk
40g buttermilk
1/2 teaspoon vanilla extract
15g unsalted butter, melted
600g liquid fondant
1 teaspoon glucose
a small amount Simple sugar syrup, if required
a selection of liquid food colours
50g plain chocolate, melted


Quantity Ingredient
Basic baking kit
3 mini doughnut oven trays
spray oil
plastic piping bag, (optional)
sugar thermometer


  1. Preheat the oven to 160°C. Prepare the mini doughnut oven trays by greasing each mould with spray oil.
  2. Sift together the flour, baking powder, ground cinnamon, salt and sugars into a mixing bowl. In a separate bowl whisk together the egg, milk, buttermilk, vanilla extract and melted butter.
  3. Pour the liquid ingredients onto the dry ingredients, mixing briefly until just combined.
  4. Pipe or pour the mix into the prepared trays, filling only just halfway.
  5. Bake for 10–12 minutes or until the tops spring back to the touch and have lightly browned.
  6. Melt the fondant in the microwave on a medium heat until runny. Make sure that it does not boil as the fondant will lose its shine. Stir in the glucose and add some sugar syrup to adjust the consistency, if required. You want it to be a thick pouring consistency. The temperature of the fondant must be about 48–52°C: this ensures that the fondant sets immediately after dipping.
  7. Divide the fondant equally between small, deep bowls and mix with your chosen food colours.
  8. Dip each doughnut upside down into the fondant until half coated. Leave to set slightly then drizzle with the melted chocolate using a teaspoon or fork. Leave to set.
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