Gluten Free Baked Cinnamon Donuts


These taste just like they do at the fair but are a much healthier option (although this recipe makes 24 and they are highly addictive, so 'healthier' is something of a loose term). Soft and spongy and sweet and sugary - you definitely need two things before you eat these: a plate and a wet wipe.  And don't even try the 'Eat a Donut without licking your lips' thing that's popular at the moment. 


You will need a donut tin for these, I used a miniature one but the mixture will translate to a full sized tin - just give them longer to cook on a lower heat setting to make sure they bake all the way through.


Baked Cinnamon Donuts - Gluten Free

Makes 24 Miniature Donuts


Specialist Equipment

* Miniature or full size donut tin

* Pastry brush 



For the Donuts

*Fry Light Olive Oil Spray

*225g GF Plain Flour

*175g granulated sugar

*1 tsp baking powder

*1/2 tsp ground cinnamon

*1/4 tsp ground nutmeg

*1 medium egg, lightly beaten

*180ml semi skimmed milk

*1 tbsp Stork margarine, melted

*1 tsp pure vanilla extract


For the Topping

* 50g Stork margarine

* 60g granulated sugar

* 1/4 or 1/2 tsp ground cinnamon



For the Donuts

* Melt 1 tbsp Stork and set aside

* In a large bowl, combine all the dry ingredients

* Whisk the egg into the melted butter and slowly mix in the milk

* Make a well in the centre of the dry ingredients and slowly start to mix in the butter, egg and milk     mixture

* Add the vanilla extract

* Pump three to four sprays of Fry Light into each segment of the donut pan and spread it around using the pastry brush, ensuring all of the segment is well coated

* Spoon the mixture into the donut pan, filling each segment to just below the top of the middle section/hole

* Bake in a preheated oven on 150C or Gas Mark 3, for 15 minutes for miniature donuts until a skewer comes out clean, see notes for full size


For the Topping

* Melt 50g Stork in one bowl and in another bowl, mix the sugar and cinnamon

* Take a warm donut and brush with melted butter before dipping into the sugar/cinnamon mix











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