Donna Hay cinnamon doughnut bites

Ingredients

• 185 gplain flour
• 1.5 tspbaking powder
• 75 gcaster sugar
• 175 gunsalted butter
• 1 mediumfree-range egg
• 160 mlsemi-skimmed milk
• 75 ggranulated sugar
• 0.5 tspground cinnamon

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180 °C. Sift the flour and baking powder into a large bowl, stir in the caster sugar, then make a well in the centre.

2. 2

   Melt the butter

   Melt the butter in a small saucepan.

3. 3

   Mix wet ingredients

   Crack the egg into a measuring jug, then add the milk and melted butter.

4. 4

   Make the batter

   Whisk the wet ingredients together. Pour them into the well in the flour mixture and whisk until the batter is smooth.

5. 5

   Bake the bites

   Divide the batter between the greased hollows of a muffin tin. Bake for 12 minutes, until risen and golden.

6. 6

   Mix cinnamon sugar

   Combine the granulated sugar and cinnamon in a shallow bowl, mixing well, and set aside.

7. 7

   Melt remaining butter

   Stir the remaining butter as it melts in a small saucepan, then leave it to cool slightly.

8. 8

   Cool in the tin

   Take the muffin tin out of the oven and leave the bites in it for 1 minute.

9. 9

   Brush with butter

   Carefully turn the bites out onto a wire rack and brush them with the melted butter while they are still warm.

10. 10

    Coat and serve

    Roll the bites in the cinnamon sugar until coated all over. Serve warm, or leave them to cool on the rack.

What are doughnut bites?

These are small, baked treats with the shape of muffin bites and the buttery cinnamon-sugar finish associated with doughnuts. The recipe is credited to Donna Hay; rather than frying dough, it bakes a simple batter in a muffin tin.

The method works by coating the warm bites with butter first, so the cinnamon sugar can cling to their surface.

Nutrition and macros by portion

The nutrition label shows one serving as written: 110 calories, 2g protein, 12g carbs, 6g fat.

The flour and sugars provide most of the carbohydrates, while butter contributes most of the fat; the egg and milk add some protein. Pair a few bites with plain yoghurt or fruit for a more balanced snack.

The batter ingredients

Dry ingredients: sifting the flour with the baking powder helps distribute the raising agent through the mixture. Caster sugar sweetens the batter and dissolves readily as it is whisked.

Wet ingredients: the egg and semi-skimmed milk loosen the flour mixture, while melted butter gives the bites their richness. Whisk until smooth, without continuing once the batter is combined.

Getting the coating to stick

Butter coating: let the melted butter cool briefly so it is easier to brush on, but keep the bites warm. That warmth helps the butter spread over the surface.

Cinnamon sugar: mix it in a shallow bowl so each bite is easy to roll and coat all around. Work while the butter is still tacky.

Watch the bake

Oven: bake at 180 °C for 12 minutes, as directed. The bites should have risen and turned golden; avoid leaving them in longer than needed, as small bakes can dry out.

Rest: give them 1 minute in the tin before turning them out. Handle them gently while they are warm.

Serving ideas

Warm bites: serve them soon after coating for a soft centre and fragrant cinnamon-sugar exterior. They pair well with coffee or tea.

Cool bites: transfer them to a wire rack if you are not serving them straight away. The rack lets air circulate around the outside as they cool.

Portioning the batch

The recipe makes 24 bites, so divide the batter evenly among the greased muffin-tin hollows for consistent baking. If your tin has fewer hollows, bake in batches and keep the remaining batter aside while the first batch cooks.

Recipe notes & tips

• Grease the muffin-tin hollows well so the bites release easily.
• Measure the batter evenly between the hollows to help the bites bake at the same rate.
• Use a shallow bowl for the cinnamon sugar so the bites are easy to roll.
• Brush and coat the bites while they are still warm for better coverage.
• Let the bites cool on a wire rack rather than leaving them in the tin.

Variations

• Extra cinnamon: add a little more ground cinnamon to the coating mixture.
• Mixed spice: replace some of the cinnamon with a pinch of mixed spice.
• Citrus note: stir finely grated orange zest into the cinnamon sugar.
• Smaller batches: bake only what you need and coat the bites just before serving.
• Tea-time plate: serve with sliced fruit alongside the warm bites.

Common mistakes to avoid

• Uneven portions: divide the batter evenly so the bites finish baking together.
• Overbaking: take them out after 12 minutes if they are risen and golden.
• Coating after cooling: brush and roll the bites while warm so the sugar adheres.
• Rough unmoulding: wait 1 minute, then turn the bites out carefully onto a rack.
• Clumped cinnamon sugar: mix the sugar and cinnamon thoroughly before coating.

How to store

Once cool, store the bites in an airtight container at room temperature and eat within 2 days. Warm them briefly in a low oven if you would like to serve them warm again; the coating may be less crisp after storage.

Frequently asked questions