Baked Nutmeg & Cinnamon Donuts

READY IN: 38mins




  • Sift flour, nutmeg and seas salt together in a large bowl, or in the bowl of an electric mixer.
  • Place ½ cup of the milk in another bowl and stir in the yeast. Set aside.
  • Stir in the butter and sugar into the remaining cup of warm milk and add it to the yeast mixture.
  • Whisk in the eggs using a fork and add the wet mixture to the dry ingredients.
  • Mix until the flour has taken up the yeast mixture.
  • If your dough is too dry add a little bit of milk at a time. If your dough is too sticky, then add a little bit of flour, until the dough becomes smooth enough to handle without sticking too much to your hands.
  • Turn dough out onto a lightly floured surface and knead for two minutes.
  • Shape into a ball and place into a lightly oiled or buttered bowl. Cover the bowl with plastic wrap and allow the dough to rise in a warm area away from drafts.
  • Allow an hour or so for the dough to double I size, depending on the temperature.
  • Prepare 5 baking trays with parchment paper.
  • When the dough has risen, remove the dough from the bowl and punch down. Roll it out on a lightly floured surface to about ½-inch thickness.
  • Using your cutter cut out donuts. Cut the outer circle first, then transfer to lined baking trays and then cut out the donut holes (smaller circle)**.
  • Cover trays with a clean cloth and allow to rise for another 45 minutes.
  • Preheat your oven to 180ºC.
  • Bake the donuts for about 8 minutes; do not allow them to get brown.
  • While donuts are baking, set up your butter and combine sugar and cinnamon in another bowl.
  • Remove donuts from oven and allow to cool for 3 minutes.
  • Dip each donut into the melted butter and give it a quick toss in the cinnamon sugar.
  • *Make sure not to over heat the milk, the temperature should be just tepid so as not to kill the yeast.
  • **Ensure that the holes are at least 2cm in diameter as that the holes will close more after rising and baking.