Recipe: Doughnuts with cinnamon, baked

Cinnamon doughnuts

Aqra bil-Malti: Riċetta: Doughnuts bil-kannella, moħmijin

A 'lighter' version of doughnuts with cinnamon - it's light because, instead of being fried, it's baked in the oven.

Time: two hours and 15 minutes

Makes: 12


  • 250 ml milk
  • 50 g butter, melted
  • 300 g flour
  • 1½ teaspoon dried yeast
  • 175 g fine sugar (caster sugar)
  • 1½ teaspoon cinnamon


  1. Heat the milk in a pan without let it boil and add a spoonful of butter.
  2. Sieve the flour into a bowl, add the yeast, ⅓ sugar and ⅓ of cinnamon powder, and mix. Make a hole in the middle of the mixture and pour the milk. Mix it with a spoon and then turn the mixture on the surface with a little flour and work it until you have a smooth dough that stretches.
  3. Place the dough in a bowl with oil and cover it with cling film. Let the dough stand until it doubles in size.
  4. Place baking paper at bottom of tray.
  5. Get the dough with your hands; place it on the surface with the flour and kneed again until it softens. Open it using your hands until you have a thickness of 2.5 cm. Using a biscuit cutter of 6.5 cm, cut 12 circles. Using smaller circle cutters of 2.5 cm, form an inner hole within other circle cut. 
  6. Place the doughnuts on the prepared tray and cover them with cling film that has been dipped in oil as to not stick to the dough. Leave in a warm place until it doubles in size.
  7. Heat the oven to a temperature of 200 ° C. Bake the doughnuts for 12 minutes or until you see them brown.
  8. Mix the remaining sugar and cinnamon powder together in a bowl and whilst they are still hot, glaze them using the remaining butter and mix them in the sugar and cinnamon mixtures until glazed.
  9. Brush off any extras and serve. 

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