Baked Cinnamon Spelt Doughtnuts

I like a good doughnut probably more than the next person. I love them with a coffee (no, I am not an American police officer) for morning tea. I really like that the dough shouldn't be sweet, it's almost savoury with some sourness from the yeast - or even better, the sourdough. My favourite is always going to be a hot cinnamon or hot jam doughnut.

Freshly baked cinnamon doughnuts

This is in large part because at my university, every Thursday, there was a market and a middle-eastern gentleman making the most glorious hot jam doughnuts to order. Not healthy in the slightest but MY GOD they are gooooood. I first discovered them wayyyy back in 2006 when I was doing my high school work experience at the university and my manager brought three whole paper bags full of them into us. The smell was amazing, you could tell they were still hot. Everyone in the office pounced on them like they may have been in a famine. 

"Have one! You have to have one!" I was told and so the love affair began.

Freshly baked spelt cinnamon doughnuts  the healthy kind!

If anyone on here goes to La Trobe Uni in Melbourne, and hasn't tried the doughnuts on Thursdays, do yourself a favour. I order one without sugar on the outside. I'm not a sugarphobe, I just hate the feeling of the really course sugar on my teeth. Weird I know. If you can't get there, make these and eat them warm!

A bite out of a healthy spelt cinnamon doughnut

This recipe is adapted from a Taste.com recipe.

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Baked Cinnamon Spelt Doughnuts
A healthier version of the much-loved original
Ingredients
  • 2 1/2 cups spelt flour
  • 3 tbs coconut oil, melted
  • 1 cup milk of choice
  • 1 1/2 tsp dried yeast
  • 2 tsp cinnamon, ground
  • 1 cup rapadura sugar
Instructions
Heat milk in a microwave-safe jug or on the stove until warm (not boiling) and add 1 tbs coconut oilPlace flour into a mixmaster/KtichenAid bowl, add yeast, 1 tsp cinnamon and 1/4 cup rapadura sugar and combine well. Add milk/oil mixture and knead with a dough hook for 15 minutes until very smooth and elastic.Turn out dough into a lightly oiled bowl and cover with cling wrap. Keep in a warm place for about 60 minutes or until the dough has doubled in size.After this time, 'punch' the dough down then turn out onto a lightly floured surface. Knead a couple of times until smooth and press the dough out with your hands until about 2-3cm high. Use a cookie cutter to cut rounds out and a smaller cutter to cut the middle hole out. Repeat until all the dough is used up.Place doughnuts and the doughnut holes onto a baking paper-lined tray about 5 cm apart and cover with lightly greased cling wrap. Keep in a warm place for 30 minutes or until doubled in size again.During this time, preheat the oven to 180 degrees (fan-forced). After 30 minutes, place doughnuts into oven and bake for 12 minutes.While they are cooking, combine the remaining rapadura sugar and cinnamon together in a bowl.Once cooked, brush each doughnut with the remaining coconut oil and dust with or dunk in sugar/cinnamon mixture. Enjoy!
Details
Prep time: Cook time: Total time: Yield: 10 doughnuts