Baked Cinnamon Kefir Donuts
150g plain flour
150g caster sugar, plus extra to dust
1 tsp baking powder
½ tsp ground cinnamon, plus extra to dust
¼ tsp ground nutmeg
Pinch of sea salt
1 large egg, lightly whisked
200ml The Culture Co. Natural Kefir
1 tbsp melted butter, plus 1 tbsp extra for batter
1 tsp vanilla bean paste
You will need 2 donut tins for this recipe (or use one and bake in two batches)
Preheat oven to 180ºC. Use a pastry brush to generously grease the donut tins with 1 tbsp of the melted butter.
Combine flour, caster sugar, baking powder, cinnamon, nutmeg and salt in a large bowl, use a whisk to aerate and get out any lumps.
In a separate bowl combine egg, kefir, remaining 1 tbsp butter and vanilla bean paste. Whisk together. Make a well in the centre of the dry ingredients, pour in the wet ingredients and use a spatula to fold through until just combined.
Spoon the batter evenly between the donut moulds. You want the batter to come about half way up the tins, be careful not to overfill as the batter rises when baking and this will ruin the donut shape.
Bake for 18-20 mins then remove from oven, allow to cool in tins for 5 mins before turning out onto a clean surface.
Combine about ½ cup caster sugar with 1 tsp ground cinnamon and dip the warm donuts into the sugar to coat. Donuts are best enjoyed warm from the oven.