Overnight Cinnamon Buns

Overnight cinnamon rolls

As I already alluded to, I changed jobs recently. In my old job we had a meeting on every Monday morning to talk about the week ahead. Over the two or so years at that job, my colleagues at Talented Talkers badgered me constantly to bring in some cinnamon rolls. My main excuse for not doing it is that cinnamon buns are much, much, better fresh and on the day they are made. I’ve done cinnamon rolls overnight plenty of times, but doing it in the week was something I haven’t done. However, with it being my last week, and the last time I’d be in that early Monday meeting, I wanted to bring in a treat for the team. This meant that after sticking the dough in the fridge the night before, I was actually up super early on that last Monday (about 5.30) to take the dough out of the fridge to allow it to return to room temperature before I stuck it in the oven. Read more

Lemon Glazed Oven Baked Doughnuts

*Chanting* DOUGHNUTS. DOUGHNUTS. DOUGHNUTS.

Doughnuts are great. I am however scared of deep frying. I just can’t get over the worry that I’ll burn my house down. And then disposing of all that oil? Urrgh. Just before Christmas I bought a Doughnut Oven Bake Baking Tray (this one), and you know what? It’s f****** brilliant. In the run up to Christmas I made a few different types. From standard cinnamon sugar, through to maple glaze with crispy bacon. I didn’t however, get around to blogging any of them. So here we go!

Oven Baked Doughmuts (13 of 36)

Oven Baked Doughmuts (9 of 36)

I passed my probation the day before the Christmas holidays started for me. When you pass your probation, it’s tradition to bring in a selection of Krispy Kreme Donuts for the office. Everyone runs late on it, and I wanted to bake my own. So I’ve decided to bake a selection of different doughnut types. Lemon Glazed, Maple Glazed, and Chocolate Glazed. To keep things tidy I’ll do 2 separate posts with the recipes. Starting with the Lemon Glazed lemon Doughnuts. This recipe is based on this one here.

Oven Baked Doughmuts (17 of 36)

The great thing about oven baked doughnuts, is that they are good for you slightly less bad than normal ones. They don’t take too long and you can satisfy a craving pretty easily.

Oven Baked Doughmuts (28 of 36)

Now, one more time DOUGHNUTS. DOUGHNUTS. DOUGHNUTS.

Oven Baked Donuts
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • **For the Doughnuts**
  • 250g all purpose flour
  • 300g white sugar
  • 2 teaspoons baking powder
  • 1 large egg, beaten
  • 290ml buttermilk (or can use whole milk)
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoons pure vanilla extract
  • Rind of 1 Lemon, grated
  • ** For the Glaze**
  • Juice of one large lemon
  • 200g (plus) of icing sugar (I won't lie, I just spooned it in until I got it to the thickness I wanted)
Instructions
  1. Preheat the oven to 175°C (155°C fan assisted) and grease your doughnut tin.
  2. Mix together the dry ingredients in a large bowl.
  3. Beat the egg with the buttermilk, melted butter and vanilla.
  4. Pour the egg mixture into the dry ingredients, add the lemon rind and mix until just combined.
  5. Divide the mixture in the tin. I did this using an icing bag for neatness, you could easily do it with a spoon too. Fill each ring to about ¾ full. You don't want them rising up and filling the whole in.
  6. Bake for 14-17 minutes, the edges should have started browning and a tooth pick inserted will come out clean.
  7. Remove from the oven and leave to cool in the tin for about 10 minutes before turning out onto a cooling rack.
  8. While they cool, make the glaze. Beat the lemon juice into the icing sugar until smooth and thick. Once the doughnuts are cool enough, dip them in (I double dip) so the top is coated with the glaze. Allowing to set before serving.