Recently Lacy and I got a new silicone donut pan, so we could learn how to make our own donuts. We’ve been doing some experimenting with donut recipes, trying to learn the trick of baking a good batch of donuts.
Yesterday I was browsing the internet, wondering what kind of holiday treat we could make for the family this week. As I was browsing I discovered a “no yeast cinnamon roll” recipe. Cinnamon rolls have always been a favorite around our house, but with my mother’s health issues, anything with so much sugar has been a complete and strict “NO!” in our family. This time, however, the no yeast jumped out at me, and I decided to look further.
Anyway, I saw the recipe and wondered, what would a cinnamon roll donut taste like? Would it be as much fun to eat if it didn’t have the rolled dough and the lovely delicious cinnamon and sugar glaze swirls? I brought the idea to Lacy and her curiosity was peaked too.
As we were preparing the kitchen for our cooking experiment, I realized that we didn’t have enough all-purpose flour to meet the requirements for the recipe. We did, however, have a few odds and ins of other kinds of flours: coconut flour that we have on hand for experimentation sake and Bisquick which Lacy likes to make dumplings with. We decided to use what we have and change the recipe, since we were already adding a few spices to make the recipe our own anyway. The experiment turned out to be a success; the whole family enjoyed the scrumptious holiday donut.
Here’s what our final recipe looked like. It’s a complex recipe with a complex flavor that will make people guess what spices you used. If you don’t have donut pans then I’m sure you could use make the recipe with muffin tins instead.
Makes 9 donuts
Expect about 1 hour to fix this delicious treat.
- 1/3 cup white sugar
- 2/3 cup sweetener (or more white sugar)
- 3 teaspoons ground cinnamon
- 1/4 teaspoon ground anise
- 4 tablespoons coconut oil
- 1 cup all purpose flour
- 1/3 cup coconut flour
- 2/3 cup Bisquick
- 3 teaspoons baking powder
- 2 tablespoons coconut sugar
- 1/2 teaspoon ground nutmeg
- 1 teaspoon salt
- 3 tablespoons coconut oil
- 3/4 cup milk
- 1/4 cup whole milk or whipping cream
- 1/3 cup confectioner’s sugar
Step 1: Prepare the kitchen. Gather all the needed ingredients. Preheat the oven to 400 degrees and spray each donut cup with a non-stick cooking spray.
Step 2: Make the filling. Mix the sugar and sweetener, coconut oil, cinnamon, and anise in a medium bowl. Sprinkle a little of the filling into the bottom of each donut cup.
Step 3: Make the dough. Sift the all purpose flour, coconut flour, and Bisquick into a large bowl. Add the coconut sugar, baking powder, salt, and nutmeg to the sifted flours and stir. Then mix the coconut oil into the dry ingredients. It will now be a crumbled mixture. Form a small well into the mixture and pour the milk into the well. Stir until a soft dough forms.
Step 4: Alternate layers of dough and filling into the donut pan. Fill each donut cup half-full with dough. Then spread a layer of filling on top of the dough layer in each cup. (Leave a small amount of filling to sprinkle on the top of each donut.) Fill the donut cups the rest of the way with dough. Sprinkle the remaining filling mix on the top of the dough in each donut cup.
Step 5: Bake the donuts. Cook the donuts at 400 degrees for 15 minutes. Let the donuts cool for 10 minutes, then remove them from the pan.
Step 6: Make glaze. Mix confectioner’s sugar and milk or cream together in a small bowl until the glaze is creamy and the lumps are gone.
Step 7: Serve warm. Place a donut onto a plate and drizzle the white glaze over the donut. If the glaze is thin and runny, sprinkle or sift some confectioner’s sugar on top. Serve immediately.