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Oven-Baked Donuts? Yes Please!

What? Baked donuts? Yup... they exist. They really do. And they're also really really reeeeeeeallly yummy - they taste of a buttery combination of toffee and cinnamon, all sweet and caramelly and soft. I found this recipie online and adapted it to suit whatever I had available in my pantry at the time, and the results were, well, phenomenally out of this world. I mean, imagine a DONUT that isnt fried in a foot-deep goop-stash of oil, and that doesnt have a phenomenal amout of cringe-worthy sugar or calories (about a quater of what you'd be consuming if you went for a store-bought fried version). Almost too good to be true. And etter yet... prepare to have your kitchen smell like a gingery-cinnamony-bakey heaven. My only advice would be to invest in a couple of donut pans, which are readily available in Cairo at kitchen appliance stores or big supermarkets.


  • 1 cup flour (white or wholemeal)

  • ¾ teaspoon baking powder

  • ¼ teaspoon baking soda

  • 1 teaspoon cinnamon

  • ½ teaspoon ginger

  • ¼ teaspoon nutmeg

  • ¼ teaspoon salt

  • ¼ cup brown or molassess sugar

  • 1 medium-sized organic egg

  • 2 tablespoons maple syrup or honey

  • ¼ cup caramel pudding or applesauce * available at local supermarkets in the yogurt section

  • 1 tablespoons full-cream milk

  • 2 tablespoons butter, melted


  • 2 tablespoons butter

  • ¼ cup brown or molassess sugar

  • 2 tablespoons milk, divided

  • ½ cup icing sugar


  • Preheat oven to 220.C

  • Mix all dry ingredients

  • Stir in moist ingredients into a thick batter

  • Spoon batter into a large, durable plastic bag and cut the corner off (or use thick silicone piping bag - the batter is quite goopy and thick, so it has to be durable).

  • Pipe the batter into a greased donut pan (large or mini), filling each donut space only ½ full (because they'll rise!)

  • Bake for 8 to 10 minutes. Remove from oven and allow to cool

  • For the icing, melt butter with brown / molassess sugar in a saucepan on the stove over medium heat. Bring to a boil and simmer for a minute or two before adding 1 tablespoon milk

  • Lower heat. Add icing sugar, plus remaining spoon of milk to help thin out the icing if needed. Keep over very low heat - if it cools, the icing will crystalize

  • Dunk each donut facedown into the icing

  • Set aside, and icing should set almost immediately. Continue with the rest of the donuts, and serve.

  • Store in an airtight container once cooled and icing is set

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