Cinnamon yoghurt doughnuts (without rising and frying)

These cinnamon doughnuts are exactly the recipe I pull out whenever I want something sweet and warm quickly, but don't want to get into a long baking session. They smell like cinnamon, are beautifully soft and unexpectedly moist thanks to the yogurt dough. But the best part is that they're ready in minutes - no rising, no frying, no mess. Just mix a few basic ingredients, shape the balls in your hand and pop them in the oven for a while. After coating in cinnamon sugar, they taste like a little winter dessert that you can easily indulge in with your coffee.

Ready in 30 minutes

Portion of 12 pieces

Difficulty simple

Ingredients

Ideal as a sweet snack with coffee.

150 g white yoghurt (Greek or Icelandic, 0-2 %)
1 egg
80 g spelt flour
40 g oat flour
20 g vanilla protein (optional, you can substitute flour)
1 tablespoon maple syrup/honey
1 teaspoon baking powder
1 teaspoon cinnamon
pinch of salt
1 teaspoon vanilla extract
10 g melted butter for spreading

Cinnamon sugar for coating:

2 tablespoons cane sugar
1 teaspoon cinnamon

Method

Preheat the oven to 180 °C.
Mix yogurt, eggs, syrup and vanilla extract in a bowl.
Add self-rising flour, protein (if using), cinnamon and a pinch of salt.
Make a soft, slightly sticky dough. If it is too thin, add a little flour.
With wet hands, shape the dough into small bite-sized balls and place them on a baking sheet lined with baking paper.
Bake for 12-14 minutes, until golden brown.
While still warm , brush lightly with melted butter and roll in cinnamon sugar.
They are best fresh - beautifully soft and fragrant!

Tips and tricks

If you want an extra soft dough, you can add 1 tablespoon of applesauce.
They are also delicious in the winter version with a pinch of gingerbread spice.
Instead of butter, you can use a spray with a little oil.