Fluffy Cinnamon Sugar Donuts - Bakerlita.Market

Fluffy Cinnamon Sugar Donuts Jump to Recipe ↓

by Andrea Witthoeft November 10, 2022 0 Comments

Fluffy Cinnamon Sugar Donuts

Sugar & spice, and everything nice has just entered Bakerlita's shop! Please let me introduce you to the one and only Fluffy Cinnamon Sugar Donut Mix. These healthy baked donuts are soft, fluffy, and extremely easy to make from the comfort of your home... And your friends and family will think you are a professional baker. 

Each donut has 7 grams of collagen. Bakerlita Mixes are 100% sugar-free, gluten-free, dairy-free, grain-free, keto and paleo approved

Macros per donut:

  • CALORIES: 275
  • NET CARBS: 4g
  • FAT: 22g
  • PROTEIN: 15g
  • FIBER: 14g

Ingredients in mix:

organic grass-fed collagen protein, monk fruit, almond meal, coconut flour, psyllium husk powder, cinnamon, baking soda, baking powder, active yeast & sea salt.

Watch the full step-by-step video: https://youtu.be/v7cMbuuyJBQ

Purchase Bakerlita's Fluffy Cinnamon Sugar Donut Mix here: https://bakerlita.market/products/fluffy-cinnamon-sugar-mix

These sugary golden donuts are sweetened with mont fruit. Monk fruit is a naturally occurring sweetener. It acts just like sugar, with a 1-to-1 ratio for any recipe. Unlike stevia, monk fruit has zero aftertastes and tastes exactly like sugar.

The best part about this sweet goodness is that it has zero calories and zero negative effects on your glycemic index. Subbing monk fruit even for the popular paleo options of coconut sugar, honey, and maple syrup will dramatically help you control your overall carb/sugar intake. I could not imagine baking without this glorious sweetener, and it will surely become your favourite too!

You will find a small pouch/bag of granulated golden monk fruit inside of the Fluffy Cinnamon Sugar Donut Mix. 

Baking The Bakerlita Way uses granulated monk fruit in all my baking mixes and baked goods. Just as traditional sugar has the option of a granular texture, so does monk fruit. This type of sweetener is my staple sweetener at Bakerlita. You will not be able to tell the difference between monk fruit and traditional sugar - it is that good!

My number one recommended brand for monk fruit is Lakanto. You can purchase it on my website: bakerlita.market/pages/bake-pantry

The type of collagen that Bakerlita Mixes are loaded with is Organika’s Collagen. It is the #1 selling in Canada. Organika's Bovine Collagen is grass-fedhormone and antibiotic-free and tested free of heavy metals.You can also purchase Organika's collagen on my website: https://bakerlita./organika

Fluffy Cinnamon Sugar Donut Mix Recipe

Dry ingredients:

  • 1 Bag of Bakerlita's Fluffy Cinnamon Sugar Donut Mix 
  • 1 pouch monk fruit sweetener - found in the Cookie Mix

Wet ingredients: 

  • 4 free-run eggs -room temp
  • 1/2 cup coconut milk room temp
  • 1/2 cup avocado oil 
  • 1 tablespoon honey - to activate the yeast
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon pure vanilla extract

Garnish

  • 1 pouch monk fruit golden sweetener - found in the Donut Mix 

Instructions:

  1. Preheat oven to 350°F/180°C.
  2. In a medium bowl, pour the entire bag of Bakerlita Donut Mix. (Don't add the small bag of sweetener - leave for garnish)
  3. Next, in a separate medium bowl, add all the wet ingredients. Whisk until well incorporated.
  4. Add the dry ingredients to the wet, and mix/whisk again until well incorporated.
  5. Using a rubber spatula, scrape donut dough around the bowl, and use a large cookie scoop to transfer the dough into a piping bag. (You can also use a big ziplock bag).
  6. Grease a silicone donut baking pan with coconut or avocado oil for non-stick.
  7. Cut the bottom of the piping bag & squeeze out the dough just enough to fill halfway up to the rim of the donut pan.
  8. Bake for 17-20 minutes at 350°F/180°C.
  9. Once the donuts are out of the oven, wait about 10 minutes before flipping them over on a cooling rack.
  10. Sugar garnish: Add the small bag of sweetener from the mix in a small bowl.
  11. Dunk the donut's top and bottom into the sweetener while still slightly warm to ensure the sweetener sticks to the donut.
  12. Carefully twist in a circular motion and transfer the donuts to a cookie sheet with parchment paper to allow them to cool a bit longer.
  13. You may do this step again until all the sugar is used. (Marcos makes 8 jumbo donuts)
  14. Store in an airtight container for up to five days or freeze for up to three months.


Andrea Witthoeft
Andrea Witthoeft

Author



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