BAKED CINNAMON DOUGHNUTS

Yeah, I’m still alive, or kinda...

Among my 7:30 daily hours of practices in the pharmacy, 7 hours of biotechnology classes at university, preparation of activities, exams and Final Degree Project, I managed to make these cinnamon doughnuts.

You can prepare them in just about 30 minutes and the result is great.
I don’t know when I will be able to make anything again or even if I’ll survive this insanity.
But meanwhile, you can enjoy this recipe.

Ingredients:
170 g of all-purpose flour (6 oz.)
8 g of baking powder (0.3 oz.)
½ teaspoon of ground cinnamon
2 eggs
40 g of granulated sugar (1.4 oz.)
30 ml of olive oil (or any other vegetable oil)
30 ml of milk of your choice
The zest of an orange

To cover:
Olive/sunflower oil
Granulated sugar with grounded cinnamon

Sift the flour, the baking powder and the cinnamon, put it in a bowl and make a hole in the middle (just like a volcano)
Add in the hole the beaten eggs, the sugar, the oil, the milk and the zest.

Knead until it gets homogeneous and sticky (you can make it by hand or with the KitcheAid® hook). You can add more flour if you need it, but better try to avoid it, the result will be heavier if you use too much flour.

Let the dough rest for 30 minutes.

It has to increase a little bit its volume.

Grease a clean surface and your hands with oil; make small balls with a hole in the middle.

Bake the doughnuts at 175ºC (345ºF) (previously preheat) for 7-8 minutes.

When you take them out from the oven, cover them: first with a little bit of oil and then with the sugar and cinnamon.