Baked Cinnamon Donuts

Baked Cinnamon Donuts

Alright, the grammar nazi and old-school foodie in me insist on pointing out that “doughnut” is the correct spelling. But hey, who has time for that anymore? Apparently, attention spans disappeared somewhere between scrolling reels and spell-checkers. (Cue my partner (and editor), who threatened to chop this write-up down even more for the attention-deficient among us.)

So, here’s the good news (in short): whole-wheat flour, yeast, jaggery, and a little butter have teamed up to save you from those deep-fried, Maida-loaded sugar bombs we all secretly crave. SproutOG to the rescue!

Indulge wisely. Stay awesome.

Whole grain flour (90% Sharbati, 10% Emmer), Milk, Butter, Jaggery, Fresh Yeast*, Pink Salt, Real Vanilla Extract*, Cinnamon

3 Days (Refrigerated)

Always Keep Refrigerated