Cinnamon and Mulled Wine Doughnuts

13 December 2017 | Schwartz
Bintu Hardy

Blog post by Bintu Hardy


Cinnamon and Mulled Wine Doughnuts

As part of the twelve tastes of Christmas, these cinnamon and mulled wine doughnuts bring on the delicious aromatic flavour of Cinnamon, and highlights its versatility – it is paired with mulled wine making the perfect seasonal treat.

Cinnamon is one of the key flavours of these doughnuts. This is a spice which certainly punches above its weight. Coming from the bark of the Cinnamomum tree (and Schwartz only uses the bark from mature Indonesian trees), you buy it either whole, in long rolls or powdered.

Either way, you will find that the flavour is something really quite special. The whole Cinnamon bark can be used in stews, curries and stir-fries, and the powder in soups, sometimes as part of a rub on meat and of course in baking.

One of the joys of Cinnamon is that the flavour doesn’t overwhelm. It shines through, you can tell it is there, but it doesn’t overpower other flavours. So it is perfect for something like these doughnuts, where the mulled wine flavours work in synchrony with the warming comforting vibe that the Cinnamon puts out. We can guarantee that you’ll be ready for anything after you’ve had a couple of these.

So get baking! These cinnamon and mulled wine doughnuts are easy to make, perfect for this time of year and will bring a more than their fair share of warmth and comfort to you and your family and friends.


Cinnamon and Mulled Wine Doughnuts

Cinnamon and Mulled Wine Doughnuts


For the doughnuts:

  • • 140g plain flour
  • • 70g (3oz) caster sugar
  • • 1 tsp baking powder
  • • 1 tsp Schwartz Ground Cinnamon
  • • 1/4 tsp salt
  • • 125ml (4fl oz) buttermilk
  • • 1 egg
  • • 3 tbs Schwartz Mulled Wine
  • • 2 tbs melted butter cooled

For the mulled wine glaze:


Cinnamon and Mulled Wine Doughnuts


Preheat the oven to fan-assisted 160°C, Standard 180°C (350°F, gas 4) and lightly oil two 6 cup doughnut trays.

Mix together the flour, sugar, baking powder, Ground Cinnamon and salt in a large bowl and set aside.

In a smaller bowl, combine the buttermilk, egg and Mulled Wine before adding in the cooled melted butter.

Mix the wet ingredients into the dry ingredients and stir until just combined.

Using a spoon, add the batter into 8 doughnut cups until they are three quarters full.

Bake the doughnuts for 15 mins or until a toothpick comes out clean, remove them from the oven and let them cool in the pan before transferring them to wire rack to cool completely.

Make the glaze when the doughnuts are cool. Add the icing sugar and 1 tbs of Mulled Wine into a bowl and whisk with a fork to combine.

Add another tbs of Mulled Wine as necessary so you end up with a thick but dip-able glaze.

Dip the doughnuts into the glaze and allow the glaze to set for 20-30 mins before serving.