Homemade Cinnamon Cake Donuts
User Reviews
5
Homemade Cinnamon Cake Donuts
Description
Begun by mixing dry ingredients including sugar, baking powder, cinnamon or nutmeg, and salt, the recipe adds egg, milk, and melted butter to form a soft dough. The dough is wrapped and chilled for one hour to firm up slightly for easier handling and frying. It is rolled out and cut into classic donut rings and holes.
The donuts are fried in oil heated to 360-370°F, ideally peanut or canola oil for high smoke points. They cook quickly, turning golden and puffed, flipping once to brown evenly. After frying, donuts are coated with a cinnamon sugar mixture that adds sweetness and spice.
These donuts are best eaten fresh and unfilled but can be stored airtight at room temperature for up to two days or refrigerated if filled. The yield is six donuts plus holes, providing a modest batch for sharing or treating.
Ingredients
FOR THE DONUT DOUGH
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ¼-½ teaspoon cinnamon (or nutmeg, whichever you prefer)
- 1 pinch salt
- 1 large egg
- ½ cup milk
- 2 tablespoons butter (salted, melted and cooled)
- 2 cups all-purpose flour
Enough vegetable oil for deep frying (I use an oil made for frying).
CINNAMON/SUGAR TOPPING
- ½ cup granulated sugar
- ½ teaspoon cinnamon
Instructions
- In a large bowl mix together the sugar, baking powder, cinnamon (or nutmeg) and salt, then add the egg, milk and melted butter and combine.
- Add 1½ cups (187 grams) of flour and beat, starting on low speed increase to medium (with dough hook) combine, then add remaining flour, the dough will be soft and a little sticky (but firm enough to handle), if too sticky add more flour a tablespoon at a time.
- Wrap the dough in plastic and chill for one hour.
- Heat 2 inches of oil in a medium heavy pot (or follow the directions if using a deep fryer) using a candy thermometer until temperature reaches 360-370F (180-185C).
- Roll dough on a lightly floured surface to ½ inch thick (1.2 cm), cut out with a donut cutter (be sure to fry the donut holes also).
- Carefully drop the donuts two at a time into the hot oil (keep the temperature at 360F or as close as possible). Flip the donuts as they puff up, turn a couple of times as they fry approximately 2-3 minutes, or until golden.
- Remove with a slotted spoon and let drain for a 30-60 seconds on a plate lined with paper towels. Roll warm donuts in cinnamon sugar. Serve immediately. Enjoy!
CINNAMON SUGAR
- In a small bowl combine well the sugar and cinnamon.
Notes
- If you lack a donut cutter, use a 3-inch cookie cutter and a piping tip end to create the center hole.
- Use peanut or canola oil for frying due to their high smoke points; sunflower and corn oils are acceptable alternatives.
- Dough can be refrigerated up to two days; bring to room temperature before rolling and frying.
- Best eaten fresh; unfilled donuts keep 1-2 days at room temperature, filled donuts should be refrigerated for a couple of days.
- This recipe yields six donuts and donut holes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6donuts
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 66g | 22% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 43mg | 14% |
| Sodium | 62mg | 3% |
| Potassium | 217mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 195IU | 4% |
| Calcium | 92mg | 9% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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