BAKED CINNAMON SUGAR DONUTS
These are by far the best baked doughnuts with cinnamon sugar topping I have found! You will need a doughnut baking pan for this recipe.
Provided by LITTLEAMAZON
Categories Bread Quick Bread Recipes
Time 30m
Yield 9
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray 9 cavities of a 12-cavity doughnut pan with cooking spray.
- Combine sugar, butter, nutmeg, and salt in a medium bowl; beat with an electric mixer until well combined. Add egg and mix until incorporated.
- Combine flour and baking powder in a small bowl. Add flour mixture to butter mixture in batches, alternating with milk, beating batter briefly after each addition. Pour batter into a large resealable plastic bag. Snip off one corner of the bag and pipe batter into the 9 prepared cavities of the doughnut pan, filling each halfway.
- Bake doughnuts in the preheated oven until a knife inserted into the center comes out clean, 7 to 9 minutes.
- While the doughnuts are baking, place melted butter for topping in a shallow bowl. Mix together 2/3 cup sugar and cinnamon in another shallow bowl. Roll warm doughnuts in melted butter and then in cinnamon sugar to coat.
Nutrition Facts : Calories 343.3 calories, Carbohydrate 43.3 g, Cholesterol 64.5 mg, Fat 18.1 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 11.2 g, Sodium 334 mg, Sugar 26.7 g
CHARLIE'S CINNAMON DOUGHNUT HOLES
Steps:
- Combine 1/2 cup water, the butter and vanilla in a medium saucepan; bring to a simmer, stirring to melt the butter. Remove from the heat and stir in the flour, instant potatoes, 1/2 cup sugar and the salt. Return to medium heat and stir until the dough is tight and doesn't stick to the sides of the pan, about 2 minutes. Transfer the dough to a stand mixer or a medium bowl; cool for about 10 minutes.
- Beat the dough with the paddle attachment on medium-high or with a wooden spoon; add the eggs and egg white one at a time, beating until each egg is fully incorporated before adding the next. Once the eggs are mixed in, beat until smooth and glossy, about 1 minute. Set aside for 1 hour.
- Combine the remaining 1 cup sugar and the cinnamon in a shallow dish. Place a tall heavy-bottomed pot over medium heat and fill it about one-third of the way with oil; heat until a deep-fry thermometer registers 340 degrees. With a small ice cream scoop, drop heaping teaspoonfuls of dough into the oil (in batches). Fry, turning once, until golden brown, about 6 minutes. Transfer the doughnuts with a slotted spoon to the cinnamon-sugar mixture and roll to coat. Serve warm.
CINNAMON-SPICED DOUGHNUTS
Steps:
- Make the Doughnuts: In a small saucepan, warm the milk slightly with 1 teaspoon sugar. Add the yeast and let sit for 5 minutes to proof.
- In a small bowl, beat the egg with the water.
- In a standing mixer with a paddle attachment mix the flour, remaining 1/3 cup sugar, salt, and nutmeg. Add the proofed yeast mixture, beaten egg mixture, and melted butter. Remove the paddle, switch to a dough hook, and mix until well-blended and kneaded, about 15 minutes. Transfer the dough to a large greased mixing bowl. Cover with plastic wrap and chill overnight.
- On a floured surface, roll the dough out to about 1/4-inch thick and transfer to a sheet pan. Cover with plastic wrap, and chill for 30 minutes, allowing the dough to rest.
- Cut dough into 1 1/2-inch squares. Line a sheet pan with a buttered sheet of parchment paper. Arrange the dough squares 1/2-inch apart on the sheet pan and cover with another sheet of buttered parchment. Place in a warm place to rise about 30 minutes.
- Make the Coating: In a small bowl, combine the sugar and cinnamon to coat doughnuts.
- Heat the oil in a large pot to 375 degrees F and fry the doughnuts for 1 to 2 minutes on each side. While doughnuts are still warm, toss them in the cinnamon sugar, to coat.
CRISPY CORNMEAL DROP DOUGHNUTS
These are my rendition of a sweet hush puppy. They are quick and easy to make and are great for breakfast or with coffee. I like them plain, but they are yummy rolled in cinnamon and sugar, too.
Provided by SeedyMe NC
Categories Bread Quick Bread Recipes
Time 40m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- In a bowl, combine the flour, cornmeal mix, sugar, cinnamon, and nutmeg. In a separate bowl, beat the egg together with the buttermilk. Gradually add the egg mixture to the dry ingredients, stirring with a fork or whisk until only slightly lumpy. Be careful not to overmix.
- Carefully drop batter by the rounded teaspoonful into hot oil, and fry until golden brown. Drain and cool on a paper towel-lined plate. Roll balls in a small amount of cinnamon mixed with sugar, if desired, or just enjoy plain!
Nutrition Facts : Calories 718.6 calories, Carbohydrate 11.8 g, Cholesterol 8.6 mg, Fat 75.5 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 12.8 g, Sodium 98.1 mg, Sugar 6.5 g
DROP DOUGHNUTS
These were the homemade version of timbits in my house while I was growing up. Best eaten the night made, but just as wonderful the day after.
Provided by Chef JTwombly
Categories Quick Breads
Time 10m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 8
Steps:
- Sift together dry ingredients.
- Mix together wet ingredients and incorporate into dry. Stir until smooth.
- Drop by teaspoonfuls(no bigger) into hot oil (365 degrees, no hotter), turning after a few moments until golden brown on all sides.
- Remove and drain.
- Roll in cinnamon sugar while still warm and serve.
Nutrition Facts : Calories 47.9, Fat 1.5, SaturatedFat 0.3, Cholesterol 5.9, Sodium 67.2, Carbohydrate 7.5, Fiber 0.2, Sugar 1.9, Protein 1.1
CINNAMON DROP DOUGHNUTS
Another "mix" recipe from pancake mix. I suppose any kind of pancake mix should work. Very fast snack/treat for the kids!
Provided by Nana Lee
Categories Breads
Time 15m
Yield 3 doz
Number Of Ingredients 6
Steps:
- In an electric fry pan or heavy skillet, heat approximately 1 inch of fat or oil to 375°.
- Combine pancake mix, 2 tablespoons sugar, water and egg.
- Stir just until pancake mix is moistened.
- Drop from a teaspoon into hot fat. .
- Brown on both sides, then drain on paper towels.
- Blend sugar and cinnamon together in plastic or paper bag. .
- Add a few doughnuts at a time; shake to coat. Serve warm.
Nutrition Facts : Calories 253.1, Fat 1.6, SaturatedFat 0.5, Cholesterol 62, Sodium 25.2, Carbohydrate 59.6, Fiber 0.7, Sugar 58.4, Protein 2.1
CINNAMON SYRUP-GLAZED DOUGHNUTS RECIPE BY TASTY
Here's what you need: caster sugar, brown sugar, eggs, butter, flour, soybean flour, baking powder, oil, sugar, ground cinnamon, brown sugar syrup
Provided by Ellie Holland
Categories Breakfast
Yield 20 doughnuts
Number Of Ingredients 11
Steps:
- In a large mixing bowl, beat the sugars and eggs together until smooth.
- Add in the melted butter and whisk until smooth.
- Sift in the flour, soybean flour and baking powder and mix together.
- Rest the dough for 30 minutes.
- Roll the dough into ping pong sized balls using your hands.
- In a deep saucepan, heat the oil to 190°C (370°F).
- Using a slotted spoon, carefully fry the balls in small batches.
- Transfer the doughnuts to a paper towel-lined plate.
- Prepare the cinnamon sugar by mixing the sugar and ground cinnamon together.
- Roll the doughnuts in the cinnamon sugar.
- Drizzle some brown sugar syrup on top.
- Enjoy!
Nutrition Facts : Calories 452 calories, Carbohydrate 12 grams, Fat 44 grams, Fiber 0 grams, Protein 2 grams, Sugar 6 grams
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