Homemade Doughnuts With Cinnamon Sugar And Cranberry Jam Recipes

BAKED CINNAMON SUGAR DONUTS

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.

CRANBERRY DOUGHNUTS

Steps:

• In a bowl, beat egg; add sugar and butter. Combine flour, baking powder, cinnamon, nutmeg and salt; add to sugar mixture alternately with milk. Stir in cranberries. , Heat oil in an electric skillet or deep-fat fryer to 375°. Drop tablespoonfuls of batter into oil. Fry doughnuts a few at a time, turning with a slotted spoon until golden, about 2 minutes per side. Drain on paper towels; roll in sugar while still warm.

JAM DOUGHNUTS

Steps:

• Put 150g water and all the dough ingredients, apart from the butter, into the bowl of a mixer with a beater paddle. Mix on a medium speed for 8 mins or until the dough starts coming away from the sides and forms a ball. Turn off the mixer and let the dough rest for 1 min.
• Start the mixer up again on a medium speed and slowly add the butter to the dough - about 25g at a time. Once it's all incorporated, mix on high speed for 5 mins until the dough is glossy, smooth and very elastic when pulled.
• Cover the bowl with cling film or a clean tea towel and leave to prove until it's doubled in size. Knock back the dough in the bowl briefly, then re-cover and put in the fridge to chill overnight.
• The next day, take the dough out of the fridge and cut it into 50g pieces (you should get about 20).
• Roll the dough pieces into smooth, tight buns and place them on a floured baking tray, leaving plenty of room between them, as you don't want them to stick together while they prove.
• Cover loosely with cling film and leave for 4 hrs or until doubled in size. Fill your deep-fat fryer or heavy-based saucepan halfway with oil. Heat the oil to 180C. Read our guide on how to deep-fry safely for more essential information.
• When the oil is heated, carefully slide the doughnuts from the tray using a floured pastry scraper. Taking care not to deflate them, put them into the oil. Do 2-3 per batch, depending on the size of your fryer or pan.
• Fry for 2 mins each side until golden brown - they puff up and float, so you may need to gently push them down after about 1 min to help them colour evenly.
• Remove the doughnuts from the fryer and place them on kitchen paper.
• Toss the doughnuts in a bowl of caster sugar while still warm. Repeat the steps until all the doughnuts are fried, but keep checking the oil temperature is correct - if it's too high, they will burn and be raw in the middle; if it's too low, the oil will be absorbed into the doughnuts and they will become greasy. Set aside to cool before filling.
• To fill the doughnuts, make a hole with a small knife in the crease of each one, anywhere around the white line between the fried top and bottom.
• Fill a piping bag with jam and pipe into the doughnut until nicely swollen - about 1 tbsp per doughnut. After filling, the doughnuts are best eaten straight away, but will keep in an airtight tin.

CINNAMON + SUGAR DOUGHNUTS

Steps:

• Heat the oil in a deep-fat fryer or saucepan to 170 degrees Celcius (335F). Meanwhile, sift the flour and baking powder into a bowl and stir in the sugar.http://www.bbcgoodfood.com/binder/recipes/29600/edit#
• Beat the eggs and oil into the milk and add to the dry ingredients, mixing with a spoon to bind them together. Work the ingredients together into a smooth ball and then turn out on to a floured work surface. (I have used a mixer for this in the past... if it feels to soft, add more flour)
• Roll the dough out to a thickness of just over 1cm (1/2in). Flour the cutters and use the larger one to cut out rounds of dough, then cut out the centres using the smaller cutter. Re-roll the trimmings to make more doughnuts.
• Mix together the cinnamon and sugar to make the coating. Put into a bowl
• Now cook the doughnut rings 2-3 at a time. Place the rings carefully into the hot oil and cook for 3-4 mins, until golden on the bottom, then turn them over and cook for a further 2-3 mins, until they are an even golden colour and cooked through.
• Lift on to kitchen paper to drain briefly and, while they're still hot, toss them in the cinnamon sugar until evenly coated. Shake off any excess and place on a wire rack to cool. (Not suitable for freezing).

CINNAMON-HONEY DOUGHNUTS WITH RASPBERRY JAM

Steps:

• In a medium bowl, combine yeast with warm water, and let stand until foamy, about 5 minutes. Whisk in honey, 1/4 teaspoon cinnamon, egg, milk, and corn oil. Using a wooden spoon, stir in salt and flour. Mix until dough appears smooth.
• Transfer dough to a lightly oiled bowl, cover tightly with plastic wrap, and set in a warm place to rise until doubled in size, about 1 1/2 hours. Line a baking sheet with parchment, and another one with paper towels; set aside.
• Turn out dough onto a lightly floured work surface, and knead four to five times. Roll dough into a 10-inch square, about 1/4 inch thick. Using a pizza cutter, cut into 2 1/2-by-2 1/2-inch squares, and transfer to parchment-lined baking sheet. Lightly cover with plastic; let rest in a warm place 20 minutes.
• In a medium saucepan, heat peanut oil until a deep-frying thermometer registers 360 degrees. Working in batches of five or six, fry doughnuts until golden brown on both sides. Using a slotted spoon, transfer to paper-towel-lined baking sheet to drain. Fry remaining doughnuts.
• In a medium bowl, combine sugar and the remaining 1/2 teaspoon cinnamon. Toss the doughnuts lightly in cinnamon sugar.
• Fill a pastry bag fitted with a #4 tip with jam. Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole; pipe about 1 tablespoon jam into doughnut. Repeat with remaining doughnuts. Toss filled doughnuts in cinnamon sugar again, if desired. Serve immediately.

CINNAMON SUGAR DONUTS

Steps:

• Batter: In the bowl of a stand mixer fitted with a paddle attachment, add egg yolks and sugar. Mix on medium speed just to combine, then increase speed to medium-high and beat until mixture is pale and fluffy and ribbons start to form, about 3 minutes. Reduce to medium speed, then slowly stream in the melted butter, followed by the buttermilk; mix until combined, about 5 seconds.
• Turn the mixer off. Add the dry ingredients: flour, baking soda, baking powder, salt and baharat. Mix on low speed just to combine, about 30 seconds. Increase speed to medium and continue mixing until dough is smooth and starts to pull away from the sides of the bowl, 20 to 30 seconds.
• Tape a 12" x 16" sheet of parchment paper to your work surface to keep it from slipping. Generously dust the parchment with flour. (Keep extra flour nearby to use as needed.) Scrape down the paddle attachment, then turn all the batter out onto the floured surface. The batter will be very sticky and loose. Dust the top of the batter with more flour, all the way to the edges; flour your hands thoroughly. Place a second piece of parchment paper on top of the flour-dusted batter. Roll the batter between the parchment paper into a ½-inch thick rectangle, about 10" x 14". Using only the weight of the rolling pin itself, very gently ease it along the parchment paper-first from top to bottom, then from side to side-to evenly flatten the batter without rolling it too thin. Once you've achieved the right thickness, slide the dough (still sandwiched between parchment) onto an overturned baking sheet. Freeze for 30 minutes and up to overnight.
• Preheat the frying oil: In a large, heavy-bottomed pot or Dutch oven over medium-high heat, add 2-3 inches of oil. Clip a deep fry thermometer onto the side of the pot and heat oil to 350 F. After at least 30 minutes, remove dough from freezer. Generously dust your work surface with flour. Peel the top layer of parchment off the dough. (It's ok if some of it sticks-just be gentle and persistent!) Flip the baking sheet with dough onto the floured surface, so the bottom piece of parchment is now on top. Remove this layer of parchment and use a pastry brush to brush excess flour off dough.
• Cut donuts: Use two sizes of ring cutters to quickly cut out the donuts. Flouring the cutters well and often to prevent sticking, stamp out as many 2.75-inch circles as possible; then use the 1-inch cutter for the holes. The dough scraps can be gathered together, re-rolled and cut for more donuts.
• Fry the donuts: Carefully lift the dough rings with a spatula and slide them into the oil, frying about 4 at a time, depending on the size of your pot. After about 1 minute, the edges will begin to brown; flip the donuts and fry for another minute, then flip again and fry until golden brown and delightfully puffy, another 30 seconds. (Total frying time for the donuts will be about 2½ minutes.)Transfer donuts to a rack set over a paper towel-lined baking sheet to drain. Repeat with remaining donuts and donut holes. (Donut holes take 60 to 90 seconds and tend to flip themselves.)
• In a large bowl, combine sugar, light brown sugar, cinnamon, nutmeg, and salt. One by one, toss the hot donuts in the sugar mixture until well coated. Serve immediately. After the donuts are cool, store in an airtight container for up to 24 hours.

BASIC CINNAMON DOUGHNUTS

Steps:

• Put flour in shallow pan, add salt, baking powder, and sugar.
• Rub in butter with fingertips.
• Add the well beaten egg and milk and stir thoroughly.
• Toss on floured board, roll to one-fourth inch in thickness, shape, fry, and drain.
• Mix cinnamon and nutmeg with icing sugar to taste and use it to dust the cooled donuts.

CINNAMON SYRUP-GLAZED DOUGHNUTS RECIPE BY TASTY

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!

GRANNY'S CINNAMON SUGAR DOUGHNUTS

Steps:

• Mix together the shortening, sugar, and egg yolks. Into another bowl, sift together flour, baking powder, salt, and spices. Stir into the first mixture alternately with 1 cup milk. Stir until dry ingredients are moistened, handling dough as little as possible. Roll dough to about 3/8-inch thickness on a floured cloth covered surface. Let rolled out dough stand for about 15 minutes. Meanwhile, heat deep fat to 370°. Fat should be at least 1 1/2 inches deep. Fat is ready when a doughnut center browns in about 1 minute. Keep temperature as steady as possible. Cut doughnuts out with floured 2 1/2 or 3-inch doughnut cutter.
• Fry doughnuts in the hot fat, turning carefully with a wooden spoon handle when the first crack appears. Continue cooking and turning until browned nicely. This will take about 1 1/2 minute total frying time.
• Mix cinnamon and sugar in brown paper bags and drop hot doughnuts into mix, shaking to coat.