Cinnamon Sugared Donuts
These cinnamon sugared donuts are light, airy and taste absolutely delicious.
Equipment
Ingredients
- 2 large Eggs
- 1 tbsp Butter
- 150 ml Warm milk not to hot
- 1 tbsp Dried yeast or 1 sachet
- 1 tsp Vanilla essence
- 1/8 tsp Salt
- 2 tbsp Caster sugar
- 300 g Plain flour all-purpose flour
- 1 Oil For frying, amount depending on your fryer
For the topping
- 150 g Granulated sugar
- 1 tbsp Ground cinnamon
Instructions
- To start this Cinnamon Sugared Donuts recipe, we are going to make the topping first, this is so easy to make, all you need to do is mix 150g of white sugar with 1 tablespoon of ground cinnamon into a small bowl. That’s it
- Now In a Pyrex bowl, add in the eggs and whisk well.
- Add in 1 tablespoon of butter and 150mls of warm milk. Whisk until the butter has melted.
- Next, add in 1 tablespoon of dried yeast and stir in.
- Now add in the vanilla essence, sea salt and caster sugar and whisk together.
- Slowly add in the plain flour, adding it in a bit at a time.
- Whisk into a soft dough.
- You will need to rub a little flour to your hands and add a small amount of flour to a clean surface.
- Knead the donut dough for a minute and turn it into a dough ball.
- Return your dough ball back into the Pyrex bowl and cover for about 20 minutes.
- The dough will become bigger in size during this time. To test if your dough is ready, poke a few times lightly with your finger, if the dough tries to ping back its ready to be rolled.
- Flour a clean surface and rolling pin and roll out your dough so its about 1 cm thick, if you don’t have a donut cutter use two different size cutters. (you can use a cap from a drinks bottle; it’s the perfect size for the donut holes)
- Heat your fryer oil to 170 degrees
- While the oil is heating up, leave your donut dough to rise again.
- When the oil is heated up lower in your donuts carefully into the hot oil.
- Do your donuts in batches of two or three at a time depending on the size of you fryer. My Tefal fryer is very wide so I am able to fry quite a few donuts at once, saving me quite a bit of time.
- The donuts take about 1 minute each side; when one side is done turn over and fry the other side.
- When golden brown remove the fried donuts from the oil and place onto a plate with a couple of squares of kitchen roll. This will help soak up any excess oil.
- While the fried donuts are still warm, rub the cinnamon sugar onto the top of each donut, making sure to cover the sides too.
- Place your fresh warm cinnamon-sugared donuts onto a wire rack to finish cooling.
- To be honest, these cinnamon donuts taste amazing when they are still warm.
- Hope you enjoy trying this donut recipe and let me know how you got on in the comments.
Notes
Tips and Tricks
Keep your donut dough in a warm place while its rising; if the room is cold it will take a lot longer to rise.
Flour your hands before kneading the donut dough; this will stop your fingers from getting sticky.
If you don’t have a donut cutter use two different size cutters. (you can use a cap from a drinks bottle; it’s the perfect size for the donut holes)
Nutrition
Calories: 173kcalCarbohydrates: 32gProtein: 4gFat: 3gSaturated Fat: 1gTrans Fat: 1gCholesterol: 29mgSodium: 45mgPotassium: 56mgFiber: 1gSugar: 14gVitamin A: 84IUVitamin C: 1mgCalcium: 27mgIron: 1mg
Tried this recipe?Let us know how it was!