Thursday, January 19, 2012

Cinnamon and Sugar Cake Doughnuts

Well with two healthy recipes in a row, I had to throw something out there that whilst delicious, is incredibly sinful!  I made these for New Years Day breakfast and they were a huge hit.  My oil was a tiny bit hot, but we were too impatient, hence the darker colours here.  This is a fabulous recipe that unlike yeast doughnuts, does not require any proving time.  You could easily ice these with a light icing sugar glaze as well.

  • 3 cups white flour
  • 1/2 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp grated nutmeg
  • 1 cup milk
  • 1 egg
  • 1/4 cup butter, melted
  • 1 tsp vanilla extract
  • oil for frying
To coat:
  • 1 tsp ground cinnamon 
  • 1/2 cup sugar

In a large bowl, stir together dry ingredients.

Make a well in the centre and pour in the milk, egg, butter, and vanilla. Stir until well blended. Allow to rest while oil heats up. 

Pour oil into  heavy duty pot to about 4 inches depth.

Heat the oil to approximately 190 C 

On a floured counter, roll the dough out to about 1/2 an inch in thickness. Use a doughnut cutter or glass (I used a bottle cap for the hole) to cut out the doughnuts.

Fry doughnuts in hot oil until golden brown, turning once. Drain on paper towels.

Combine the cinnamon and sugar in a bowl and place warm doughnuts in it, turn to coat.

Enjoy warm or cool!

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