Cinnamon Sugar Cake Donuts
There really isn’t anything quite like a cake donut. It just tastes like great childhood memories to me. The best thing about them is they are actually really simple to make – and eating them fresh takes the experience to a whole new level!
These are non-yeast donuts, which as the name suggests, means they don’t have any yeast in them. This makes them way more approachable. You are going to want to give these a try. Totally lovely experience.
Ingredients:
Donuts
- 1 cup sugar
- 4 tsp baking powder
- ½ tsp vanilla
- 1½ tsp salt
- ½ tsp cinnamon
- 2 eggs
- ¼ cup melted butter
- 1 cup milk
- 4 cups flour
Sugar mixture
- 1 cup white sugar
- 2½ tbsp cinnamon
- ¼ cup brown sugar
Instructions:
- Donuts are SO fun. You should be excited. Let's go. In the bowl of a stand mixer add in sugar, baking powder, nutmeg, cinnamon, salt. Mix with the dough hook attachment until incorporated.
- Next, in go the eggs, melted butter, vanilla, and milk. Mix until homogeneous.
- Add flour slowly. Don't rush here. Once flour is incorporated turn off the mixture. If the dough feels too wet, sprinkle a bit of flour over it. If too dry add a tiny bit of milk. Form the dough into a disk, cover in plastic wrap and let chill in fridge for 30 minutes. The dough will keep 2 days in the fridge or 2 months in the freezer.
- Heat oil in dutch oven or heavy bottomed pot to 360 degrees.
- Pull dough from fridge and roll out to a sheet that is about 1/4 to 1/2 inch thick. Punch out dough into donut shapes.
- Once oil is up to temperature, carefully lower the donuts into the hot oil. Don't crowd; you may only be able to do one or two at a time. Let them bubble away until side facing down is golden brown. Flip and brown the other side, about 5 minutes in total.
- Once browned deeply, remove from oil and let drain on rack or paper towel. While still hot, drop donuts into a bowl that contains the sugar/cinnamon mixtured. Toss. EAT. EAT WHILE STILL HOT. YOU RARELY GET A CHANCE TO EAT A FRESH DONUT IN LIFE. DO IT NOW!!
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