Sunday, April 1, 2012

Cinnamon Sugar Doughnuts


I don't know why I avoid admitting how much I love doughnuts.

It's nothing to do with how unhealthy they are, but it's more of a "cool" factor. I'm talkin' food trends here. Yup, food trends. Just like fashun trends.

So what could possibly be considered a trendy food?

Well there's macarons, red-velvet cakes, pavlovas, cupcakes, pain au chocolat, cake pops, using only the best cocoa powder, gluten-free vegan apple pie...(I never said trendy foods had to taste good) and rainbow doodle birthday cakes.


Doughnuts.... ehh, not so trendy.

Maybe it's because you can buy doughnuts at dodgy coffee shops and 24/7 convenience stores, and maybe it's their strong association with Homer Simpson. Not to dis Homer, love the guy, but I wouldn't call him a trend setter.

So here I am posting about something that isn't trendy. And, I'm not even posting about the trendier doughnut (made with yeast) but the cake doughnut, which uses baking soda as the rising ingredient. However, I promise I will post about the yeasty doughnut in the future.

As for cutting the dough, you don't need fancy doughnut cutters to make the doughnut shape. If you enjoy drinking as much as I do, then you should have a shot glass and that will do just fine. So I hope you give these doughnuts a try, I know I haven't promoted them very well, but you will love them. Crispy on the outside and dense and chewy on the inside. They're best eaten the day off but they will last in an air-tight container for a few days.


My doughnut bike bell. *Brrinng bring!* on Instagram @lepetitogre


Cinnamon Sugar Doughnuts
  • 2 1/2 tbsp butter
  • 1 cup of sugar
  • 3 eggs
  • 3 1/2 cups of flour
  • 4 tsp baking powder
  • 1/2 tsp of nutmeg
  • 1 tsp of salt
  • 1/2 tsp of cinnamon
  • 1 cup of whole milk
  • 1 cup of sugar
  • 1 1/2 tbsp of cinnamon
  1. Cream butter and half of sugar. Beat remaining sugar with eggs until very light, combine with butter mixture. Set aside.
  2. In a bowl whisk flour, baking powder, nutmeg, salt and cinnamon. Add the dry ingredients into the cream mixture alternatively with the milk.
  3. Mix the ingredients together with a wooden spoon until it's too difficult to mix. At that point turn the dough out onto a light floured surface. Knead the dough until it comes together, add enough flour to the mixture so the dough holds, but is still slightly sticky. I added a little over a cup of flour. doughnut3.jpg
  4. Roll out the dough to 1/4 inch think, add more flour if it gets too sticky once rolled out.
  5. Using a doughnut cutter (or a wide glass cup) cut out doughnut shapes and let the shapes sit for a few minutes before frying. Also keep the doughnut holes as they make perfect bite size pieces. doughnut4.jpg
  6. Meanwhile heat up 2 1/2 inches of oil in a deep heavy pot to 375 F. Place doughnuts into hot oil carefully and flip once you see the bottom has turned a light brown. Approximately 1 minute for each side. doughnuts5.jpg
  7. Transfer to paper towel to drain and then toss the doughnuts in the cinnamon sugar mixture. IMG_1291.JPG
Recipe from Grandma Stevely

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