Description
Soft, tender doughnuts with a lightly spiced centre and a generous cinnamon sugar coating. They’re simple to make, fry up beautifully, and are especially good while they’re still a little warm.
Ingredients
Units
Scale
Dough
- 1 1/2 cups sugar
- 3 1/2 tbsp soft butter
- 1 1/2 cups milk
- 1 large egg
- 6 cups all-purpose flour, divided
- 4 1/2 tsp baking powder
- 3/4 tsp salt
- 3/4 tsp ground cinnamon
- 3/4 tsp ground nutmeg
Frying
- Oil, enough for deep frying
Cinnamon Sugar Coating
- 1 cup sugar
Instructions
- In a large bowl, cream 1 1/2 cups sugar and 3 1/2 tbsp soft butter with an electric mixer until well combined and creamy.
- Add 1 1/2 cups milk and 1 large egg, then mix until combined.
- Add 3 cups all-purpose flour, 4 1/2 tsp baking powder, 3/4 tsp salt, 3/4 tsp ground cinnamon and 3/4 tsp ground nutmeg. Mix with the electric mixer until you have a thick, soft mixture.
- Add another 2 1/2 cups all-purpose flour gradually, mixing as you go. Add the remaining 1/2 cup all-purpose flour only if needed. You’re looking for a soft dough that holds together and can be rolled out without being excessively sticky. Don’t dump in all the flour at once, as you may not need every bit of it.
- Turn the dough onto a lightly floured surface and gently bring it together. Roll the dough to about 1/2 inch thick. If it’s sticking badly, dust the surface and rolling pin lightly with flour rather than working lots of extra flour into the dough.
- Cut the dough into doughnuts using a doughnut cutter or two round cutters. Gather the scraps, gently press them together, reroll once, and cut more doughnuts. Try not to keep reworking the scraps or the doughnuts can become a bit tough.
- Heat enough oil for deep frying to about 350⁰F (175⁰C). If you don’t have a thermometer, drop a small piece of dough into the oil. It should rise to the surface and bubble steadily without browning immediately. If the oil is too hot, the outside will brown before the centre cooks.
- Carefully lower a few doughnuts into the hot oil, making sure not to overcrowd the pot. Fry for about 2 to 3 minutes per side, turning once, until puffed and nicely golden brown. The exact time will depend on the thickness of your doughnuts, so check the first batch before cooking the rest.
- Remove the doughnuts with a slotted spoon and let them drain on paper towel or a wire rack. Keep an eye on the oil temperature between batches so it stays around 350⁰F (175⁰C).
- For the coating, mix 1 cup sugar and 1 1/2 tbsp ground cinnamon in a shallow bowl.
- While the doughnuts are still warm but cool enough to handle, roll them in the cinnamon sugar, turning them so the coating sticks all around. If you let them cool completely first, the sugar won’t cling quite as well.
- Serve warm or let them cool completely. And yes, tasting one while it’s warm is basically part of the process.
Notes
Prepared, tried, and tested by Rashida
Nutrition
- Serving Size: 1
- Calories: 177
- Sugar: 17.3 g
- Sodium: 67.9 mg
- Fat: 1.8 g
- Saturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 37.5 g
- Fiber: 1 g
- Protein: 3.2 g
- Cholesterol: 10 mg
