Homemade Cinnamon Cake Donuts
I don’t make Donuts often, but these Homemade Cinnamon Cake Donuts are my new favourite! A soft dough with a touch of one of my favourite Fall flavors, cinnamon, and then rolled while still warm in a cinnamon sugar combination. The perfect anytime Donut.
With the coming of Autumn, I think we (me) might just really be looking forward to a little cooler weather, and with that comes all the delicious Comfort Food and I don’t just mean a Casserole or Pasta Dish. I’m talking dessert, especially a Cinnamon Dessert!
In Italy donuts are the way to go. I love my fried Italian Donuts. Although I do love my Cake Donuts with a cup of coffee or tea.
But when someone mentions donuts I always think of those soft, cinnamon Cake Donuts, I would sometimes treat myself to in Canada.
So when I discovered this deep fried (yes deep fried and no, I wouldn’t bake these in the oven) Cinnamon Cake Donut Recipe from a friend I knew I had to make them. And the best thing is they are yeast free!
Recipe Ingredients
- Sugar – granulated sugar
- Baking powder – to help them rise, since no yeast is used
- Cinnamon – ground cinnamon
- Salt – Salt enhances and balances flavors, especially sweetness
- Egg – one large egg
- Milk – whole or 2% milk
- Butter – melted butter, I used salted butter, if you use unsalted butter then add a bit more salt
- Flour – all purpose flour
How to make Cake donuts
In a large bowl or bowl of a stand mixer, combine the sugar, baking powder, cinnamon (and or nutmeg) and salt, then add the egg, milk and melted butter and combine.
Add some of the flour and beat, starting on low speed increase to medium (with dough hook) combine, then add the remaining flour, the dough will be soft and a little sticky (but firm enough to handle), if too sticky add more flour a tablespoon at a time. Wrap the dough in plastic and chill for one hour.
Heat 2 inches of oil in a medium heavy pot (or follow the directions if using a deep fryer) I recommend using a candy thermometer to arrive at the correct temperature.
Roll the dough on a lightly floured surface to 1/2 inch thick, cut out with a donut cutter (be sure to fry the donut holes also). Or round cookie cutter and the end of a piping tip.
Carefully drop the donuts a couple at a time into the hot oil. Flip the donuts as they puff up, turn a couple of times as they fry or until golden.
Remove with a slotted spoon and let drain for a 30-60 seconds on a plate lined with paper towels or cooling rack. While the donuts are still warm roll them in the cinnamon sugar. Serve immediately.
What is the difference between cake donuts and regular donuts?
Regular donuts are made with yeast, whereas cake donuts are made with a chemical leavener such as baking powder or baking soda. Yeast donuts are usually softer, cake donuts are a little more dense and have a crispier shell.
Tips for making the best Cinnamon Cake Donuts
- Make sure your dough is soft and a little sticky, (if too sticky just add a little more flour). Dough should be wrapped in plastic and chilled for about one hour.
- This recipe is made for frying so I don’t recommend baking
- Be sure to keep the oil at a steady temperature, higher and the donuts will burn, lower and they won’t cook properly.
- 360-370F (182-188C), try to keep it as close to this temperature while frying. Fry the donuts, turning a couple of times for about two to three minutes on each side.
- Be sure to roll them in the cinnamon sugar while still warm so the sugar sticks to them.
Variations
- Instead of rolling in a cinnamon sugar mixture you could cover in a chocolate glaze and add some sprinkles on top.
- Add a tiny bit of nutmeg to the donut recipe
- Because these donuts are fried I strongly recommend eating them asap, fried foods aren’t the best kinds of foods to be kept for more than a day.
What is the best oil for frying?
The best oils for frying are peanut oil and canola oil because of their high smoke points, which means the temperature when the oil begins to break down and, begins to smoke. Although sunflower and corn oil work well too.
Tools needed for making Cake Donuts
I just did a baking class and the instructor advised us that the best rolling pins are the ones without the handles, because pressing on the handles puts too much pressure on the centre of the dough.
And of course don’t forget one of those nifty donut cutters. If you are using a heavy pot a thermometer is a must have, you need it to get your oil to the right temperature.
To fry these donuts I just used a heavy pot and filled it with two inches of vegetable oil, but one of my next purchases is definitely going to be an electric deep fryer!
Can the dough be made ahead of time?
Yes the dough will keep well wrapped in the refrigerator for up to two days. Just be sure to bring it to room temperature before proceeding with the recipe.
How to store the Donuts
It is always best to eat the donuts immediately, or you could keep them unfilled in an airtight container at room temperature for 1-2 days at most. If filled they should be kept in the refrigerator for a couple of days. Freezing is not a good idea.
So if you plan on making these Homemade Donuts I hope you enjoy them, and let me know what you think. Enjoy and Have a wonderful Sunday!
Homemade Cinnamon Cake Donuts
Ingredients
FOR THE DONUT DOUGH
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ¼-½ teaspoon cinnamon (or nutmeg, whichever you prefer)
- 1 pinch salt
- 1 large egg
- ½ cup milk
- 2 tablespoons butter (salted, melted and cooled)
- 2 cups all purpose flour
Enough vegetable oil for deep frying (I use an oil made for frying).
CINNAMON/SUGAR TOPPING
- ½ cup granulated sugar
- ½ teaspoon cinnamon
Instructions
- In a large bowl mix together the sugar, baking powder, cinnamon (or nutmeg) and salt, then add the egg, milk and melted butter and combine.
- Add 1½ cups (187 grams) of flour and beat, starting on low speed increase to medium (with dough hook) combine, then add remaining flour, the dough will be soft and a little sticky (but firm enough to handle), if too sticky add more flour a tablespoon at a time.
- Wrap the dough in plastic and chill for one hour.
- Heat 2 inches of oil in a medium heavy pot (or follow the directions if using a deep fryer) using a candy thermometer until temperature reaches 360-370F (180-185C).
- Roll dough on a lightly floured surface to ½ inch thick (1.2 cm), cut out with a donut cutter (be sure to fry the donut holes also).
- Carefully drop the donuts two at a time into the hot oil (keep the temperature at 360F or as close as possible). Flip the donuts as they puff up, turn a couple of times as they fry approximately 2-3 minutes, or until golden.
- Remove with a slotted spoon and let drain for a 30-60 seconds on a plate lined with paper towels. Roll warm donuts in cinnamon sugar. Serve immediately. Enjoy!
CINNAMON SUGAR
- In a small bowl combine well the sugar and cinnamon.
Notes
Nutrition
Post updated from October 14, 2018.
In your write up you said the fry temperature is 340-350 but the recipe states 20 degrees higher; 360-370. Which is the correct temperature please.
Thanks!
Hi Catherine, sorry about that, 360-370 is correct. I corrected it. Thanks, take care!
Could these be baked instead of fried?
Hi Nancy I would say, cut them out and place on a parchment paper lined baking sheet, brush them lightly with a melted butter and bake in a pre-heated 350F/180C oven and bake for approximately 13-15 minutes. Since they aren’t fried the cinnamon sugar won’t stick, instead dust with powdered sugar. Let me know how it goes. Take care!
I made this and I need to ask: Why is the dough like soup if I follow the recipe exactly? I had to add at least another cup of flour to get it workable. Now I am afraid I may not have enough baking powder or egg to keep the dough together in the fryer. We shall see after the dough sits in the fridge for an hour and I try to fry this mess.
Hi Ron, unfortunately I think you made a mistake with the ingredients, because it definitely is not soupy. Did you take a look at the video?
Ron, I had the same problem. I weighed my ingredients. I’ll try again