Homemade Cinnamon Cake Donuts
These Cake Donuts are made with a soft, touch of cinnamon dough, then rolled while still warm in a cinnamon sugar combination. So Delicious!
Prep Time20 mins
Cook Time6 mins
chilling time1 hr
Total Time26 mins
Servings: 6 donuts
FOR THE DONUT DOUGH
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/4 - 1/2 teaspoon cinnamon (or nutmeg, whichever you prefer)
- 1 pinch salt
- 1 large egg
- 1/2 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).
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
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 1 1/2 cups 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 1/2 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!
Calories: 340kcal | Carbohydrates: 66g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 43mg | Sodium: 62mg | Potassium: 217mg | Fiber: 1g | Sugar: 34g | Vitamin A: 195IU | Calcium: 92mg | Iron: 2.2mg