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. No yeast needed!
Servings: 6 donuts
Calories: 340kcal
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
If you don't have a donut cutter then you could use a round 3 inch / 8cm cookie cutter and the end of a piping tip to make the hole.
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.
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.
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.
This recipe will make 6 donuts and donut holes.
Nutrition
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