Cinnamon Sugar Donuts are a tasty delight, perfect for breakfast or a sweet snack anytime!
INGREDIENTS
Donuts:
- 2 cups flour
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- Pinch of ground nutmeg
- 2 large eggs
- ½ cup sugar
- ½ cup sour cream
- ½ teaspoon vanilla extract
Cinnamon Sugar Coating:
- ⅔ cup sugar
- 2 teaspoons ground cinnamon
For Frying:
- 2-3 cups vegetable or canola oil (depending on the size of your pan)
INSTRUCTIONS
Making the Dough:
- In a bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a separate bowl, beat the eggs until bubbly.
- Mix in the sugar, then add sour cream and vanilla extract, stirring until combined.
- Slowly add the flour mixture while mixing. Once combined, stop mixing before all the flour is fully incorporated. Use a silicone spatula to fold in the rest by hand. The dough will be wet and sticky.
- Place the dough on a piece of plastic wrap, wrap it up, and form it into a disc. Refrigerate for 1-2 hours.
Forming the Donuts:
- Remove the dough from the fridge. It will be soft and sticky.
- Place the dough on a well-floured surface and sprinkle more flour on top. Gently roll out the dough to about a 10×10 inch square, adding flour underneath as you roll.
- Use a donut cutter dipped in flour to cut out donut shapes. Flour the cutter before each cut. Reroll any scraps to cut additional donuts and donut holes.
- Heat 1-2 inches of oil in a fryer or pot to 375°F.
- Add a few donuts at a time to the oil, ensuring not to overcrowd the pan. Fry for about 2 minutes per side, or until golden brown. Remove the donuts and donut holes from the oil and place them on a baking rack.
- Repeat until all donuts and donut holes are cooked, reheating the oil to 375°F between each batch.
Cinnamon Sugar Coating:
- Mix sugar and cinnamon in a bowl.
- While the donuts are still warm, dip each one into the cinnamon-sugar mixture.
NOTES
- This recipe yields 8 donuts (3½ inches in diameter) and about 12 donut holes, depending on the size of your donut cutter.
- Be generous with the flour when rolling out the dough, as it can be very sticky.
- Check the temperature of your oil to ensure it stays around 375°F, as the temperature will drop when adding fresh dough.
- Donut holes will often roll themselves over as they begin to brown.
- Donuts are best enjoyed the same day they are made.
