Cinnamon Sugar Cake Doughnuts are a delicious treat for breakfast or anytime of the day!
This past week we had two snow days….that’s two days with school closed due to weather. The first was on Monday and then again on Thursday. Tons of snow and then the temperatures warmed up and we had freezing rain and then pouring rain.
Everything is a big, sloppy mess. We are now in a flood warning! Goodness Gracious!!!
To me a snow day is a bonus baking day! I asked the kids what I should make during one of our snow days. They wanted doughnuts. My mom is the doughnut queen! When I was a kid she made the most amazing maple bars.
The only problem was she would make them on a day that she also made my least favorite dish! If I wanted a maple bar, I had to eat liver and onions! Or spinach….or….it really didn’t matter what it was. If it wasn’t tacos or spaghetti I really didn’t like it. I was such a picky eater! Sorry Mom! 🙂
My mom’s recipe is a yeast dough. I wanted something that was a bit quicker this time.
I found a recipe in Joy of Cooking for cake doughnuts and I decided to give it a try. I made a few minor adjustments and made these magnificent doughnuts!
And then we ate them! We didn’t wait till after dinner. Nope, we just dove right in and said….”Yummy!”
You will be amazed how much these doughnuts puff up when cooked. They start out relatively flat and poof…they just puff right up once dropped into the oil.
Don’t forget to cook the doughnut holes! I think the doughnut holes are my favorite part.
A couple of items you could use to make doughnut making successful: Doughnut Cutter, and a Thermometer. You need something to cut out a perfectly shaped doughnut and the key to cooking them is the accurate temperature. You don’t want to guess if your oil is hot enough.
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Tips for Making Cake Doughnuts
- Combine all ingredients to make a dough
- Place dough on plastic wrap and refrigerate for 2-4 hours
- Shape dough into a large rectangle
- Cut with round cutter
- Fry doughnuts in a preheated 375 degree oil
- Only fry 2-3 at a time so oil is not overcrowded
- Place cooked doughnuts on a baking rack so excess oil can drain
Cinnamon and sugar cake doughnuts
- 2 cups flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- pinch ground nutmeg
- 2 large eggs
- 1/2 cup sugar
- 1/2 cup sour cream
- 1/2 teaspoon vanilla
- 2/3 cup sugar
- 2 teaspoons ground cinnamon
Combine flour, baking powder, baking soda, salt and cinnamon together in a bowl. Set aside.
In a mixer beat eggs until light and fluffy.
Mix in sugar.
Add sour cream and vanilla. Stir until combined.
With mixer running, add flour mixture. Mix just until ingredients combined.
Use a spatula to scrape bottom and sides and fold in any unincorporated ingredients. Dough will be sticky and wet.
Place dough on a piece of plastic wrap. Wrap up sides, form dough into a disc and place in fridge for 1-2 hours.
Remove dough from fridge. It will not be firm and will still be sticky.
Place dough on a well floured surface. Sprinkle with more flour on top. Knead dough once or twice to incorporate the flour into the dough.
Add a bit more surface and to the top of the dough. Gently press dough down with fingertips into a rectangular shape. Dough should be approximately 1/2" thick.
Using a doughnut cutter dipped into flour, cut out shapes. Dip doughnut cutter into flour before each cut.
Fill fryer or pot with at least 2 inches of oil. Heat to 375 degrees.
Add 2-3 doughnuts at a time. Cook 2-3 minutes per side until golden brown. Remove from oil onto a baking rack.
Repeat until all doughnuts are cooked, reheating to 375 degrees between each batch.
Mix cinnamon and sugar together in a bowl.
When doughnuts are almost cooled dip each doughnut into mixed cinnamon and sugar.
Recipe from Joy of Cooking (with a few minor adjustments.)
Refrigeration of dough for at least one hour is needed.
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