Recipe courtesy of Gale Gand
Cinnamon-Spiced Doughnuts
- Level: Intermediate
- Yield: 40 doughnuts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 40 servings
- Calories
- 94
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 13
- Dietary Fiber
- 0
- Sugar
- 7
- Protein
- 1
- Cholesterol
- 7
- Sodium
- 32
- Total: 9 hr 36 min
- Prep: 30 min
- Inactive: 9 hr
- Cook: 6 min
Ingredients
Doughnuts:
1/2 cup milk
1 teaspoon sugar plus 1/3 cup
1 1/2 teaspoons active dry yeast
1 egg
1/4 cup water
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
4 tablespoons butter, melted
Vegetable oil, for frying
Coating:
1 cup sugar
1 teaspoon ground cinnamon
Directions
- Make the Doughnuts: In a small saucepan, warm the milk slightly with 1 teaspoon sugar. Add the yeast and let sit for 5 minutes to proof.
- In a small bowl, beat the egg with the water.
- In a standing mixer with a paddle attachment mix the flour, remaining 1/3 cup sugar, salt, and nutmeg. Add the proofed yeast mixture, beaten egg mixture, and melted butter. Remove the paddle, switch to a dough hook, and mix until well-blended and kneaded, about 15 minutes. Transfer the dough to a large greased mixing bowl. Cover with plastic wrap and chill overnight.
- On a floured surface, roll the dough out to about 1/4-inch thick and transfer to a sheet pan. Cover with plastic wrap, and chill for 30 minutes, allowing the dough to rest.
- Cut dough into 1 1/2-inch squares. Line a sheet pan with a buttered sheet of parchment paper. Arrange the dough squares 1/2-inch apart on the sheet pan and cover with another sheet of buttered parchment. Place in a warm place to rise about 30 minutes.
- Make the Coating: In a small bowl, combine the sugar and cinnamon to coat doughnuts.
- Heat the oil in a large pot to 375 degrees F and fry the doughnuts for 1 to 2 minutes on each side. While doughnuts are still warm, toss them in the cinnamon sugar, to coat.