Description
These cinnamon doughnuts topped with cinnamon glaze are crisp on the outside, and light and fluffy on the inside!
Ingredients
- 28 grams Unsalted Butter, melted
- 100 grams Granulated Sugar
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- 350 grams Plain Flour
- 1 teaspoon Baking Powder
- ¼ teaspoons Baking Soda
- ½ teaspoons Ground Cinnamon
- ¼ teaspoons Salt
- 120 milliliters Milk
- Oil, For Frying
- FOR THE GLAZE:
- 60 milliliters Milk
- 1 teaspoon Ground Cinnamon
- Pinch Of Salt
- 250 grams Icing Sugar
Preparation
In a medium bowl, mix together butter and sugar until smooth. Beat in egg and vanilla until combined.
Sift together flour, baking powder, baking soda, cinnamon, and salt, then stir into sugar mixture, alternating with milk until combined. Do not over-mix.
Roll dough out on a floured surface to ½ inch thickness. Cut into doughnuts using a doughnut cutter, or you could use a large round cookie cutter and a small one for the centre. Let stand for about 10 minutes.
Heat 1 inch of oil in a large deep skillet to 375ºF (190ºC). Fry doughnuts for 15–20 seconds (or until golden brown) on each side, then remove from the oil. Drain on paper towels.
In a large bowl, whisk together all of the glaze ingredients. If mixture is too thick, add a bit more milk. If it is too thin, add a bit more icing sugar.
After doughnuts have cooled slightly, place each one in the glaze, turning to coat. Allow glaze to set for several minutes before serving.
