These cinnamon doughnuts topped with cinnamon glaze are crisp on the outside, and light and fluffy on the inside!
My last recipe I brought you was my Homemade Doughnuts. I thought I’d stay along those lines and bring you an Autumn based doughnut recipe! Lets face it, Summer is coming to an end. Sobs. But there’s something about Autumn I really like. The fallen leaves on the ground, the slight chill in the air, the nights coming early…
I used the same recipe, but made a few tweaks to take these to a whole new level. I just love how they have an irresistibly crispy outside, but the centre is soft and fluffy. The cinnamon glaze also gives these a deliciously sweet, velvety coating.
A doughnut/cinnamon fan? You are going to love these.
My boyfriend is even taking some to work tomorrow. WIN! (I guess that means we can’t eat them all now…)
In a medium bowl, mix together the butter and sugar until smooth. Beat in the egg and vanilla until combined.
Sift together the flour, baking powder, baking soda, cinnamon, and salt, then stir into the sugar mixture alternating with the milk until combined. Do not overmix.
Roll the dough out on a floured surface to 1/2 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" of oil in a large deep skillet to 375F/190C. Fry for 15-20 seconds (or until golden brown) on each side, then remove from the oil.. Drain on paper towels.
For the Glaze
In a large bowl, whisk together all of the ingredients. If the mixture is too thick, add a bit more milk. If it is too thin, add a bit more icing sugar.
Place each doughnut, that has cooled slightly, into the glaze, turning to coat. Allow the glaze to set for several minutes before serving.
Doughnuts stay fresh wrapped in clingfilm or foil at room temperature for 1 - 2 days. Keep them in the fridge, wrapped, to keep them fresh for up to a week.