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…)
- 2 tablespoons unsalted butter 28g, melted
- 1/2 cup granulated sugar 100g
- 1 large egg
- 1 teaspoon vanilla extract
- 2 and 4/5 cups plain flour 350g
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup milk 120ml
- Oil for frying
- 1/4 cup milk 60ml
- 1 teaspoon ground cinnamon
- Pinch of salt
- 2 cups icing sugar 250g
- 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.
- 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.