{"id":3452,"date":"2010-02-26T13:56:36","date_gmt":"2010-02-26T19:56:36","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=3452"},"modified":"2010-02-26T13:56:36","modified_gmt":"2010-02-26T19:56:36","slug":"cinnamon-sugar-cake-donuts","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2010\/02\/26\/cinnamon-sugar-cake-donuts\/","title":{"rendered":"Cinnamon Sugar Cake Donuts"},"content":{"rendered":"

There are times in my life, for reasons unknown, that I just crave something. \u00a0There isn’t always a good or rational reason for the craving. \u00a0It just happens. \u00a0Last weekend I was craving cake donuts. \u00a0I was really<\/em> craving blueberry cake donuts from Lone Star Bakery<\/a> in Round Rock, Texas. \u00a0But seeing as how I live about 500 miles from there now I would have to settle for these homemade donuts. \u00a0Maybe settle is not the right word. \u00a0To “settle” implies that I was accepting something less. \u00a0These were no bakery donut, but I would not classify them in the “settling” category.\u00a0 These were some yummy donuts.<\/p>\n

\"\"<\/a>I found these donuts to be very simple and delicious. \u00a0The texture was delicate and sweet. \u00a0I liked the coating of cinnamon sugar and the contrast of soft donut to crunchy sugar. \u00a0The slight nutmeg flavor is perfect.<\/p>\n

This recipe is from allrecipes.com and I followed it word for word.\u00a0\u00a0Well, I guess I refrigerated the dough for more than an hour. \u00a0It was more like 2 hours. \u00a0But I don’t consider that a modification. \u00a0I consider it more like bad planning. \u00a0With the good\u00a0results\u00a0I got with the increased chilling, you could probably make the dough the night before and use it in the morning. \u00a0I love things you can make ahead of time.<\/p>\n

Cinnamon Sugar Cake Donuts<\/a><\/h5>\n
Ingredients<\/h6>\n
    \n
  • 2 \u00bd cups all-purpose flour<\/li>\n
  • \u00bd cup white sugar<\/li>\n
  • 1 tablespoon baking powder<\/li>\n
  • \u00bd teaspoon salt<\/li>\n
  • 1 teaspoon ground cinnamon<\/li>\n
  • \u00bc teaspoon ground nutmeg<\/li>\n
  • 1 cup milk<\/li>\n
  • 1 egg, beaten<\/li>\n
  • \u00bc cup butter, melted and cooled<\/li>\n
  • 2 teaspoons vanilla extract<\/li>\n
  • 2 quarts oil for deep frying<\/li>\n
  • \u00bd teaspoon ground cinnamon<\/li>\n
  • \u00bd cup white sugar<\/li>\n<\/ul>\n
    Directions<\/h5>\n
      \n
    1. In a large bowl, stir together the flour, \u00bd cup sugar, baking powder, salt, 1 teaspoon of cinnamon and nutmeg.<\/li>\n
    2. Make a well in the center and pour in the milk, egg, butter, and vanilla. Mix until well blended. Cover and refrigerate for at least 1 hour.<\/li>\n
    3. Heat oil in a deep heavy skillet or deep-fryer to 370 degrees F (185 degrees C).<\/li>\n
    4. On a floured board, roll chilled dough out to \u00bd \u00a0inch thickness. Use a 3 inch round cutter to cut out doughnuts. Use a smaller cutter to cut holes from center.<\/li>\n
    5. Fry doughnuts in hot oil until golden brown, turning once. Remove from oil to drain on paper plates.<\/li>\n
    6. Combine the remaining \u00bd teaspoon cinnamon and \u00bd cup sugar in a large re-sealable bag. Place a few warm donuts into the bag at a time, seal and shake to coat.\u00a0 Enjoy with a nice cup of coffee.<\/li>\n<\/ol>\n