Cinnamon & sugar donuts

Cinnamon & sugar donuts is a lacto ovo vegetarian recipe with 18 servings. For 17 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 165 calories, 3g of protein, and 6g of fat. This recipe from Home Grown and Healthy requires active yeast, milk, butter, and vanillan extract. 486 people have tried and liked this recipe. It works well as a very reasonably priced hor d'oeuvre. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 18%, this dish is not so excellent. If you like this recipe, take a look at these similar recipes: Cinnamon Sugar Cinnamon Chip Donuts, Cinnamon Sugar Donuts, and Cinnamon Sugar Donuts.

Servings: 18

 

Ingredients:

Equipment:

Cooking instruction summary:

In a bowl, beat the egg and sugar on medium speed until blended, about 1 minute. Add the milk, yeast, salt and vanilla, and stir to blend. With the machine on low speed, add 2 cups of flour, about ½ cup at a time, and beat until the dough is thick and pulls away from the sides of the bowl.Switch to the dough hook. With the machine on medium speed, add the butter one piece at a time, and beat until no large chunks of butter are left in the bottom of the bowl, 3-5 minutes. Reduce speed to low and add the additional flour until the dough gathers around the hook and cleans the sides of the bowl. It will be soft and moist, but not overly sticky.Turn the dough out onto a floured surface and knead gently until the dough no longer sticks to your hands. Lightly grease a large mixing bowl. Transfer the dough to the bowl and turn to coat. Cover with a damp tea towel and let rise in a warm spot until doubled in volume, about 1 hour.Punch down the dough and roll out to ½ inch thick. With a doughnut or a cookie cutter, cut out 3 inch diameter rounds with 1 inch diameter holes. Preheat the oven to 200 and line a baking sheet with parchment paper. Place the doughnuts at least 1 inch apart on the baking sheet. Cover with plastic wrap and let sit in a warm spot until nearly doubled in size, about 20 minutes.Bake until the doughnuts are light golden brown, 5 to 8 minutes, being very careful not to overbake them. Immediately out of the oven, dip into butter, then directly into cinnamon sugar mixture.

 

Step by step:

1. In a bowl, beat the egg and sugar on medium speed until blended, about 1 minute.

2. Add the milk, yeast, salt and vanilla, and stir to blend. With the machine on low speed, add 2 cups of flour, about ½ cup at a time, and beat until the dough is thick and pulls away from the sides of the bowl.Switch to the dough hook. With the machine on medium speed, add the butter one piece at a time, and beat until no large chunks of butter are left in the bottom of the bowl, 3-5 minutes. Reduce speed to low and add the additional flour until the dough gathers around the hook and cleans the sides of the bowl. It will be soft and moist, but not overly sticky.Turn the dough out onto a floured surface and knead gently until the dough no longer sticks to your hands. Lightly grease a large mixing bowl.

3. Transfer the dough to the bowl and turn to coat. Cover with a damp tea towel and let rise in a warm spot until doubled in volume, about 1 hour.Punch down the dough and roll out to ½ inch thick. With a doughnut or a cookie cutter, cut out 3 inch diameter rounds with 1 inch diameter holes. Preheat the oven to 200 and line a baking sheet with parchment paper.

4. Place the doughnuts at least 1 inch apart on the baking sheet. Cover with plastic wrap and let sit in a warm spot until nearly doubled in size, about 20 minutes.

5. Bake until the doughnuts are light golden brown, 5 to 8 minutes, being very careful not to overbake them. Immediately out of the oven, dip into butter, then directly into cinnamon sugar mixture.

Nutrition Information:

covered percent of daily need