Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Special equipment needed:
- Doughnut cutter or 3-inch round cookie cutter
- Deep-fry thermometer
- Slotted spoon or spider strainer
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
2. In a separate mixing bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. On a lightly floured surface, roll out the dough to 1/2 inch thickness. Use a doughnut cutter or 3-inch round cookie cutter to cut out doughnuts.
5. Heat a large pot of oil to 375°F. Fry the doughnuts in batches, being careful not to overcrowd the pot, until golden brown on both sides, about 1-2 minutes per side.
6. Remove the doughnuts with a slotted spoon or spider strainer and place them on paper towels to drain excess oil.
7. In a shallow dish, mix together the granulated sugar and ground cinnamon. While the doughnuts are still warm, roll them in the cinnamon-sugar mixture until coated.
8. Serve warm or at room temperature.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes per batch
Temperature:
Oil temperature: 375°F
Serving size:
Makes 12-15 doughnuts
Nutritional information:
Calories per serving: 220
Total fat: 8g
Saturated fat: 4g
Cholesterol: 50mg
Sodium: 240mg
Total carbohydrates: 34g
Dietary fiber: 1g
Sugar: 18g
Protein: 4g
Substitutions for ingredients:
- Whole milk can be substituted with almond milk or soy milk.
- Unsalted butter can be substituted with vegetable oil or coconut oil.
- All-purpose flour can be substituted with gluten-free flour.
Variations:
- Add 1/2 cup of chopped nuts or chocolate chips to the doughnut batter.
- Replace the cinnamon-sugar coating with powdered sugar or a glaze made with powdered sugar and milk.
Tips and tricks:
- Do not overmix the dough, or the doughnuts will be tough.
- Use a deep-fry thermometer to ensure the oil stays at the correct temperature.
- Fry the doughnuts in small batches to avoid overcrowding the pot.
- Roll the doughnuts in the cinnamon-sugar mixture while they are still warm, so the sugar sticks to the doughnuts.
Storage instructions:
Store the doughnuts in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat the doughnuts, place them in a 350°F oven for 5-10 minutes, or until warm.
Presentation ideas:
Serve the doughnuts on a platter or cake stand, dusted with powdered sugar or cinnamon.
Garnishes:
Garnish the doughnuts with fresh berries or whipped cream.
Pairings:
Serve the doughnuts with a cup of coffee or hot chocolate.
Suggested side dishes:
Serve the doughnuts with a side of fresh fruit or yogurt.
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the doughnuts are too tough, you may have overmixed the dough.
- If the doughnuts are too greasy, the oil may not have been hot enough.
Food safety advice:
- Use caution when working with hot oil.
- Do not leave the oil unattended while frying.
- Use a slotted spoon or spider strainer to remove the doughnuts from the oil.
Food history:
Doughnuts have been around for centuries and were originally made by Dutch settlers in America. The first doughnuts were simple, fried balls of dough, but over time, they evolved into the sweet, fluffy treats we know today.
Flavor profiles:
Cinnamon-sugar doughnuts are sweet, with a warm, spicy flavor from the cinnamon and nutmeg.
Serving suggestions:
Serve cinnamon-sugar doughnuts as a sweet breakfast treat or a dessert.
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Taste: Sweet, Spicy, Sugary, Cinnamon, Cinnamon-Y