Glazed Cinnamon Doughnuts


Glazed Cinnamon Doughnuts

Yield: 8-10 pcs


  • 2 tablespoons (28g) unsalted butter, melted
  • ½ cup (100g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 and ⅘ cups (350g) plain flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup (120ml) milk
  • Oil for frying
For the Glaze
  • ¼ cup (60ml) milk
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 2 cups (250g) icing sugar
  1. In a medium bowl, mix together the butter and sugar until smooth. Beat in the egg and vanilla until combined.
  2. 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.
  3. Roll the dough out on a floured surface to ½ 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.
  4. 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
  1. 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.
  2. Place each doughnut, that has cooled slightly, into the glaze, turning to coat. Allow the glaze to set for several minutes before serving.
Notes :  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.

source :  marshasbakingaddiction


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