The Autumn-like weather has me on a baking spree. Yesterday…oatmeal butterscotch cookies. Today…homemade cinnamon-sugar and powdered sugar donuts. This is good though, because I am at least sticking to my new philosophy that I will not purchase any “goodies” in the store. If I really want them bad enough, I must make them. This involves time, thought into what one consumes…and well, full knowledge of what goes into the ingredients. Which, by the way, is a heck of a lot better than all the preservatives and high fructose corn syrup you would get from something purchased in a store.
The magic number of ingredients in these donuts are 9. I’m pretty sure you can find all 9 ingredients in your pantry– just in case the weather compells you to bake as well. I blended all my ingredients in a food processor (wet ingredients first, then dry). It wasn’t difficult or labor intensive.
3 1/2 cups all-purpose flour
1 Tbsp. baking powder
1 Tsp. ground cinnamon
3/4 Tsp. salt
1/2 Tsp. ground nutmeg
1/3 cup milk (I used 2%)
1/2 cup butter, melted
4 eggs
2/3 cup sugar
-vegetable oil to fry donuts (just deep enough to let them float)
-cinnamon-sugar or sifted powdered sugar to coat donuts
After you mix the dough, cover and chill for 2 hours. Then turn the dough out on a lightly floured surface and roll out the dough to 1/2-inch thickness. Cut dough with a 2 1/2-inch circle round cutter. Use a 1 1/4-inch cutter to cut the hole for the donut. (I actually improvised and used an “O” cookie cutter that I make “XO” Valentine’s Day cookies with.) Fry donuts 2-3 at a time in oil that is 375-degrees, for 2 1/2 minutes on each side. Drain on paper towels, and coat with cinnamon-sugar or powdered sugar. This makes about 15 donuts and donut holes.
