Bs Cinnamon Sugar Italian Doughnut Food

BAKED CINNAMON SUGAR DONUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray 9 cavities of a 12-cavity doughnut pan with cooking spray.
• Combine sugar, butter, nutmeg, and salt in a medium bowl; beat with an electric mixer until well combined. Add egg and mix until incorporated.
• Combine flour and baking powder in a small bowl. Add flour mixture to butter mixture in batches, alternating with milk, beating batter briefly after each addition. Pour batter into a large resealable plastic bag. Snip off one corner of the bag and pipe batter into the 9 prepared cavities of the doughnut pan, filling each halfway.
• Bake doughnuts in the preheated oven until a knife inserted into the center comes out clean, 7 to 9 minutes.
• While the doughnuts are baking, place melted butter for topping in a shallow bowl. Mix together 2/3 cup sugar and cinnamon in another shallow bowl. Roll warm doughnuts in melted butter and then in cinnamon sugar to coat.

CINNAMON BAKED DOUGHNUTS

Steps:

• Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
• Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
• Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
• For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.

BAKED CINNAMON DONUTS DOUGHNUTS

Steps:

• Mix all 7 dry ingredients in a medium size bowl.
• In a smaller bowl, beat egg. Mix egg with milk and melted butter. Add vanilla.
• Stir milk mixture into dry ingredients until just combined being careful NOT to overmix. Pour into greased donut baking tin, filling approximately 3/4 full.
• Mix cinnamon into brown sugar and sprinkle over donuts. Drizzle or spoon melted butter over top of each donut.
• Bake in a 350 degree oven for 17 minutes.
• Enjoy!

CINNAMON + SUGAR DOUGHNUTS

Steps:

• Heat the oil in a deep-fat fryer or saucepan to 170 degrees Celcius (335F). Meanwhile, sift the flour and baking powder into a bowl and stir in the sugar.http://www.bbcgoodfood.com/binder/recipes/29600/edit#
• Beat the eggs and oil into the milk and add to the dry ingredients, mixing with a spoon to bind them together. Work the ingredients together into a smooth ball and then turn out on to a floured work surface. (I have used a mixer for this in the past... if it feels to soft, add more flour)
• Roll the dough out to a thickness of just over 1cm (1/2in). Flour the cutters and use the larger one to cut out rounds of dough, then cut out the centres using the smaller cutter. Re-roll the trimmings to make more doughnuts.
• Mix together the cinnamon and sugar to make the coating. Put into a bowl
• Now cook the doughnut rings 2-3 at a time. Place the rings carefully into the hot oil and cook for 3-4 mins, until golden on the bottom, then turn them over and cook for a further 2-3 mins, until they are an even golden colour and cooked through.
• Lift on to kitchen paper to drain briefly and, while they're still hot, toss them in the cinnamon sugar until evenly coated. Shake off any excess and place on a wire rack to cool. (Not suitable for freezing).

BASIC CINNAMON DOUGHNUTS

Steps:

• Put flour in shallow pan, add salt, baking powder, and sugar.
• Rub in butter with fingertips.
• Add the well beaten egg and milk and stir thoroughly.
• Toss on floured board, roll to one-fourth inch in thickness, shape, fry, and drain.
• Mix cinnamon and nutmeg with icing sugar to taste and use it to dust the cooled donuts.

CINNAMON AND SUGAR BEIGNETS

Steps:

• In a bowl, combine the warm water, yeast and 1 teaspoons of the sugar. Set in a warm place for 10 minutes.
• In a large bowl, cream together the butter, remaining white sugar and the cinnamon. Add the eggs and yolk one at a time, beating well with a wooden spoon after each addition. Beat in the yeast mixture, salt and flour until smooth.
• Cover the bowl with plastic wrap and place in a warm spot until the dough has doubled in size, about 2 hours. Punch down the dough in the bowl, cover again and refrigerate for 3 hours or overnight.
• Heat the oil to 325 F (160 C). Meanwhile, turn dough out onto a lightly floured surface and press to a 1" thickness. Using a 2" cookie cutter dipped into flour, stamp out the beignets. Press scraps together and pat into a 1" thickness. Cut out the remaining beignets.
• Fry beignets, 4 at a time, turning occasionally until they're evenly browned (about 5 mins). With the slotted spoon, carefully scoop them out and place on a paper towel to absorb any excess oil. Roll the beignets in the Cinnamon Sugar while they're still warm.
• Note: Also good rolling them in powdered/confectioners sugar.