Cinnamon Sugar Donuts Are Good For Your Soul
Hi lovelies! Cinnamon has been one of my favorite spices since I was younger. It reminded me of the holidays. What better way to bring back those memories than with a donut? Except, these are not super fancy schmancy like some of the ones you find at craft donut shops. HOWEVER — they are delicious and in the end, that’s all that matters right?
The very first time I made donuts they came out like some sort of rock formation (some of them were even as hard as rocks), not so yummy. It’s really important to handle your dough as little as possible. Yes – you will have to re-roll it a few times to make the most out of it. The last few donuts will be slightly less fluffy when cooked, but still delicious nonetheless. There are two different kinds of donut dough, cake and yeast. I usually prefer cake because I feel like they have more flavor – BUT I will not lie to you, this recipe might have been better/easier with a yeast donut. It was still do-able with the cake, you just have to be more gentle when you’re inserting the filling.
I wanted to make this recipe as easy as possible – you can prep the cinnamon sugar as far in advance as you please so you at least have that ready to go. The sour cream in these babies make them extra tender and fluffy – not as dense as you think. They have a little hint of lemon from the zest in the dough, it makes a perfect partner for the cinnamon. I also am using store-bought raspberry curd here – YEP store bought – easy peasy from William Sonoma.
I won’t bore you with the rest of my donut fails, or how you shouldn’t over-work your dough. I WILL however, tell you that this is quite a therapeutic process, maybe even a little bit of a workout. You deserve a donut, get to it!
- 3 1/2 C All Purpose Flour
- 1 TBSP Baking Powder
- 1/2 TSP Baking Soda
- 1 TSP Cinnamon
- 1TSP Nutmeg (if you don't have nutmeg, just do an extra tsp of cinnamon)
- Pinch of salt
- 1 C Granulated Sugar
- 2 Eggs
- 1/3 C Butter, Melted
- 1 TSP Lemon Zest + 1 TBS for Sugar (this will give you a little hint of lemon, i would even double it if you're looking for more)
- 1 C Full Fat Sour Cream
- Canola Oil for frying (amount will depend on your pot size. You want about 2 inches deep)
- 1 Jar Store bought Raspberry Curd (I used one from William Sonoma)
- In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt; make a well in the center and set aside.
- In a medium mixing bowl using an electric or stand mixer, cream together eggs, sugar, vanilla and lemon zest until pale and thick. Add in melted butter and beat until combined. Add half of the sour cream in and beat to combine; add the remaining sour cream and beat until smooth and completely combined.
- Pour wet mixture into the well you made in your dry ingredients and fold together until ingredients are just combined. You do not want to over work this dough.
- Wrap the dough in plastic wrap and place in the refrigerator for at least 1 hour.
- Roll dough out on a floured surface to about 1/2 inch thick. You can use a donut cutter and separate the holes this way but I wanted mine a little bit bigger than the average so I actually used a small mason jar (pictured above).
- Heat oil to 350 degrees
- Drop in 4-5 donuts at a time, you don't want to over crowd the pan
- Cook 1 minute on the first side, then flip and cook for another 30 seconds or until each side is golden brown
- Drain on a paper towel & roll in cinnamon, lemon sugar while still warm
- Spoon the filling into a pastry bag or ziplock bag fitted with a a small circular tip.
- Carefully push the tip into the side of the donut and squeeze slowly until filling just comes out
Want more cinnamon? Check out my Salted Brown Butter Cinnamon Ice Cream