Remember when you were a kid, and your parents would take you to grab donuts on Saturday or Sunday mornings?
Those were some of my favorite times as a kid. Those trips were the first time I got to make a decision about what I wanted, and a chance to enjoy a sweet treat while having quality time with my parents.
Bryan and I don’t have kids yet, and we also don’t really go get donuts that often, but the first thought I had a few days ago when I noticed that I had all of the ingredients to make donuts I thought “I should really try this.”
This recipe is really neat because these don’t come out as pastries, or cakey, they’re kind of on the in between (but not like a cronut, so calm down!).
I loved the cinnamon-sugar flavor, especially since right now we’re just making the transition into fall. They’re also really great with a nice hot cup of black coffee. The rising process really matters for these.
Rising these takes more time than putting the dough together and cooking them combined. I tried two batches – one with a warm towel risen over 2 hours, and one with a warm towel risen over 24 hours.
The ones after 24 hours were so much more fluffy and light – the significant rising time is worth it. It sounds excessive, but I promise it’s worth it.
For the topping/dusting, I kept it simple. I didn’t want to do a true icing because the sugar content would have been out of this world, so I created a mixture of granulated sugar and cinnamon and dunked these in straight out of the oil I cooked them in.
The sugar stuck nicely and worked really well with each doughnut.
I flash fried these, but I honestly think they could be baked and be just as wonderful. The dough doesn’t hold too much oil, and they don’t come out greasy by any means. While they’re not the most healthy thing, sometimes a little splurge is worth it.
Check out the recipe below! I hope you make these to kick off your fall baking adventures.Print