Recipe courtesy of Gale Gand
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Cinnamon-Spiced Doughnuts
Total:
9 hr 36 min
Prep:
30 min
Inactive:
9 hr
Cook:
6 min
Yield:
40 doughnuts
Level:
Intermediate
Total:
9 hr 36 min
Prep:
30 min
Inactive:
9 hr
Cook:
6 min
Yield:
40 doughnuts
Level:
Intermediate

Ingredients

Doughnuts:
  • 1/2 cup milk
  • 1 teaspoon sugar plus 1/3 cup
  • 1 1/2 teaspoons active dry yeast
  • 1 egg
  • 1/4 cup water
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 4 tablespoons butter, melted
  • Vegetable oil, for frying
Coating:
  • 1 cup sugar
  • 1 teaspoon ground cinnamon

Directions

Make the Doughnuts: In a small saucepan, warm the milk slightly with 1 teaspoon sugar. Add the yeast and let sit for 5 minutes to proof. 

In a small bowl, beat the egg with the water. 

In a standing mixer with a paddle attachment mix the flour, remaining 1/3 cup sugar, salt, and nutmeg. Add the proofed yeast mixture, beaten egg mixture, and melted butter. Remove the paddle, switch to a dough hook, and mix until well-blended and kneaded, about 15 minutes. Transfer the dough to a large greased mixing bowl. Cover with plastic wrap and chill overnight. 

On a floured surface, roll the dough out to about 1/4-inch thick and transfer to a sheet pan. Cover with plastic wrap, and chill for 30 minutes, allowing the dough to rest. 

Cut dough into 1 1/2-inch squares. Line a sheet pan with a buttered sheet of parchment paper. Arrange the dough squares 1/2-inch apart on the sheet pan and cover with another sheet of buttered parchment. Place in a warm place to rise about 30 minutes. 

Make the Coating: In a small bowl, combine the sugar and cinnamon to coat doughnuts. 

Heat the oil in a large pot to 375 degrees F and fry the doughnuts for 1 to 2 minutes on each side. While doughnuts are still warm, toss them in the cinnamon sugar, to coat.

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