Cinnamon Sugar Buttermilk Donuts are these fluffy and soft cake donuts that are so good you'll be making them over and over again! Not only are they delicious and easy to make, but they’re also even more fun to eat!
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Cinnamon Sugar Buttermilk donuts is a cake donut recipe that is surprisingly so easy to make. Admittedly, I prefer cake donuts over yeasted donuts. Why? They're very straightforward to make and they stay fresh and light a lot longer than the yeasted donuts.
With this recipe, you'll be happy to know that it doesn't require anything fancy. You don't need a stand mixer, no dutch oven, you don't need to use yeast, and most importantly, it doesn't require any ingredient that's difficult to find! It’s just an old-fashioned donut recipe that is lightly floured with cinnamon.
I wanted to add a glaze to these donuts. But they didn't need it. I realized that they were delicious by themselves. However, if you want to sprinkle some powdered sugar or cinnamon (in my case), then feel free to do so.
These old-fashioned buttermilk donuts have a whole vibe and I want to share this recipe with you so that you can experience the goodness of these buttermilk doughnuts too!
They're fluffy but still dense. Soft, but still have a slightly crunchy outer shell. These donuts are everything you'd want in a cake donut. Or any donut for that matter.
In addition, they're sweet, but not too sweet. I mean, honestly, just give these a try. You won't regret it.
What I love about these cinnamon sugar buttermilk donuts is that they are so easy to make. Is this the fastest recipe? No, but it isn't too long either.
Plus, the wait is well worth the result. These little beauties are so delicious!
So, another admission of mine. I suck at deep-frying (but I'm getting better). I made donuts (recipe here) for my blog last year around this time (foreshadowing, haha) and it took quite a few tries to get the oil to the correct temperature.
SO many recipes state that you should have your oil around 350 degrees F to 380 degrees F. That simply doesn't work for me. I don't know what I'm doing incorrectly, but I've found that low and slow is KING when deep frying. These sugar donuts are no exception.
I fried my first donut at 380 degrees F. and it burnt it to a crisp. It was torched on the outside and then undercooked on the inside. So, I tossed it. I lowered my oil temperature to 350 degrees F. It wasn't burnt, but still a little on the crispier side.
The third time, I lowered my temperature to around 320 degrees and cooked it longer. The results were utter perfection. That crispy outer shell, fluffy center, beautifully buttermilk flavor! I was so happy.
It's pretty simple but there are a couple of things I want to break down so that you don't make the same mistakes I made when developing this recipe. If you're anything like me and hate wasting ingredients, keep reading so that you don't have to make multiple trips to the supermarket. LOL.
So, you start by mixing wet ingredients in one bowl and dry ingredients in the other. Just like a cake.
Fold the dry ingredients into the wet ingredients with a silicone spatula or a wooden spoon. Be sure not to overmix. As soon as the flour is fully incorporated, stop mixing.
Once all ingredients are combined and the dough is smooth with no dry spots of flour, cover with plastic wrap and let the dough sit in the refrigerator for about 1 hour to an hour and 30 minutes. Roll the dough out on a floured surface on your kitchen counter or table.
Use a rolling pin to roll the dough until it's about ½ inch thick. Use a cookie, donut cutter, or a biscuit dough cutter (you can choose whatever size you like, I used a 3 inch round cookie cutter).
Then I cut a hole in the center of the cut dough. I used the bottom of a piping tip to do it. I find that these are a perfect size.
However, again, you can use whatever you like! If you have a donut pan, that’s even better.
Once the dough is cut, add them to a parchment-lined baking sheet and refrigerate for 30 minutes. Begin heating oil to 320 degrees F in a deep pot. Oil should be around 2 inches deep in the pot. When the dough is finished in the fridge, take them out then place the donuts in the pot and fry until golden, about 2-3 at a time depending on the size of your saucepan.
Make sure to not overcrowd your pot. Fry dough for about 6-8 minutes per side, flipping every 2 minutes. Once the donuts are a beautiful golden brown color, set them on a cooling rack. Let them cool for a few minutes and then dunk them in cinnamon sugar (or sprinkle on top).
Then you're done! The donuts are still cooking when you remove them from the oil so be sure to let them cool on a plate with paper towels to complete the process!
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