Mini Cinnamon Sugar Cake Donuts

If you follow our blog you've probably noticed a lot of donut recipes lately. I'm going through my donut phase right now. 

Sorry, not sorry.

We only have one other cake type donut on the blog right now (Click HERE for our Old Fashioned Chocolate Cake Donuts!) so I figured I'd better try out more cake style recipes. 

I'm very happy with this version of a classic: mini cinnamon sugar donuts! Who didn't love these as a kid from the fair or carnival? So tender and flaky.

You can, of course, make these "normal" donut size if you prefer. I got 4 dz minis so I'm thinking you'd get about 2 dz "normal" ones. Mini ones are great for bake sales. Tie a few up with a cute ribbon and *voila* let the fundraising begin! 

Mini Cinnamon Sugar Cake Donuts

Ingredients

Dough

2 Tbsp butter, room temp

3/4 cup butter

1 egg

3 cups flour

1 Tbsp baking powder

1 tsp baking soda

1/2 tsp nutmeg

1/4 tsp cinnamon

pinch of salt

3/4 cup buttermilk (plus a little extra)

Oil for frying (about 1 liter)

Topping

1/2 cup sugar

2 tsp cinnamon

Directions

In a large bowl, beat together the butter and sugar until creamy. Beat in egg.

In a separate bowl, whisk together flour, baking powder, baking soda, nutmeg, cinnamon, and salt. 

Alternately beat in the buttermilk with the dry ingredients, mixing until well combined. (If you find your dough is not coming together because it is too dry then add in a little more buttermilk. Don't add too much or your dough will be too sticky!)

On a lightly floured surface, roll dough to between 1/4 and 1/2 inch thickness. Cut out using a donut cutter or cookie cutters. 

Place on a cookie sheet lined with parchment paper. Re-roll scraps and cut out more donuts. (Note - I re-rolled my doughnut holes but you can cook them separately if you like.) 

Cover with a clean tea towel and let rest while you heat your oil for frying. Use a thermometer - temp should be 350 degrees. 

While oil is heating, stir together the sugar and cinnamon in a shallow bowl. Set aside. 

Fry a few donuts at a time, about 1 minute on each side (until golden brown). Don't crowd the pot or your temperature will drop too much. 

Use a slotted spoon to remove the cooked donuts from the oil and set on wire rack or paper towel to get rid of excess oil.

Continue until all donuts are fried. (Be sure to let oil come back to 350 before continuing to fry. If the temp is too low your doughnuts will soak up too much oil, too high and they will burn on the outside but be raw on the inside!)

While donuts are still warm, toss each one in the cinnamon sugar until well coated. Place on paper towel until completely cool. 

So soft and fluffy with a perfectly crispy exterior.

I am definitely on #TeamYeastDonut but I know a lot of people prefer cake style donuts instead. I'll admit, I ate a few of these, quality control and all that, and they were very tasty. 

Are you a yeast donut fan or a cake donut fan? 

Or both? Both is good too...