Cinnamon Donuts

Method

Donuts

Preheat the oven to 350F (177C) convection and grease a donut pan with baking spray. If you only have one donut pan with 6 molds, you bake one batch at a time.
Place the oil, sugar and eggs in a large bowl and whisk aggressively for 1-2 minutes until it's lightened in color.
120 mL (1/2 cup) canola oil, 250 grams (1 1/4 cup) light brown sugar, 2 large eggs
Add the sour cream and vanilla and whisk just until it's well combined.
227 grams (1 cup) sour cream, 1 tsp vanilla extract
Add the flour, baking powder, salt and cinnamon and fold just until there's no more streaks of flour.
300 grams (2 1/2 cups) all-purpose flour, 1 Tbsp baking powder, 1 Tbsp cinnamon
Use a piping bag to pipe the batter into the donut molds and bake for 10 minutes. Cool for a minute and then flip over onto the a wire rack or a pan.

Cinnamon Sugar

In a small bowl, mix the sugar with the cinnamon until they're well combined.
300 grams (1 1/2 cups) granulated sugar, 100 grams (1/2 cup) light brown sugar, 1 Tbsp ground cinnamon
Melt the butter in a bowl and dip one donut at a time in the butter then toss around in the sugar.
113 grams (1/2 cup) salted butter melted
Repeat with the rest of the donuts and serve fresh or store in an airtight container at room temperature for a couple of days.

Nutrition

Calories: 335kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 39mgSodium: 255mgPotassium: 61mgFiber: 1gSugar: 36gVitamin A: 264IUVitamin C: 0.1mgCalcium: 77mgIron: 1mg

Equipment

Ingredients

Donut

Cinnamon Sugar

Method

Donuts

Cinnamon Sugar

Nutrition