Best Sugar Doughnuts Recipes

AIR FRYER CINNAMON-SUGAR DOUGHNUTS

Steps:

• Place melted butter in a bowl. Combine white sugar, brown sugar, cinnamon and nutmeg in a second bowl.
• Separate biscuit dough into individual biscuits and cut out the centers using a biscuit cutter (or the bottom of a piping tip) to create a doughnut shape. Place doughnuts in the air fryer basket.
• Air fry at 350 degrees F (175 degrees C) until golden brown, 4 to 6 minutes. Flip doughnuts and cook an additional 1 to 3 minutes.
• Remove doughnuts from air fryer. Dip each doughnut into melted butter (making sure to coat top, bottom, and sides), followed by sugar-cinnamon mixture until completed coated. Serve immediately.

BAKED CINNAMON SUGAR DOUGHNUTS

Steps:

• Heat oven to 425°F. Spray mini doughnut pan with cooking spray.
• In medium bowl, stir together Bisquick mix, 2 tablespoons sugar, the nutmeg, milk, egg and vanilla with spoon until blended. Spoon batter into pan, using about 1 tablespoon for each doughnut.
• Bake 6 to 8 minutes or until toothpick inserted near center comes out clean. Remove doughnuts from pan to cooling rack; cool 5 minutes.
• Meanwhile, in small bowl, mix 1/4 cup sugar and the cinnamon.
• Dip tops of doughnuts in melted butter, then dip in cinnamon-sugar. Serve warm.

AIR-FRIED CINNAMON AND SUGAR DOUGHNUTS

Steps:

• Press 1/2 cup white sugar and butter together in a bowl until crumbly. Add egg yolks and stir until well combined.
• Sift flour, baking powder, and salt into a separate bowl. Place 1/3 of the flour mixture and 1/2 the sour cream into the sugar-egg mixture; stir until combined. Mix in the remaining flour and sour cream. Refrigerate dough until ready to use.
• Mix 1/3 cup sugar and cinnamon together in a bowl.
• Roll dough out onto a lightly floured work surface to 1/2-inch thick. Cut 9 large circles in the dough; cut a small circle out of the center of each large circle to create doughnut shapes.
• Preheat an air fryer to 350 degrees F (175 degrees C).
• Brush 1/2 of the melted butter over both sides of the doughnuts.
• Place 1/2 doughnuts into the basket of the air fryer; cook for 8 minutes. Paint cooked donuts with the remaining melted butter and immediately dip into the cinnamon-sugar mixture. Repeat with the remaining doughnuts.

BAKED PUMPKIN DOUGHNUTS WITH CINNAMON SUGAR

Steps:

• Heat oven to 425°F. Spray mini doughnut pan with cooking spray.
• In medium bowl, stir together Bisquick mix, pumpkin pie spice, milk, pumpkin, syrup, and vanilla with spoon until blended. Spoon batter into pan, using about 1 tablespoon for each doughnut.
• Bake 6 to 8 minutes or until toothpick inserted near center comes out clean. Remove doughnuts from pan to cooling rack; cool 5 minutes.
• Meanwhile, in small bowl, mix sugar and cinnamon.
• Dip tops of doughnuts in melted butter, then dip in cinnamon-sugar. Serve warm.

PUMPKIN DOUGHNUTS WITH POWDERED SUGAR GLAZE AND SPICED SUGAR DOUGHNUT HOLES

Steps:

• For spiced sugar:
• Whisk all ingredients in medium bowl to blend.
• For doughnuts:
• Whisk first 8 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until blended (mixture will be grainy). Beat in egg, then yolks and vanilla. Gradually beat in buttermilk; beat in pumpkin in 4 additions. Using rubber spatula, fold in dry ingredients in 4 additions, blending gently after each addition. Cover with plastic; chill 3 hours.
• Sprinkle 2 rimmed baking sheets lightly with flour. Press out 1/3 of dough on floured surface to 1/2- to 2/3-inch thickness. Using 2 1/2-inch-diameter round cutter, cut out dough rounds. Arrange on sheets. Repeat with remaining dough in 2 more batches. Gather dough scraps. Press out dough and cut out more dough rounds until all dough is used.
• Using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes.
• Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 365°F to 370°F. Fry doughnut holes in 2 batches until golden brown, turning occasionally, about 2 minutes. Using slotted spoon, transfer to paper towels to drain. Fry doughnuts, 3 or 4 at a time, until golden brown, adjusting heat to maintain temperature, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels to drain. Cool completely.
• For powdered sugar glaze:
• Whisk powdered sugar and 4 tablespoons whipping cream to blend. Whisk in additional cream, 1 teaspoon at a time, to form medium thick glaze. Can be made up to 3 hours ahead. Add doughnut holes to bowl of spiced sugar and toss to coat. Spread doughnuts on 1 side with Powdered Sugar Glaze. Arrange doughnuts, glazed side up, on racks. Let stand until glaze sets, at least 30 minutes.

DOUGHNUTS WITH GRAPEFRUIT CURD AND CITRUS SUGAR

Steps:

• Grapefruit Curd:
• Bring grapefruit juice to a simmer in a small saucepan over medium-high heat and cook until reduced to 1/3 cup, 12-14 minutes. Let cool slightly.
• Whisk egg yolks, eggs, sugar, and salt in a medium heatproof bowl to combine. Whisk in grapefruit zest, lemon zest, lemon juice, and reduced grapefruit juice. Set bowl over a large saucepan of simmering water. Cook, whisking almost constantly, until curd is thickened, 6-8 minutes. Remove from heat and whisk in butter, adding a few pieces at a time.
• Transfer to a nonreactive bowl and press a piece of plastic wrap directly onto surface of curd. Chill until set up and very cold, at least 4 hours and up to 12 hours.
• Citrus Sugar:
• Combine sugar and zest in a small bowl. Let sit uncovered 12 hours to dry out. (You can also microwave on high in 15-second intervals, stirring and letting cool slightly between intervals, until dehydrated.)
• Transfer to a blender and blend until powdery. (Or, work zest into sugar with your fingers; just make sure to break up any clumps.)
• Doughnuts:
• Heat milk in a small saucepan or microwave until just warm (you want it to be between 105°F and 110°F). Transfer to the bowl of a stand mixer and scrape in vanilla seeds; reserve pod for another use. Add 1 Tbsp. sugar and sprinkle yeast over. Let sit until yeast starts to foam, about 5 minutes.
• Add egg, egg yolk, honey, lemon zest, salt, and remaining 2 Tbsp. sugar. Mix gently with a wooden spoon until barely combined. Add 2 3/4 cups flour and knead with a dough hook on medium-high speed until dough comes together into a mass that no longer sticks to the sides of bowl and is beginning to climb up the hook, about 5 minutes. (Dough should spring back immediately when pressed.) Reduce speed to medium-low; add butter a couple of pieces at a time, working in completely after each addition.
• Turn out dough onto a work surface and knead with your hands until smooth and springy, about 2 minutes. Transfer to a very lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled in volume, about 2 hours.
• Turn out dough onto a lightly floured surface and roll out 1/2" thick. Cut out doughnuts with cutter, twisting cutter to release them. Reroll any scraps. Transfer to a very lightly floured parchment paper-lined baking sheet. Cover with a kitchen towel; let sit in a warm spot until slightly puffed and dough springs back lightly when pressed, 40-45 minutes.
• Fit a wide heavy pot with thermometer; pour in oil to come at least 2" up sides. Heat over medium-high until thermometer registers 325°F. Fry 3 or 4 doughnuts at a time, turning halfway through, until deep golden brown, about 6 minutes per batch. Transfer to a wire rack set inside a rimmed baking sheet; let cool.
• Using a paring knife, poke a hole in the top of each doughnut, being careful not to push through to the opposite side. Transfer grapefruit curd to a piping bag or resealable plastic bag (snip off one corner) fitted with a 1/4" round tip. Fill doughnuts with grapefruit curd, then coat generously with citrus sugar.
• Do Ahead
• Citrus sugar can be made 3 days ahead. Store airtight at room temperature.

"COFFEE AND DOUGHNUTS" CAPPUCCINO SEMIFREDDO WITH CINNAMON-SUGAR DOUGHNUTS

Steps:

• For the cappuccino semifreddo: Place the egg yolks and 1/4 cup plus 2 tablespoons of sugar in the bowl of a mixer fitted with the whisk attachment. Scrape the seeds from the vanilla bean into the bowl. Whip for about 12 minutes at medium speed, or until the mixture has lightened and tripled in volume. Beat in the espresso extract. Transfer the mixture to a bowl placed in a larger bowl of ice water to maintain its consistency.
• In a mixer bowl or a metal bowl, whip the heavy cream with 3 tablespoons of the sugar until it holds its shape when the whisk or beater is lifted. Fold the whipped cream into the yolk mixture and return the bowl to the ice.
• Whip the egg whites in a mixer bowl or metal bowl until they are frothy. While whipping, add in the remaining 3 tablespoons of sugar and whip the egg whites just until they hold soft peaks, being careful not to overwhip them. Fold in the beaten egg whites into the egg yolk mixture until they are completely combined.
• Spoon the semifreddo into six 8- to 10-ounce coffee cups, leaving at least 1/2 inch at the top for the steamed milk. Gently tap the cups against the counter to level the mixture. Cover the cups with plastic wrap and place them in the freezer until frozen, at least 6 to 8 hours, or overnight. These will keep for up to 3 days in the freezer; after that time, they will start to deflate.
• For the cinnamon-sugar doughnuts part 1: Place the water in the bowl of a mixer. Crumble the yeast into the water; mix and crush the yeast with a spoon to dissolve. Add the flour to the bowl and, using the dough hook, mix slowly until the ingredients are thoroughly blended.
• Transfer this sponge to a bowl, cover, and let proof at room temperature for 1 to 2 hours, until it has doubled; or place the bowl in the refrigerator to proof overnight.
• Part 2: Crumble the yeast into the milk in a small bowl, stirring to dissolve. Place 3/4 cup of the flour, the sugar, and salt in the bowl of a mixer fitted with the dough hook. Mixing on low speed, pour in the milk and yeast mixture, followed by the egg yolks and butter. Mix for a minute to combine.
• Add the proofed sponge and the remaining 1/4 cup plus 2 tablespoons flour. Continue to beat at low speed until combined. Turn up the speed slightly and knead the dough for 4 to 5 minutes, or until it has formed a ball and cleans the sides of the bowl. If the dough seems wet, it may be necessary to add 1 to 2 more tablespoons flour. Cover the bowl and let the dough proof overnight in the refrigerator.
• To shape the doughnuts: Place the chilled dough on a lightly floured surface and roll it out to a 1/2-inch thickness. Cut out the doughnuts using a 2-inch doughnut cutter, or a 2-inch biscuit cutter (in which case, you will also need a 3/4-inch cutter to make the hole). Place the doughnuts and doughnut holes on a baking sheet lined with parchment paper. Cover the doughnuts with a sheet of plastic wrap that has been sprayed with nonstick spray.
• At this point, the doughnuts can be frozen for several days, refrigerated, or allowed to rise at room temperature. If they're frozen, defrost them and then allow them to rise at room temperature for 1 to 1 1/2 hours. They can be refrigerated for several hours or overnight, to rise slowly. When you remove them from the refrigerator, uncover them and let them finish proofing in a warm place for 20 to 30 minutes. If they have not been refrigerated or frozen, they should rise at room temperature in about 15 minutes. Once proofed, they will have risen to approximately 3/4 inch.
• To cook the doughnuts: In a deep heavy saucepan large enough to hold half the doughnuts and holes at a time, heat canola oil for deep-frying to 325 degrees F. Add half the doughnuts and holes to the oil and cook for approximately 30 seconds on the first side. Flip the doughnuts and fry for 1 minute on the second side, then turn back to the first side to cook for an additional 30 seconds, or until a deep golden brown. Remove the doughnuts, drain them briefly on paper towels, and toss them in a bowl with the cinnamon sugar. Repeat with the remaining doughnuts.
• To complete: Remove the semifreddo from the freezer a few minutes before serving to soften slightly. Steam the milk using a cappuccino machine or frothing machine. Place a cup of semifreddo and a doughnut on each of six plates. Top each doughnut with a doughnut hole. Spoon the steamed milk over the semifreddo and serve immediately.

SUGAR DOUGHNUTS

Steps:

• Sift together flour, baking powder, salt, and baking soda in a large bowl. Whisk together 1 cup sugar, buttermilk, butter, and eggs in another bowl, then add to flour and stir until a dough forms (dough will be sticky).
• Turn out dough onto a well-floured surface and knead gently 8 times. Flour dough and a rolling pin, then roll out dough into a 12-inch round (about 1/3 inch thick). Cut out as many doughnuts as possible with floured 3-inch doughnut cutter and transfer to lightly floured baking sheets. Gather scraps, reroll, and cut more doughnuts in same manner.
• Heat oil in a 5-quart heavy pot until thermometer registers 375°F. Working in batches of 3, slide doughnuts into oil and fry. Once each doughnut floats to surface, turn over and fry 50 seconds, then turn again and fry 50 seconds more. Transfer to paper towels to drain. Cool slightly and dredge in remaining 1 1/4 cups sugar.

GLUTEN-FREE SUGAR-GLAZED DOUGHNUTS

Steps:

• Whisk the dry ingredients: Put the flour, psyllium and yeast into the bowl of a stand mixer. Whisk them together on low speed to aerate the flour.
• Heat the milk: Set a small pot on low heat. Pour in the milk and heat until just warm (75 degrees F if you are using a thermometer). Turn off the heat.
• Make the doughnuts: With the stand mixer running at low speed, add the sugar, salt and warm milk to the flour mixture.
• With the mixer still running at low speed, add 1 egg at a time until all the eggs are fully incorporated into the batter. Dribble in the vanilla extract. Scrape the batter down the sides of the bowl fully. Run the mixer until the batter is airy and light, about 5 minutes.
• Add the butter: Scrape down the sides of the bowl again. With the mixer running at low speed, add the butter, one cube at a time, until fully incorporated into the batter.
• At this point, the dough should gather around the paddle of the stand mixer and gently slump off when you turn the mixer off. If it feels too wet, add a bit more flour. Turn the dough onto a lightly-floured surface. Wet your hands lightly.
• Gently pat the dough, which will be sticky. Don't worry. That's why you wet your hands. Gently shape the dough, stretching and pulling as you can, into a large ball. Make a seam with the edges of the dough together. Put the dough, seam-side down, into a greased bowl. Cover the bowl with plastic wrap and let it sit in a warm place in the kitchen for 1 hour.
• Roll out the dough: With wet hands, gather the dough and plop it onto a lightly-floured piece of parchment paper. Flour a rolling pin and roll out the dough just shy of the edges of the parchment paper. (Remember to go slowly. This will not feel like gluten dough.) The dough should be about 1-inch thick. Put the parchment paper onto a baking sheet and place it in the freezer for 10 minutes.
• Cut out the doughnuts: Using a 3-inch doughnut cutter (or biscuit cutter or an empty tin can, if that's all you have), cut out 8 rounds from the dough. Cut holes in the rounds with a much smaller cutter. (You could also use your finger.) Set them aside on a piece of parchment paper.
• You can roll out the remaining dough and cut out more doughnuts, if you want. They won't be quite as light as the first batch, but they are still doughnuts!
• Let the doughnuts rest while you prepare the oil.
• Heat the oil: Set a Dutch oven over medium-high heat. Pour in enough oil to fill the pot 1/3 of the way. Heat the oil to 350 degrees F. Fry the doughnuts: Using a slotted spoon, gently lower a doughnut into the hot oil. Add three more doughnuts.
• Fry the doughnuts for 30 seconds on one side, then 45 seconds on the other side, then another 30 to 45 seconds on the first side again, until the doughnuts are a deep golden brown.
• Remove the doughnuts to a baking rack set over a baking sheet. Fry the remaining doughnuts the same way.
• Make the glaze: Whisk together the milk and vanilla extract in a medium bowl. Continue whisking as you add the confectioners' sugar. Whisk until all the lumps of sugar have been blended into a smooth glaze.
• Dunk the warm doughnuts into the sugar glaze and return them to the cooling rack.
• Eat immediately. Doughnuts are really only good the day they are made and they're best within an hour of being made.
• Pour all the flours and milk powder into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.

BAKED SUGAR DOUGHNUTS (BREAD MACHINE)

Steps:

• Place potatoes in a saucepan and cover with water.
• Bring to a boil; cook until tender.
• Drain, reserving 1/4 cup cooking liquid; set liquid aside to cool to 70-80 degrees.
• Mash potatoes; set aside 1 cup to cool to room temperature.
• (Refrigerate any remaining mashed potatoes for another use).
• In bread machine pan, place dough ingredients in order suggested by manufacturer, adding reserved cooking liquid and potatoes.
• Select dough setting (check dough after 5 minutes of mixing; some flour may remain on top; add 1 to 2 tablespoons of water or flour if needed).
• When cycle is completed, turn dough onto a lightly floured surface.
• Knead in an additional 1/4 to 1/2 cup flour if necessary.
• Roll out to 1/2 inch thickness.
• Cut with a 2 1/2 inch doughnut cutter.
• Place on greased baking sheets; cover and let rise until almost doubled, about 25 minutes.
• Bake at 350 for 15-20 minutes or until lightly browned.
• Combine sugar and cinnamon.
• Brush warm doughnuts with butter; dip in cinnamon-sugar.
• Note: Use of the timer feature is not recommended.

FRIED CINNAMON-SUGAR DOUGHNUTS

Steps:

• Cream sugar and shortening together. Add beaten eggs.
• Mix and sift dry ingredients.
• Add alternately with milk to the first mixture. Mixture should be very soft.
• Form into a ball, place on a well floured board and roll to one-half inch thickness. Cut and fry in hot oil.

BAKED SUGAR DOUGHNUTS - P

Steps:

• Heat oven to 375°F
• Separate dough into 10 biscuits; flatten each to a 2 1/2-inch round.
• With 1-inch round biscuit cutter, cut hole in center of each round.
• Dip all sides of biscuits and centers into butter, then into sugar.
• Place on ungreased cookie sheet.
• Bake 12 to 14 minutes or until golden brown.

CHAI DOUGHNUTS WITH SPICED SUGAR

Steps:

• Make the Spiced Sugar:
• Whisk sugar, cinnamon, salt, cardamom, ginger, and nutmeg in a large bowl until well combined.
• Make the doughnuts:
• Combine flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, and nutmeg in a large bowl.
• Beat sugar and butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth, about 3 minutes.
• Add egg and continue to beat, scraping down sides of bowl as needed, until incorporated. Reduce speed to low and gradually add buttermilk and tea, beating just until combined. Gradually add dry ingredients and beat just until dough comes together.
• Turn out dough onto a large piece of parchment paper and cover with a second sheet of parchment. Using a rolling pin, roll dough between parchment sheets to about 1/3" thick. Transfer dough in parchment to a rimmed baking sheet and freeze until firm, about 20 minutes.
• Peel off top sheet of parchment. Working on bottom sheet, punch out as many rounds as you can with 3" cutter, then use 1" cutter to punch out center of each round. Gather doughnut holes and scraps and re-roll; repeat process 3-4 times until all dough has been used (you should have 12 doughnuts). Place doughnuts on a second parchment-lined baking sheet and freeze until slightly chilled, about 5 minutes.
• Pour oil into a heavy-duty pot to a depth of 2" and fit pot with deep-fry thermometer. Heat oil to 375ºF. Working in batches, fry doughnuts until deep golden brown, about 1 minute per side. Transfer to a wire rack lined with paper towels and let cool 2-3 minutes. Toss doughnuts in Spiced Sugar.

HOMEMADE GLAZED OR SUGAR DOUGHNUTS

Steps:

• In large mixing bowl, mix yeast, water, Crisco, sugar, salt and mashed potatoes. Mix for one minute on medium speed
• Add the eggs and mix for another minute.
• Add the bread flour and instant milk and mix for two minutes.
• Add the all-purpose flour 1 cup at a time, adding just enough flour to make the dough easy to handle.
• Turn the dough onto a lightly floured surface; knead the dough for about 10 minutes until it is smooth and elastic.
• Place the dough into a greased bowl; turn greased side up. Cover with plastic wrap and let rise in a warm place until double; approximately 1.5 hours.
• When the dough has doubled, punch down the dough to remove air bubbles and let the dough rise again until doubled, about 30 minutes.
• On a lightly floured surface, roll out dough 1/2 inch thick and cut with a floured doughnut cutter. (I use a 3-1/2 inch doughnut cutter, but you can use the smaller doughnut cutter that is 2-1/2 inches). Cut as close together as possible because you don't want to reroll the left over dough too often. Rerolling too much will make the dough tough.
• With a spatula, place the cut-out doughnuts on parchment lined or floured cookie sheets; cover with a towel and let rise; about 30 minutes.
• Heat the oil (3-4 inches) to 375 degrees. You can use a deep fryer, Dutch oven, or an electric skillet.
• Drop the doughnuts into the hot oil, a few at a time. Turn the doughnuts over with the long handle of a wooden spoon or a spatula, as they rise to the surface. Fry for about 45-50 seconds on each side, or until golden brown on both sides.
• Carefully, remove the doughnuts from the oil. I use the long handle of a wooden spoon to lift the doughnuts out through the doughnut hole so I don't damage the doughnut. Drain the doughnuts on a rack that has been placed in a sheet pan or on a plate lined with several layers of paper towels.
• Cool the doughnuts for just a minute or two. You want them warm when you dip them. Now you can either glaze or sugar coat the doughnuts. Don't forget to fry the doughnut holes when you are done!!
• Glaze: In a medium bowl, mix all the ingredients together with a spoon; mixing until very smooth. You can add a bit more water if necessary, but the warm doughnuts with also thin out the glaze on the doughnuts. Dip one doughnut at a time into the glaze, turning to coat both sides. Place doughnuts on their side in a large baking pan or on a rack.
• Sugar Coated: Roll the warm doughnuts in a bowl of sugar, or add some sugar to a small bag and shake 1 doughnut at a time to coat.

DOUGHNUTS WITH CHILE SUGAR

Steps:

• For the chile sugar: Combine the sugar, chile powder and paprika in a stand mixer fitted with the paddle attachment. Mix on low speed until well combined, 1 to 2 minutes. Store in an airtight container.
• For the doughnuts: In a saucepan, heat the milk until about body temperature. Add the yeast and stir until dissolved.
• In the bowl of a stand mixer, combine the flour, sugar, salt and lemon zest. Add the butter to the flour mixture along with the egg yolks and milk/yeast mixture. Use the hook attachment to mix the dough together. Start on low speed for 3 to 4 minutes, then on medium speed for 10 to 15 minutes. Add up to 2 extra tablespoons milk if the dough does not come together.
• Line a baking sheet with parchment paper and spray the paper lightly with nonstick cooking spray. Scale the dough into about thirty 1 1/2-ounce pieces. Roll the dough pieces into small balls and set them on the prepared baking sheet. Make sure there is enough space between the dough balls, as they will double in size when proofing. Cover with plastic wrap. The dough can be proofed and finished at this point, or frozen for later processing.
• If proofing right away, let the dough balls sit in a warm area such as on top of the oven or close to it, covered with the plastic wrap so they don't dry out, until doubled in size, about 1 hour.
• Heat 3 to 4 inches of vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 350 degrees F. Set a wire rack over a baking sheet.
• In batches and using a bench scraper or flat spatula, carefully lift the doughnuts off the parchment and drop them into the oil top first. After about 2 minutes, use a rubber spatula or wooden spoon to flip the doughnuts, then cook for another 2 minutes on the bottom side. Flip them again and cook until golden brown all over, about 1 more minute. Use a spider or slotted spoon to pull the doughnuts out of the oil and set onto the prepared wire rack to drain.
• Roll in the chile sugar and serve.

GRANNY'S CINNAMON SUGAR DOUGHNUTS

Steps:

• Mix together the shortening, sugar, and egg yolks. Into another bowl, sift together flour, baking powder, salt, and spices. Stir into the first mixture alternately with 1 cup milk. Stir until dry ingredients are moistened, handling dough as little as possible. Roll dough to about 3/8-inch thickness on a floured cloth covered surface. Let rolled out dough stand for about 15 minutes. Meanwhile, heat deep fat to 370°. Fat should be at least 1 1/2 inches deep. Fat is ready when a doughnut center browns in about 1 minute. Keep temperature as steady as possible. Cut doughnuts out with floured 2 1/2 or 3-inch doughnut cutter.
• Fry doughnuts in the hot fat, turning carefully with a wooden spoon handle when the first crack appears. Continue cooking and turning until browned nicely. This will take about 1 1/2 minute total frying time.
• Mix cinnamon and sugar in brown paper bags and drop hot doughnuts into mix, shaking to coat.

CINNAMON + SUGAR DOUGHNUTS

Steps:

• Heat the oil in a deep-fat fryer or saucepan to 170 degrees Celcius (335F). Meanwhile, sift the flour and baking powder into a bowl and stir in the sugar.http://www.bbcgoodfood.com/binder/recipes/29600/edit#
• Beat the eggs and oil into the milk and add to the dry ingredients, mixing with a spoon to bind them together. Work the ingredients together into a smooth ball and then turn out on to a floured work surface. (I have used a mixer for this in the past... if it feels to soft, add more flour)
• Roll the dough out to a thickness of just over 1cm (1/2in). Flour the cutters and use the larger one to cut out rounds of dough, then cut out the centres using the smaller cutter. Re-roll the trimmings to make more doughnuts.
• Mix together the cinnamon and sugar to make the coating. Put into a bowl
• Now cook the doughnut rings 2-3 at a time. Place the rings carefully into the hot oil and cook for 3-4 mins, until golden on the bottom, then turn them over and cook for a further 2-3 mins, until they are an even golden colour and cooked through.
• Lift on to kitchen paper to drain briefly and, while they're still hot, toss them in the cinnamon sugar until evenly coated. Shake off any excess and place on a wire rack to cool. (Not suitable for freezing).

CHAI DOUGHNUTS WITH SPICED SUGAR

Steps:

• PreparationMake the Spiced Sugar: Whisk sugar, cinnamon, salt, cardamom, ginger, and nutmeg in a large bowl until well combined. Make the doughnuts: Combine flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, and nutmeg in a large bowl. Beat sugar and butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth, about 3 minutes. Add egg and continue to beat, scraping down sides of bowl as needed, until incorporated. Reduce speed to low and gradually add buttermilk and tea, beating just until combined. Gradually add dry ingredients and beat just until dough comes together. Turn out dough onto a large piece of parchment paper and cover with a second sheet of parchment. Using a rolling pin, roll dough between parchment sheets to about 1/3" thick. Transfer dough in parchment to a rimmed baking sheet and freeze until firm, about 20 minutes. Peel off top sheet of parchment. Working on bottom sheet, punch out as many rounds as you can with 3" cutter, then use 1" cutter to punch out center of each round. Gather doughnut holes and scraps and re-roll; repeat process 3-4 times until all dough has been used (you should have 12 doughnuts). Place doughnuts on a second parchment-lined baking sheet and freeze until slightly chilled, about 5 minutes. Pour oil into a heavy-duty pot to a depth of 2" and fit pot with deep-fry thermometer. Heat oil to 375ºF. Working in batches, fry doughnuts until deep golden brown, about 1 minute per side. Transfer to a wire rack lined with paper towels and let cool 2-3 minutes. Toss doughnuts in Spiced Sugar.

SUGAR AND SPICE DOUGHNUTS

Steps:

• Whisk together the flour, baking powder, salt, 1 cup of the sugar and 1/2 teaspoon of the apple pie spice in a medium bowl until well mixed. Stir the remaining 1/2 cup sugar and 1 tablespoon apple pie spice together in a shallow dish. Set aside.
• Whisk together the eggs, melted shortening, lemon zest and 1/2 cup seltzer water in a large bowl until smooth. Stir in the flour mixture. Add the remaining seltzer water, a teaspoon at a time, just until the dough comes together in a soft and shaggy ball.
• Turn the dough out onto a generously-floured cutting board (it will be a bit sticky). Sprinkle the top with flour and pat out until it is about 3/8-inch thick. Cut out as many circles as possible using a 3-inch round cookie or biscuit cutter, then cut out doughtnut holes from the center of each with a 1-inch round cutter. Reserve the doughnuts and holes. Gather the scraps together and pat them out again to 3/8-inch thickness. Continue to cut doughnuts and doughnut holes, reworking the scraps, until all the dough is used.
• Heat 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat until a deep frying thermometer inserted in the oil reaches 375 degrees F. Working in batches, fry the doughnuts and holes until golden brown, 2 to 3 minutes, turning occasionally. Transfer to a paper towel-lined baking sheet to drain and cool slightly. While still warm, roll in the spiced sugar until well coated.

BAKED SUGAR DOUGHNUTS - P

Steps:

• Heat oven to 375°F
• Separate dough into 10 biscuits; flatten each to a 2 1/2-inch round.
• With 1-inch round biscuit cutter, cut hole in center of each round.
• Dip all sides of biscuits and centers into butter, then into sugar.
• Place on ungreased cookie sheet.
• Bake 12 to 14 minutes or until golden brown.