Homemade cinnamon sugar buttermilk donuts with just the right mix of cakey and fluffy...is there anything better? Don't forget the donut holes to go with! You'll find our recipe, using our own Edwards Cinnamon Sugar (available in our local and online store) below. Makes approximately 12 - 14 donuts (and holes) If you make these we'd love for you to share your photos with us on social media.
You will need to rest the dough for 1-1.5hrs - it really is definitely worth the wait! These donuts are moist, cake like and delicious!
In a large bowl, mix together eggs, vanilla extract, brown sugar, caster sugar, melted butter, lemon zest and buttermilk. Mix together until combined and smooth
In a separate bowl, combine flour, baking powder, bi-carb soda, nutmeg and salt.
Add the dry ingredients to the wet, using a wooden spoon to mix until fully combined. Do not over mix. Cover the bowl with plastic wrap and cool in the refrigerator for 1 - 1.5hrs
Add flour to your work surface and roll out the dough until about half an inch / 1.27cm thick. Using a large circle cookie cutter, dip into some flour and cut out circles from the dough. Use the end of a piping nozzle to cut out the centre of each circle. Alternatively use a donut cutter to cut out the donut shapes if you have one! Remember to keep the donut holes to cook too.
Place donuts on floured baking paper lined trays while heating your oil. Heat vegetable oil to 180°C.
Working in batches, gently lower donuts into the oil (no more than 4 at a time) Fry on one side until golden brown, about 2 minutes. Flip with tongs or a skimmer and continue frying until golden brown and cooked through, another 2 minutes. Make sure to keep checking the oil temeperature and keep it at 180°C.
Drain donuts on cooling rack. Place cinnamon sugar into a small bowl. Dunk the warm donuts into the cinnamon sugar, making sure to coat every side.
Make sure your donuts are not too thick and the oil is not too hot for perfectly cooked donuts.
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