Ingredients
Share this recipe with your friends!
Instructions
Glaze - In a large bowl, whisk together Borden Whole Milk, ground cinnamon, 2 cups powdered sugar, and a pinch of salt. Adjust consistency by adding more milk if too thick or more powdered sugar if too thin.
Donuts - In a medium bowl, whisk together the flour, ground cinnamon, nutmeg, baking powder, and salt. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, or in a large bowl with your hand mixer, beat the eggs and sugar on medium speed until thick and a pale yellow. This will take 3-5 minutes. Beat in the vanilla extract.
- Combine Borden Buttermilk with the melted butter.
- With the mixer on low speed, alternately add the flour mixture (in three additions) with the buttermilk and melted butter (in two additions), beginning and ending with the flour.
- The dough will be soft and resemble a batter. Cover with plastic wrap and chill in the refrigerator for 30 minutes. This will firm up the dough, making it easier to roll out.
- Once the dough is firm enough to roll, place it on a floured surface, and with a lightly floured rolling pin, roll the dough out to 1/4 inch thick.
- Cut the dough using a donut cutter or a 3-inch biscuit cutter. Cut out smaller holes in the center of each piece. Place the donuts on a baking sheet with parchment or wax paper.
- Meanwhile, heat about 2 inches of vegetable oil in a heavy bottom pan to 375°F. Set up a cooling rack over a sheet pan for the donuts to drain on.
- Gently slide the donuts into the hot oil, only a few at a time. Fry each side until golden brown, about 1 minute per side. Carefully remove the donuts from the hot oil with tongs or a slotted spoon. Place on the cooling rack to drain.
- Place each donut, that has cooled slightly, into the glaze, turning to coat. Allow the glaze to set for several minutes before serving.
Ingredients
Share this recipe with your friends!
|
|
Instructions
Glaze - In a large bowl, whisk together Borden Whole Milk, ground cinnamon, 2 cups powdered sugar, and a pinch of salt. Adjust consistency by adding more milk if too thick or more powdered sugar if too thin.
Donuts - In a medium bowl, whisk together the flour, ground cinnamon, nutmeg, baking powder, and salt. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, or in a large bowl with your hand mixer, beat the eggs and sugar on medium speed until thick and a pale yellow. This will take 3-5 minutes. Beat in the vanilla extract.
- Combine Borden Buttermilk with the melted butter.
- With the mixer on low speed, alternately add the flour mixture (in three additions) with the buttermilk and melted butter (in two additions), beginning and ending with the flour.
- The dough will be soft and resemble a batter. Cover with plastic wrap and chill in the refrigerator for 30 minutes. This will firm up the dough, making it easier to roll out.
- Once the dough is firm enough to roll, place it on a floured surface, and with a lightly floured rolling pin, roll the dough out to 1/4 inch thick.
- Cut the dough using a donut cutter or a 3-inch biscuit cutter. Cut out smaller holes in the center of each piece. Place the donuts on a baking sheet with parchment or wax paper.
- Meanwhile, heat about 2 inches of vegetable oil in a heavy bottom pan to 375°F. Set up a cooling rack over a sheet pan for the donuts to drain on.
- Gently slide the donuts into the hot oil, only a few at a time. Fry each side until golden brown, about 1 minute per side. Carefully remove the donuts from the hot oil with tongs or a slotted spoon. Place on the cooling rack to drain.
- Place each donut, that has cooled slightly, into the glaze, turning to coat. Allow the glaze to set for several minutes before serving.
|
|
