Name: Elsie’s Cinnamon Glazed Doughnuts
Cook time: 50 min
Total time: 50 min
Yield: 12 servings
Ingredients: 1/4 cup Borden Whole Milk; 1 teaspoon ground cinnamon; 2 cups powdered sugar; 1 pinch salt; 3 cups all-purpose flour; 1/2 tablespoon ground cinnamon; 1 large pinch of freshly ground nutmeg; 1 tablespoon baking powder; 1/2 teaspoon kosher salt; 2 large eggs; 3/4 cup granulated sugar; 2 teaspoons vanilla extract; 2 tablespoons unsalted butter; 1/2 cup Borden Buttermilk; vegetable oil for frying

Dessert50 minServes 12

Instructions

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.

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.

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Ingredients

For the Glaze

1/4 cup Borden Whole Milk
1 teaspoon ground cinnamon
2 cups powdered sugar
1 pinch salt

For the Donuts

3 cups all-purpose flour
1/2 tablespoon ground cinnamon
1 large pinch of freshly ground nutmeg
1 tablespoon baking powder
1/2 teaspoon kosher salt
2 large eggs (room temperature)
3/4 cup granulated sugar
2 teaspoons vanilla extract
2 tablespoons unsalted butter (melted and slightly cooled)
1/2 cup Borden Buttermilk (room temperature)
vegetable oil for frying

At a Glance

Cook Time

50m

∑

Total

50 min