Cinnamon Cake Donuts with Cinnamon Glaze Recipe

Cinnamon Cake Donuts with Cinnamon Glaze Recipe

Cinnamon Cake Donuts with Cinnamon Glaze Recipe

Ingredients
For the Donuts
  • 3 cups all-purpose flour
  • 1/2 TBSP ground cinnamon
  • large pinch of freshly ground nutmeg (optional but recommended, you can also use pre-ground)
  • 1 TBSP baking powder
  • ½ tsp kosher salt
  • ½ tsp ground cinnamon
  • 2 large eggs, room temperature
  • ¾ cup granulated sugar
  • 2 tsp vanilla extract
  • 3 TBSP unsalted butter, melted and slightly cooled
  • ½ cup milk, room temperature
  • oil for frying
For the Cinnamon Glaze
  • 1/4 cup milk
  • 1 tsp ground cinnamon
  • pinch of salt
  • 2 cups powdered sugar
Instructions
For the Donuts
  1. In a medium bowl whisk together the flour, ground cinnamon, nutmeg, baking powder, and salt. Set aside
  2. 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.
  3. Combine the milk with the melted butter.
  4. With the mixer on low speed, alternately add the flour mixture (in three additions), with the milk and melted butter (in two additions), beginning and ending with the flour.
  5. The dough at this point will look more like a batter and be quite soft. Cover with plastic wrap and let chill in the refrigerator for 30 minutes. The flour will absorb more liquid and the fat will firm up making it easier to roll out.
  6. Once the dough is firm enough to roll, place the dough on a floured surface, and with a lightly floured rolling pin, roll the dough out to ¼ inch thick.
  7. Cut the dough using a donut cutter or a 3-inch biscuit cutter. Cut out smaller holes in then center of each piece. Place the donuts on a baking sheet with parchment or wax paper.
  8. Meanwhile heat about 2 inches of frying oil (canola, vegetable, or peanut) in a heavy bottom pan to 375F. Set up a cooling rack over a sheet pan for the donuts to drain on.
  9. 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 fat with tongs or a slotted spoon. Place on the cooling rack to drain over a sheet pan.
  10. After the donuts have cooled a few minutes, you can dip them in the glaze.
For the Cinnamon Glaze
  1. In a large bowl, whisk together all of the ingredients. If the mixture is too thick add a bit more milk. If it is too thin, add a bit more powdered sugar.
  2. Place each donut, that has cooled slightly, into the glaze, turning to coat. Allow the glaze to set for several minutes before serving.

Cinnamon White Russian Recipe

Cinnamon White Russian

Cinnamon White Russian

Ingredients
Cinnamon Simple Syrup:
  • 3 cups water
  • 3 cups granulated sugar
  • 2 cinnamon sticks
Cinnamon White Russian:
  • large ice cubes
  • 4 parts Absolut vodka
  • 3 parts coffee liquor
  • 3 parts cinnamon simple syrup
  • 2 parts cream (okay, fine, a little extra won’t hurt)
Instructions
  1. Make the Cinnamon Simple Syrup: Heat the water, sugar, and cinnamon sticks over medium high heat. Stir until the sugar dissolves. Simmer longer for more cinnamon taste.
  2. Make the Cinnamon White Russian: Place an ice cube in each glass. Add ingredients in order listed. Swirl before and after adding the cream to get everything mixed together real nice. You can also mix the drink in a shaker with ice cubes to chill it faster.

Apple Dumplings

Apple Dumplings

Apple Dumplings

Ingredients

  • 1 large apple (I used a Fuji- any apple will do, tart is better)
  • 1 can Pillsbury Crescent dough
  • 1/2 cup butter
  • 2/3 cups sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla
  • 3/4 cup or 6 oz. 7-Up or equivalent (half the can)

Instructions

  1. Preheat the oven to 350 degrees F. Grease an 8×8 baking dish.
  2. Cut each apple into 8-10 wedges. Slice the apple skin off as well and set aside.
  3. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the wide end. Pinch to seal and cover apple and place in the baking dish.
  4. Melt butter in a small saucepan and stir in the sugar and cinnamon. Heat, whisking to combine. The mixture will slowly combine and thicken. When it’s thickened, remove from heat and add vanilla.
  5. Pour cinnamon mixture over the apple dumplings. Pour soda over the dumplings
  6. Bake for 40 to 45 minutes in the preheated oven, or until golden brown.

Cinnamon Apple Pull Apart Bread

Cinnamon Apple Pull Apart Bread

Cinnamon Apple Pull Apart Bread

Ingredients:

For the filling:

2 tablespoons unsalted butter

1/2 cup packed brown sugar

1 tablespoon ground cinnamon

1/2 teaspoon vanilla extract

3 medium apples (about 2 cups), peeled, cored, and thinly sliced

1/2 cup pecans or walnuts, chopped (optional)

 

For the dough:

1/4 cup (4 tablespoons) unsalted butter, melted

1/3 cup lukewarm milk

1/4 cup lukewarm water

2 large eggs

1 teaspoon vanilla extract

3 cups King Arthur Unbleached All-Purpose Flour

1/4 cup sugar

1/2 teaspoon salt

2 1/4 teaspoons instant yeast

 

For the glaze:

1 cup powdered sugar

1 tablespoon milk

mix both ingredients together in a small bowl. Add more milk if necessary to get desired consistency. I like it to be the consistency of a thick syrup.

See full instructions on : half-bakedbaker.blogspot.com