I love donuts. Anytime there’s a holiday, I always research some fun recipes.
I found this recipe a few years back by Tori from Fraiche Nutrition. It’s a great way to get the kids involved but not TOO involved.
They liked picking their icing and decorating their own donuts.
I have adapted her recipe below.
Allow for an hour to refrigerate the dough.
I like to prep the dough first in the morning and then have the kids decorate them afterwards.
- 2 ½-3 c. flour
- 1 Tbsp. baking powder
- 1 tsp. salt
- 1/3 c. sugar
- 1 tsp. each cinnamon
- 3/4 tsp. nutmeg
- 1 c. milk
- 1 tsp. vanilla
- ½ c. melted butter
- 1 egg, beaten
- oil for frying
- 1 1/2 cups confectioners’ sugar
- 4 tablespoons cocoa powder
- 2 tablespoons water
- 2 teaspoons vanilla
- Sift sugar and cocoa powder together.
- Slowly stir in water and vanilla slowly to make a smooth glaze.
- ½ c. sugar
- 1 Tbsp. cinnamon
- Combine ingredients in a small bowl.
1. In a large bowl combine 2 ½ cups of the flour, baking powder, salt, 1/3 cup sugar, cinnamon, and nutmeg. Make a well in the center and add the milk, melted butter, and egg.
2. Mix together with a fork to combine, adding more flour as needed to make a dough that doesn’t stick to your hands but is still soft.
3. Cover with plastic wrap and refrigerate for one hour.
4. Heat oil to 370 F (185 C). Combine the remaining ½ c. sugar and 1 Tbsp. cinnamon in a small bowl.
5. Roll the dough out on a lightly floured surface with a rolling pin( ½” thick), cut into heart shapes. Re-roll the dough once as it will get too tough.
6. Keep flipping the donuts so that they are browned on all sides.Once done, remove the cooked donuts from the oil using a slotted spoon and place them on a cooling rack.
7. If you are using the cinnamon sugar mix, lightly roll them and place on on the cooling rack.
8. If you are glazing your donut, carefully dip one side and place on the cooling rack.