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These treats are praised by my niece for their sweet flavors. Whenever she comes to visit, making these donuts with me is one of the “must do” activities on her list, and as she’s gotten older, she has grown more and more involved in their creation, giving us both a fun bonding time together. These donuts are particularly good with some warm mulled cider on a cold winter day after being outside walking in the fresh snow, but even if it’s July and the sun is baking, these are still a welcome goodie that is great for sharing!
Ingredients
Dry
2 1⁄2 cups flour, unbleached all-purpose
2 teaspoons baking powder
1 teaspoon ground cinnamon
1⁄2 teaspoon ground nutmeg
1⁄4 teaspoon ground ginger
1⁄4 teaspoon ground cloves
1 dash salt
Wet
1⁄2 cup whole milk
1 cup granulated sugar
4 tablespoons butter, softened
2 eggs, beaten
1 teaspoon vanilla extract
1⁄2 vanilla bean, scraped
Canola oil for frying
Topping
1⁄2 cup granulated sugar
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon ground nutmeg
1⁄4 teaspoon ground ginger
Directions
Heat the oil first to 375°F.
Then, in a medium-sized mixing bowl, stir the flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt until it is all thoroughly incorporated. In another bowl, mix the whole milk, sugar, butter, eggs, vanilla, and scraped vanilla bean seeds together. Mix well and then slowly add the dry ingredients to the wet until they are combined, being careful not to overmix, as this could cause denser donuts.
Drop small balls of dough the size of walnuts into the hot oil for 2 to 3 minutes, then remove them to a cooling rack. While they are still warm, top with the sweet sugar mix and enjoy!
Yields 15 to 20 donuts