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Italian Cinnamon-Sugar Doughnuts

Italian Cinnamon-Sugar Doughnuts

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These easy Italian-inspired cinnamon and sugar doughnuts are made of pizza dough!MORE+LESS-

ByBroke Ass Gourmet

Updated March 9, 2017


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  • 1

    Gently roll the dough out into an 8” x 8” square on a lightly floured surface. Use a wine glass to cut as many 3” circles out of the dough as possible.

  • 2

    Use a narrow shot glass or large thimble to cut out a smaller hole inside the circle so it looks like a doughnut (save the cut-out holes to make smaller doughnut holes).

  • 3

    In a medium bowl mix the sugar and cinnamon until fully incorporated.

  • 4

    In a deep frying pan or pot, heat about 1 inch of vegetable oil over medium-high heat. Fry the doughnuts and doughnut holes 2 or 3 at a time for about one minute per side or until lightly golden brown. Using tongs, transfer the doughnuts and doughnut holes 1 at a time into the cinnamon-sugar mixture. Use your hands to coat well with the cinnamon-sugar and transfer to a plate. Repeat until all doughnuts and doughnut holes have been cooked and coated.

  • 5

    Serve hot with coffee or tea, for dessert or a very special breakfast.

Nutrition Information

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More About This Recipe

  • Dessert Alert: Italian Cinnamon-Sugar Doughnuts! These Italian-style doughnuts make a great dinner party dessert or weekend brunch treat with friends!If you can believe it, the Italians found yet another use for pizza dough: doughnuts! These simple, yet classic, Italian Cinnamon-Sugar Doughnuts are nothing more than lightly fried pizza dough. But a quick dip in some hot oil, plus a dusting of cinnamon and sugar, and they taste entirely different. It’s also not necessary to actually deep-fry them—an inch or so of vegetable oil in a deep saucepan or pot will do.So easy, you'll want to make these every weekend!

If I can’t have churros, cinnamon sugar twist doughnuts is the next best thing (if not it’s equal)!

The original dough recipe yields a dozen doughnut rings and a dozen or so doughnut holes. Instead of punching out rounds, I divided the dough into 12 portions to roll out braided twists.

The dough is quite simple to make. With the help of a stand mixer, kneading together the dough is a breeze. However, even without a mixer, mixing and kneading by hand is feasible.

One tool I highly recommend is a digital kitchen scale. This will ensure equal portioned pieces, as well as even cooking times.

Tips when working with yeast dough:

  • Temperature affects dough. Use a kitchen thermometer to ensure the yeast is mixed with proper temperature liquids.
  • Temperature can also affect dough rising/proofing time. Optimal temperature is in the mid-70s, around room temperature.
  • Keep the dough covered with a kitchen towel or plastic wrap to prevent an unwanted “skin” from forming. Do this when the dough is rising, as well as when you are forming the doughnut twists.
  • Use a digital kitchen scaleto divide dough equally. Equally portioned out dough pieces ensure even cooking times.

These twist doughnuts fry up crispy on the outside. The exterior reminds me of Chinese stick doughnuts (youtiao).

While the outside has a nice crunch, the interior of the doughnut is light, fluffy, and pillowy. The doughnut will slightly deflate with each bite, but it’ll bounce back to it’s original shape in a few seconds.

Asides from cinnamon sugar, these fried doughnut twists can be tossed in all sorts of different coatings:

Recipe Summary

  • 2 quarts vegetable oil for frying
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 pinch salt
  • 1 ½ teaspoons white sugar
  • 2 eggs, beaten
  • 1 cup ricotta cheese
  • ¼ teaspoon vanilla extract
  • ½ cup confectioners' sugar for dusting

Heat oil in a deep-fryer to 375 degrees F (190 degrees C).

In a medium saucepan, combine the flour, baking powder, salt and sugar. Stir in the eggs, ricotta cheese and vanilla. Mix gently over low heat until combined. Batter will be sticky.

Drop by tablespoons into the hot oil a few at a time. Zeppole will turn over by themselves. Fry until golden brown, about 3 or 4 minutes. Drain in a paper sack and dust with confectioners' sugar. Serve warm.

Cinnamon-Sugar Glazed Doughnuts

I love doughnuts. They are definitely a weakness for me. I crave them often, but rarely give in. I remember over 2 1/2 years ago, my sister had a baby. I was at the hospital visiting, and my mom had brought her a box of doughnuts. When I got pregnant with my youngest, that memory came back to me, and the whole pregnancy, all I wanted was doughnuts. I was seriously looking forward to having my baby, just so I could get a box of doughnuts while I was in the hospital. Ok, mostly excited for the baby, but I definitely was excited for those doughnuts as well! Sure enough, without even telling my mom about the craving, she brought me a box of doughnuts that first day in the hospital. And I ate way too many of them.

This is one reason I don’t make doughnuts at home very often. I have no self control around them. But recently, Land O Lakes came out with a new product – a butter spread with cinnamon and sugar – already in the butter. And yes – the very first thing that popped into my mind was a hot doughnut, slathered with a glaze made from that cinnamon-sugar butter.

This doughnut experiment is my most successful to date. I won’t even admit to how many of these I ate. The glaze was the perfect topping for these doughnuts. And it’s probably a good thing that my local doughnut store doesn’t sell these, because I’d probably be right there, first in line!

Cinnamon-Sugar Glazed Doughnuts

2 (.25) oz packages active dry yeast
1/4 cup warm water
1 1/2 cups warm milk
1/2 cup white sugar
1 teaspoon salt
2 eggs
1/3 cup shortening
5 cups all-purpose flour
1 quart vegetable oil, for frying

1/3 cup Land O Lakes Cinnamon Sugar Butter Spread
2 cups powdered sugar
1 teaspoon vanilla extract
3-4 tablespoons milk

Sprinkle the yeast over the warm water and let sit for 5 minutes to foam.

In the bowl of a mixer, combine the yeast and water, warm milk, sugar, salt, eggs, shortening, and 2 1/2 cups of the flour. Mix on low speed until completely combined. Add in the remaining flour, 1/2 cup at a time, until the dough pulls away from the side of the mixer. (You may need a little more or a little less flour, depending on the humidity of where you are.) Place the dough in a greased bowl and allow to double in size.

Flour a surface and roll the dough out to 1/2-inch thickness. Cut with a doughnut cutter. Cover the doughnuts and allow to rise again until doubled in size.

When the doughnuts have almost doubled, heat the oil to 350° in a large heavy skillet or dutch oven.

To prepare the glaze, heat the Cinnamon Sugar Butter Spread in the microwave or in a small pan until melted. Stir in the powdered sugar and vanilla. Add in the milk 1 tablespoon at a time until it is thin enough to dip the doughnuts in.

Slide the doughnuts in the hot oil, a few at a time so not to crowd the pan. Turn over when the first side is golden brown – this only takes a minute or two. Cook on the second side to golden brown then remove from the oil to a wire rack. Allow the doughnuts to cool enough to handle them, then dip in the glaze. Return to the wire rack for the glaze to set up.

Disclosure: this is a sponsored post from General Mills, but all opinions are my own. I genuinely loved this product.

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Meet Deborah

Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More

Roshni's Kitchen

Donuts or Doughnuts are basically Fried and Sweetened Bread or Cake enjoyed usually for Breakfast. It is made quite popular in US by chains like Dunkin Donuts and Krispy Kreme. It is made of flour, sugar, egg, butter and milk mixed together to form a dough. The other important ingredient is the rising agent. The Raised Donuts are made with Yeast as the raising agent giving it a bread like texture. Cake Donuts are made with Baking Soda as the raising agent giving it a cake like texture.

Today I have made a Raised Donut. I will post the recipe for Cake Donut some other time. I have simply coated the finished donut with Granulated Sugar and Cinnamon. You can also coat with Glazed Sugar, Chocolate, Sprinkles, Stawberry Glaze, Vanilla Galze. The options are endless.

I have followed the recipe from Joy of Baking (Video Recipe). It is am amazing resource and I am surprised how I never knew about it before.

Today I also present to you the first recipe I made with my KitchenAid Artisan Stand Mixer.. Yes, I am the proud owner!! An Advance Birthday gift from my husband.

Cinnamon Sugar Donut Fries

Cinnamon Sugar Donut Fries - It's dessert in fry form! This deep fried dessert is like nothing you've tasted before. With a few Pillsbury biscuits and some cinnamon and sugar, you can easily make these sweet treats in a jiffy. The fries are perfectly crispy yet soft on the inside. Plus, you really can't beat the homemade sweetened maple glaze that's drizzled over them. These sweet treats are perfect for crisp days or cool nights and are fun to share with practically everyone. You won't find a single person who doesn't crave more after just one bite.

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YUM, these sound delicious! This would be a fun recipe to try for a weekend breakfast.

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Skinny on Baked Apple Doughnuts for Weight Watchers

I used this recipe for baked pumpkin doughnuts, substituting applesauce for the pumpkin and topping them with a sprinkle of cinnamon sugar and drizzle of icing.

The delicious, still warm-from-the-oven baked doughnuts are able to satisfy my craving for a sweet treat, while avoiding the sugar rush I get from the bakeshop variety.

WW Low-Fat Apple Cinnamon Donut

According to my calculations each of these baked apple cinnamon doughnuts has 148 calories and:

6 *SmartPoints (Green plan)
5 *SmartPoints (Blue plan)
5 *SmartPoints (Purple plan)
4 *PointsPlus (Old plan)

Curious about Weight Watchers new myWW Green , Blue and Purple plans? Watch this short video to learn more:

Serving and Enjoying Baked Donuts

The doughnuts can be eaten as is, sprinkled with powdered sugar or cinnamon sugar, or decorated with your favorite icing and chopped nuts and/or candy sprinkles.

I like to sprinkle mine with a little cinnamon and sugar and drizzle them with icing I made by stirring together 2 heaping tablespoons of confectioners’ sugar with 1-2 teaspoons of apple juice (water or milk would work too) to achieve a drizzling consistency.

WW Friendly Baked Apple Cinnamon Doughnuts

If you like these healthy baked apple spice donuts, be sure to check out my other Weight Watchers friendly recipes including: Slow Cooker Apple Cake, Crock Pot Apple Cobbler, Slow Cooker Cranberry Apple Cake, Slow Cooker Baked Apples with Gingersnaps and Skinny Apple Brownies

If you’ve made this Apple Cinnamon Baked Donuts, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Cheat's Italian Doughnuts Using Pizza Dough

Pour equal parts of vegetable oil and olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F.

Roll out the dough on a lightly floured surface to 1/2-inch thickness. Using a floured 2-inch biscuit cutter, cut out doughnut rounds. Using a floured 1-inch biscuit cutter, cut out a hole in the center of each doughnut. Gather the dough scraps and re-roll to cut out more doughnuts.

Whisk the sugar and cinnamon in a medium bowl to blend. Set the cinnamon-sugar aside.

When the oil is hot, working in batches, fry the doughnuts until they puff but are still pale, about 45 seconds per side. Using a slotted spoon, transfer the doughnuts to paper towels to drain. Cool slightly. While the doughnuts are still warm, add to the bowl with cinnamon-sugar and generously coat each 2 times with the cinnamon-sugar. Serve warm.

Alternately, cool the fried doughnuts to room temperature. Stir 3 ounces milk chocolate and 1/4 cup whipping cream in a heavy small saucepan over medium-low heat until the chocolate melts. Set aside until the chocolate sauce comes to room temperature but does not set. Dip 1 side of each doughnut into the chocolate mixture. Sprinkle with finely chopped toasted almonds or crushed espresso beans and set aside until the chocolate is set.

Heat 2 to 3 inches of oil over high heat in a deep skillet, Dutch oven, or deep-fryer to 350 to 365 degrees F. Set a large wire rack over a baking sheet, top with paper towels and position near fryer.

Meanwhile, in a large bowl, beat eggs with an electric mixer on medium speed until thick and lemon-colored. Add sugar, salt and vanilla beat until well incorporated. Add ricotta cheese beat until smooth. Sift flour and baking powder together in a small bowl, then add gradually to egg mixture, beating on low speed until just combined. Do not overmix batter.

Using a small portioning scoop or 2 teaspoons, scoop out walnut-size rounds of batter and drop into hot oil. (Do not make them too large, they will inflate upon cooking.) Deep-fry, in batches of 8 to 10 at a time, for 3 to 4 minutes or until golden brown all over, turning once. Using a slotted spoon, transfer fritters to the prepared rack to drain (break open a fritter to make sure it's cooked all the way through). Let oil come back up to temperature and repeat process with remaining batter until all the fritters are cooked. Dust fritters with, or roll in, confectioners' sugar or cinnamon/sugar, if desired. Serve warm.

DEEP-FRYING NOTE: As always with deep-frying, be sure that you don't put in so much food that the temperature of the fat drops below 325 degrees F, and have the heat on high so it gets back up to temperatue as soon as possible.

MAKE AHEAD NOTE: The fritter batter can be refrigerated for up to 6 hours you may need to increase the frying time slightly to compensate for the colder batter. Fry just before serving.

How to Make Pumpkin Donuts

  1. Whisk together dry ingredients in one bowl and wet ingredients in a second bowl. Add the flour mixture to the wet ingredients and stir until just combined. Overmixing can create tough donuts, so mix just until there are no longer any streaks of flour at the bottom of your bowl and them move on.
  2. Fill the donut pan using a piping bag or gallon plastic storage bag with a hole snipped off of one corner. You can fill your donut pan with a spoon, but trust me, piping the donut batter is so much faster, cleaner, and easier than trying to spoon it.
  3. Bake the donuts until they’re springy. Instead of whipping out a cake tester, the super easy way to tell if these donuts are done is to press a finger gently into the top of one of the donuts, and if it springs back or almost completely springs back, it’s done.
  4. Let donuts sit until cool enough to handle. You don’t need to completely cool the donuts before coating. As soon as they’re cool enough to handle you can start rolling them in butter and cinnamon sugar.

More Pumpkin Donut Toppings

If you’d like some other topping options for your pumpkin donuts, try:

Do I need a donut pan to make these donuts?

Yes, you’ll definitely need one if you want that classic donut shape. I’m a fan of this Wilton model. I’ve owned it for years and use it for all of my donut recipes.

But can I make these without a donut pan?

If you don’t own a donut pan, you can also make donut muffins in a regular muffin pan. This will make about 6 muffins. Bake at the temperature called for in the recipe for about 14 minutes.

Can I make these into pumpkin donut holes?

Yes! This will make about 20-ish donut holes using a mini muffin pan. Bake at the temperature called for in the recipe for 7 to 10 minutes.

How to store pumpkin donuts?

Baked donuts are best on the first day, but if you’d like to store them, keep them at room temperature laid out in a single layer in an airtight container (stacked donuts will stick and pull cinnamon sugar off each other).

Watch the video: Cinnamon Rolls. Άκης Πετρετζίκης