- 1/3 cup granulated white sugar
- 2 cups all-purpose flour
- 1 teaspoon cinnamon extract (optional)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 2 teaspoons baking powder
- 1 egg
- 1/2 cup milk
- 1/8 teaspoon salt
- vegie or olive oil for frying
- 2-5 teaspoons milk
- 1/8 – 1/4 teaspoon cinnamon
- a bit less than 1/4 cup milk
- powdered sugar
- Can be served with fruit on side
- Pour about 1 inch of oil into a skillet (or you can use a frying pan). Be careful not to have the oil heated up too high or it might splatter. I have a splatter sheet that I like to use just in case. 🙂
- Make the dough: Combine sugar, flour, spices, baking powder, milk, extract, and egg in a bowl, or much easier, mix together in an electric mixer.
- Flour a surface, rolling pin, and your hands. Roll out the dough until it reaches about a 1/4 inch thickness. With a small round cookie cutter (if you don’t have one, you can use a shot glass or the edges of a tablespoon measurer) cut out the dough and roll it into a ball in your hands. You want a somewhat small ball, because it grows bigger while it fries in the oil.
- Line a bowl with a few paper towels. Begin to fry your dough. I put about 4-5 balls of dough in the skillet to fry at a time. Cook them for about 2-3 minutes each, or until they turn a light golden color. Make sure to flip them so both sides can cook evenly. You can even make them look like the ones in the shop by pressing a ball of dough flat, and inserting your finger in the middle of it to create a hole!
- Make the glaze: The glaze is totally optional, but I prefer to coat my doughnuts in the glaze for an even sweeter taste, but the choice is up to you. In a small bowl, mix the milk, powdered sugar, and cinnamon (optional) together. Once all of your doughnuts have been fried, remove the paper towels and pour the glaze on top of them. Mix them together with a spoon to evenly coat each doughnut.
- You’re done! Serve warm with fruit as a side. Enjoy!