Easiest Way to Prepare Tasty Cinnamon sugar doughnuts

Cinnamon sugar doughnuts. These baked cinnamon sugar donuts are a simple way to make every morning special. Wake up to warm baked cinnamon sugar donuts! These cinnamon sugar twist doughnuts are a cross between crunchy churros and soft, fluffy beignets.

Cinnamon sugar doughnuts Donuts, Doughnuts, Cinnamon and Sugar, Best Homemade Recipe. My secret to PERFECT fried Cinnamon Sugar Donuts. I have two secrets to share with you today for making my donuts. You can have Cinnamon sugar doughnuts using 4 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Cinnamon sugar doughnuts

  1. Prepare 1 can of grands pillsbury biscuits.
  2. It's 2 Tbsp of white sugar.
  3. Prepare 1 tsp. of cinnamon, or more if you really like cinnamon.
  4. It's of Oil to fry with.

Dip top half of doughnuts in remaining melted butter. Coat doughnuts with sugar mixture and serve warm. Combine the sugar and cinnamon in a small bowl. Cinnamon Sugar Soft Pretzels Bites (SO ADDICTIVE!) Baked Cinnamon Sugar Doughnuts.

Cinnamon sugar doughnuts instructions

  1. Pour about 2-3 inches of oil in a heavy duty bottom pot..
  2. Put the pot over medium heat until a candy thermometer reads 350 degree F. While your oil is heating up separate your biscuits and put your cinnamon sugar in a shallow dish..
  3. Once your oil comes to temperature gentle put 1 or 2 biscuits in at a time. Cook for about 3 minutes on each side or until golden brown..
  4. Transfer the cooked doughnuts to paper towels to drain and then to the sugar to coat. Enjoy!!.

I really like baking doughnuts because I can usually save some calories & fat from frying and splurge on the doughnut icing. I find that it's usually the icing that. These doughnuts have a cinnamon-sugar coating which provides a lot of flavor, but cooking them in the air fryer makes them healthier with fewer calories. These easy Italian-inspired cinnamon and sugar doughnuts are made of pizza dough! Mix granulated sugar and cinnamon in medium bowl.

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