These quick and easy donut muffins are simple to make in a mini muffin pan. They taste just like cinnamon-sugar doughnut holes with a hint of nutmeg.
If you love an Old Fashioned Donut, you will adore these muffins. This recipe turns out perfectly dense and rich every time and is an easy breakfast muffin recipe
Cinnamon Sugar Donut Muffins - Donut muffins are a super soft, homemade muffins that are easy to make! These buttery treats taste just like an old fashioned donut rolled in cinnamon and sugar!
This fun and easy recipe holds on to all the flavor and fluffy texture of your favorite cinnamon and sugar cake donuts, but takes way less fuss and work to make.
Cinnamon Sugar Donut Muffins - Donut muffins are a super soft, homemade muffins that are easy to make! These buttery treats taste just like an old fashioned donut rolled in cinnamon and sugar!
These Bavarian cream donuts are made with a soft and fluffy donut dough, rolled with sugar, and filled with decadent vanilla pastry cream.
These fluffy and irresistible treats are topped with a luscious glaze made with real maple syrup, creating the perfect balance of flavors.
These donuts save you a bunch of time and health by baking instead of frying. They are super tender and satisfying with a tart lemon curd filling and a sugar coating.
Medical Medium: Cinnamon Donuts - now at www.medicalmedium.com
"It's a jelly" If you're Canadian I'm pretty sure it's the law that you know which movie that comes from. Strange Brew (1983). You know, Bob and Doug Mackenzie... hosers.... take off, eh..... I'll forgive you if you don't know it. But look it up. Watch it. Seriously. It's a Canadian thing. Anyways.... jelly donuts make an appearance in the movie so that's why I brought it up. They should make an appearance in aaaalllll the movies. I mean.... J E L L Y D O N U T S are just ridiculous. Let's give them their own star on the walk of fame. Old Fashioned Jelly Donuts Ingredients Dough 2 cups buttermilk 2/3 cup sugar 4 1/2 tsp active dry yeast 1/2 cup melted butter 2 eggs, beaten 1 Tbsp vanilla 2 tsp salt 4 - 5 cups flour Filling 1 jar seedless raspberry jelly (or your favorite) Oil for deep frying (about 1 litre) sugar to roll the donuts in Directions Prepare dough - Heat buttermilk over medium heat until just starting to steam. Remove from heat and stir in the sugar and let cool for 5 minutes. Pour into a large bowl and sprinkle the yeast on top and let sit another 5 minutes - until yeast blooms. Whisk the butter, eggs, vanilla, and salt into the yeast mixture. Slowly stir in the flour until soft, but not sticky, dough forms. Knead for 5 minutes on a floured work surface. Place in an oiled bowl, cover with a tea towel, and set somewhere warm to rise for an hour. After an hour, roll out dough to 1/2 inch thick. Cut with a 2.5 to 3 inch biscuit cutter. Place donuts on a cookie sheet lined with parchment paper, cover with a tea towel, and let rise another 45 minutes or so. When the second rise time is almost up, heat your oil in a large pot to 350 degrees. (This takes about 15 minutes so start to heat it up after dough has been rising about half an hour.) Place a shallow bowl filled with sugar beside where you are going to be placing the donuts after frying. When oil reaches 350, gently slide 3 or 4 donuts into the oil and fry 1 minute on each side - until evenly browned. Remove from oil with a slotted spoon and place on paper towel to drain. Roll the donuts in the sugar to coat. Repeat until all donuts have been cooked. Let cool completely. When they are cooled off - place the jelly in a piping bag fitted with a long nozzle. Poke a chopstick or the handle of a wooden spoon into the side of each donut to create a hole. Then press the tip of the piping nozzle into the hole and squeeze in some jelly. Repeat until all donuts are filled!. These are best eaten the day they are made but can be frozen. Want to see the inside? Look at all that squishiness and gooey jelly! Personally, I like raspberry jelly the best for jelly donuts but you can use your favorite! You can also dust the donuts with powdered sugar after they have cooled INSTEAD OF the regular sugar.... but I like the regular sugar because that's how we had them growing up. NOTE - This recipe is also easy to double! The photos above are of a doubled recipe! I think you get about 1 1/2 - 2 dozen per batch (so about 3 - 4 dozen doubled).
Don't wait until Paczki Day (aka Fat Tuesday or Mardis Gras) to enjoy one of these soft traditional Polish donuts filled with jelly, custard, or other delicious fillings! Paczki are homemade jelly donuts are even better than the ones you can get at your favorite local bakery.
These Polish yeast-based doughnuts are made to celebrate Fat Thursday in Poland and Fat Tuesday in the US. Filled with sweet cream or jam and rolled in powdered sugar, paczki is a treat for everyone!
This basic muffin is not your stir-it-gently, dense, fruit-and-nut-filled health muffin. Instead, it's a beat-it-up, cake-type muffin, high-crowned and very "vanilla-looking." This is a great muffin for kids (young or old) who don't want a lot of "stuff" in their muffins. With its basic sugar-cinnamon-nutmeg flavor, it's more reminiscent of a plain doughnut (without the deep-fat frying) than anything else. As plain as it is (which is just the way some people like things), it's a good candidate for additions of dried fruit and/or nuts to the batter, as well as a garnish of flavorful jam or preserves when serving time rolls around.
