Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, quick cinnamon sugar doughnuts (egg & dairy free & no yeast). One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Quick Cinnamon Sugar Doughnuts (Egg & Dairy Free & No Yeast) is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. Quick Cinnamon Sugar Doughnuts (Egg & Dairy Free & No Yeast) is something which I’ve loved my entire life. They’re fine and they look fantastic.

This DIY cinnamon sugar recipe is the ideal finishing touch for pies, muffins, cobblers, and coffee cakes. This is one of those situations in which once you see how easy it is to put cinnamon sugar together, you may wonder why you ever bought it in a little jar in the spice aisle? This homemade fried cinnamon sugar donuts recipe is my no-fail doughnut recipe.

To begin with this recipe, we have to first prepare a few ingredients. You can have quick cinnamon sugar doughnuts (egg & dairy free & no yeast) using 11 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Quick Cinnamon Sugar Doughnuts (Egg & Dairy Free & No Yeast):

1. Get Dry Ingredients
2. Take 2 cups plain flour
3. Make ready 1 tsp baking soda
4. Prepare 0.5 cup sugar
5. Take Wet Ingredients
6. Get 0.25 cup vegan margarine
7. Take 0.5 cup unsweetened soya milk
8. Get 2 Tbsp sunflower oil
9. Take Other ingredients
10. Make ready Sunflower oil to fry
11. Take Mix granulated sugar and cinnamon (to your taste) to roll to doughnuts in

Quick Overview: How to Make Baked. Glazed & Cinnamon Sugar, chocolate or vanilla coated, all it takes is a couple of ingredients. This version uses an air fryer. By using less oil, I can use tastier oil, thus my choice is butter.

Instructions to make Quick Cinnamon Sugar Doughnuts (Egg & Dairy Free & No Yeast):

1. In a food blender with the dough tool add the dry ingredients, blend until combined
2. In a small sauce pan (low heat), add the vegan margarine, once it has melted add the milk and oil. Mix and turn the heat off after 30 seconds
3. Put the blender on the lowest setting and carefully pour the wet mixture until it forms into a dough
4. Add sunflower oil to a deep frying pan and pre-heat for a few minutes on low-medium heat. Also put the sugar and cinnamon into a plate and mix (this will be used to coat the doughnuts)
5. Take 2 tbsp of the mixture and roll it into a ball, pat it down in a circle until it is less than half an inch thick. Pinch the dough out from the middle until it resembles a ring doughnut (or you can fry them without the holes)
6. Test the oil by adding a bit of bread, when it rises to the top, the oil is hot enough.
7. With care, add the doughnuts to the pan (avoid over crowding and fry in two batches), fry until the underside is light brown. turnover and fry until light brown on the other side.
8. Add the doughnuts to a plate lined with kitchen towel, with care add the hot doughnuts into the sugar mixture and use a spoon to pour the sugar on to coat all sides. Repeat for all doughnuts. We ate these straight away but these can be made ahead of time and be kept in a sealed container (once cooled) for a few days.

I really like baking doughnuts because I can usually save some calories & fat from frying and splurge on the doughnut What else is new? Dry ingredients get mixed real quick. Cinnamon Baked Doughnuts from Barefoot Contessa. In a small bowl, whisk together the egg, milk, melted. Wash down these warm, Cinnamon-Sugar Doughnut Bites with a shooter of ice-cold chocolate milk.

So that is going to wrap it up with this exceptional food quick cinnamon sugar doughnuts (egg & dairy free & no yeast) recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!