Fried Cinnamon-Sugar Doughnuts: A Century-Old Delight

The scent of fried dough, warm cinnamon, and sweet sugar – it instantly transports me back to my grandmother’s kitchen. Every fall, as the leaves began to turn, she would pull out her well-worn recipe box, its contents yellowed and stained with memories. Tucked among her handwritten notes and clipped newspaper articles was a recipe for fried doughnuts, a treat she insisted tasted best when shared with loved ones on a crisp autumn afternoon. That first bite, the slight crunch giving way to a soft, pillowy interior, was pure magic. This recipe, adapted from a 1916 advertisement, is a testament to those cherished moments and the enduring appeal of simple, homemade goodness.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 15-20 minutes
• Total Time: 35-40 minutes
• Yields: 20-25 doughnuts
• Dietary Type: Vegetarian

Ingredients

• 3 teaspoons Crisco shortening
• ¾ cup sugar
• 3 large eggs
• 3 cups flour
• 3 teaspoons baking powder
• ¾ teaspoon salt
• ½ teaspoon mace or ½ teaspoon cinnamon (use whichever spice you prefer, or a blend!)
• 6 tablespoons milk
• Vegetable oil, for frying
• Granulated sugar, for coating
• Ground cinnamon, for coating

Equipment Needed

• Large mixing bowl
• Electric mixer or whisk
• Measuring cups and spoons
• Sifter (optional, but recommended)
• Rolling pin
• Floured surface
• Doughnut cutter or knife
• Deep pot or fryer
• Slotted spoon or spider
• Paper towels
• Shallow dish for cinnamon-sugar mixture

Instructions

1. In a large mixing bowl, cream together the Crisco shortening and sugar until light and fluffy. An electric mixer makes this easier, but a whisk and some elbow grease will work just as well. Ensure the shortening is at room temperature for the best results.
2. Beat the eggs in a separate small bowl. Then, add the beaten eggs to the creamed mixture and mix thoroughly until well combined.
3. In another bowl, mix and sift together the flour, baking powder, salt, and mace or cinnamon. Sifting ensures that the dry ingredients are evenly distributed, preventing lumps and creating a lighter, more tender doughnut. If you don’t have a sifter, whisk the dry ingredients together vigorously.
4. Add the dry ingredients to the wet ingredients alternately with the milk, beginning and ending with the dry ingredients. This means you’ll add about a third of the flour mixture, mix until just combined, then add half the milk, mix, then another third of the flour mixture, mix, the remaining milk, mix, and finally the remaining flour mixture. Be careful not to overmix; overmixing develops the gluten in the flour, leading to tough doughnuts. The mixture should be very soft – almost sticky – but still manageable.
5. Form the dough into a ball. Lightly flour your work surface with flour. Place the ball of dough on the well-floured board and roll it out to about ½ inch thickness. Keep the board lightly floured to prevent sticking.
6. Use a doughnut cutter to cut out doughnut shapes. If you don’t have a doughnut cutter, you can use a knife or cookie cutters to create different shapes. You can re-roll the scraps, but be aware that re-rolled dough tends to be a bit tougher.
7. Heat about 2-3 inches of vegetable oil in a deep pot or fryer to 350-375°F (175-190°C). Use a thermometer to ensure the oil is at the correct temperature; too low, and the doughnuts will absorb too much oil; too high, and they’ll burn on the outside before they’re cooked through.
8. Carefully fry the doughnuts in the hot oil, a few at a time, for about 2-3 minutes per side, or until golden brown. Avoid overcrowding the pot, as this will lower the oil temperature.
9. Remove the doughnuts from the oil with a slotted spoon or spider and place them on a plate lined with paper towels to drain excess oil.
10. While the doughnuts are still warm, combine granulated sugar and cinnamon in a shallow dish. Roll each doughnut in the cinnamon-sugar mixture to coat evenly.

Expert Tips & Tricks

• For extra fluffy doughnuts, let the dough rest for 15-20 minutes after mixing before rolling it out. This allows the gluten to relax, resulting in a more tender crumb.
• If you don’t have Crisco shortening, you can substitute with another type of solid vegetable shortening or even melted butter (though the flavor will be slightly different).
• To prevent the doughnuts from becoming greasy, make sure the oil temperature is consistently maintained between 350-375°F (175-190°C).
• Don’t discard the doughnut holes! Fry them up just like the doughnuts and coat them in cinnamon sugar for a bite-sized treat.
• For a glaze, whisk together powdered sugar with milk or juice until you reach your desired consistency. Drizzle over the cooled doughnuts.

Serving & Storage Suggestions

Serve the fried cinnamon-sugar doughnuts warm, ideally within a few hours of making them. They are delicious on their own, or paired with a cup of coffee, tea, or a glass of cold milk.

Leftover doughnuts can be stored in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh, but you can revive them slightly by microwaving them for a few seconds or briefly toasting them. Doughnuts can also be frozen for up to 2 months. To freeze, place the cooled doughnuts in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or container. Thaw at room temperature before serving.

Nutritional Information

Please note that these values are estimates and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	150 kcal	8%
Total Fat	7g	11%
Saturated Fat	2g	10%
Cholesterol	35mg	12%
Sodium	160mg	7%
Total Carbohydrate	20g	7%
Dietary Fiber	1g	4%
Sugars	8g	–
Protein	2g	4%

Variations & Substitutions

• Spice it up: Experiment with different spices in the dough, such as nutmeg, cardamom, or even a pinch of cloves.
• Gluten-free: Substitute the all-purpose flour with a gluten-free blend, ensuring it contains xanthan gum or another binder.
• Lemon zest: Add the zest of one lemon to the dough for a bright, citrusy twist.
• Chocolate glaze: Instead of cinnamon sugar, dip the doughnuts in a rich chocolate glaze.

FAQs (Frequently Asked Questions):

Q: Can I bake these doughnuts instead of frying them?
A: While these are traditionally fried, you can try baking them. Preheat your oven to 350°F (175°C), place the doughnuts on a baking sheet, and bake for 10-12 minutes, or until golden brown. Baked doughnuts will have a different texture than fried ones, but it’s a healthier option.

Q: My dough is too sticky to roll out. What should I do?
A: Add a little more flour, one tablespoon at a time, until the dough is easier to handle. Be careful not to add too much, as this will make the doughnuts tough.

Q: How can I tell if the oil is hot enough?
A: The best way is to use a thermometer. If you don’t have one, you can drop a small piece of dough into the oil. If it bubbles and turns golden brown in about 30 seconds, the oil is ready.

Q: Can I make the dough ahead of time?
A: Yes, you can make the dough ahead of time and store it in the refrigerator for up to 24 hours. Let it come to room temperature before rolling it out.

Q: Why are my doughnuts greasy?
A: The oil temperature may have been too low. Make sure to maintain a consistent temperature of 350-375°F (175-190°C). Also, avoid overcrowding the pot, as this will lower the oil temperature.

Final Thoughts

I hope you enjoy making these fried cinnamon-sugar doughnuts as much as I do. They’re a perfect treat for a cozy weekend brunch, a special occasion, or simply a little something to brighten your day. Don’t be afraid to experiment with different flavors and toppings to make them your own. And most importantly, share them with loved ones and create some sweet memories together!