These snickerdoodle donuts are pillowy soft and packed with warm cinnamon flavor. Topped with a sweet, sugary coating, they make breakfast feel like a treat!
Honestly, who doesn’t love donuts? I like to enjoy them fresh, with a cup of coffee. It’s the perfect way to start the day—or to make any day feel special!
Key Ingredients & Substitutions
All-purpose flour: This is the base for the donuts. If you’re looking for alternatives, you could use whole wheat flour for a nuttier flavor, or a gluten-free flour blend to make them gluten-free. Just keep in mind that the texture might vary a bit.
Granulated sugar: This sweetens up the batter. You can substitute it with coconut sugar for a lower glycemic option or even try using maple syrup. If you opt for syrup, adjust the dry ingredients slightly to maintain the right texture.
Whole milk: This adds richness to the donuts. If you’re dairy-free, almond milk or oat milk work well, although they might change the flavor slightly. If you use a non-dairy milk, ensure it’s unsweetened to avoid altering the sugar balance.
Unsalted butter: Fresh butter adds great flavor. For a dairy-free version, try coconut oil or a vegan butter alternative in the same amount. It will add a subtle different taste, but still delicious!
How Do You Fry Donuts Without Making A Mess?
Frying can be a bit tricky, but with the right preparation, it’s simple! Here’s how to do it safely and effectively:
- Use a heavy pot to ensure even heat distribution and prevent splattering. Fill it with about 2 inches of oil.
- Use a thermometer to keep the oil at 350°F (175°C). If the oil is too hot, your donuts will burn. If too cool, they’ll soak up too much oil.
- Piping the batter into the oil is key. Use a piping bag or zip-top bag for neat rings; this prevents messy drop-ins.
- Don’t crowd the pot! Fry only 2-3 donuts at a time to maintain oil temperature and ensure each donut cooks evenly.
- After frying, let them drain on paper towels to absorb excess oil—this makes for a lighter donut.
With a little care, you’ll end up with perfectly fried donuts that are golden brown, fluffy, and ready to be coated in that delicious cinnamon-sugar blend! Enjoy!
Delicious Snickerdoodle Donuts Recipe
Ingredients:
For the Donuts:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar (for the batter)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup whole milk
- 2 large eggs
- 2 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
For the Coating:
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 4 tablespoons unsalted butter, melted
How Much Time Will You Need?
This snickerdoodle donuts recipe typically takes about 15 minutes for preparation and another 10-15 minutes for frying. Overall, you’ll spend around 30-40 minutes from start to finish, and then you can enjoy warm, fresh donuts!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon until everything is well combined. This will create a nice, airy base for your donuts.
2. Mix the Wet Ingredients:
In another bowl, whisk together the whole milk, eggs, melted butter, and vanilla extract until smooth. This mixture adds moisture and flavor to the donuts.
3. Combine Wet and Dry Ingredients:
Pour the wet mixture into the dry ingredients, and gently stir until just combined. Be careful not to overmix the batter; a few lumps are okay! This helps keep your donuts tender and fluffy.
4. Prepare for Frying:
Transfer the batter to a piping bag or a large zip-top bag with one corner snipped off. This makes it easy to pipe the batter into the hot oil.
5. Heat the Oil:
In a heavy pot or deep fryer, heat about 2 inches of vegetable oil to 350°F (175°C). Use a thermometer for accuracy; the right temperature is key to golden-brown donuts!
6. Fry the Donuts:
Carefully pipe the donut batter into the hot oil in small rings, about 2.5 to 3 inches in diameter. Fry only 2-3 donuts at a time to keep from overcrowding the pot.
7. Cook Until Golden:
Fry each donut for about 1 to 2 minutes on each side, or until they’re golden brown and puffed up. Use a slotted spoon to flip them gently.
8. Drain the Donuts:
Once fried, remove the donuts from the oil and place them on a paper towel-lined plate to drain off any excess oil. This keeps them from getting soggy.
9. Butter Them Up:
While the donuts are still warm, brush each donut generously with melted butter. This will help the cinnamon-sugar coating stick nicely!
10. Coat in Cinnamon-Sugar:
In a shallow dish, mix together the granulated sugar and ground cinnamon for the coating. Roll each buttered donut in this mixture until they are fully covered in that delicious cinnamon-sugar.
11. Serve and Enjoy:
Serve the snickerdoodle donuts warm and enjoy the soft, sweet, and cinnamony flavor with friends or family. They’re perfect for breakfast or as a delightful treat any time of day!
With this recipe, you’ll create delicious, homemade snickerdoodle donuts that are sure to impress everyone. Happy frying!
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Can I Use a Donut Maker Instead of Frying?
Yes, you can use a donut maker if you prefer a healthier option! Just fill the donut maker with the batter as directed by the manufacturer and cook according to the machine’s instructions. The donuts may be a little less fluffy than fried ones but will still be delicious!
How Should I Store Leftover Donuts?
Store any leftovers in an airtight container at room temperature for up to 2 days. To keep them fresh longer, you can refrigerate them for up to a week. Just note that they may lose a bit of their fluffiness.
Can I Freeze the Donuts?
Absolutely! Once they are completely cooled, freeze the donuts in a single layer on a baking sheet, then transfer them to a zip-top bag for up to 3 months. When you’re ready to eat them, thaw them at room temperature, then reheat in the oven or microwave before coating in sugar.
What If the Donut Batter is Too Thick?
If you find your donut batter is too thick, add a little bit more milk, one tablespoon at a time, until you reach a smooth and pipeable consistency. Be careful not to make it too runny, as you want it to hold its shape when fried!
