Name: Rosquillas De Canela Cinnamon Donuts
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 12 donuts
Cuisine: Mexican
Ingredients: 2 cups all-purpose flour; 1/2 cup granulated sugar; 2 tsp baking powder; 1/2 tsp salt; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/2 cup milk; 1/4 cup unsalted butter, melted; 1 large egg; 1 tsp vanilla extract; Oil for frying; Cinnamon and sugar for coating

Instructions

In a large mixing bowl, combine the flour, sugar, baking powder, salt, cinnamon, and nutmeg. Mix well to ensure all the dry ingredients are evenly distributed.
In a separate bowl, whisk together the milk, melted butter, egg, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix the batter; a few lumps are okay.
Cover the bowl with plastic wrap and let the dough rest for about 30 minutes. This will allow the flavors to meld together and create a more flavorful donut.
While the dough is resting, preheat the oil in a deep fryer or heavy-bottomed pot to 350°F (180°C).
Once the dough has rested, lightly flour a clean surface and roll out the dough to a thickness of about 1/2 inch. Use a donut cutter or a round cookie cutter to cut out the donuts, then use a smaller round cutter to create the donut holes.
Carefully lower the donuts into the hot oil, a few at a time, making sure not to overcrowd the pot. Fry the donuts for about 2-3 minutes per side or until they are golden brown and cooked through.
Using a slotted spoon, remove the donuts from the oil and place them on a paper towel-lined plate to drain any excess oil.
While the donuts are still warm, roll them in a mixture of cinnamon and sugar to coat them evenly and add a sweet, aromatic finish.
Serve the Rosquillas De Canela - Cinnamon Donuts warm and fresh for the best flavor and texture.

Ingredients

Instructions

Nutrition Facts

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