I love doughnuts. They are definitely a weakness for me. I crave them often, but rarely give in. I remember over 2 1/2 years ago, my sister had a baby. I was at the hospital visiting, and my mom had brought her a box of doughnuts. When I got pregnant with my youngest, that memory came back to me, and the whole pregnancy, all I wanted was doughnuts. I was seriously looking forward to having my baby, just so I could get a box of doughnuts while I was in the hospital. Ok, mostly excited for the baby, but I definitely was excited for those doughnuts as well! Sure enough, without even telling my mom about the craving, she brought me a box of doughnuts that first day in the hospital. And I ate way too many of them.
This is one reason I don’t make doughnuts at home very often. I have no self control around them. But recently, Land O Lakes came out with a new product – a butter spread with cinnamon and sugar – already in the butter. And yes – the very first thing that popped into my mind was a hot doughnut, slathered with a glaze made from that cinnamon-sugar butter.
This doughnut experiment is my most successful to date. I won’t even admit to how many of these I ate. The glaze was the perfect topping for these doughnuts. And it’s probably a good thing that my local doughnut store doesn’t sell these, because I’d probably be right there, first in line!
Cinnamon-Sugar Glazed Doughnuts
makes 18 doughnuts
2 (.25) oz packages active dry yeast
1/4 cup warm water
1 1/2 cups warm milk
1/2 cup white sugar
1 teaspoon salt
1/3 cup shortening
5 cups all-purpose flour
1 quart vegetable oil, for frying
1/3 cup Land O Lakes Cinnamon Sugar Butter Spread
2 cups powdered sugar
1 teaspoon vanilla extract
3-4 tablespoons milk
Sprinkle the yeast over the warm water and let sit for 5 minutes to foam.
In the bowl of a mixer, combine the yeast and water, warm milk, sugar, salt, eggs, shortening, and 2 1/2 cups of the flour. Mix on low speed until completely combined. Add in the remaining flour, 1/2 cup at a time, until the dough pulls away from the side of the mixer. (You may need a little more or a little less flour, depending on the humidity of where you are.) Place the dough in a greased bowl and allow to double in size.
Flour a surface and roll the dough out to 1/2-inch thickness. Cut with a doughnut cutter. Cover the doughnuts and allow to rise again until doubled in size.
When the doughnuts have almost doubled, heat the oil to 350° in a large heavy skillet or dutch oven.
To prepare the glaze, heat the Cinnamon Sugar Butter Spread in the microwave or in a small pan until melted. Stir in the powdered sugar and vanilla. Add in the milk 1 tablespoon at a time until it is thin enough to dip the doughnuts in.
Slide the doughnuts in the hot oil, a few at a time so not to crowd the pan. Turn over when the first side is golden brown – this only takes a minute or two. Cook on the second side to golden brown then remove from the oil to a wire rack. Allow the doughnuts to cool enough to handle them, then dip in the glaze. Return to the wire rack for the glaze to set up.
Check out some other great blogger recipes using Land O Lakes Cinnamon Sugar Butter Spread!
Disclosure: this is a sponsored post from General Mills, but all opinions are my own. I genuinely loved this product. Please check out Land O Lakes here: