Cinnamon Donuts…nomnomnom

One Polish holiday, which I don’t even bother to understand or question, is Fat Thursday nice(Tłusty czwartek…don’t bother trying to pronounce it ), happening in February and marking the end of the Carnival (something like last day of fun and binging on food before the Easter fasting period begins). It also means that you get a free pass for as many donuts as you want. Start with some simple flavors like cinnamon donuts.
 Cinnamon DonutsCinnamon Donuts

Best day of the year

The important thing to remember is that you are supposed to and obliged to stuff yourself with donuts on this day lookdown, without a shred of guilt….powdered or glazed, simple or filled with jam, cinnamon donuts, they are everywhere shy. People from restaurants and pastry shops will literally offer you free donuts on the street surprisednice and a few boxes will be waiting for you in the office. Cool , right hero? If you’re  on a diet on this day, you’re f****d up, my friend ! And Pols really know how to make their donuts. They call them Pączki and they are like a fluffy ball , covered in sugar glaze. My favorite one is the one with glaze and tiny pieces of orange zest.
So in celebration of this day I started my own home based production of donuts, not all Polish ones. Started with the American version, the famous donuts with a hole. It kinda makes me cringe cry whenever I have to deep fry my food, but what can you do, some are just worth the sacrifice and the extra hours of workout laugh . I promise I’ll come up with the baked version also (at some point in my life), but I need (and you need) to acquire a donut pan. It’s just that I gave priority to another muffin pan, the one that comes with a cover, for easy transport, cause I want to take some cupcakes to work from time to time 🙂 and they have to get there in peachy perfect state.

Cinnamon Donuts…nomnomnom

Yes, back to the cinnamon donuts. I started with basic cake batter (meaning with baking powder as opposed to yeast ), with powder sugar and cinnamon. I found the ones with yeast very time consuming and not as soft and fluffy as these with baking powder.  You can easily store them for 1-2 days in an air tight container  and if you warm them up a bit before serving them, you can swear they were freshly made (about 30 seconds in the microwave and 2-3 minutes in the oven ). In the next donuts post will have them glazed which chocolate. You’ll see !
 Try these cake style cinnamon donuts and have a great Fat Thursday!


2 large eggs, room temperature
2/3 cup (165 grams) granulated sugar
1 and 1/2 teaspoons vanilla extract
3 cups (350 grams) all-purpose flour, sifted
2 teaspoons (10 grams) baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 tablespoon cinnamon
3 tablespoons (40 grams) unsalted butter, melted, lukewarm (not hot)
1/2 cup (120 ml) milk, room temperature
5 and 3/4 cup (1200 ml) vegetable oil
1 cup (125 grams ) powder sugar
2 tablespoons cinnamon

Yields : aprox. 18 donuts, depending on donut cutter, mine was 8cm in diameter (works also without donut cutter, note below)


  1. In a large bowl add the eggs and the sugar and whisk them with a mixer for about  4-5 minutes, until thick and pale yellow . Beat in the vanilla extract
  2. In a separate bowl whisk together the flour, baking powder, salt, nutmeg and cinnamon
  3. Mix the melted butter together with the milk
  4. While mixing on low speed with the hand mixer, add the flour and milk-butter to the eggs-sugar mixture (in 3 – 4 additions). Start with the flour, then follow with butter-milk until you finish them. You will obtain a sticky dough, so cover it with plastic wrap in a bowl and leave it in the fridge for at least 30 minutes. This will allow you to roll it
  5. Flour the working surface (about 3 tablespoons of flour) and start rolling the dough with the rolling pin slightly floured. If it’s too sticky (sticks to your hands and surface) add some more flour (1-2 tablespoons) over the dough and knead the dough until the flour is incorporated and the dough is not sticky and easy to roll in a 4mm thick sheet (don’t make them too thick or they will not fry in the center)
  6. Cover a baking tray with a baking sheet and sprinkle some flour. Use the donut cutter  (see note below) to trim the donuts and lay them over the floured baking sheet. Take the leftover dough , knead it for about 1 minute and roll it again in a 4mm sheet and trim another batch of donuts. Repeat until you used all the dough. Keep the leftover to test the temperature of the oil.
  7. In a deep pot, add about 600 ml oil (should be about 6-7cm deep of oil) and heat it up to 190 Degrees Celsius. I don’t have a thermometer, so I assumed it took about about 7-8 minutes and I also used a small piece of leftover dough to test the oil. It’s at the right temperature when the dough sizzles in the oil and quickly floats to the surface
  8. Place about 2-3 donuts at once (or more depending on how wide your pot is, but there should be enough space for all to float) and let them fry for about 1-2 minutes on each side, until they are golden-dark brown. Take them out and place them on a paper towel for a few minutes then transfer them onto a cooling wrack or bowl. I recommend changing the oil half way through the donuts . Be careful with this, I suggest putting this pot of oil aside to cool down and use a 2nd pot and the rest of the oil
  9. In a big bowl, mix the powder sugar and cinnamon and toss the donuts (cooled) until completely covered
  10. Store the donuts up to 2 days in an air tight container and warm them up a bit before serving (about 30secunds in the microwave and 2-3 minutes in the oven)
  11. Dig in nice

Note if you don’t have a donut cutter or want to buy one, use a glass of about 8 cm in diameter to trim the donuts, then make a whole in the middle of each donut with the cap of a normal 0,5 soda plastic bottle.


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