Prep Time 20m
Cook Time 20m
Ready Time 180m
Yield 2 dozen


Ingredients
DOUGHNUTS
  • 2 large eggs, lightly beaten
  • 1 1/4 cups sugar
  • 1/4 cup Crisco® All-Vegetable Shortening, melted
  • 1/4 stick Crisco® Baking Sticks All-Vegetable Shortening, melted
  • 1 teaspoon vanilla extract
  • 4 cups Pillsbury BEST™ All Purpose Flour
  • 1/3 cup unsweetened cocoa powder
  • 4 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3/4 cup buttermilk
  • Crisco® All-Vegetable Shortening, for deep frying
  • Crisco® Baking Sticks All-Vegetable Shortening, for deep frying
CINNAMON GLAZE
  • 4 cups powdered sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • Milk
Preparation Directions
  • Step 1Beat eggs at medium speed in large bowl. Gradually add sugar. Beat until thick and lemon colored. Stir in melted shortening and vanilla. Combine flour, cocoa, baking powder, cinnamon, salt and baking soda in separate bowl. Stir into egg mixture alternately with buttermilk. Cover. Chill 2 hours. (Dough will still be slightly sticky.)
  • Step 2Heat 2 to 3 inches shortening in deep fryer or deep saucepan to 365°F.
  • Step 3Roll one half of dough on a lightly floured surface to 1/2-inch thickness. Keep remaining dough chilled. Cut with floured 2 1/2-inch doughnut cutter. Repeat with remaining dough. Fry a few doughnuts at a time about 1 to 2 minutes per side or until golden brown. Remove with slotted metal spoon. Drain on paper towels.
  • Step 4Combine powdered sugar, cinnamon and vanilla. Add enough milk for desired consistency. Dip warm doughnuts in glaze.
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