Cinnamon Sugar Doughnut Mix | Stonewall Kitchen
The Cinnamon Sugar Doughnut Mix by Stonewall Kitchen is a delightful blend of premium ingredients that allows you to easily create mouthwatering doughnuts in the comfort of your home. This mix offers a perfect balance of sweet cinnamon and sugar flavors, resulting in a treat that is both comforting and indulgent. Whether you are a seasoned baker or new to the kitchen, this mix provides clear instructions for a hassle-free baking experience. Enjoy these delicious doughnuts as a breakfast treat, dessert, or anytime snack that is sure to satisfy your cravings for something warm and delicious
They require no added yeast and are baked, not fried for less mess and fat!
🏆 2012 Gold Sofi Award Winner in the Outstanding Baked Good, Baking Ingredient or Cereal Category
Ingredients:
Sugar, Enriched Wheat Flour (bleached wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), Wheat Flour, Cinnamon, Baking Powder (sodium acid phosphate, baking soda, cornstarch, monocalcium phosphate), Salt, Natural Vanilla Type Flavor
Allergens -WHEAT | Contains Gluten | NO GMO
Preparation & Instructions
Cinnamon Sugar Doughnut
For the doughnuts:
1 large egg, beaten
5 Tbsp. + 1 tsp. unsalted butter, melted
½ cup milk
For the topping:
5 Tbsp. + 1 tsp. cup unsalted butter, melted
Directions for doughnuts: Preheat oven to 400℉. Grease a standard doughnut pan. Whisk together egg, melted butter and milk in a large bowl. Stir in contents of doughnut mix. Mix until well combined. Pipe or spoon batter into doughnut pan, filling each well ⅔ full. Bake 8-12 minutes or until a toothpick inserted into the doughnut comes out clean. Allow to cool in pan 5 minutes before removing to a wire rack.
Directions for topping: Pour topping mix into a small bowl. While doughnuts are still warm brush the melted butter on all sides with a pastry brush. Sprinkle topping over both sides of each doughnut. Best if served immediately!
*Yield may vary based on style and brand of doughnut pan.
