How To Make Mini Cinnamon Doughnuts (Sātā Andagī Inspired)
Warm soft dough with a touch of delicious Fall flavors rolled in gobs of cinnamon sugar, these mini cinnamon doughnuts practically melt in the mouth!
Serves:
Ingredients
- ¼cupcaster sugar
- ¼cupbrown sugar
- 2eggs
- 2tbspbutter,melted
- 1¾cupsflour
- ¼cupsoybean flour
- ½tspbaking powder
- 1qtoil,for frying
- ⅓cupsugar
- 2tspground cinnamon
- 1tbspbrown sugar syrup,for coating
Instructions
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In a large mixing bowl, beat the sugars and eggs together until smooth. Add in the melted butter and whisk until smooth. Sift in the flour, soybean flour, and baking powder and mix together. Rest the dough for about 30 minutes.
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Roll the dough into ping pong-sized balls using hands.
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In a deep saucepan, heat the oil to 1370 degrees F.
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Using a slotted spoon, carefully fry the balls in small batches. Transfer the doughnuts to a paper towel-lined plate.
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Prepare the cinnamon sugar by mixing the sugar and ground cinnamon together.
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Roll the doughnuts in the cinnamon sugar. Drizzle some brown sugar syrup on top for a sweet finish.
Nutrition
- Calories: 480.22kcal
- Fat: 45.29g
- Saturated Fat: 4.10g
- Trans Fat: 0.22g
- Monounsaturated Fat: 28.06g
- Polyunsaturated Fat: 12.45g
- Carbohydrates: 18.16g
- Fiber: 0.48g
- Sugar: 7.54g
- Protein: 1.86g
- Cholesterol: 19.05mg
- Sodium: 16.89mg
- Calcium: 17.49mg
- Potassium: 23.93mg
- Iron: 0.28mg
- Vitamin A: 16.63µg
- Vitamin C: 0.01mg
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