Sugary, sweet apple cinnamon donuts from Sparkling ICE. This recipe makes 12 donuts plus holes!
Part 1: Making the Donut Dough
- In a mixer, cream the butter and sugar together, on medium high speed for approximately 5 minutes. Add eggs one at a time until combined. Slowly pour in the milk and half of the Sparkling ICE to the mixing bowl. With the mixer on slow speed add the flour, baking soda, baking powder,
and salt until just combined. The dough should
look shaggy. Slowly pour in the remaining amount of Sparkling ICE on medium speed for 2 minutes.
Part 2: Dough Storage
- Tear 2 pieces of parchment paper the size of a baking sheet. Line the first piece of parchment on a clean baking sheet and heavily dust with flour. Turn out the dough onto the floured parchment and press evenly till its about 3/4 inch thick. (If the dough seems
too sticky flour your hands before pressing.) Lightly flour the top of the dough and place the second piece of
parchment over the dough. Refrigerate for 3 hours
or overnight.
Part 3: Frying Donuts
- In a deep frying pan, heat enough oil to come up 2 inches from the
bottom to 375 degrees using a candy thermometer. Gently peel the top piece of parchment off the dough. Using a floured donut cutter, punch out dough and place in hot oil. Fry on each side for 2-3 minutes or until light brown. Adjust the heat
if needed. Scoop on paper towel lined baking
tray.
Part 4: Finishing Donuts
- Combine cinnamon and splenda in a large bowl. While the donuts are still warm, toss with cinnamon and splenda mixture until evenly coated. Serve warm.
Ingredients
For The Donuts:
- 1 cup XX Crisp Apple Sparkling ICE
- 6 tablespoons XX unsalted butter (room temperature)
- ½ cup XX Splenda Sugar Blend
- 2 XX eggs
- ¼ cup XX whole milk
- 3 teaspoons XX baking powder
- 1 teaspoon XX baking soda
- 1 teaspoon XX salt
- 3 ¾ cup XX all purpose flour
For The Cinnamon Sugar:
- 1½ cups XX Splenda Sugar Blend
- ½ cup XX ground cinnamon