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Prep - Preheat oven to 350°F. Grease a donut pan with cooking spray or oil and wipe away the excess. Set aside. Mix flour mixture - In a small bowl, stir together flour, baking powder, and salt. Set aside. Mix wet ingredients - In a large mixing bowl, whisk together melted butter and granulated sugar until combined.
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Preheat oven to 350 degrees and spray a donut pan with non-stick spray, set aside. In a medium sized bowl combine flour, baking powder, ½ tsp cinnamon, and salt. Set aside. In a large bowl combine egg, sugar, milk, and vanilla. Whisk together well.
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STEP SIX: Once the hot oil reaches the desired temperature, carefully add 3 to 4 of the cinnamon rolls. Cook for 1 to 2 minutes per side, until golden. Use a slotted metal spoon to carefully turn the cinnamon roll over to continue cooking. Keep a close eye on the oil temperature to ensure you don't burn the donuts.
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Heat the oil until a deep-fry thermometer reads 275°. Line 1 baking sheet with a wire rack. Working in 3 batches, fry the doughnuts, flipping once, until golden brown and puffed, 8 to 10 minutes.
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💭 COOKING TIPS. Don't fill the donut trays to more than 2/3 full or they will overflow when baking. If you don't have a pastry bag, use a clean plastic bag and cut off a small section of a.
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The Cinnamon Roll Donut is the brainchild of New York City-based pastry chef Thiago Silva, who has spent his restaurant career working mostly on the sweeter side of the kitchen. Although it looks like a normal, deliciously glazed doughnut from the outside, inside is an entire cinnamon roll, because one dessert is never enough.
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In a large bowl mix the all-purpose flour, cornstarch, baking powder, cinnamon, sugar, and salt. Pour the wet mixture over the dry mixture and mix until smooth. Spray your donut trays with non-stick spray. Using a pastry bag or cut out. ziplock bag, pipe the batter into the tray filling the donuts until about ⅔ full.
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Make the donut batter. Combine the flour, white granulated sugar, baking powder, salt, cinnamon, and nutmeg. In a separate bowl, combine the milk, egg, melted butter, and vanilla extract. Add the wet ingredients into the white ingredients and beat until just combined.
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This incredible donut creation is on the menu at Manhattan's Catch restaurant, where it's served alongside pumpkin ice cream, rum-infused custard and cranberry pomegranate sauce. The process of stuffing a cinnamon roll inside a donut -- and cooking them both at the same time -- includes "tricky elements," as Thiago told Mashable, and it's "easy.
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Preheat oven to 350 degrees F. Spray baking spray on a mini donut pan. Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl. Add the egg, brown sugar, milk, yogurt, melted butter and vanilla into a second bowl and whisk until combined. Combine the wet and dry ingredients until just combined.
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While your oil is heating, prepare your cinnamon/sugar mix by stirring together cinnamon and sugar in a small dish. Set aside. Prepare two plates for your fried donut holes by lining them generously with paper towels. Once oil has reached 350F, very carefully fry your donut holes, about 3-4 at a time, carefully transferring them to the oil with.
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To make the donuts. reheat the oven to 325 degrees. Lightly grease a donut pan. In a large bowl, whisk together the flour, sugar, baking powder, nutmeg, cinnamon, and salt. In a small bowl, stir together the butter milk, egg, and oil. Add the wet ingredients to the dry and stir with a wooden spoon until fully incorporated.
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In a medium, heavy-bottomed pan, heat at least 2″ of oil to 350°. Carefully drop 1 or 2 donuts in and fry for about 2 minutes on each side, or until each side is golden brown. Remove from the oil to a cooling rack and repeat with the rest of the donuts. Monitor the oil to keep the temperature around 350°.
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Preheat the oven to 350° F. Spray donut molds with nonstick spray and set aside. Make the donut filling by mixing together the brown sugar and cinnamon in a small bowl. Set aside. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
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Use a small round cookie cutter to cut holes in each. Heat 2 inches of oil in a heavy-bottomed pan to 360℉, about 5 minutes. When oil is hot, use tongs to drop donut and holes into the oil and fry until golden brown, about 4-5 minutes per side. Remove donuts to a wire rack or paper towels to drain excess oil.
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Instructions. Pour oil into a large round pan (about 10 inches wide and 4 inches deep) to at least 2 inches deep and heat over medium heat for about five minutes or until oil temperature reaches 350°F. Meanwhile, lay cinnamon rolls out onto a cutting board. Using a small round cookie cutter, cut the center out of each cinnamon roll.
