Swirls of cinnamon and hidden raisins make cinnamon-raisin bread a classic at the breakfast table. But a tender, moist donut, scented with cinnamon and filled with raisins, is the perfect substitute. Enjoy!
- Yield: 36 mini donuts
- 11⁄3 cups all-purpose flour, sifted
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon salt
- 1 large egg
- 1⁄2 cup granulated sugar
- 3⁄4 cup whole milk
- 3 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 1⁄4 cup raisins
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon ground cinnamon
- 11⁄2 cups powdered sugar
How to Make It
- If using an electric donut maker, preheat according to manufacturer’s instructions. If using donut pans, preheat oven to 350°F and grease donut pans.
- In a small bowl, sift together flour, baking powder, cinnamon, and salt. Set aside.
- In a medium bowl, whisk together egg and sugar. Then add milk, oil, and vanilla extract, mixing until thoroughly combined. Gently stir in the flour mixture, stirring until there are no lumps. Once smooth, gently fold in the raisins until thoroughly combined. If using mini-donut pans
- Carefully fill each donut indentation 3⁄4 full. Bake for 7–9 minutes or until a toothpick inserted into a donut comes out clean. Transfer donuts to a cooling rack and let cool completely. If using an electric mini-donut maker
- Carefully fill each donut indentation 3⁄4 full. Bake according to manufacturer’s instructions or until a toothpick inserted into a donut comes out clean. Remove donuts from appliance, transfer to a cooling rack, and let cool completely.
- Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a small bowl, whisk together milk and vanilla extract. Add cinnamon and powdered sugar, whisking until smooth.
- Dip the top of each donut into the icing and transfer to a wire rack. Let icing set for 5 minutes, and then re-dip the top of each donut. Let set for 5 more minutes and then serve. Donuts can be stored in an airtight container for up to 3 days but are best when served fresh.