Rising Stars

MINI CINNAMON DOUGHNUTS

Skip your weekend visit to the doughnut shop and whip up these oh-so-sweet breakfast bites instead.

Doughnuts:

4 teaspoons active dry yeast
1½ cups warm whole milk (105° to 110°)
¾ cup sugar, divided
2 teaspoons kosher salt
½ teaspoon ground cinnamon
2 large eggs, lightly beaten
1½ teaspoons vanilla extract
⅓ cup butter-flavored shortening, melted
5 cups all-purpose flour, divided
Peanut oil, for frying

Toppings:

¼ cup plus 2 tablespoons granulated sugar
2 tablespoons ground cinnamon
1½ cups firmly packed confectioners’ sugar
2½ tablespoons water
⅛ teaspoon maple extract

1. For doughnuts: In the bowl of a stand mixer fitted with the dough hook attachment, combine yeast, milk, and ¼ cup sugar. Let stand until mixture is foamy, about 5 minutes.

2. Add remaining ½ cup sugar, salt, cinnamon, eggs, vanilla, shortening, and 2½ cups flour; beat at low speed for 1 minute. Increase speed to medium and beat for 2 minutes. Beat in remaining 2½ cups flour. Cover dough, and let rise in a warm place (75°) free from drafts until doubled in size, about 1 hour.

3. Turn dough out onto a well-floured surface. Roll dough to ½-inch thickness. Using a 1½- to 2-inch doughnut cutter, cut out dough.

4. In a heavy-bottomed saucepan, pour peanut oil to a depth of 3 inches; heat oil over medium heat until a deep-fry thermometer registers 350°. Fry dough in batches, being careful not to crowd pan, until golden brown, 1 to 2 minutes per side. Let doughnuts drain on paper towels. Let cool slightly.

5. For toppings: In a small bowl, whisk together granulated sugar and cinnamon. In another small bowl, whisk together confectioners' sugar, 2½ tablespoons water, and extract until smooth. Dredge doughnuts in cinnamon sugar and maple glaze as desired.

BUTTERMILK-POPPY SEED ROLLS

This Southern staple has a mild, buttery flavor making it a suitable side for any meal.

Makes 24

1 cup warm buttermilk (105° to 110°)
2 (¼-ounce) packages active dry yeast