These Bangor House Vanilla Spice Donuts are named for my grandfather and father, who made these fantastic donuts at the old Bangor House in Maine starting almost a century ago!
This is the exact recipe, with the exception of the milk. I use a great substitution but if you want to stay true to the Buttermilk Spice Donuts served at this iconic restaurant/hotel, simply add a teaspoon of vinegar or lemon juice to whole fat milk or cream and let it sit to curdle in a warm spot. When curdled so that the curds are nice and plump, toss it in.
These are the highest and tastiest cake donuts you will ever enjoy. And the cost factor? Way under a dollar for a dozen.
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- 1 quart canola oil
For the Cinnamon Sugar
- 1 cup granulated sugar
- 2 teaspoons cinnamon
For the Cake Donut
- 1 1/2 cups flour
- 1/3 cup brown sugar, packed
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2/3 cup evaporated milk, nonfat
- 1 egg, beaten
- 2 tablespoons butter or margarine, melted
- 1 tablespoon vanilla
- 1 Heat oil in deep fat fryer until 350-degrees F. You can also heat oil in a sturdy pot over medium heat, using a clip-on thermometer
- 2 In a shallow bowl, mix together sugar and cinnamon; set aside
- 3 In a large bowl, combine first 5 ingredients of the donut. Add milk, egg, butter, and vanilla. Beat with a sturdy wooden spoon until it leaves the side of the bowl
- 4 A tabletop mixer with a dough hook or paddle attachment works as well
- 5 Empty out onto a well-floured work surface. Knead only for a minute, until smooth
- 6 Roll out to about 3/4-inch thick. Cut out with a 3 to 3 1/2-inch donut cutter
- 7 Cooking 2-3 donuts at a time (see the tip), fry them for 3 minutes per side
- 8 Remove each donut onto a rack or paper towel-lined plate
- 9 Let grease come back to temperature before continuing to cook the remainder of donuts
- 10 While the donuts are still warm, dip in cinnamon sugar to evenly coat both sides. Eat while warm for the best flavor