Tiny New York Kitchen: Shaker Cinnamon Sugar Doughnuts

Screen Shot 2014-05-28 at 8.47.52 AMVictoria Hart Glavin ofTiny New York Kitchen 

My daughter’s old tutor used to make homemade doughnuts. It was the firsttime that I had tasted the homemade ones. They taste so much better than the store bought or bakery ones, especially fresh and warm. Making them is not complicated, just a bit time consuming.


  • 3 1/4 Cups Unbleached Flour
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Ground Nutmeg
  • 1/2 Teaspoon Kosher Salt
  • 2 Eggs
  • 1 Teaspoon Vanilla Extract
  • 2/3 Cup Sugar
  • 2/3 Cup Light Cream
  • 1/4 Cup Melted Butter
  • Oil For Deep Frying
  • 1/2 Cup Sugar
  • 1 Teaspoon Ground Cinnamon

In medium-size bowl combine flour, baking powder, 1/2 teaspoon ground cinnamon, ground nutmeg, and kosher salt. Set aside. In a large-size bowl beat eggs with vanilla. Then beat in 2/3 cup sugar. Combine cream and melted butter and add alternately to egg mixture with dry ingredients. Blend lightly after each addition. Cover and place dough in fridge for at least 2 hours. Remove from fridge and roll out to 1/2 inch thickness on a lightly floured surface. Cut rounds with a doughnut cutter. Fry in oil (375 degrees) only a few at a time. Fry 1 minute on each side. Turn only once. Drain on paper towels. Add 1/2 cup sugar and 1 teaspoon ground cinnamon to paper bag and give a good shake to combine. Shake doughnuts, a few at a tine, in bag until coated. Serve warm. Makes about 1 dozen doughnuts.


Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.