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Cinnamon Smoked Doughnuts

Apple wood chips 1
Flour 1 cup
Melted butter ½ a stick
Ground cinnamon 1 teaspoon
Plain white sugar 1 cup
Vanilla extract 1 teaspoon
Egg 1
Vanilla yogurt ½ cup
Cinnamon 1 tsp
Brown sugar 1 cup
Baking soda 1 teaspoon
Spray-on oil 1


  • Mix all of your dry ingredients in a bowl (1 cup of flour, 1 teaspoon of baking soda, 1 cup of brown sugar & 1 tsp of cinnamon) until fully integrated;
  • Mix all of your wet ingredients (½ cup of vanilla yogurt, 1 egg and 1 teaspoon of vanilla extract) until fully integrated;
  • Mix your dry and wet mixes until fully integrated, then place an open ziplock bag inside a cup (for easy pouring) and transfer ⅓ of the mix into the bag;
  • (In case you don’t have a pastry bag) Squeeze mix into a corner of the bag and spin said corner for easy pouring of the mix;
  • Greeze doughnut pan with olive oil or any spray-on oil and transfer mix onto tray ¾ of the way;
  • Bake at 180 degrees F for 10 minutes or until golden. While backing prepare dusting mix for afterwards;
  • Create a mix of 1 cup of plain white sugar & 1 teaspoon of ground cinnamon; then set aside a bowl of ½ melted stick of butter;
  • Lightly dunk each doughnuts in butter and quickly roll in sugar mix. Then place them into a container;
  • Let doughnuts cool for about 5 minutes or until cool to the touch; then  insert Fuma’s hose onto the container and seal with saran wrap or lid;
  • Place apple wood chips into the smoking chamber, turn on the smoking gun and light the chips letting the smoke cover the entire bowl;
  • Turn off gun and remove hose while sealing bowl (make sure very little smoke escapes) and let it set for 5 minutes for maximum flavor shaking occasionally;
  • When time is up, remove plastic and your doughnuts are smokin’!

Device: Smoking Gun