Mix cinnamon and sugar coating blend. Set aside.

Line a baking sheet with paper towels. Set aside.

In a large, heavy bottom pot; heat oil over medium while prepping batter.

Mix all doughnut batter ingredients until free of lumps.

Drop a small dollop of batter into the oil. Once the batter floats to the top and is bubbling/sizzling, discard and begin dropping batter using a 1 Tablespoon cookie scoop.

Flip doughnuts while frying. Fry for 3-4 minutes or until dark brown.

Using a metal skimmer or slotted spoon, transfer doughnuts to prepared cinnamon/sugar blend.

Roll to coat with sugar. Transfer to the baking sheet lined with paper towels.

Allow to cool for 2-3 minutes before serving.

To store, refrigerate doughnuts in an airtight container. Use within 3 days.