Description
Delight in homemade Cinnamon Sugar Doughnuts that are soft, airy, and perfectly fried to golden perfection. These doughnuts feature a tender, yeast-leavened dough coated in a warm cinnamon sugar blend, making them the ideal sweet treat for breakfast or snack time.
Ingredients
Scale
Doughnut Dough
- 230g whole milk, lukewarm
- 2 Tbsp granulated sugar
- 2 tsp active, dry yeast
- 425g all-purpose flour
- ½ tsp salt
- 1 large egg, at room temperature, lightly beaten
- 50g neutral oil or light olive oil
- Neutral oil or light olive oil for frying
Cinnamon Sugar
- 100g granulated sugar
- 1 tbsp cinnamon (reduce if less spicy desired)
- ½ tsp ground cardamom (optional)
- Pinch of salt
Instructions
- Activate Yeast: In the bowl of a stand mixer fitted with the dough hook, combine the lukewarm milk, sugar, and active dry yeast. Let it stand for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Prepare Dough: Add the all-purpose flour, salt, beaten egg, and oil to the yeast mixture. Mix on low speed until the dough starts to come together. Continue mixing for 10-12 minutes until the dough is soft, smooth, and passes the windowpane test (stretching a bit of dough until light shines through without tearing).
- Chill Dough: Shape the dough into a ball, place it in a bowl, cover with plastic wrap, and refrigerate for a minimum of 3 hours or up to overnight. This resting period helps develop flavor and texture.
- Shape Doughnuts: Turn the dough out onto a very lightly floured surface. Roll it out to about ½ inch (1.2 cm) thickness. Using a 3¼ inch circle cutter, cut out doughnut shapes. Use a 1 inch cutter to cut holes from the centers, creating doughnut holes. Place each doughnut and hole on parchment paper-lined baking sheets, spaced apart.
- Proof Doughnuts: Cover the shaped doughnuts and holes, letting them proof at room temperature for 35-45 minutes until slightly puffed and a gentle poke leaves an indentation that quickly springs back.
- Heat Oil: While proofing, heat neutral or light olive oil in a large heavy-bottomed pot or deep fryer to 350°F (180°C). Prepare a wire rack over a parchment-lined baking sheet for draining.
- Fry Doughnuts: Test the oil temperature with scraps of dough. Gently lower doughnuts into the hot oil two at a time (you can place them with the parchment paper; it will release easily). Fry for about 3 minutes, turning halfway, until golden brown.
- Drain and Sugar Coat: Remove fried doughnuts with a slotted spoon and place them on the wire rack to drain. Let them cool for about 30 seconds, then toss them in the prepared cinnamon sugar mixture to coat thoroughly.
- Repeat: Continue frying the remaining doughnuts and doughnut holes, cooling and coating each batch in cinnamon sugar. Serve warm or at room temperature.
Notes
- Using lukewarm milk activates the yeast effectively without killing it.
- Ensure oil temperature stays consistent at 350°F (180°C) to fry doughnuts evenly and avoid greasy results.
- Doughnuts can be shaped ahead of time and refrigerated overnight for convenience.
- Re-roll scraps to minimize waste and fry as tasty snacks.
- Ground cardamom in the cinnamon sugar adds a unique warm spice but can be omitted if preferred.
- Use a candy or deep-fry thermometer to maintain oil temperature precisely.
Nutrition
- Serving Size: 1 doughnut
- Calories: 280
- Sugar: 14g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
