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Cinnamon Sugar Doughnuts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 62 reviews
  • Author: Villerius
  • Prep Time: 45 minutes (excluding rising time)
  • Cook Time: 5 minutes
  • Total Time: 50 minutes plus 3 to 12 hours rising time
  • Yield: 8 doughnuts plus doughnut holes
  • Category: Dessert, Breakfast
  • Method: Frying
  • Cuisine: American

Description

These classic Cinnamon Sugar Doughnuts are light, fluffy, and fried to golden perfection. Coated with a fragrant blend of cinnamon, sugar, and a hint of cardamom, these homemade doughnuts make the perfect indulgent treat for breakfast or dessert. The dough is enriched with milk, egg, and oil, then proofed for a tender crumb before frying in neutral oil until crispy and delicious.

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 Topping

  • 100g granulated sugar
  • 1 tbsp cinnamon (adjust to taste)
  • ½ tsp ground cardamom (optional)
  • Pinch of salt

Instructions

  1. Activate yeast: In the bowl of a stand mixer fitted with a dough hook, combine lukewarm milk, sugar, and active dry yeast. Let stand for 5-10 minutes or until the mixture is foamy, indicating that the yeast is active.
  2. Make the dough: Add the all-purpose flour, salt, lightly beaten egg, and neutral oil to the yeast mixture. Mix on low speed until dough begins to come together, then continue mixing for 10-12 minutes until the dough is soft, smooth, and passes the windowpane test, meaning it stretches without tearing.
  3. First proof: Shape the dough into a ball, place it into a bowl, cover with plastic wrap, and refrigerate for at least 3 hours or overnight to allow the dough to develop flavor and rise slowly.
  4. Cut the doughnuts: On a lightly floured surface, turn the dough out and roll it to about ½ inch (1.2 cm) thickness. Use a 3 ¼-inch circle cutter to cut out dough rounds, then use a 1-inch cutter to make the doughnut holes from the centers. Place each doughnut and hole onto parchment paper on a baking sheet with spacing between them.
  5. Reuse scraps: Press together the dough scraps, re-roll, and cut more doughnuts or cut into smaller pieces to fry as doughnut snacks. Place these pieces on the same sheet to proof with the doughnuts.
  6. Second proof: Cover the doughnuts and holes and let them proof for 35 to 45 minutes at room temperature. They will feel puffy and when gently pressed, the indentation springs back slowly.
  7. Prepare for frying: While proofing, heat a large heavy-bottomed pot or deep fryer with neutral oil to 350°F (180°C). Place a wire rack over a parchment-lined baking sheet nearby to cool the fried doughnuts. Mix cinnamon, sugar, cardamom, and salt in a shallow bowl for coating.
  8. Fry the doughnuts: Test the oil temperature by frying a small scrap of dough. Once ready, gently lower two doughnuts at a time (with parchment paper underneath if desired) into the hot oil. Fry for about 3 minutes total, flipping halfway until golden brown. Remove with a slotted spoon and place on the wire rack.
  9. Coat with cinnamon sugar: Let the doughnuts cool for about 30 seconds, then toss them in the cinnamon sugar mixture until fully coated. Repeat the frying and coating process with the remaining doughnuts and holes.
  10. Cool and serve: Allow the coated doughnuts to cool on the wire rack slightly before serving. Enjoy warm for the best taste and texture.

Notes

  • Ensure the milk is lukewarm, not hot, to properly activate the yeast without killing it.
  • The double proofing process helps develop flavor and a tender crumb in the doughnuts.
  • Use a neutral oil with a high smoke point, such as vegetable or light olive oil, for frying to achieve the best texture and flavor.
  • Frying in small batches maintains the oil temperature for even cooking.
  • The optional cardamom adds a subtle aromatic note to the cinnamon sugar coating but can be omitted if preferred.
  • Use a candy thermometer to monitor oil temperature carefully to prevent greasy or undercooked doughnuts.
  • Store leftover doughnuts in an airtight container at room temperature for up to 2 days; reheat briefly in an oven for freshness.

Nutrition

  • Serving Size: 1 doughnut (without holes)
  • Calories: 280 kcal
  • Sugar: 12 g
  • Sodium: 180 mg
  • Fat: 15 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 32 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 35 mg

Find it online: https://emilyscook.com/cinnamon-sugar-doughnuts-recipe/