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Cinnamon Sugar Doughnuts Recipe

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4.1 from 6 reviews

These homemade cinnamon sugar doughnuts are soft, fluffy, and coated in a sweet and aromatic cinnamon sugar blend. Made from a yeasted dough, they are fried to golden perfection and dusted with a warm mixture of cinnamon, sugar, and a hint of cardamom for a delightful treat that’s perfect for breakfast or dessert.

Ingredients

Doughnuts

  • 230g whole milk, lukewarm
  • 2 Tbsp granulated sugar
  • 2 tsp active, dry yeast
  • 425g all-purpose flour
  • 1/2 tsp salt
  • 1 large egg, at room temperature, lightly beaten
  • 50g neutral oil or light olive oil

For Frying

  • Neutral oil or light olive oil (enough for deep frying)

Cinnamon Sugar Coating

  • 100g granulated sugar
  • 1 tbsp cinnamon (adjust to taste for less spice)
  • 1/2 tsp ground cardamom (optional)
  • Pinch of salt

Instructions

  1. Activate Yeast: In the bowl of a stand mixer fitted with the dough hook, combine the lukewarm milk, sugar, and dry yeast. Let it stand for 5-10 minutes until foamy to ensure the yeast is active.
  2. Make Dough: Add the all-purpose flour, salt, egg, and oil to the yeast mixture. Mix on low speed until the dough forms. Continue kneading for 10-12 minutes until the dough becomes soft, smooth, and passes the window pane test, meaning you can stretch a piece thin enough to see light through it.
  3. First Proof: 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 slow proof develops flavor and texture.
  4. Shape Doughnuts: Turn the dough onto a lightly floured surface and roll out to about 1/2 inch (1.2cm) thickness. Cut out doughnuts using a 3 1/4 inch circular cutter and use a 1 inch cutter to remove the holes. Place each doughnut and the holes onto parchment squares on a baking sheet.
  5. Reuse Scraps: Press together the scraps, roll again, and cut out additional doughnuts or cut them into pieces to fry as snacks.
  6. Second Proof: Cover the shaped doughnuts and holes loosely with plastic wrap and let them proof for 35-45 minutes until puffy. A gentle poke should leave a slight indentation that springs back.
  7. Heat Oil: Heat oil in a heavy-bottomed pot or deep fryer to 350°F (180°C). Prepare a wire rack over a parchment-lined baking sheet for draining and place cinnamon sugar mixture in a shallow bowl for coating.
  8. Test Oil Temperature: Fry a small piece of dough or a wonky doughnut to check if the oil is at the right temperature. If it sizzles and floats, it’s ready.
  9. Fry Doughnuts: Gently lower doughnuts, two at a time, into hot oil (parchment squares can help transfer them safely and will release once in the oil). Fry for about 3 minutes, turning halfway through, until golden and puffed.
  10. Drain and Coat: Remove doughnuts with a slotted spoon and place on the wire rack to drain excess oil. Let cool for 30 seconds then toss in the cinnamon sugar mixture. Repeat with remaining doughnuts and holes.

Notes

  • Use room temperature egg for better dough consistency and rise.
  • Refrigerating the dough overnight improves flavor and texture but a minimum of 3 hours also works.
  • Adjust cinnamon amount in sugar coating for milder or stronger spice.
  • Use a heavy-bottomed pot like cast iron for even heating and better frying results.
  • Don’t overcrowd the oil when frying to maintain oil temperature and even cooking.
  • Cool doughnuts slightly before coating in sugar to prevent the sugar from dissolving too much.
  • Leftover dough scraps can be fried as tasty bite-sized snacks.

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