Cinnamon Sugar Doughnuts Recipe
Classic homemade cinnamon sugar doughnuts that are soft, fluffy, and coated in a sweet cinnamon-spiced sugar blend. These doughnuts are deep-fried to golden perfection, offering a delightful balance of crispy exterior and tender interior. Perfect for breakfast, brunch, or any time you crave a nostalgic sweet treat.
- Prep Time: 20 minutes (plus 3 hours to overnight for first proof, and 35-45 minutes for second proof)
- Cook Time: 15 minutes (frying time total)
- Total Time: Approximately 4 hours (including resting and proofing times)
- Yield: About 12-15 doughnuts plus doughnut holes depending on cutter size 1x
- Category: Dessert, Breakfast, Snack
- Method: Frying
- Cuisine: American, Classic
Ingredients
Scale
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 Topping
- 100g granulated sugar
- 1 tbsp cinnamon (adjust to taste for spiciness)
- 1/2 tsp ground cardamom (optional)
- Pinch of salt
Instructions
- Activate Yeast: In the bowl of a stand mixer fitted with the dough hook, combine lukewarm milk, sugar, and dry yeast. Let it stand for 5 to 10 minutes until the mixture is foamy, indicating the yeast is active.
- Make Dough: Add flour, salt, egg, and oil to the yeast mixture. Mix on low speed until the dough starts coming together, then continue mixing for 10 to 12 minutes until the dough is soft, smooth, and passes the windowpane test, indicating good gluten development.
- First Proof: Shape the dough into a ball and place it in a bowl. Cover tightly with plastic wrap and refrigerate for at least 3 hours or up to overnight to allow slow fermentation and flavor development.
- Shape Doughnuts: On a lightly floured surface, roll out the chilled dough to about 1/2 inch (1.2 cm) thickness. Using a 3 1/4 inch round cutter, cut out doughnut shapes. Use a 1-inch cutter to cut holes out of the centers and place these holes separately for frying.
- Proof Doughnuts: Place doughnuts and holes on squares of parchment paper on a baking sheet, spacing them apart. Cover and let proof at room temperature for 35 to 45 minutes until they have risen and gently spring back when poked.
- Prepare Frying Setup and Cinnamon Sugar: While doughnuts proof, heat neutral or light olive oil in a heavy-bottomed pot or deep fryer to 350°F (180°C). Mix granulated sugar, cinnamon, ground cardamom (if using), and a pinch of salt in a shallow bowl for coating.
- Fry Doughnuts: Carefully lower doughnuts into hot oil two at a time, including the holes. Fry for about 3 minutes total, turning halfway so they brown evenly on both sides. Remove with a slotted spoon and drain on a wire rack set over parchment-lined baking sheet.
- Sugar Coating: Let doughnuts cool for 30 seconds before tossing them in the cinnamon sugar mixture to coat evenly.
- Serve: Allow the coated doughnuts to cool briefly on the rack and serve warm for best flavor and texture.
Notes
- Ensure the milk is lukewarm, not hot, to prevent killing the yeast.
- The windowpane test helps confirm proper gluten development for a light, airy doughnut texture.
- Proofing the dough overnight in the refrigerator enhances flavor and makes handling easier.
- Keep oil temperature steady at 350°F for proper frying without greasy doughnuts.
- Use parchment squares under doughnuts before frying for easy, mess-free handling.
- The optional cardamom adds a subtle aromatic warmth if desired.
Keywords: cinnamon sugar doughnuts, homemade doughnuts, fried doughnuts, sweet breakfast treats, classic doughnuts
Find it online: https://thefoodrecipe.com/cinnamon-sugar-doughnuts-recipe/
