Description
Delight in these classic Cinnamon Sugar Doughnuts that are soft, airy, and coated in a fragrant cinnamon sugar blend. Made from scratch using simple ingredients, these homemade doughnuts are fried to golden perfection and coated with a sweet cinnamon and cardamom sugar mixture for a flavorful treat 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
- Neutral oil or light olive oil for frying
Cinnamon Sugar Coating
- 100g granulated sugar
- 1 tbsp cinnamon (adjust to taste)
- 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, granulated sugar, and dry yeast. Let it stand for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Make Dough: Add flour, salt, lightly beaten egg, and oil to the yeast mixture. Mix on low speed until the dough just comes together. Continue mixing for 10-12 minutes until the dough is soft, smooth, and elastic enough to pass the windowpane test when stretched.
- First Proof: Shape the dough into a ball and place it in a bowl. Cover with plastic wrap and refrigerate for at least 3 hours or up to overnight to ferment and develop flavor.
- Roll and Cut Doughnuts: Turn the chilled dough onto a lightly floured surface and roll out to 1/2 inch (1.2 cm) thickness. Use a 3 1/4 inch circle cutter to cut out doughnut shapes. Use a 1 inch cutter to cut out the holes. Place each doughnut and doughnut hole on individual squares of parchment paper on a baking sheet, leaving space between them.
- Reuse Dough Scraps: Press together scraps of dough, re-roll, and cut more doughnuts or cut scraps into bite-sized pieces to fry as snacks. Arrange these alongside the shaped doughnuts on the baking sheet.
- Second Proof: Cover the doughnuts and holes, letting them proof for 35-45 minutes. They should spring back slightly when lightly pressed with a finger, indicating readiness for frying.
- Prepare for Frying: Heat oil in a large heavy-bottomed pot or deep fryer to 350°F (180°C). Place a wire rack over a baking sheet lined with parchment paper to drain the cooked doughnuts. Mix the granulated sugar, cinnamon, cardamom, and a pinch of salt in a shallow bowl.
- Fry Doughnuts: Test the oil temperature with a piece of dough. Using tongs, gently lower two doughnuts at a time (with parchment paper if preferred) into the hot oil. Fry for about 3 minutes total, turning halfway, until golden brown on both sides.
- Drain and Coat: Remove doughnuts using a slotted spoon and place them on the wire rack to cool briefly for about 30 seconds. Toss the warm doughnuts in the cinnamon sugar mixture, coating evenly.
- Repeat and Serve: Continue frying remaining doughnuts, letting them cool on the rack after coating. Serve warm for the best flavor and texture.
Notes
- Ensure the milk is lukewarm, not hot, to properly activate the yeast.
- Do not overcrowd the fryer; fry doughnuts in small batches for crispiness and even cooking.
- Use a candy thermometer to maintain oil temperature at 350°F (180°C) for best results.
- Re-roll scraps carefully and avoid overworking the dough to keep doughnuts light and fluffy.
- Optionally, omit cardamom if you prefer a simpler cinnamon sugar coating.
- Use a heavy-bottomed pot or cast iron for stable oil temperature during frying.
