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Classic Cinnamon Sugar Donuts
Panadería

Classic Cinnamon Sugar Donuts

2 h 45 minPara 11Nutri-Score D€€
de @wellmadebykiley57 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

11 personas
  • milk (warmed to 110 °F)Lácteos240 ml
  • granulated sugar (divided (for the dough))Despensa75 g
  • active dry yeast (one packet)Despensa9 g
  • eggs (room temperature)Lácteos2 piezas
  • salted butter (melted and slightly cooled)Lácteos76 g
  • vanilla extractDespensa8 ml
  • bread flour (plus extra for dusting (all-purpose flour works too))Cereales480 g
  • saltEspecias6 g
  • cinnamon (for the dough)Especias1 g
  • avocado oil (for frying)Despensa1 litro
  • granulated sugar (for the cinnamon sugar coating)Despensa150 g
  • cinnamon (for the cinnamon sugar coating)Especias7 g

por ración

Nutrición

273kcal

Carbohidratos
44 g
Proteínas
6 g
Grasas
8 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol ×3
  • Varillas
  • Batidora amasadora
  • Rodillo
  • Cortador de galletas
  • Bandeja de horno ×2
  • Cocotte
  • Termómetro de cocina
  • Rejilla de enfriamiento
  • Espumadera

paso a paso

Preparación

  1. Activate the yeast

    • Pour the warm milk into a large bowl.
    • Add part of the granulated sugar and sprinkle the yeast overtop.
    • Stir and let sit until frothy and activated.
    Paso 1

  2. Mix the dry ingredients

    • In a large bowl, whisk together the flour, salt and cinnamon.
    Paso 2

  3. Start the dough

    • Pour the activated yeast mixture into the bowl of a stand mixer.
    • Add the remaining sugar, the eggs, the melted butter, the vanilla and half of the flour mixture.
    • Mix on low speed with the dough hook until barely combined.
    Paso 3

  4. Rest the batter

    • Let the mixture rest so the flour can soak up the liquids.
    Paso 4

  5. Knead the dough

    • Add the rest of the flour mixture and mix on medium speed until the dough is elastic, smooth and pulling away from the sides of the bowl.
    • If the dough is too sticky, add a little more flour at a time, keeping it slightly sticky.
    • By hand: mix in the flour, turn onto a floured surface and knead.
    Paso 5

  6. First rise

    • Transfer the dough to a lightly oiled bowl, cover and let rise in a warm place until doubled in size.
    Paso 6

  7. Prepare the parchment squares

    • Cut out squares of parchment paper and spread them over two baking sheets.
    • Lightly dust each square with flour.
    Paso 7

  8. Shape the donuts

    • Punch down the dough and turn it onto a lightly floured surface.
    • Roll the dough out to about 1/2 inch thickness.
    • Cut out the donuts with a donut cutter, cup or jar lid, then cut out the holes in the middle with a smaller cutter or the wide end of a piping tip.
    • Place the donuts on the floured parchment squares.
    Paso 8

  9. Proof the donuts

    • Loosely cover the donuts with a kitchen towel and let them proof until puffy.
    Paso 9

  10. Make the cinnamon sugar

    • Mix together the granulated sugar and cinnamon in a medium bowl.
    Paso 10

  11. Heat the frying oil

    • Fill a large heavy-bottomed pot or Dutch oven with oil to about 2 inches deep.
    • Heat on medium-high until it reaches 360-375 °F.
    • Line a wire cooling rack with a thick layer of paper towels.
    Paso 11

  12. Fry the donuts

    • Carefully slide the parchment squares with the donuts into the hot oil, a few at a time.
    • After a few seconds, pull the parchment paper away from the donuts.
    • Fry on each side until deep golden brown, then remove with a slotted spoon onto the paper towels.
    Paso 12

  13. Coat and serve

    • Dip the warm donuts into the cinnamon sugar, rolling to coat.
    • Serve warm, ideally with a hot cup of coffee.
    Paso 13
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