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Classic Cinnamon Sugar Donuts
Bakery

Classic Cinnamon Sugar Donuts

2 h 45 minServes 11Nutri-Score D€€
from @wellmadebykiley57 imports0 cooked
Adapt this recipe

what you need

Ingredients

11 people
  • milk (warmed to 110 °F)Dairy240 ml
  • granulated sugar (divided (for the dough))Pantry75 g
  • active dry yeast (one packet)Pantry9 g
  • eggs (room temperature)Dairy2 pieces
  • salted butter (melted and slightly cooled)Dairy76 g
  • vanilla extractPantry8 ml
  • bread flour (plus extra for dusting (all-purpose flour works too))Grains480 g
  • saltSpices6 g
  • cinnamon (for the dough)Spices1 g
  • avocado oil (for frying)Pantry1 litre
  • granulated sugar (for the cinnamon sugar coating)Pantry150 g
  • cinnamon (for the cinnamon sugar coating)Spices7 g

per serving

Nutrition

273kcal

Carbs
44 g
Proteins
6 g
Fat
8 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×3
  • Whisk
  • Stand mixer
  • Rolling pin
  • Cookie cutter
  • Baking tray ×2
  • Dutch oven
  • Kitchen thermometer
  • Cooling rack
  • Slotted spoon

step by step

Method

  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.
    Step 1

  2. Mix the dry ingredients

    • In a large bowl, whisk together the flour, salt and cinnamon.
    Step 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.
    Step 3

  4. Rest the batter

    • Let the mixture rest so the flour can soak up the liquids.
    Step 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.
    Step 5

  6. First rise

    • Transfer the dough to a lightly oiled bowl, cover and let rise in a warm place until doubled in size.
    Step 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.
    Step 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.
    Step 8

  9. Proof the donuts

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

  10. Make the cinnamon sugar

    • Mix together the granulated sugar and cinnamon in a medium bowl.
    Step 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.
    Step 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.
    Step 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.
    Step 13
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