Remember those childhood days when mom made cinnamon sugar donuts, and there was sugar everywhere, on your face, hands, and in your hair? Well, every time I make cinnamon sugar doughnuts for my kids I miss my mom even more. Unlike me, she never complained about all the mess we kids made. She’d graciously clean after us and live in the joyful moment of her kids having fun. Today, when I look back in time, I find myself appreciating her calm and patience.
Why make these donuts
These are simple and easy light and airy donuts. Most of the ingredients used in this recipe are easy to find and simple pantry staples. These are made with instant yeast instead of sourdough starter so the wait time is much shorter of course.Today, I am coating the donuts with cinnamon sugar but you can also drop them in a sugar glaze, or coat them with a chocolate glaze. Of course, these are deep-fried so make sure to enjoy them deep-fried.These get over in our home quickly but if you do have any leftovers keep them in an airtight container, or paper bag on the counter for 2 days or in the fridge for 3 to 4 days. You can even freeze them in the freezer for up to a month.
Cinnamon sugar donuts
Wet ingredients – In the bowl of a stand mixer with the hook attachment, combine warm milk (110F), yeast, sugar, eggs, and vanilla extract.Pro tip – use a whisk to ensure everything is well combined especially if you are using fresh baker’s yeast like me.
Wet to dry – Add the flour mixture to the yeast egg mixture and combine on medium-high until all the flour is incorporated. Then, knead on medium speed for 8 to 10 minutes.Pro tip – Avoid adding too much extra flour when kneading. We want a soft, elastic, slightly sticky dough.Butter – Next, add the salt, nutmeg, and soft room-temperature butter. Knead for 8 to 10 minutes more until smooth and elastic.Pro tip – the dough will break apart at first when you add the butter but it will come together again as you knead.Bowl – Transfer to an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.Rise – Leave to rise in a warm place for 60 to 90 minutes or until it doubles in volume.Pro tip – Alternatively, you can also keep the dough in the fridge overnight. Take it out an hour to thaw before rolling.
Cut – Transfer to a well-dusted work surface. Using a rolling pin, roll to about 1/4 inch thickness. Using a 3-inch cookie cutter cut out as many discs as you can. Then use a 1/2-inch cookie cutter to make the center hole. Alternatively, you can also use a donut cutter.Pro tip – if you roll the dough too thin the donuts will not be fluffy. It is best to make fewer yet, light and fluffy donuts than many flat hard donuts.Tray – Transfer the donuts to a baking tray that has been lined with parchment paper and dusted with flour.Pro tip – The flour will prevent the donuts from sticking to the parchment paper.Proof – Cover with plastic wrap or clean kitchen cloth and let them proof until double in size about 45 to 60 minutes.Pro tip – Spray the plastic wrap with oil to prevent it from sticking to the rolls.
Deep fry – Pour oil into a heavy pot or deep fryer and bring to about 350 °F. I like to use my dutch oven.Cook the donuts on each side for 2 to 3 minutes until golden. Use a slotted spoon to remove the donuts from the oil and drop them on paper towels to absorb excess oil.Tip 1– make sure you have enough oil so the donuts will be at least half immersed in oil when puffed.Tip 2– You want the oil hot, but not too hot. When you drop a donut hole it should come up in about 30 seconds, if it comes up too soon means the oil is too hot. Too slow means the oil is too cold. Adjust accordingly.
Cinnamon sugar – Combine the cinnamon and sugar in a small tray or bowl. Drop the hot donut into the cinnamon sugar, so it sticks to the donuts.Pro tip – the donuts must be hot so the cinnamon sugar will stick the oil on the donuts. If you wait too long the sugar won’t stick. If that happens you can brush cold donuts with melted butter and dust them with cinnamon sugar again.
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