Description
These soft and fluffy cinnamon sugar doughnuts are made from a yeasted dough that’s quick and easy to prepare. The doughnuts are fried to a golden perfection and then tossed in a fragrant cinnamon sugar mixture, resulting in a light, delicious treat perfect for a small gathering or an indulgent snack.
Ingredients
Scale
Dough
- 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 frying)
Cinnamon Sugar Coating
- 100g granulated sugar
- 1 tbsp cinnamon (adjust to taste)
- 1/2 tsp ground cardamom (optional)
- Pinch of salt
Instructions
- Activate the yeast: In a small bowl, combine the lukewarm whole milk with 2 tablespoons granulated sugar and 2 teaspoons active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy, indicating the yeast is active.
- Make the dough: In a large mixing bowl, combine 425g all-purpose flour and 1/2 teaspoon salt. Make a well in the center and add the frothy yeast mixture, 1 large lightly beaten egg, and 50g neutral or light olive oil. Mix until the dough comes together.
- Knead the dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until it is smooth, elastic, and no longer sticky.
- First rise: Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for about 30-40 minutes or until it doubles in size.
- Prepare the coating: While the dough is rising, mix 100g granulated sugar with 1 tablespoon cinnamon, 1/2 teaspoon ground cardamom (if using), and a pinch of salt in a large shallow bowl. Set aside.
- Shape the doughnuts: Once risen, punch down the dough to release air. Roll it out on a floured surface to about 1cm thickness. Use a doughnut cutter or two round cutters (one large for the outer ring and a smaller one for the hole) to cut out 8 doughnuts. Gather scraps, reroll, and cut as needed.
- Second rise: Place the cut doughnuts on a floured baking sheet or tray, cover, and let them rise for another 15 minutes until slightly puffed.
- Heat the oil: In a deep, heavy-bottomed pan, heat enough neutral or light olive oil for frying to about 175°C (350°F). Use a thermometer for accuracy to prevent greasy doughnuts.
- Fry the doughnuts: Carefully place 2-3 doughnuts at a time into the hot oil. Fry for about 1-2 minutes on each side until golden brown and puffed. Use a slotted spoon to turn and remove them.
- Drain and coat: Transfer the hot doughnuts to a rack lined with paper towels to drain excess oil briefly. While still warm, toss them in the cinnamon sugar mixture until fully coated.
Notes
- Soft and fluffy yeasted cinnamon doughnuts perfect for a small crowd.
- Adjust cinnamon quantity to your spice preference.
- Ground cardamom is optional but adds a lovely aromatic note.
- Make sure oil temperature is correct to avoid greasy or undercooked doughnuts.
- This recipe yields 8 doughnuts, ideal for smaller servings.
Nutrition
- Serving Size: 1 doughnut
- Calories: 260 kcal
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg
