Description

Delight in homemade Cinnamon Sugar Doughnuts with a soft, fluffy interior and a perfectly crispy golden exterior. These doughnuts are coated in a warm cinnamon sugar mixture, enhanced with a hint of cardamom for an extra layer of flavor. Fried to perfection and best enjoyed fresh, this recipe offers a classic sweet treat ideal for breakfast or dessert.

Ingredients

Scale

Doughnut Dough

230 g whole milk, lukewarm
2 Tbsp granulated sugar
2 tsp active, dry yeast
425 g all-purpose flour
½ tsp salt
1 large egg, at room temperature, lightly beaten
50 g neutral oil or light olive oil

For Frying

Neutral oil or light olive oil (enough for deep frying)

Cinnamon Sugar Coating

100 g granulated sugar
1 Tbsp cinnamon
½ tsp ground cardamom (optional)
Pinch of salt

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Instructions

Activate Yeast: In the bowl of a stand mixer fitted with the dough hook, combine the lukewarm milk, sugar, and yeast. Leave to stand for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
Make Dough: Add the flour, salt, lightly beaten egg, and oil to the yeast mixture. Mix on low speed until the dough comes together, then continue mixing for 10-12 minutes until smooth, soft, and elastic, passing the windowpane test.
First Rise: Shape the dough into a ball and place it in a bowl. Cover tightly with plastic wrap and refrigerate for a minimum of 3 hours or up to overnight to develop flavor and texture.
Shape Doughnuts: On a lightly floured surface, roll the chilled dough to about ½ inch (1.2 cm) thickness. Use a 3 ¼ inch cutter to cut out doughnut circles, then a 1 inch cutter to remove the centers, creating doughnut holes. Place doughnuts and holes on parchment squares on a baking sheet.
Proof Doughnuts: Cover the doughnuts and holes loosely and let them proof at room temperature for 35-45 minutes, or until slightly puffy and when gently pressed, the indentation springs back slowly.
Heat Oil: Heat neutral or light olive oil in a heavy-bottomed pot or deep fryer to 350°F / 180°C. Prepare a wire rack over a parchment-lined baking sheet for draining cooked doughnuts. Mix cinnamon sugar ingredients in a shallow bowl.
Fry Doughnuts: Test the oil temperature by frying a scrap of dough. Gently lower 2 doughnuts at a time (still on their parchment squares if desired) into the hot oil. Fry for about 3 minutes, flipping halfway through until golden brown and cooked through.
Drain and Coat: Remove doughnuts with a slotted spoon and place on the wire rack to drain briefly. After cooling for 30 seconds, toss them gently in the cinnamon sugar until evenly coated.
Repeat Frying: Continue frying remaining doughnuts and holes in batches. Allow all to cool on the rack before serving.
Serve and Store: Serve doughnuts best on the day they’re made. Store any leftovers lightly covered at room temperature and refresh in the microwave if desired before eating.

Notes

Ensure the milk is lukewarm but not hot, ideally about 100-110°F (37-43°C), to activate yeast without killing it.
If you don’t have a stand mixer, knead the dough by hand for about 15-20 minutes until smooth and elastic.
The cold fermentation in the fridge improves flavor and texture but can be extended up to 12 hours if needed.
Use a candy or deep-fry thermometer to monitor oil temperature to avoid greasy or undercooked doughnuts.
The parchment paper under doughnuts helps ease lowering into the oil and prevents sticking during frying.
Re-roll scraps once or twice to minimize waste; leftover scraps can be fried as bite-sized snacks.
For less spicy doughnuts, reduce cinnamon to 2 teaspoons or omit the cardamom.
Store doughnuts at room temperature and consume within 24 hours for best freshness; refrigeration can dry them out.

Nutrition

Serving Size: 1 doughnut
Calories: 320 kcal
Sugar: 15 g
Sodium: 210 mg
Fat: 16 g
Saturated Fat: 3 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 40 mg