Description
Soft and fluffy yeasted cinnamon sugar doughnuts that are quick and easy to make. This recipe yields eight light, delicious doughnuts fried to golden perfection and coated generously in a fragrant cinnamon sugar mix, perfect for a smaller crowd or a cozy treat.
Ingredients
Scale
Dough Ingredients
- 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 Yeast: In a small bowl, combine the lukewarm whole milk with the granulated sugar and active dry yeast. Let it sit for 5-10 minutes until it becomes frothy, indicating the yeast is active.
- Make Dough: In a large mixing bowl, whisk together the all-purpose flour and salt. Add the beaten egg, neutral or light olive oil, and the activated yeast mixture. Mix until a dough forms.
- Knead Dough: Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook for 6-8 minutes.
- First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 30-40 minutes, or until doubled in size.
- Shape Doughnuts: Turn the dough out onto a floured surface again and roll it to about 1cm (approximately 1/2 inch) thickness. Cut into 8 doughnuts using a doughnut cutter or two round cutters (one larger for the outside and smaller for the center hole).
- Second Rise: Place the cut doughnuts and holes on a lined baking sheet, cover with a kitchen towel, and let them rise for another 15 minutes until slightly puffy.
- Heat Oil: In a deep, heavy-bottomed pot or deep fryer, heat neutral or light olive oil to 175°C (350°F). Use a thermometer for accuracy to ensure safe and even frying.
- Fry Doughnuts: Carefully fry the doughnuts in batches, turning once, for about 1-2 minutes per side or until golden brown and cooked through. Use a slotted spoon to remove them and drain on paper towels.
- Prepare Cinnamon Sugar Mix: While the doughnuts fry, mix together the granulated sugar, cinnamon, ground cardamom (if using), and a pinch of salt in a large bowl or shallow dish.
- Coat Doughnuts: While still warm, toss the fried doughnuts in the cinnamon sugar mixture until fully coated.
- Serve: Enjoy the doughnuts warm for the best flavor and texture. They can also be stored in an airtight container for up to 1-2 days but are best fresh.
Notes
- These doughnuts are best enjoyed fresh and warm for the softest texture.
- The ground cardamom is optional but adds a nice aromatic flavor that complements the cinnamon.
- You can adjust the cinnamon amount based on your spice preference.
- The recipe produces 8 doughnuts, ideal for small gatherings or family treats.
- Ensure oil temperature is steady at 175°C (350°F) to avoid greasy or undercooked doughnuts.
- Use neutral oil or light olive oil for frying to maintain a clean flavor profile.
Nutrition
- Serving Size: 1 doughnut
- Calories: 280
- Sugar: 15g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
