Cinnamon Sugar Doughnuts
These yeast-raised doughnuts are fried until the exterior is crisp and deep gold, then tossed immediately in cinnamon sugar while the residual heat allows the coating to cling to every crevice.
Patience creates the texture.
The dough needs a warm draft-free space to rise until it doubles in size. If you rush the proofing, the interior will be dense rather than airy.
- heavy-bottomed pot
- thermometer
- doughnut cutter
- slotted spoon
- wire cooling rack
What goes in.
- 3 1/2 cupsall-purpose flour
- 1/2 cupgranulated sugar
- 2 1/4 tspactive dry yeast
- 1 cupwarm whole milk, 110°F
- 1/4 cupunsalted butter, melted
- 1large egg, room temperature
- 1/2 tspfine sea salt
- 1 quartneutral frying oil
- 1/2 cupgranulated sugar for coating
- 1 tbspground cinnamon
Managing the Oil Heat
Keep your oil strictly between 350°F and 365°F. If the heat drops, the doughnuts become greasy; if it climbs too high, the outside burns before the center is cooked.
The method.
Activate yeast
Whisk the warm milk, yeast, and a teaspoon of sugar in a bowl. Let it sit for ten minutes until the surface is foamy.
Mix the dough
Combine flour, salt, and the rest of the sugar. Add the milk mixture, egg, and melted butter. Knead for 8 minutes until the dough is smooth and pulls away from the bowl.
First rise
Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 90 minutes or until it doubles in bulk.
Shape and proof
Roll the dough to half-inch thickness. Cut with a doughnut cutter and let the rounds rest on parchment paper for 30 minutes. They should look puffy and feel light to the touch.
Fry
Heat oil to 350°F. Carefully drop two or three doughnuts in at a time. Fry for about 60 to 90 seconds per side until they turn a deep, uniform tan.
Coat
Lift them out with a slotted spoon, let them drain for ten seconds, then immediately toss in a bowl filled with the cinnamon-sugar mix.
Other turns to take.
Cardamom Sugar
Replace the cinnamon with an equal amount of freshly ground cardamom for a brighter, more floral aroma.
Dark Sugar
Use turbinado sugar instead of granulated for a coarser, crunchier texture on the exterior.
When it doesn't go to plan.
Test the oil temperature frequently with a probe thermometer throughout the frying process.
Do not crowd the pot, as the oil temperature will plummet, causing the dough to soak up oil like a sponge.
Use the doughnut holes to test your oil temperature and timing before frying the rings.
The ones that keep coming up.
Why did my doughnuts turn out tough?
Over-kneading or adding too much flour during the rolling process usually causes a tough, bread-like texture.
Can I leave the dough in the fridge overnight?
Yes, after the initial mixing, you can cover it tightly and keep it in the refrigerator for up to 12 hours before shaping.