Cinnamon Sugar Donuts
These homemade fried cinnamon sugar donuts are the ultimate old fashion sugar treats. Go back to your childhood pleasure of dunking your face in sugar. Light and fluffy, yet soft and sweet on the inside. Deep-fried until golden then dusted liberally with a delicious mixture of cinnamon and sugar. Perfect any time of the year for kids and grown-ups.
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.
- 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.
- 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 for up to a month.
Ingredients and substitutes
- Yeast – I like to use instant dry yeast because I’ve always had great success with it. And yet, you can certainly use active dry yeast in the same quantity. If you use fresh yeast, you will need about 21 grams for every 2 1/4 tsp (one packet) of dry yeast. Also, it’s not necessary to activate the yeast, but I like to take the guesswork out and make sure my dough will rise.
- Butter – This adds richness to the dough. Do not add more butter as it will become very dark when frying.
- Milk – I love adding a bit of richness to the dough, and milk works great in this recipe. Water will also work well. And if you do use water, you may need a little more flour in this recipe.
- Sugar – White sugar works excellently in this recipe. And yet, you can undoubtedly try brown or any other sugar. I think the amount here is just enough for both the inside and out, but feel free to add or reduce if you want.
- Flour – Bread flour makes light and airy donuts with a soft and chewy texture. Of course, you can use all-purpose flour, but if possible, at least use 50% bread and 50% all-purpose.
- Nutmeg – There is nutmeg in the pumpkin spice, and yet I love that extra dash of nutmeg, as it brings out that fall flavor beautifully in these donuts. Feel free to reduce or omit.
- Cinnamon – A mesmerizing spice any time of the year. Use as little or as much as you like. While cinnamon is the most commonly used, one of my other favorites is a dash of cardamom along with the cinnamon. So, try it if you like the flavor of cardamom.
Step-by-step: Cinnamon sugar donuts
- Wet ingredients – In the bowl of a stand mixer with the hook attachment, combine warm milk (110°F), 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 4 to 5 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 3 to 4 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 doubled 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 heat to about 325°F (165°C). 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 are 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 donut.
Pro tip – The donuts must be hot so the cinnamon sugar will stick to 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.
Frequently asked questions
How long can you keep donuts?
Leftovers will keep 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 for up to a month.
Why are donuts fried? What do you fry them in?
You can make baked donuts, which are cake-batter-based, like I have here with my baked pumpkin donuts. And yet, traditional doughnuts are fried and have a yeast-raised dough.
What oil is best for frying these donuts?
I use canola oil. It has a neutral flavor and a high smoke point. Also, it works best when deep-frying bread and sweet treats like churros and doughnuts.
Cinnamon Sugar Donuts
These homemade fried cinnamon sugar donuts are the ultimate old fashion sugar treats. Go back to your childhood pleasure of dunking your face in sugar. Light and fluffy, yet soft and sweet on the inside. Deep-fried until golden then dusted liberally with a delicious mixture of cinnamon and sugar. Perfect any time of the year for kids and grown-ups.
Video
Ingredients
Donut dough
- 500 g (4 cups) Bread flour or 50% bread and 50% all-purpose flour
- 7 g (1 tsp) Salt
- ¼ tsp Nutmeg
- 180 g (¾ cups) Whole milk warm (110F)
- 9 g (2¼ tsp) Instant dry yeast
- 100 g (3 large) Eggs
- 15 g (1 tbsp) Sugar
- 1 tsp Vanilla Extract
- 60 g (4 tbsp) Butter unsalted, room temperature
For coating
- 100 g (½ cups) Sugar
- 1 tbsp Ground cinnamon
Deep frying
- 1 lt (4 cups) Cooking oil
Method
- Dry ingredients – In a bowl combine flour, salt, and grated nutmeg. Combine well500 g Bread flour , 7 g Salt, 1/4 tsp Nutmeg
- Wet ingredients – Combine warm milk (110F), yeast, sugar, eggs, and vanilla extract in the stand mixer bowl with the hook attachment.180 g Whole milk, 9 g Instant dry yeast, 100 g Eggs, 15 g Sugar, 1 tsp Vanilla Extract
- 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 4 to 5 minutes.
- Butter – Add salt, nutmeg, and soft room-temperature butter. Knead for 3 to 4 minutes more until smooth and elastic.60 g Butter
- 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.
- 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. donut cutter
- Tray – Transfer the donuts to a baking tray that has been lined with parchment paper and dusted with flour.
- Proof – Cover with a plastic wrap or clean kitchen cloth and let them proof until double in size about 45 to 60 minutes.
- Deep fry – Pour oil into a heavy pot or deep fryer and bring to about 325°F (165℃). 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– Ensure 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, it means the oil is too hot. Too slow means the oil is too cold. Adjust accordingly.1 lt Cooking oil
- 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.100 g Sugar, 1 tbsp Ground cinnamon
Notes
- The temperature of milk – It is very important to make sure the milk is warm, not hot or cold. You don’t need a thermometer to check – that’s just a guide.
- To check if the milk is at the right temperature – just stick your clean little finger in. You should be able to hold it in for a minute if not it’s too hot. Best to wait until just warm.
- The temperature of the oil – I know I said the oil has to be around 325 ° F but again, you don’t necessarily need a thermometer. Here’s how to check if the oil is right. Make mini doughnuts – I divide one doughnut into four and make mini doughnuts. This helps me test the hot oil before and in between batches.
- How to test oil – Add a mini doughnut to test the oil. The doughnut should rise in about 30 secs. If it rises too soon means the oil is too hot and if it takes too long means the oil is not yet hot. Adjust accordingly. Keep an eye on oil temperature as it rises and cools between donuts batches. Adding doughnuts to the oil will cool the oil. So find a balance on how many doughnuts per batch works with your settings.
- Keep the dough soft, elastic, and slightly sticky. The softness in the mixture (not extra butter) will produce melt-in-your-mouth donuts. I admit that soft dough is more difficult to handle. So that’s why I have a second tip for you.
Equipment you will need
Nutrition
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Hi there
What is your process for freezing these. At what stage of the rise do you freeze? We froze after cutting and the second rise but they feel overproofed and too yeasty when defrosted to fry.
You can freeze the dough after the first rise. Thaw in the fridge overnight. Then, shape and proof them for 45 to 60 minutes before deep frying.
Hi Veena
I have been asked for Donuts in big quantity
But I have heard that fried donuts will stale on the next day.
Wondering how long they can remain fresh
Thanks
It is true Zaheer. Fried donuts are best eaten on the day they are made. So the best way is to make the dough and leave it in the fridge. I do the second rise in the fridge. Then, the next day, just roll, cut, proof, and bake. Hope this helps.
You don’t specify how much pumpkin spice to use. You also say extra flour. So is the 1/2 cup of flour in the 2 1/2 cup the extra or is the 1/2 cup of flour listed below it the extra flour in the ingredients list. Also.. the butter. You aren’t specifying what type as in, melted, room temp..obviously not chilled. But you see what I’m saying. Considering I’m not using any vegetable oil here I went ahead and melted the butter as you didnt specify. You need to be specific but I’m sure these will turn out great. Also, as I’m using instant dry yeast the need for proofing the yeast is unnecessary correct?
Hey Jess. There is no pumpkin spice in this recipe just lots of cinnamon sugar. But, you can add 1/2 tsp pumpkin spice in the recipe.
I have listed the 1/2 cup four for kneading in addition to the 2 1/2 cup flour for the recipe. The reason I list it separately is that all flour is absorbed differently, so you may or may not need all the 1/2 cup.
Ah. when i dont’ specify it usually means room temperature but I will specify it now.
This a very simple and easy recipe and even if you use melted or room temperature butter they will turn out wonderful.
Yes, you can add the yeast directly, I like to activate mine so I dont’ waste ingredients just in case.
Let me know how they were. Thanks
Do I have to add nutmeg. I’m really not a fan of that flavor. Is it necessary. Thank you.
No, of course, Elizabeth. You can definitely omit the nutmeg
These were my first doughnuts and I’ve baked forever! I even owned a custom cake shop for 20 years-lol. These were easy to make and delicious!
Thank you so much, Teresa, for such lovely feedback. Appreciate it very much
Hello Veena!
I wanted to know, if I have to make eggless donuts, what could I do to replace eggs from your recipe’s??
Hey Mehndi. Ideally, you can omit the eggs and use less flour in the recipe. But since I have not tested the recipe yet it would be hard to say for sure. Thanks
I love making donuts! I make more baked donuts than fried ones, so I need to get better making fried ones. I didn’t realize your can have dough rise in the fridge. Thanks for the tip!
I love baked donuts as well but the fried are the addiction
Those look absolutely perfect! I was craving a donut last week really bad. I don’t generally eat them because they don’t agree with me so therefore I crave them more! I’m going to have to try these someday just to say I’ve tried making donuts. You offer so many tips and information so I will come back here when I do it. I love your tutorials!
Me too. Love Denise.I know that feeling – the forbidden fruit.
These look like donuts my baba would make when I was a kid. I so remember running to her house after school and eating these. Love food memories.
Thank you, Gloria. Me too love food memories
I’ve never made a yeast donut but your recipe and instructions look very simple to follow. Thanks!
Thank you, Lois
I believe I like fried donuts to cake donuts. I like the tip that you share — keep them sticky. I swear you must be the donut queen. I don’t think I’ve ever seen so many great donut recipes in one place. Hubby just got a big container of fresh oil for frying — I’ll have to make this recipe.
Thank you, Marisa. My husband calls me the doughnut queen cause I make so many flavors and make them so often.