Cinnamon Sugar Donuts

Author: Veena Azmanov

Prep Time: 30

Cook Time: 20

Rise and Proof: 2

Total Time: 2 50

Calories: 9

Adjust Servings Here: 20 Donuts

Description

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.

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

Instructions

Dry ingredients - In a bowl combine flour, salt, and grated nutmeg. Combine well
500 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.
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

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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