Cinnamon Sugar Donuts: The Ultimate Guide to Baking Perfectly Delicious Treats Recipe

Introduction

These homemade cinnamon sugar donuts are soft, fluffy, and coated in a sweet, cinnamon-spiced sugar that melts in your mouth. Perfect for a weekend treat or special breakfast, baking them at home ensures the freshest, most delicious donuts you’ll ever taste.

Ingredients

• 2¼ teaspoons (1 packet) active dry yeast
• ¼ cup warm water (105-115°F)
• ½ cup granulated sugar
• 1 teaspoon salt
• ½ cup milk, scalded and cooled to lukewarm
• 2 large eggs, lightly beaten
• ¼ cup (4 tablespoons) unsalted butter, melted and cooled
• 4 cups all-purpose flour, plus more for dusting
• Vegetable oil, for frying
• 1 cup granulated sugar (for coating)
• 2 tablespoons ground cinnamon
• ¼ cup (4 tablespoons) unsalted butter, melted (for coating)

Instructions

1. Step 1: In a small bowl, dissolve the yeast in the warm water. Add a pinch of sugar from the ½ cup and let it sit for 5-10 minutes, or until foamy.
2. Step 2: In a large mixing bowl, combine the remaining sugar, salt, and lukewarm milk. Stir until the sugar is mostly dissolved. Add the beaten eggs and melted butter, mixing well.
3. Step 3: Pour the activated yeast mixture into the wet ingredients and stir gently to combine.
4. Step 4: Gradually add the flour, one cup at a time, mixing on low speed if using a stand mixer or by hand until a soft dough forms.
5. Step 5: Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
6. Step 6: Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 to 1½ hours until doubled in size.
7. Step 7: Punch down the dough and roll it out to about ½ inch thickness on a floured surface.
8. Step 8: Cut out doughnuts with a doughnut cutter or two different sized round cutters.
9. Step 9: Re-roll the scraps to cut more doughnuts.
10. Step 10: Place doughnuts on a parchment-lined baking sheet, cover loosely, and let rise 30-45 minutes until puffy.
11. Step 11: Meanwhile, pour about 3 inches of vegetable oil into a heavy pot and heat to 350-375°F (175-190°C).
12. Step 12: Fry doughnuts a few at a time for 1-2 minutes per side until golden brown; avoid overcrowding.
13. Step 13: Remove with a slotted spoon and drain on a wire rack lined with paper towels.
14. Step 14: In a shallow dish, mix granulated sugar and ground cinnamon evenly.
15. Step 15: Brush warm doughnuts with melted butter, then dip each into the cinnamon sugar, coating all sides.
16. Step 16: Serve immediately and enjoy the warm, sweet delight.

Tips & Variations

• For extra flavor, add a teaspoon of vanilla extract to the wet ingredients.
• Try substituting half the granulated sugar in the coating with brown sugar for a richer taste.
• Use a clean kitchen towel instead of plastic wrap for the dough to rise; it allows better airflow and avoids sogginess.
• If you don’t have a doughnut cutter, two round cookie cutters of different sizes work great to create the hole.

Storage

Store leftover donuts in an airtight container at room temperature for up to 2 days. To refresh, warm them briefly in the oven or microwave before serving as the coating may soften over time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these donuts instead of frying?

Yes, you can bake the donuts at 375°F (190°C) for about 12-15 minutes until golden, but frying gives the classic crisp exterior and soft interior.

How do I know if the oil is the right temperature for frying?

Use a deep-fry thermometer to check that the oil reaches between 350°F and 375°F (175-190°C). If it’s too cool, donuts will absorb oil and become greasy; too hot, and they may burn quickly outside while staying raw inside.

Cinnamon Sugar Donuts: The Ultimate Guide to Baking Perfectly Delicious Treats Recipe

Print Recipe

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This Cinnamon Sugar Donut recipe guides you through baking and frying the perfect homemade donuts with a fluffy inside and a crisp cinnamon-sugar coating. From activating yeast to frying to golden perfection, this ultimate guide ensures soft, delicious donuts topped with a buttery cinnamon sugar glaze.

• Author: Sophie
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 15 minutes
• Yield: 12–15 doughnuts 1x
• Category: Dessert
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough Ingredients

• 2 1/4 teaspoons (1 packet) active dry yeast
• 1/4 cup warm water (105-115°F)
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 1/2 cup milk, scalded and cooled to lukewarm
• 2 large eggs, lightly beaten
• 1/4 cup (4 tablespoons) unsalted butter, melted and cooled
• 4 cups all-purpose flour, plus more for dusting

Frying Ingredients

• Vegetable oil, for frying

Cinnamon Sugar Coating

• 1 cup granulated sugar
• 2 tablespoons ground cinnamon
• 1/4 cup (4 tablespoons) unsalted butter, melted

Instructions

1. Activate the Yeast: In a small bowl, dissolve the yeast in warm water. Add a pinch of sugar from the 1/2 cup and let it sit for 5-10 minutes until it becomes foamy, indicating active yeast.
2. Combine Wet Ingredients: In a large bowl or stand mixer bowl, mix remaining sugar, salt, and lukewarm milk until sugar dissolves. Add beaten eggs and melted butter, stirring well to combine all liquids.
3. Add Yeast Mixture: Pour the foamy yeast mixture into the wet ingredients and gently mix to integrate the yeast evenly.
4. Gradually Add Flour: Add flour one cup at a time, mixing after each addition. Use a dough hook on low speed if using a mixer or combine by hand until a soft dough forms.
5. Knead the Dough: Turn dough onto a floured surface and knead for 5-7 minutes until smooth and elastic. Stand mixer users may knead with dough hook on medium speed for 5 minutes.
6. First Rise: Place kneaded dough in an oiled bowl, turning to coat. Cover with plastic wrap or a towel and let rise in a warm place for 1 to 1.5 hours until doubled in size.
7. Punch Down the Dough: Gently press down the risen dough to release trapped air. Transfer back to a floured surface.
8. Roll Out the Dough: Roll the dough to about 1/2 inch thickness, preparing for cutting.
9. Cut Out Doughnuts: Use a doughnut cutter or two differently sized round cutters to shape doughnuts and holes.
10. Re-roll Scraps: Gather leftover dough, knead lightly, and roll out again to cut more pieces.
11. Second Rise: Place doughnuts and holes on a parchment-lined baking sheet. Cover loosely and let rise 30-45 minutes until puffy and nearly doubled.
12. Prepare for Frying: Pour 3 inches of vegetable oil into a heavy pot or Dutch oven. Attach a deep-fry thermometer.
13. Heat the Oil: Warm the oil over medium heat to 350-375°F (175-190°C), optimal for frying.
14. Fry the Doughnuts: Carefully add a few doughnuts at a time without overcrowding. Fry each side 1-2 minutes until golden brown.
15. Remove and Drain: Use a slotted spoon to transfer fried doughnuts to a wire rack lined with paper towels to drain excess oil.
16. Prepare the Cinnamon Sugar: Mix granulated sugar and cinnamon in a shallow dish for coating.
17. Coat the Doughnuts: Brush warm doughnuts with melted butter generously.
18. Coat with Cinnamon Sugar: Immediately dip buttered doughnuts into cinnamon sugar, pressing gently to adhere coating evenly.
19. Serve and Enjoy: Arrange coated doughnuts on a platter and serve fresh for best taste.

Notes

• Ensure water temperature for yeast activation is between 105-115°F to avoid killing the yeast.
• Do not overcrowd the oil when frying to maintain temperature and even cooking.
• Use a deep-fry thermometer to monitor accurate oil temperature for perfect frying results.
• The dough can be stored after the first or second rise in the refrigerator overnight for convenience.
• Freshly fried and coated doughnuts are best served immediately for optimal texture and flavor.

Keywords: cinnamon sugar donuts, homemade donuts, fried donuts, yeast donuts, cinnamon sugar coating