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welcometo.angieskitchen
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Cinnamon-Sugar Donuts
Indulge in these delightful homemade cinnamon-sugar donuts. This recipe guides you through making a soft, fluffy yeast dough, frying it to golden perfection, and coating it in a sweet, aromatic cinnamon-sugar mixture. A perfect treat for breakfast or dessert.
#Donuts
#Cinnamon
#Sugar
#Fried
#Dessert
#Sweet
#Breakfast
#Pastry
#Homemade
Freshly coated cinnamon-sugar donuts
Recipe Information
59m
Prep Time
15m
Cook Time
3h 29m
Total Time
12
Servings
Medium
American
English
Nutrition (per serving)
350
Calories
7g
Protein
45g
Carbs
18g
Fat
Pile of golden brown donuts ready to serve
Ingredients
Servings: 12
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Donut being coated in cinnamon-sugar mixture
Instructions
0/12 completed
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- In a large bowl, whisk together the all-purpose flour, 60g granulated sugar, vanilla sugar, and instant dry yeast until well combined.5m
Preview5mPreviewIn a large bowl, whisk together the all-purpose flour, 60g granulated sugar, vanilla sugar, and instant dry yeast until well combined. - Add the warm milk, vanilla bean paste, and the large egg to the dry ingredients. Mix with a spoon or your hands until a shaggy dough forms.5m
Preview5mPreviewAdd the warm milk, vanilla bean paste, and the large egg to the dry ingredients. Mix with a spoon or your hands until a shaggy dough forms. - Transfer the shaggy dough to a lightly floured surface and knead for about 5-7 minutes until it starts to become somewhat smooth and elastic.7m
Preview7mPreviewTransfer the shaggy dough to a lightly floured surface and knead for about 5-7 minutes until it starts to become somewhat smooth and elastic. - Gradually add the softened unsalted butter to the dough, one piece at a time, kneading until each piece is fully incorporated before adding the next. Continue kneading for another 10-15 minutes until the dough is very smooth, elastic, and no longer sticky.15m
Preview15mPreviewGradually add the softened unsalted butter to the dough, one piece at a time, kneading until each piece is fully incorporated before adding the next. Continue kneading for another 10-15 minutes until the dough is very smooth, elastic, and no longer sticky. - Place the dough in a lightly oiled bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.1h 30m
Preview1h 30mPreviewPlace the dough in a lightly oiled bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size. - Once risen, gently punch down the dough to release the air. Transfer it to a lightly floured surface and roll it out to about 1/2 inch (1.2 cm) thickness. Use a donut cutter or two round cutters (one larger for the donut, one smaller for the hole) to cut out donut shapes.15m
Preview15mPreviewOnce risen, gently punch down the dough to release the air. Transfer it to a lightly floured surface and roll it out to about 1/2 inch (1.2 cm) thickness. Use a donut cutter or two round cutters (one larger for the donut, one smaller for the hole) to cut out donut shapes. - Carefully place the cut donuts and donut holes on parchment-lined baking sheets, leaving some space between each. Cover them lightly and let them rise again for 30-45 minutes, or until visibly puffy.45m
Preview45mPreviewCarefully place the cut donuts and donut holes on parchment-lined baking sheets, leaving some space between each. Cover them lightly and let them rise again for 30-45 minutes, or until visibly puffy. - In a shallow dish, combine the remaining 150g granulated sugar with 1 tablespoon of cinnamon and the optional 1/2 teaspoon of ground vanilla powder. Mix well and set aside.2m
Preview2mPreviewIn a shallow dish, combine the remaining 150g granulated sugar with 1 tablespoon of cinnamon and the optional 1/2 teaspoon of ground vanilla powder. Mix well and set aside. - Pour about 1 liter of sunflower oil (or other frying oil) into a deep pot or Dutch oven. Heat the oil to 350-375°F (175-190°C).10m
Preview10mPreviewPour about 1 liter of sunflower oil (or other frying oil) into a deep pot or Dutch oven. Heat the oil to 350-375°F (175-190°C). - Carefully place 2-3 donuts into the hot oil, ensuring not to overcrowd the pot. Fry for 1-2 minutes per side, or until golden brown and cooked through. Remove with a slotted spoon and place them on a wire rack set over paper towels to drain excess oil.15m
Preview15mPreviewCarefully place 2-3 donuts into the hot oil, ensuring not to overcrowd the pot. Fry for 1-2 minutes per side, or until golden brown and cooked through. Remove with a slotted spoon and place them on a wire rack set over paper towels to drain excess oil. - While the donuts are still warm (but not hot enough to burn your hands), gently roll each one in the prepared cinnamon-sugar mixture until evenly coated on all sides.5m
Preview5mPreviewWhile the donuts are still warm (but not hot enough to burn your hands), gently roll each one in the prepared cinnamon-sugar mixture until evenly coated on all sides. - Serve the cinnamon-sugar donuts warm and enjoy your homemade treat!1m
Preview1mPreviewServe the cinnamon-sugar donuts warm and enjoy your homemade treat!
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
