Cinnamon Sugar Doughnuts

So fluffy!

I have to confess: Fried pastries are usually more flavorful than baked ones. (I’m sorry!) Oil is fat, and fat is flavor—which explains why these Cinnamon Sugar Doughnuts are so incredibly tasty. 

You get the fat from the milk and the butter in the dough, plus the extra flavor from the oil used to deep-fry everything. Simple, straightforward, and beautifully spiced with an easy cinnamon sugar coating.

If you’re new to baking, I can understand how this recipe might seem intimidating—but trust me, it’s easier than it looks. You just have to try! The frying is the most technical step, but I share tons of tips at the end of this post to guide you along the way.

As always, go by visual cues—when it comes to kneading, proofing, and frying. A little bit of trust and confidence is all you need, and you can have these light, fluffy doughnuts in less than 2 hours. Perfect for sharing with friends and family!

I also made this quick video tutorial to help you out. Check out the recipe below and let me know what you think! 🥰

INGREDIENTS

Doughnuts

• 300g bread flour
• 35g granulated sugar
• 2g cinnamon powder (1 tsp.)
• 4g instant dry yeast
• 4g salt
• 150g whole milk
• 55g egg (1 large), beaten
• 55g unsalted butter, softened
• Canola or vegetable oil for frying

Cinnamon Sugar Coating

• 100g granulated sugar
• 5g cinnamon powder (1-2 tsps.)
• Heavy pinch of salt (¼ tsp.)

METHOD

1. PREP. Cut 14 squares of parchment paper, about 4×4” in size, and arrange on baking trays. Prepare a separate tray with a large sheet of parchment paper. On another tray, set a wire rack and cover with a paper towel. Set trays aside.
2. MIX. In a stand mixer fitted with the dough hook, combine bread flour, sugar, cinnamon, and instant dry yeast. Mix for a few seconds, then stream in the milk and egg. Knead on low speed until it forms a dry dough, then gradually add softened butter. Knead on low-medium speed until the butter is absorbed, then add salt.
3. KNEAD. Knead on medium speed until it forms a large windowpane, about 10 mins. See tips.
4. PROOF. Shape dough into a ball and place in a large bowl. Cover with cling wrap and allow to proof in a warm area for 45-60 minutes or until at least doubled in size. (Note: Proofing takes longer in cool weather. Go by visual cues.)
5. CINNAMON SUGAR. While the dough is proofing, prepare cinnamon sugar coating: Mix sugar, cinnamon, and salt in a large bowl and set aside until assembly.
6. ROLL. Once the dough has doubled in size, punch down to release the gasses. Lightly flour your work surface and a large rolling pin. Roll the dough into a rough rectangle, about 1cm thick.
7. CUT. Use a 3-inch doughnut cutter (or 2 cookie cutters, one 3-inch and one 1-inch) to cut doughnuts. Transfer individual doughnuts onto the parchment squares, and the doughnut holes on the large parchment sheet. Gather dough trimmings and re-roll to 1cm thick to cut remaining doughnuts, for a total of 12-14 pieces.
8. PROOF & PREHEAT. Cover and rest the doughnuts and holes for 30 minutes or until doubled in size. (Note: The holes will rise much faster.) Meanwhile, set a pot or deep frying pan over high heat with at least 2 inches of canola or vegetable oil, until it reaches 165-170°C.
9. FRY HOLES. Test one doughnut hole and look for a light sizzle in the oil. Add the remaining doughnut holes and fry for about 2 minutes or until golden brown, frequently rolling with a spatula. Adjust heat if browning too quickly. Once golden brown, transfer to paper towel-lined wire racks. 
10. FRY DOUGHNUTS. Once the doughnuts have doubled in size, fry in batches without crowding the pot. To do this, lower one piece at a time (with the parchment paper). Gently push down each doughnut with chopsticks or tongs to briefly submerge. After about 30 seconds, remove parchment. Continue frying for about 90-120 seconds per side, or until golden brown. Occasionally submerge doughnuts and flip as needed for even browning. Once golden brown on both sides, transfer to paper towel-lined wire racks to absorb excess oil. See tips on frying.
11. COAT. Immediately toss warm doughnuts in the cinnamon sugar until well-coated. Transfer back to a clean wire rack to continue cooling. Enjoy!

TIPS

How do I know when to stop kneading?
The total kneading time is highly variable. Factors such as the strength and size of your mixer, the brand of your bread flour, and more can affect this step. It’s important to note that the main objective of kneading is to build structure through gluten development. Follow these visual cues, you’re in for a successful batch:

• The dough is much smoother.
• The dough is stretchy and less sticky.
• The dough passes the windowpane test.

For the fluffiest doughnuts, aim for a windowpane about as wide as a credit card. This can be achieved by pinching a large piece of dough (about the size of a golf ball) and stretching *gently* until a very thin membrane forms, allowing light to pass through.

Parchment squares, why?
The parchment squares are your friend! They allow you to lower the doughnuts into the hot oil without splashing and without tearing the dough. Once they begin to fry, simply remove parchment with tongs.

How to make them super fluffy?
Aside from kneading to windowpane and proofing properly, the most important variable in ensuring fluffy doughnuts is your frying technique. Too hot and it becomes undercooked and dense, too cold and it becomes greasy and heavy. The best indication that you are frying at the right temperature is the light sizzle in the oil, and the speed of browning. If it turns dark brown too quickly, the oil is too hot. If the oil is not sizzling at all, it’s too cold.

These doughnuts take about 90-120 seconds per side, or a total of 3-4 minutes per doughnut. It may vary depending on how crowded your pot is. You can do a test piece to double check your frying method.

Try other flavors!
Not a fan of cinnamon? Use the same doughnut base and glaze with chocolate or your favorite icings. You can even shape them without the holes, and fill with vanilla custard, whipped cream, or a tart jam. Just note that they may need a little more frying time!

@hellobakeph

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