Description
Warm, fluffy donuts coated in generous cinnamon-sugar, perfect for any occasion.
Ingredients
Scale
- 1 cup warm milk (110°F)
- 2 ¼ teaspoons active dry yeast
- 1 large egg
- 3 tablespoons unsalted butter (melted and cooled)
- 2 teaspoons vanilla extract
- 3 – 3 ½ cups all-purpose flour
- ⅔ cup granulated sugar
- ¾ teaspoons fine sea salt
- ½ teaspoon ground cinnamon
- ½ cup granulated sugar (for coating)
- 3 tablespoons light brown sugar (packed)
- 1 ½ tablespoons ground cinnamon (for topping)
Instructions
- Activate the yeast: In a small bowl, stir together the warm milk and yeast. Let it sit until activated and foamy, around 5 minutes.
- Prepare the wet ingredients: While waiting for the yeast, whisk together the egg, melted butter, and vanilla in another bowl, then set aside.
- Mix the dry ingredients: In the bowl of a stand mixer fitted with a hook attachment, combine 3 cups of flour, sugar, salt, and cinnamon. Give it a light stir.
- Combine the mixtures: Once the yeast is foamy, add it to the wet ingredients and whisk together. Pour this mixture into the dry ingredients, stirring until they start to combine.
- Knead the dough: Turn on the mixer to medium-low speed. The dough will form and pull away from the bowl’s sides. If it’s sticky, gradually add more flour—up to ½ cup—until it cleans the bowl.
- First rise: Knead the dough for about 5 minutes until smooth and soft. Place it in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm area until doubled in size, about one hour.
- Prepare for the second rise: After the first rise, gently knead the dough on a floured surface to expel air bubbles. Return it to the bowl, cover, and let it rise again for another hour.
- Shape the donuts: Once risen, cut the dough into 16 equal pieces. Roll each piece into a thin rope, twist it, and shape it into a donut. Pinch the ends to seal.
- Resting time: Place the shaped donuts on a tray and cover with a towel. Let them rest for about 30 minutes; they’ll puff slightly.
- Fry the donuts: Heat 3-4 inches of oil in a deep fryer or Dutch oven to 325°F.
- Cinnamon sugar coating: In a bowl, mix granulated sugar, brown sugar, and cinnamon for the coating.
- Cook: Fry the donuts a few at a time for about 5 minutes, flipping until golden brown. Drain excess oil and immediately toss in the cinnamon-sugar mixture.
- Cooling: Place fried donuts on a wire rack over a sheet tray while you fry the remaining ones.
Notes
Enjoy warm and fresh; store in an airtight container for 1-2 days. For longer storage, freeze them.
- Prep Time: 60 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg