Description

This Cinnamon Sugar Doughnuts recipe delivers soft, fluffy doughnuts coated in a warm cinnamon sugar mixture. Made from a yeasted dough that is proofed overnight for optimal texture, then fried to golden perfection and tossed in a fragrant cinnamon-cardamom sugar blend. Perfect for a delicious breakfast or sweet snack, these doughnuts are best enjoyed fresh but can be stored and lightly reheated.

Ingredients

Scale

Doughnut Dough

230 g whole milk, lukewarm
2 Tbsp granulated sugar
2 tsp active, dry yeast
425 g all-purpose flour
½ tsp salt
1 large egg, at room temperature, lightly beaten
50 g neutral oil or light olive oil

To Fry

Neutral oil or light olive oil (for frying, quantity as needed to fill pot 2-3 inches deep)

Cinnamon Sugar

100 g granulated sugar
1 tbsp cinnamon
½ tsp ground cardamom (optional)
Pinch of salt

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Instructions

Activate Yeast: In the bowl of a stand mixer fitted with the dough hook, combine the lukewarm milk, 2 tablespoons of sugar, and 2 teaspoons of active dry yeast. Let it stand for 5-10 minutes until foamy to ensure the yeast is active.
Make Dough: Add 425 grams of flour, ½ teaspoon salt, the beaten egg, and 50 grams of neutral oil to the yeast mixture. Mix on low speed until the dough begins to come together, then continue mixing for 10-12 minutes until the dough is soft, smooth, and passes the windowpane test.
First Proof: Shape the dough into a ball, place it into a bowl, cover with plastic wrap, and refrigerate for a minimum of 3 hours or up to overnight to develop flavor and texture.
Roll and Cut: On a lightly floured surface, roll the dough out to about ½ inch (1.2 cm) thickness. Using a 3 ¼ inch circular cutter, cut out doughnut shapes. Use a 1 inch cutter to cut holes from the centers. Place each doughnut and doughnut hole on separate squares of parchment paper on a baking sheet with room to proof. Re-roll scraps to cut additional doughnuts or cut into pieces to fry as snacks.
Second Proof: Cover the doughnuts and holes, leaving them to proof at room temperature for 35-45 minutes until they spring back after a gentle poke.
Prepare Frying Setup: While doughnuts proof, heat neutral or light olive oil in a heavy-bottomed pot or deep fryer to 350°F (180°C). Line a baking sheet with parchment paper and place a wire rack on top. Mix 100 grams sugar, 1 tablespoon cinnamon, ½ teaspoon cardamom, and a pinch of salt in a shallow bowl for the cinnamon sugar coating.
Fry Doughnuts: Test oil temperature with small scraps of dough. Gently lower 2 doughnuts at a time into hot oil, either directly or on the parchment for easy transfer. Fry for about 3 minutes total, flipping halfway through, until golden brown.
Drain and Sugar: Remove doughnuts with a slotted spoon, place on wire rack to cool for 30 seconds, then toss in the prepared cinnamon sugar mixture to coat evenly. Repeat with remaining doughnuts.
Serve and Store: Allow the doughnuts to cool on the rack. Best enjoyed the day they are made. Store leftovers lightly covered at room temperature and refresh in the microwave if desired before eating.

Notes

Use lukewarm milk—not too hot—to activate yeast without killing it.
The windowpane test ensures the dough is kneaded enough for a light texture.
Proofing the dough overnight in the fridge develops better flavor and texture.
Use a heavy-bottomed pot or cast iron for even frying temperature.
Maintain oil temperature at 350°F to prevent greasy doughnuts.
The parchment paper helps lower doughnuts gently into oil and reduces sticking.
If you want less cinnamon spice, reduce cinnamon quantity accordingly.
Cardamom is optional but adds a nice aromatic note.
Doughnuts are best eaten fresh but can be stored loosely covered for a day.

Nutrition

Serving Size: 1 doughnut
Calories: 320 kcal
Sugar: 15 g
Sodium: 180 mg
Fat: 18 g
Saturated Fat: 3 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 40 mg