Cinnamon Sugar Doughnuts

Soft and Fluffy yeasted cinnamon doughnuts. This doughnut dough is quick and easy to make, and fries up into light doughnuts which are tossed in cinnamon sugar. This recipe only makes eight doughnuts so is perfect for a smaller crowd.

📝 Ingredients

• 230 g whole milk, lukewarm
• 2 Tbsp granulated sugar
• 2 tsp active, dry yeast
• 425 g all-purpose flour
• 1/2 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
• 100 g granulated sugar
• 1 tbsp cinnamon (do less if you want these less spicy)
• 1/2 tsp ground cardamom (optional)
• Pinch of salt

👨‍🍳 Instructions

1. 1--- DOUGHNUTS ---
2. 2In the bowl of a stand mixer fitted with the dough hook, combine the lukewarm milk, sugar, and yeast, and leave to stand for 5-10 minutes or until foamy.
3. 3Add the flour, salt, egg and oil, and mix on low speed until the dough comes together. Continue to mix for a further 10-12 minutes until the dough is soft and smooth, and when a little is stretched, you can see light through it (the window pane test).
4. 4Shape the dough into a ball and place into a bowl. Cover the bowl with plastic wrap and place in the fridge for a minimum of 3 hours and up to overnight.
5. 5Turn the dough out onto very lightly floured surface. Roll out to about 1/2" (1.2cm) thickness. Roll the dough out to about 1/2” (1.2cm) thick. Using a circle cutter (I used a 3 1/4” circle), cut out circles of dough. Cut holes from the middles of the circles using a 1” circle cutter.
6. 6Place each onto a square of parchment paper then place onto a baking sheet, leaving room between. Place the doughnut holes on the sheet to proof alongside the doughnuts.
7. 7Press together scraps, re-roll, and cut out more doughnuts, or cut up into pieces and proof alongside the doughnuts to fry as snacks (my preferred method).
8. 8Cover and leave the doughnuts to proof for a further 35 to 45 minutes. When you poke them lightly with your finger, it should leave a small indentation that springs back.
9. 9While the doughnuts are proofing, heat the oil in a large heavy-bottomed pot (cast iron works great) or deep fryer. Heat the oil to 350°f / 180°c. Place a wire rack over a baking sheet lined with parchment paper. Combine the ingredients for the cinnamon sugar and place into a shallow bowl.
10. 10Once the oil has come to temperature, test it with a few scraps of dough, or the wonkiest doughnut (see tips for frying in body of post). Gently lower the doughnuts, two at a time, into the hot oil. Leave on the parchment paper if you like - it will release when added to the oil and you can fish out with tongs. Cook for about 3 minutes, flipping half way through, until golden brown. Remove from the oil using a slotted spoon and place on a cooling rack.
11. 11Allow to cool for 30 seconds before tossing in the sugar. Repeat the process with the rest of the doughnuts. Allow to cool on a rack.