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Cinnamon Sugar Donuts Recipe

Cinnamon Sugar Donuts Recipe
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★★★★★

5.1 from 27 reviews

These cinnamon sugar donuts are light, fluffy, and perfectly fried to a golden brown. Made with a tangzhong starter and enriched with butter, milk, and egg, these homemade treats are coated in a fragrant cinnamon sugar mixture for a delightful sweet finish. Perfect for breakfast, brunch, or a sweet snack, they offer a soft texture and a balanced sweetness that will satisfy any donut lover.

Ingredients

Scale

For the Tangzhong

  • 3/4 cup water
  • 1/4 cup bread flour

For the Donut Dough

  • 3 cups + 2 tablespoons bread flour
  • 1/3 cup granulated sugar
  • 1 tablespoon instant yeast
  • 1 1/4 teaspoons fine sea salt
  • 1/2 cup whole milk, room temperature
  • 1 large egg, room temperature
  • Tangzhong (prepared from above)
  • 5 tablespoons unsalted butter, room temperature
  • Neutral oil for frying, such as canola oil

For the Cinnamon Sugar Coating

  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Make the Tangzhong: In a small saucepan, whisk together the water and bread flour. Cook over medium heat, whisking constantly, until the mixture thickens into a smooth paste, about 4–5 minutes. Remove from heat, scrape into a bowl, and set aside to cool.
  2. Prepare the Donut Dough: In the bowl of a stand mixer fitted with the dough hook, mix together the bread flour, sugar, yeast, and salt. Add the milk, egg, and the cooled tangzhong. Knead on low speed for 2 minutes until a dough forms.
  3. Incorporate the Butter: With the mixer running on low, add the softened butter one tablespoon at a time, ensuring it fully incorporates before adding the next. Once all butter is in, increase the mixer speed to medium (speed 2 on a Kitchenaid) and knead for 12 minutes, or until the dough becomes smooth, elastic, and passes the windowpane test.
  4. First Rise: Shape the dough into a smooth ball and place it in a lightly greased bowl. Cover and let it rise at room temperature until doubled in size, about 30 to 45 minutes.
  5. Prepare for Frying: While the dough is proofing, cut twelve squares of parchment paper to place under the donuts during frying.
  6. Shape the Donuts: Turn the risen dough onto a floured surface and lightly flour the top. Roll the dough out to 1/2-inch thickness. Use a 3 1/2-inch round cutter to cut out donut shapes. Gently re-roll the scraps once and let rest for 5–10 minutes before cutting more donuts.
  7. Second Rise: Place each donut on a square parchment paper and arrange on a baking tray. Use a 1-inch round cutter to punch out the donut holes. Loosely cover with plastic wrap and let the donuts rise again until puffy and doubled in size, about 45 to 65 minutes.
  8. Heat Oil: When the donuts are halfway through their final proofing, start heating 3 to 4 inches of neutral oil in a heavy pot to 350°F (180°C). Line a baking sheet with a wire rack for draining fried donuts.
  9. Fry the Donuts: Working in small batches, use a metal slotted spoon to carefully lower 2 to 3 donuts, along with the parchment paper, into the hot oil. After a few seconds, use tongs to remove the parchment paper from the donuts. Fry each batch for about 2 1/2 minutes total, flipping once halfway through, until golden brown. Transfer the fried donuts to the wire rack. Maintain oil temperature at 350°F between batches.
  10. Make Cinnamon Sugar Mix: In a medium bowl, combine the granulated sugar and ground cinnamon, mixing thoroughly.
  11. Coat the Donuts: Once the donuts have completely cooled, toss them in the cinnamon sugar mixture until fully coated. Repeat coating for extra coverage if desired.
  12. Serve: Enjoy the donuts fresh for the best texture and flavor.

Notes

  • Carefully measure the bread flour using the spoon and level method for accuracy (spoon flour into measuring cup, then level off with a knife).
  • Tangzhong is a cooked flour-water mixture that helps keep the donuts soft and fresh longer.
  • Maintain the oil temperature carefully during frying to ensure even cooking and avoid greasy donuts.
  • Use room temperature ingredients to help the dough develop properly.
  • Donuts can be stored in an airtight container for 1-2 days but are best eaten fresh.

Nutrition

Keywords: cinnamon sugar donuts, homemade donuts, fried donuts, soft donuts, tangzhong donuts, breakfast donuts

Find it online: https://tastewithamy.com/cinnamon-sugar-donuts-recipe/