Best Fried Cinnamon Sugar Donuts

These homemade fried cinnamon sugar donuts are the ultimate old fashion sugar treats. Go back to your childhood pleasure of dunking your face in sugar. Light and fluffy, yet soft and sweet on the inside. Deep-fried until golden then dusted liberally with a delicious mixture of cinnamon and sugar. Perfect any time of the year for kids and grown-ups.

Table of Content

• About these donuts
• Ingredients and substitutes
• Step by step instructions
• Frequently asked questions
• You may also like
• Printable Recipe
• Comments

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Remember those childhood days when mom made cinnamon sugar donuts, and there was sugar everywhere, on your face, your hand and in your hair. Well, every time I make cinnamon sugar doughnuts for my kids I miss my mom even more.

Unlike me, she never complained about all the mess we kids made. She'd graciously clean after us and live in the joyful moment of her kids having fun. Today, when I look back in time, I find my self appreciating her calm and patience.

About these donuts

These are the absolute classic donuts, fried not baked. So, there is no holding back on this one. Therefore, if you eat it, make sure you enjoy it guilt-free to the last grain of sugar. Made with a sweet yeast-based dough, proved twice before being dunked in hot oil until golden brown. And as soon as they come out of the oil, they are liberally coated in a mixture of cinnamon and sugar.

The recipe makes only 12, but you can double the batch without any problems.

My secret to PERFECT donuts

I have two secrets to share with you today for making my donuts. Often people hate making fried donuts, and that's because they are not easy to handle. I agree. Well, here's my secret.

1. Keep the dough soft, elastic and slightly sticky. The softness in the mixture (not extra butter) will produce a melt in your donuts when fried. I admit that soft dough is more difficult to handle. So that's why I have a second tip for you.
2. Chill the donuts before you fry them. Trust me on this little trick. Chilling the dough makes it more stable. That butter, eggs, sugar, and flour all get a chance to relax. As a result, you can pick up the dough, and it won't fall apart, even though it is puffed up.

Ingredients and substitutes

• Yeast - I like to use instant dry yeast because I've always had great success with it. And yet, you can certainly use active dry yeast in the same quantity. If you use fresh yeast, you will need about 21 grams for every 2 ¼ teaspoon (one packet) of dry yeast. Also, it's not necessary to activate the yeast, but I like to take the guesswork out and make sure my dough will rise.
• Butter - This adds richness to the dough. Do not add more butter as they will become very dark when frying.
• Milk - I love adding a bit of richness to the dough and milk works great in this recipe. Water will also work well. And if you do use water, you may need a little more flour in this recipe.
• Sugar - White sugar works excellent in this recipe. And yet, you can undoubtedly try brown or any other sugar. I think the amount here is just enough for both the inside and out but feel free to add or reduce if you want.
• Flour - I always use all-purpose flour for most of my yeast recipes. Because it's the most readily available. And yet, you can use bread flour as well for a softer texture.
• Nutmeg - There is nutmeg in the pumpkin spice, and yet I love that extra dash of nutmeg as it brings out that flavor of fall beautifully in these donuts. Feel free to reduce or omit.
• Cinnamon - A mesmerizing spice any time of the year. Use as little or as much as you like. While cinnamon is the most commonly used, one of my other favorites is a dash of cardamom along with the cinnamon. So, try it if you like the flavor of cardamom.

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Step by step instructions

• Yeast - In a mixing bowl, combine warm milk, sugar and instant dry yeast. Let rest for 3 minutes until foamy
• Wet ingredients - To the prepared yeast mixture add the egg, and vanilla.
• Dry Ingredients - Combine flour, salt, and grated nutmeg. Stir to combine

Dough

• In a mixing bowl or the bowl of a stand mixer add the wet ingredients into the dry ingredients and combine well.
• Once all the dry flour is incorporated - knead for 2 minutes in the mixer or 3 minutes by hand - Use the extra flour for kneading.
• Then add the butter and knead for 3 to 4 minutes until you have a smooth, soft, and elastic dough. The dough will still be slightly sticky and that's ok.
• Place dough in an oiled bowl. Wrap with plastic wrap.
• Set in a warm place to rise for an hour or until double in volume.

Roll and cut donuts

• Transfer the dough to a well-dusted work surface. Degas and shape into a ball.
• Roll with a rolling pin to a ¼ inch thickness.
• Cut the donut shapes using a 3-inch cookie cutter for the disc and a ½-inch cookie cutter for the center hole. You can also use a donut cutter of course.
• Transfer the donuts to a baking tray that has been lined with parchment paper and dusted with flour.
  Tip - The flour will prevent the donuts sticking to the parchment paper.
• Gather the remaining dough and cut outs into a ball. Roll again using as little flour as possible to make the donuts.
  Tip - Keep some donut holes for testing the temperature of the oil. Alternatively, you can use a thermometer.

Prove the donuts

• Cover the baking tray with a clean kitchen cloth to prevent the donuts from drying.
• Place the donuts in the fridge for about 45 minutes to an hour to prove again.
• They will rise and be cold but easier to handle when chilled.

Deep fry donuts

• Pour oil in a heavy pot or deep fryer and bring to about 350 °F
  Tip 1- make sure you have enough oil so the donuts will be at least half immersed in oil when puffed.
  Tip 2- You want the oil hot, but not too hot. When you drop a donut hole it should come up in about 30 seconds, if it comes up too soon means the oil is too hot. Too slow means the oil is too cold. Adjust accordingly.
• Gently add the cold donuts to the oil -
  Tip - Add two to three depending on the size of your skillet. If you add too many it will lower the temperature of the oil which will lead to the donuts becoming too oily.
• Let the donut cook 30 seconds, then flip, and cook on the other side for another 30 seconds. This way you will get an even color on both sides.
• Continue to cook gently turning as necessary until golden brown.
  Tip - if the oil is too hot the donuts will brown quickly but still be raw inside so find that optimum temperature that works/
• Remove and drain on a paper hand towel.

Dust with cinnamon sugar

• Combine the cinnamon and sugar in a small tray or bowl.
• Drop the hot donut into the cinnamon sugar, so it sticks to the donuts.
  Tip - the donuts must be hot so the cinnamon sugar will stick the oil still on the donuts. If you wait too long the sugar won't stick. If that happens you can brush cold donuts with melted butter and dust with cinnamon sugar again.

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Frequently asked questions

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Printable Recipe