Description

These soft and fluffy cinnamon sugar doughnuts are made from a yeasted dough that is quick and easy to prepare. The doughnuts fry up golden and light, then get tossed in a fragrant cinnamon sugar coating with a hint of cardamom for a warm, spiced flavor. Perfect for a small gathering, this recipe yields 8 delicious homemade doughnuts that bring a classic bakery treat to your kitchen.

Ingredients

Scale

Dough

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

For Frying

Neutral oil or light olive oil (amount as needed for frying)

Cinnamon Sugar Coating

100g granulated sugar
1 tbsp cinnamon (adjust to taste for spiciness)
1/2 tsp ground cardamom (optional)
Pinch of salt

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Instructions

Activate the yeast: In a small bowl, combine the lukewarm milk, granulated sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy, indicating the yeast is active.
Prepare the dough: In a large mixing bowl, whisk together the all-purpose flour and salt. Add the lightly beaten egg and neutral oil, then pour in the activated yeast mixture. Mix until a sticky dough forms.
Knead the dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook for about 6-7 minutes on medium speed.
First rise: Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and allow it to rise in a warm place for about 30-40 minutes, or until it has doubled in size.
Shape the doughnuts: Gently punch down the dough to release air. Roll it out on a floured surface to about 1/2-inch thickness. Using a doughnut cutter or two round cutters (one larger and one smaller), cut out 8 doughnuts and their holes. Gather scraps, reroll lightly, and cut out additional pieces if desired.
Second rise: Place the cut doughnuts on a baking sheet lined with parchment paper, leaving space between each. Cover again with a towel and let rise for another 15-20 minutes until slightly puffed.
Heat the oil: Pour oil into a deep frying pan or heavy-bottomed pot to a depth of about 2-3 inches. Heat the oil to 175°C (350°F). Use a thermometer to ensure consistent temperature for even frying.
Fry the doughnuts: Carefully drop 2-3 doughnuts into the hot oil, frying for about 1-2 minutes per side until golden brown and cooked through. Flip gently using tongs or a slotted spoon. Avoid overcrowding the pan.
Drain excess oil: Remove the fried doughnuts and place them on a wire rack or paper towels to drain excess oil.
Prepare cinnamon sugar coating: In a shallow bowl, mix granulated sugar, cinnamon, ground cardamom (if using), and a pinch of salt until well combined.
Coat the doughnuts: While the doughnuts are still warm but not hot, toss them in the cinnamon sugar mixture so they are evenly coated.
Serve: Enjoy these doughnuts fresh for the best texture and flavor. They pair wonderfully with coffee or a warm beverage.

Notes

These doughnuts are best eaten the day they’re made for maximum freshness and softness.
You can adjust the cinnamon and cardamom amount to suit your spice preference.
Use a thermometer to maintain the frying oil temperature for perfect golden doughnuts.
This recipe yields 8 doughnuts, ideal for smaller gatherings or family treats.
Store leftovers in an airtight container at room temperature for up to 1 day; reheat briefly before serving.

Nutrition

Serving Size: 1 doughnut
Calories: 250
Sugar: 12g
Sodium: 180mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 35mg