Cinnamon Sugar Donuts
These cinnamon sugar donuts are soft, fluffy, and fried to golden perfection, just like your favorite bakery treat! Made with a pillowy milk bread dough and finished in a crisp cinnamon-sugar coating, they’re perfect for cozy weekends, brunch, or holiday mornings.
Equipment
- large dutch oven or heavy bottomed pot
Ingredients
For the Tangzhong
- 3/4 cup water
- 1/4 cup bread flour
For the Donut Dough
- 3 cups + 2 tablespoons bread flour *See notes below for measuring
- 1/3 cup granulated sugar
- 1 tablespoon instant yeast
- 1 1/4 teaspoon fine sea salt
- 1/2 cup whole milk room temperature
- 1 large egg room temperature
- Tangzhong from recipe above
- 5 tablespoons unsalted butter room temperature
- Neutral oil for frying, like canola oil
For the Cinnamon Sugar
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Make the tangzhong
- In a small saucepan, whisk together the water and bread flour. Cook over medium heat, whisking constantly, until the mixture thickens to a paste (about 4–5 minutes). Scrape into a small bowl and set it aside until ready to use.
Make the Donut Dough
- In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, sugar, yeast, and salt. Add the milk, egg, and tangzhong. Knead on low speed for 2 minutes until a dough forms.
- With the mixer running on low, add the softened butter a tablespoon at a time, letting it fully incorporate before adding more. Once all butter is added, increase speed to 2 on a Kitchenaid and knead for 12 minutes, or until the dough is smooth, elastic, and passes a windowpane test.
- Shape the dough into a ball and place it in a lightly greased bowl. Cover and let rise at room temperature until doubled in size, about 30-45 minutes.
- While the dough is proofing, cut out twelve squares of parchment paper.
Assemble and Fry the Donuts
- Turn the dough onto a floured surface and lightly flour the top. Roll it to 1/2-inch thickness. Use a 3 1/2-inch round cutter to cut donuts. Gently re-roll scraps once, then let the dough rest for 5–10 minutes before cutting again.
- Place each donut on a square of parchment paper and arrange them on a baking tray. Use a smaller 1-inch round cutter to punch out the centers. Cover the top loosely with plastic wrap and let rise until puffy and doubled in size, about 45–65 minutes.
- When the donuts are about halfway through their final proof, start heating 3–4 inches of oil in a heavy pot to 350°F (180°C) and line a baking sheet with a wire rack. You want to keep an eye on the temperature of the oil; if it reaches 350°F before the donuts are ready, lower the heat slightly to maintain a steady temperature until they finish proofing.
- Working in small batches, use a metal slotted spoon to carefully lower 2–3 donuts (with the parchment) into the hot oil, wait a few seconds, then use tongs to remove the paper from the donuts. Fry for about 2 1/2 minutes total, flipping once halfway through, until golden brown. Then, transfer the donuts to the wire rack. Make sure the oil returns to 350°F before frying the next batch!
- In a medium bowl, combine the sugar and cinnamon.
- Once completely cool, toss the donuts in cinnamon sugar until fully coated. You can do this a few times. Serve fresh!
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Never scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Fried donuts are best served the day of, but can be enjoyed the next day. Store them in an airtight container at room temperature. You will need to reroll them in the cinnamon sugar after the first day.
Bakery Tip: You’ll know your donuts are proofed and ready to fry when they feel light and airy to the touch. The real test comes after frying. Properly proofed donuts will have a pale white ring around the center where they floated in the oil!
