Cinnamon Sugar Donuts
These cinnamon sugar donuts are soft like a cloud and so delicious. The recipe makes 12 big donuts, perfect for sharing or enjoying over a few days. They’re a relatively easy to make as long as you follow the steps and read through the notes. Simple, cozy and perfect for any season.
This recipe was originally supposed to be an Apple–Cinnamon Sugar Donut recipe. I even prepared the apple jam for it. Unfortunately I didn’t taste the apples beforehand and once I tried the jam, I realized it had absolutely no flavor. The apples must have been really old and stale because the jam literally tasted like nothing. I’m not even kidding it tasted like NOTHING.
At first I was a bit disappointed because I had been looking forward to making an apple version, but I didn’t let it ruin my day. Instead I decided to keep things simple and just make cinnamon sugar donuts without the apple filling. And honestly it turned out to be such a good decision. These donuts came out soft like a cloud, perfectly coated in cinnamon sugar and honestly better than I expected.
The apple version is definitely still on my to do list for the future, but for now this simple version is more than enough to keep me happy. My significant other and I loved them so much that we ate all 12 donuts in just two days… :)) yes all 12 LOL! We definitely gained a few extra kilograms along the way, but it was so worth it.
This recipe made me 12 big donuts because I used a 10 cm round cookie cutter, which I’ll link in the recipe box for you. If you’d rather make smaller donuts, you can absolutely use a smaller cutter and that way you’ll end up with more than 12 donuts.
Make sure to read below for tips and tricks, FAQs and more details to help you get the best results with these donuts.
WHY YOU’LL LOVE THIS RECIPE
♡ Soft like a cloud
♡ Sweet and cinnamony
♡ Fluffy inside, lightly crisp outside
♡ Easy to make
♡ Makes 12 big donuts
How to store
Store at room temperature: Once the donuts have cooled, place them in an airtight container and keep them at room temperature. They’ll stay soft and delicious for up to two days. After that they start to lose their fluffy, cloud like texture, so it’s best to enjoy them fresh.
Freeze the dough before cutting: If you want to make donuts later, you can freeze the dough before cutting them into shapes. Wrap the dough tightly in plastic wrap, place it in a freezer bag and keep it for up to one month. When you’re ready to make donuts, let the dough thaw completely in the fridge before rolling and cutting.
Notes, tips and tricks
Make sure not to skip the second proofing - The second proofing is absolutely crucial for fluffy, cloud like donuts. After shaping your donuts, they need time to rest and rise again before frying. This step allows the gluten to relax and the dough to become airy, which is what gives donuts their soft, pillowy texture. If you skip it, your donuts might turn out dense and heavy instead of light and soft.
Invest in a food thermometer - If you don’t already have a food thermometer, this is your sign to get one. They’re not too expensive (you can easily find one for under $15) and last a long time, making them a really good investment for your kitchen. When frying donuts, the oil temperature makes all the difference. Too hot and your donuts will burn on the outside while staying raw inside. Too cold and they’ll soak up oil and turn greasy. A thermometer is a huge help, as you just heat your oil to the right temperature and you’ll get perfect donuts every single time. Plus you’ll use it in tons of other recipes.
Use a smaller cookie cutter to make more donuts - For this recipe, I used a 10 cm round cookie cutter, which gave me 12 big donuts. If you’d like to stretch the batch and make more donuts, simply use a smaller cookie cutter. This way you’ll end up with more donuts that are smaller in size but just as soft and delicious.
Frequently asked questions
1. What size should I cut the donuts?
I used a 10 cm round cookie cutter, which gave me 12 large donuts. This size makes them nice and fluffy, but you can definitely adjust depending on your preference.
2. Can I cut them smaller?
Yes, absolutely! If you use a smaller cutter, you’ll end up with more donuts. Just keep in mind that smaller donuts fry quicker, so keep a close eye on the cooking time.
3. What temperature should the oil be?
The ideal temperature is around 170-175°C (340-350F). A food thermometer really helps here. If too low and the donuts soak up oil, if too high and the outside burns before the inside cooks.
4. How do I get the sugar to stick to the donuts?
Roll the donuts in cinnamon sugar while they’re still warm. The heat helps the sugar stick perfectly to the surface. If they cool down too much, the sugar won’t stick as well.
5. How long should I fry the donuts?
Each donut takes about 2 minutes per side, depending on the size. They should be golden brown on the outside and cooked through in the middle.
6. Why are my donuts dense?
Most likely the dough wasn’t proofed long enough or the yeast wasn’t active. Make sure your yeast is fresh and don’t skip the second proofing step.
7. Why are my donuts raw inside?
This usually happens if the oil is too hot. The outside browns too quickly while the inside stays raw. Keep your oil temperature steady at 170-175°C.
8. How should I store the donuts?
Keep them in an airtight container at room temperature for up to two days. They’re best enjoyed fresh but will still be soft if stored properly.
9. Can I freeze the dough?
Yes! You can freeze the dough before cutting the donuts for up to one month. When ready to use, thaw it in the fridge overnight, then continue with shaping and proofing.
Ingredients you will need for this recipe
For the dough:
All purpose flour: This is the base of your donuts.
Granulated sugar: Adds sweetness to the dough and helps with browning while frying. You can swap it for caster sugar or even light brown sugar if you want a slightly deeper flavor.
Vanilla sugar: If you don’t have it, you can replace it with an extra teaspoon of vanilla extract or paste.
Instant dry yeast: Helps the dough rise and become soft and fluffy. You could use active dry yeast, but you’d need to proof it first.
Warm milk: Activates the yeast and makes the dough soft and tender.
Vanilla bean paste: Adds a rich vanilla flavor. You can substitute with vanilla extract, but the flavor will be milder.
Butter: Make sure it’s softened.
Egg: For this recipe we need large eggs.
Extras:
Cinnamon sugar mixture: You can adjust the cinnamon amount depending on your taste.
Oil for frying: Sunflower oil is neutral and high smoke point, but canola or vegetable oil works as well. Make sure it’s enough to let the donuts float slightly while frying.
Step by step instructions with photos
1. Prepare the dough.
2. By hands: in a large bowl, whisk together the flour, sugar, vanilla sugar and instant dry yeast. Then add the milk, the egg, vanilla bean paste and softened butter. Using a dough whisk or a wooden spoon, mix until it turns into a shaggy dough. Once ready, turn it over a lightly floured work surface and knead until you get a smooth and elastic dough.
3. Using a stand mixer: In a large bowl, whisk together the flour, sugar, vanilla sugar and instant dry yeast. Then add the milk, the egg, vanilla bean paste and softened butter. Start kneading in low speed for about 5 minutes, then increase the speed to medium and keep kneading for another 3 minutes. The dough should be smooth and elastic.
4. Once the dough is prepared, place it in a slightly oiled bowl, cover and let it rise for 1.5-2 hours.
5. Once the dough has doubled in size, turn it out onto a lightly floured surface and roll it out to about 1 cm thick. Cut out donuts using a donut cutter or a glass. Place the cut donuts on a baking sheet lined with parchment paper. Cover with a cloth and let rise for another 30 minutes.
6. Heat the oil in a deep fryer or large pot to 170-175°C. Fry the donuts in batches, cooking each side for about 1-2 minutes or until golden brown. Remove and drain on parchment paper or paper towels for a few minutes, then toss them in cinnamon sugar.
7. Enjoy!
Cinnamon Sugar Donuts
These cinnamon sugar donuts are soft like a cloud and so delicious. The recipe makes 12 big donuts, perfect for sharing or enjoying over a few days. They’re a relatively easy recipe as long as you follow the steps and read through the notes. Simple, cozy and perfect for any season.
Ingredients
- 500g all purpose flour - 4 cups
- 60g granulated sugar - 1/4 cup + 1 tablespoon
- 16g vanilla sugar - 1 tablespoon
- 7g instant dry yeast - 1 tablespoon
- 220g warm milk - 2/3 cup + 1/4 cup
- 1 teaspoon vanilla bean paste
- 70g unsalted butter, softened - 1/3 cup
- 1 large egg
- 150g (3/4 cup) Sugar mixed with 1 tablespoon cinnamon and optionally 1/2 tsp ground vanilla powder
- Oil for frying (I used 1L sunflower oil)
Instructions
- Prepare the dough.
- By hands: in a large bowl, whisk together the flour, sugar, vanilla sugar and instant dry yeast. Then add the milk, the egg, vanilla bean paste and softened butter. Using a dough whisk or a wooden spoon, mix until it turns into a shaggy dough. Once ready, turn it over a lightly floured work surface and knead until you get a smooth and elastic dough.
- Using a stand mixer: In a large bowl, whisk together the flour, sugar, vanilla sugar and instant dry yeast. Then add the milk, the egg, vanilla bean paste and softened butter. Start kneading in low speed for about 5 minutes, then increase the speed to medium and keep kneading for another 3 minutes. The dough should be smooth and elastic.
- Once the dough is prepared, place it in a slightly oiled bowl, cover and let it rise for 1.5-2 hours.
- Once the dough has doubled in size, turn it out onto a lightly floured surface and roll it out to about 1 cm thick. Cut out donuts using a donut cutter or a glass. Place the cut donuts on a baking sheet lined with parchment paper. Cover with a cloth and let rise for another 30 minutes.
- Heat the oil in a deep fryer or large pot to 170-175•C. Fry the donuts in batches, cooking each side for about 1-2 minutes or until golden brown. Remove and drain on parchment paper or paper towels for a few minutes, then toss them in cinnamon sugar.
- Enjoy!
Nutrition Facts
Calories
238Fat
7 gSat. Fat
3 gCarbs
39 gFiber
1 gNet Carbs
37 gSugar
7 gProtein
5 gSodium
8 mgCholesterol
28 mg
