Cinnamon Sugar Doughnuts

Soft, fluffy, yeast-raised doughnuts coated in a spicy cinnamon sugar—light and airy oil-based dough, perfect for frying into bliss in a small batch of just eight.

Why You’ll Love This Recipe

• Ultra-light and fluffy texture thanks to the oil-based dough

• Small batch—makes eight doughnuts, ideal for intimate gatherings or solo indulgence

• Chilled first rise simplifies handling and enhances flavor

• Quick and easy method—mix, rise, fry, and toss in cinnamon sugar

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Doughnut Dough

• 230 g whole milk, lukewarm

• 2 Tbsp granulated sugar

• 2 tsp active dry yeast

• 425 g all-purpose flour

• ½ tsp salt

• 1 large egg, room temperature, lightly beaten

• 50 g neutral oil or light olive oil

• Oil for frying: neutral oil or light olive oil

Cinnamon Sugar

• 100 g granulated sugar

• 1 Tbsp cinnamon (adjust if you prefer milder spice)

• ½ tsp ground cardamom (optional)

• Pinch of salt

Directions

1. In a stand mixer bowl with a dough hook or a mixing bowl, combine lukewarm milk, sugar, and yeast. Let it stand for 5–10 minutes until foamy.

2. Add flour, salt, egg, and oil. Mix on low speed until a dough forms, then knead for 10–12 minutes until smooth and elastic.

3. Shape into a ball, cover, and refrigerate for a minimum of 3 hours or overnight.

4. Roll dough to ½″ (1.2 cm) thickness on a floured surface. Cut into circles with a 3¼–3¾-inch cutter and punch out 1-inch centers.

5. Place each doughnut and hole on parchment squares on a tray. Re-roll scraps to make extras.

6. Let proof for 35–45 minutes until lightly indented when pressed.

7. Heat oil in a deep pot or fryer to 350 °F (180 °C). Prepare a rack over a lined tray and mix cinnamon sugar in a bowl.

8. Test oil with a scrap doughnut. Fry two at a time for about 3 minutes, flipping halfway. Drain on the rack.

9. After 30 seconds of cooling, toss in cinnamon sugar. Repeat for the rest. Serve fresh.

Servings And Timing

• Yield: 8 doughnuts (plus holes or scrap pieces)

• Prep Time: 45 minutes

• Cook Time: 5 minutes per batch

• Rising Time: At least 3 hours for the first rise, plus 35–45 minutes for the second

Variations

• Use a glaze, icing, or sprinkles instead of cinnamon sugar

• Adjust sugar or spice levels in the coating

• Fry cut-up dough scraps as mini treats or doughnut bites

Storage/Reheating

• Best enjoyed fresh on the same day

• Store leftovers lightly covered at room temperature

• Reheat briefly in the microwave for softness before serving

FAQs

1. Do I Need A Mixer For This Recipe?

No, you can knead the dough by hand. It takes longer, but using a bench scraper helps handle the sticky dough without extra flour.

2. Can These Be Baked Instead Of Fried?

They can, but the texture will resemble bread rolls, not doughnuts. Frying is key for that classic airy doughnut feel.

3. What Kind Of Oil Should I Use?

Neutral oils like canola or vegetable oil are perfect. Light olive oil also works well and adds a subtle flavor.

4. Can I Proof The Dough At Room Temperature?

Yes, but the dough is easier to handle when cold. Room-temperature proofing may make the dough harder to cut and shape.

5. Why Are My Doughnuts Soggy?

The oil was probably too cool. Keep it at 350 °F (180 °C) and avoid overcrowding the fryer, which can drop the temperature.

6. Why Are The Doughnuts Raw Inside?

The oil might be too hot. If the outside browns before the inside cooks, lower the temperature slightly for even frying.

7. How Do I Know When The Doughnuts Are Ready To Fry?

Lightly press a doughnut—if it leaves a small indentation that slowly bounces back, they’re ready to fry.

8. Can I Make Mini Doughnuts?

Yes, just use smaller cutters and reduce the frying time slightly. They’ll cook faster and are perfect for parties.

9. Can I Reuse The Frying Oil?

Yes, strain the cooled oil and store it in a dark, cool place. Label it and reuse for similar fried foods.

10. Can I Double The Recipe?

Absolutely. Doubling works well. Make sure you have enough space and oil in your fryer or pot for batches.

Conclusion

These cinnamon sugar doughnuts are irresistibly fluffy, simple to make, and incredibly satisfying. Whether you keep them classic or experiment with different toppings, they’re the perfect treat to make at home—no bakery required.

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