Fluffy Yeasted Doughnuts with Cinnamon Sugar
Light and fluffy homemade yeasted doughnuts with a perfectly crispy cinnamon sugar coating. These oil-based doughnuts are easier to make than butter versions and deliver bakery-quality results every time.
Ingredients
Doughnut Dough
- 230 g whole milk lukewarm, around 105°F
- 2 Tbsp granulated sugar for dough
- 2 tsp active dry yeast must be fresh and active
- 425 g all-purpose flour spooned and leveled
- 1/2 tsp salt fine sea salt preferred
- 1 large egg room temperature, lightly beaten
- 50 g neutral oil canola, vegetable, or light olive oil
For Frying
- 4 cups frying oil neutral oil with high smoke point
Cinnamon Sugar Coating
- 100 g granulated sugar for coating
- 1 Tbsp ground cinnamon adjust to taste
- 1/2 tsp ground cardamom optional
- 1 pinch salt for coating
Instructions
- Warm the milk to around 105°F (lukewarm). Pour into stand mixer bowl fitted with dough hook. Add 2 tablespoons sugar and sprinkle yeast over the top. Stir gently and let sit for 10 minutes until foamy and bubbly.
- Add flour, 1/2 teaspoon salt, beaten egg, and 50g neutral oil to the yeast mixture. Mix on low speed for 10-12 minutes until the dough is smooth and elastic. Test with the windowpane test - pinch off a small piece and stretch it thin enough to see light through without tearing.
- Shape dough into a ball and place in a lightly greased bowl. Cover tightly with plastic wrap. Refrigerate for minimum 3 hours, preferably overnight (up to 24 hours maximum).
- Remove chilled dough from fridge. Turn out onto very lightly floured surface. Roll out to 1/2 inch thickness, keeping it even throughout.
- Cut out doughnuts using a 3 1/4-inch round cutter. Remove centers with a 1-inch cutter. Place each doughnut on individual parchment paper squares on a baking sheet. Gently press scraps together and cut more doughnuts, or cut into pieces for doughnut holes.
- Cover shaped doughnuts loosely with a clean kitchen towel. Let rise at room temperature for 35-45 minutes until nearly doubled in size and puffy. Test by gently pressing with fingertip - should leave a small indentation that slowly springs back.
- While doughnuts proof, mix the coating: combine 100g sugar, 1 tablespoon cinnamon, 1/2 teaspoon cardamom (if using), and pinch of salt in a shallow bowl. Set up a wire rack over a parchment-lined baking sheet.
- Heat frying oil in a heavy-bottomed pot to exactly 350°F. Use a thermometer to monitor temperature constantly.
- Test oil with a doughnut hole or scrap piece first. Gently lower 2 doughnuts at a time into hot oil, keeping them on parchment squares. The paper will release naturally after a few seconds - remove with tongs and discard.
- Fry each doughnut for about 3 minutes total, flipping halfway through, until deep golden brown on both sides. Remove with slotted spoon and drain briefly on wire rack (about 30 seconds).
- While still warm, toss doughnuts generously in cinnamon sugar mixture. The heat makes the sugar stick perfectly. Check oil temperature before frying next batch and adjust heat as needed.
Notes
Storage: Best eaten the day they're made. Store leftovers loosely covered at room temperature (not refrigerated). Refresh briefly in microwave the next day.
Oil Temperature: Maintaining 350°F is crucial. Too cool = greasy doughnuts. Too hot = burnt outside, raw inside.
Proofing Time: Don't rush the second rise. Cold kitchens may need longer than 45 minutes. Doughnuts should nearly double in size.
Variations: Use this base recipe with chocolate glaze, vanilla icing, or jam fillings instead of cinnamon sugar.
Hand Mixing: Can be made without stand mixer. Mix in bowl, then knead by hand for about 15 minutes until smooth and elastic.