Dessertscambreabakes5.0
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.
👥 12 Servings⏱️ Prep & Cook: 2h 32m⏳ Prep: 2h 30m🔥 Cook: 2 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- bowl
- whisk
- pot
- baking sheet
📝 Preparation Steps
1
Make the tangzhong
Tangzhong (from recipe above)
2
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.
3
Make the Donut Dough
4
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.
large egg (room temperature)1Tangzhong (from recipe above)
5
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.
6
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.
7
While the dough is proofing, cut out twelve squares of parchment paper.
8
Assemble and Fry the Donuts
9
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.
10
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.
11
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.
12
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!
13
In a medium bowl, combine the sugar and cinnamon.
ground cinnamon1 teaspoon
14
Once completely cool, toss the donuts in cinnamon sugar until fully coated. You can do this a few times. Serve fresh!
ground cinnamon1 teaspoon
Nutrition Facts
calories
119 kcal
fat Content
6 g
serving Size
1 serving
fiber Content
0.3 g
sugar Content
14 g
sodium Content
253 mg
protein Content
1 g
trans Fat Content
0.2 g
cholesterol Content
27 mg
carbohydrate Content
17 g
saturated Fat Content
3 g
unsaturated Fat Content
1.3 g
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