Description
Delight in these soft and fluffy yeasted cinnamon sugar doughnuts that are quick and easy to make. The doughnuts are fried to a light golden brown and then generously tossed in a fragrant blend of cinnamon, sugar, and a hint of cardamom for an aromatic touch. Perfectly sized for a smaller gathering, this recipe yields eight irresistibly tender doughnuts that are sure to satisfy your sweet cravings.
Ingredients
Scale
Dough
- 230g whole milk, lukewarm
- 2 Tbsp granulated sugar
- 2 tsp active, dry yeast
- 425g all-purpose flour
- 1/2 tsp salt
- 1 large egg, at room temperature, lightly beaten
- 50g neutral oil or light olive oil
For Frying
- Neutral oil or light olive oil (enough for deep frying)
Cinnamon Sugar Topping
- 100g granulated sugar
- 1 tbsp cinnamon (reduce amount if less spicy is desired)
- 1/2 tsp ground cardamom (optional)
- Pinch of salt
Instructions
- Activate the yeast: In a medium bowl, combine the lukewarm whole milk with the granulated sugar and active dry yeast. Stir gently and allow it to sit for about 5-10 minutes until the mixture becomes frothy, indicating that the yeast is active.
- Mix the dough: In a large mixing bowl, whisk together the all-purpose flour and salt. Make a well in the center and add the lightly beaten egg, the activated yeast mixture, and the neutral or light olive oil. Stir everything together until a dough begins to form.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. Alternatively, you can use a stand mixer fitted with a dough hook for this step.
- First rise: Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 45 minutes to an hour, or until doubled in size.
- Shape the doughnuts: Once risen, turn the dough out onto a floured surface and gently roll it out to about 1/2 inch (1.3 cm) thickness. Using a doughnut cutter or two round cutters (one large and one small for the center hole), cut out 8 doughnuts and place them on a parchment-lined tray. Gather and reroll the scraps to make more doughnuts if desired.
- Second rise: Cover the doughnuts lightly with a kitchen towel and allow them to rise for an additional 20-30 minutes until puffed.
- Prepare the cinnamon sugar: In a shallow bowl, mix together the granulated sugar, cinnamon, ground cardamom (if using), and a pinch of salt. Set aside.
- Heat the oil: In a deep, heavy-bottomed pan or deep fryer, heat the frying oil to 180°C (350°F). Use enough oil so the doughnuts can float and cook evenly without touching the bottom.
- Fry the doughnuts: Carefully drop doughnuts into the hot oil, frying 2-3 at a time to avoid overcrowding. Fry each side for about 1-2 minutes or until golden brown. Use a slotted spoon or spider strainer to flip and remove doughnuts.
- Drain and coat: Place fried doughnuts on paper towels to drain excess oil for a moment, then while still warm, toss them in the prepared cinnamon sugar mixture until well coated.
- Serve: Serve the doughnuts warm or at room temperature for the best texture and flavor.
Notes
- This recipe yields eight light and fluffy yeasted cinnamon doughnuts, ideal for a smaller group.
- Adjust the amount of cinnamon in the sugar coating to suit your spice preference.
- The optional cardamom adds a lovely aromatic note but can be omitted if unavailable.
- Ensure the oil temperature is maintained at 350°F (180°C) to avoid greasy or undercooked doughnuts.
- For even cooking, avoid overcrowding the pan during frying.
Nutrition
- Serving Size: 1 doughnut
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
