CINNAMON SUGAR DONUTS

CINNAMON SUGAR DONUTS

Beautifully soft and fluffy donuts covered in deliciously sweet aromatic cinnamon sugar. THE perfect donut recipe!

One of the hardest things  has been coming up with the perfect donut recipe. By that I mean the classic yeast donuts that are fried to beautiful perfection. I have had dense, heavy donuts, oily donuts, chewy donuts, you name it I have made some version of a bad donut in my quest to make the perfect donuts. I can not believe that I have finally come up with a recipe for just that!

After years and years of failed attempts I have finally made the perfect donuts!! These donuts are a gorgeous golden colour and are just so fluffy and airy, that you can not believe that they are fried, and are just delicious! You can cover them in chocolate or various glazes but I like to just simply coat them in sweetly fragrant cinnamon sugar, as these donuts are so delicious that they do not need anything else.

When making the dough please do not be alarmed as the dough is fairly sticky and will not come together into a ball before the first proofing. The dough is deliberately sticky to adjust for the additional flour that will be used to roll it out and cut out the donut rings, and at that point you will find the dough changing into a beautiful consistency and will not be sticky at all. So please refrain from adding any additional flour when making the dough as otherwise you will end up with heavy dense donuts.

Also, these donuts can be enjoyed for up to 3 days in an airtight container. The donuts will seem denser after the first day but all you need to do is give them a quick 10 – 15 second zap in the microwave and they will return to their original beautifully soft fluffy state! If like me you have wanted beautifully delicious donuts but haven’t found the recipe, then look no further as with this recipe you will get the most deliciously perfect donuts!

CINNAMON SUGAR DONUTS

January 28, 2019
: 24 - 26 donuts
: 20 min
: 20 min

Beautifully soft and fluffy donuts covered in deliciously sweet aromatic cinnamon sugar. THE perfect donut recipe!

By:

Ingredients
  • Donuts:
  • 2x 7g packets of instant yeast
  • ¼ cup (60ml) warm water (NOT BOILING)
  • ½ cup (110g) caster sugar
  • 1 tsp salt
  • ¼ cup (55g) unsalted butter, melted
  • ¼ cup (55g) vegetable shortening
  • 1 ¼ cups (310ml) warm milk
  • 2 large eggs
  • 5 ½ cups (690g) plain flour
  • Flour for rolling
  • Oil for deep frying
  • Cinnamon Sugar:
  • 1 cup (225g) caster sugar
  • ½ tbsp cinnamon powder (can increase to 1 tbsp if you prefer stronger cinnamon flavour)
Directions
  • Step 1 In the warm water sprinkle the yeast and set aside for 5 – 10 minutes until mixture has foamed up and developed bubbles. (This is crucial, if for some reason the mixture has not foamed up, start again with new yeast and water. Make sure the water is warm but not boiling as otherwise it will kill the yeast).
  • Step 2 In the bowl of the stand mixer combine the sugar, salt, butter, shortening, milk, eggs and foamy yeast mixture. Add half of the flour and using the hook attachment on slow bring the mixture together. Once the mixture has combined slowly add the remaining flour.
  • Step 3 Beat for 6 – 8 minutes, until the dough is smooth and soft. Dough will be sticky and won’t come together into a ball.
  • Step 4 Cover the bowl with a damp tea towel and leave to proof in a warm area, until the mixture has doubled in size. Depending on your temperature conditions this can take anywhere between 1 to 2 hours. (In winter I turn my oven on low for 10 minutes, and then turn the heat off and leave the dough to proof in the oven).
  • Step 5 Once the dough has doubled in size, thoroughly dust your hands in flour and knead the air out of the dough. Keep dusting your hands with flour as dough will be sticky. Important to knead all the air out or otherwise when you fry the donuts bubbles will form.
  • Step 6 Place the dough onto the work surface ensuring it is thoroughly covered with flour. Dough should be less sticker and easy to roll out. If not dust the dough with flour and roll. Using a donut ring cutter cut out rings that are approximately 1 ½ cm (0.6 inch) thick. Make sure you cover cut out donuts and remaining dough with damp tea towel as you are working to avoid drying out the dough.
  • Step 7 Proof the cut out donut rings in a warm area until they have doubled in size, 10 – 20 minutes.
  • Step 8 Heat enough oil to fully cover the donuts. I find the best temperature to fry the donuts is 180 °C (360°F). As soon as you place the donut into the oil it should float to the top and start puffing up on the side touching the oil. Using a large metal spoon quickly splash the top of the donut with the hot oil so that the top also starts to puff up so you get evenly puffed donuts. Cook each side till golden brown, approximately 2-3 minutes per side. Drain on kitchen paper. Work in batches until all the donuts have been fried.
  • Step 9 Thoroughly combine the caster sugar and cinnamon in a deep bowl. Place cooled donuts in the cinnamon sugar ensuring donuts are fully coated, shaking off the excess.
  • Step 10 Enjoy x



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