Cinnamon Sugar Donut: The Ultimate Guide to Baking Perfection

Cinnamon Sugar Donut: Is there anything that screams pure, unadulterated joy quite like biting into one of these warm, fluffy rings of deliciousness? I think not! From childhood memories of weekend mornings to the comforting aroma wafting from your favorite bakery, the cinnamon sugar donut holds a special place in our hearts (and stomachs!).

While the exact origins of the donut are debated, with some tracing its roots back to Dutch olykoeks, the modern donut as we know it gained popularity in America. The addition of cinnamon sugar, a simple yet brilliant touch, elevates the humble donut to a truly irresistible treat. It’s a flavor combination that’s been cherished for generations, evoking feelings of nostalgia and simple pleasures.

What is it about this classic combination that makes it so universally loved? Perhaps it’s the perfect balance of sweet and spice, the satisfying crunch of the sugar crystals against the soft, yielding dough. Or maybe it’s the sheer convenience – a quick and easy indulgence that can brighten any day. Whatever the reason, the cinnamon sugar donut remains a beloved treat, and I’m thrilled to share my foolproof recipe with you. Get ready to experience donut perfection!

Ingredients:

• For the Doughnuts:
• 2 ¼ teaspoons (1 packet) active dry yeast
• ¼ cup warm water (105-115°F)
• ½ cup granulated sugar
• 1 teaspoon salt
• ½ cup milk, scalded and cooled to lukewarm
• 2 large eggs, lightly beaten
• ¼ cup (4 tablespoons) unsalted butter, melted and cooled
• 4 cups all-purpose flour, plus more for dusting
• Vegetable oil, for frying
• For the Cinnamon Sugar Coating:
• 1 cup granulated sugar
• 2 tablespoons ground cinnamon
• ¼ cup (4 tablespoons) unsalted butter, melted

Preparing the Dough:

1. Activate the Yeast: In a small bowl, dissolve the yeast in the warm water. Add a pinch of sugar from the ½ cup and let it sit for 5-10 minutes, or until foamy. This indicates that the yeast is active and ready to use. If it doesn’t foam, your yeast might be old, and you’ll need to start with a fresh packet.
2. Combine Wet Ingredients: In a large mixing bowl (or the bowl of your stand mixer), combine the remaining sugar, salt, and lukewarm milk. Stir until the sugar is mostly dissolved. Add the beaten eggs and melted butter, mixing well to incorporate everything. Make sure the butter isn’t too hot, or it could cook the eggs!
3. Add Yeast Mixture: Pour the activated yeast mixture into the wet ingredients and stir gently.
4. Gradually Add Flour: Gradually add the flour, one cup at a time, to the wet ingredients. If using a stand mixer, use the dough hook attachment and mix on low speed. If mixing by hand, use a wooden spoon or your hands to combine the ingredients. Continue adding flour until a soft dough forms. The dough should be slightly sticky but not overly wet. You might not need all 4 cups of flour, so add it gradually and stop when the dough comes together.
5. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead the dough for 5-7 minutes, or until it becomes smooth and elastic. If using a stand mixer, knead with the dough hook for about 5 minutes on medium speed. The dough should be soft and pliable. If it’s too sticky, add a little more flour, one tablespoon at a time, until it reaches the right consistency.
6. First Rise: Place the kneaded dough in a lightly oiled bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size. A warm environment helps the yeast work its magic!

Shaping and Second Rise:

1. Punch Down the Dough: Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface.
2. Roll Out the Dough: Roll out the dough to about ½ inch thickness. Use a rolling pin to ensure an even thickness.
3. Cut Out Doughnuts: Use a doughnut cutter (or two different sized round cookie cutters) to cut out the doughnuts. If you don’t have a doughnut cutter, you can use a large biscuit cutter for the outer circle and a smaller cookie cutter or even a bottle cap for the center hole.
4. Re-roll Scraps: Gather the dough scraps, gently knead them together, and roll them out again to cut out more doughnuts. You might need to let the scraps rest for a few minutes before rolling them out, as they can be a bit tough at first.
5. Second Rise: Place the cut-out doughnuts and doughnut holes on a baking sheet lined with parchment paper. Cover them loosely with plastic wrap or a clean kitchen towel. Let them rise again for 30-45 minutes, or until they are puffy and almost doubled in size. This second rise is crucial for light and airy doughnuts.

Frying the Doughnuts:

1. Prepare for Frying: While the doughnuts are rising for the second time, prepare your frying station. Pour about 3 inches of vegetable oil into a large, heavy-bottomed pot or Dutch oven. Use a deep-fry thermometer to monitor the oil temperature.
2. Heat the Oil: Heat the oil over medium heat to 350-375°F (175-190°C). Maintaining the correct oil temperature is essential for perfectly cooked doughnuts. If the oil is too hot, the doughnuts will brown too quickly on the outside and remain raw inside. If the oil is too cool, the doughnuts will absorb too much oil and become greasy.
3. Fry the Doughnuts: Carefully place a few doughnuts at a time into the hot oil. Do not overcrowd the pot, as this will lower the oil temperature. Fry the doughnuts for 1-2 minutes per side, or until they are golden brown.
4. Remove and Drain: Use a slotted spoon or spider to remove the fried doughnuts from the oil and place them on a wire rack lined with paper towels to drain excess oil.

Cinnamon Sugar Coating:

1. Prepare the Cinnamon Sugar: While the doughnuts are still warm, prepare the cinnamon sugar coating. In a shallow dish, combine the granulated sugar and ground cinnamon. Mix well to ensure the cinnamon is evenly distributed.
2. Coat the Doughnuts: Brush each warm doughnut with melted butter. This helps the cinnamon sugar adhere to the doughnut.
3. Coat with Cinnamon Sugar: Immediately dip each buttered doughnut into the cinnamon sugar mixture, coating all sides. Gently press the doughnut into the sugar to ensure it sticks.
4. Serve and Enjoy: Place the coated doughnuts on a serving platter and serve immediately. These are best enjoyed warm and fresh!

Tips for Perfect Doughnuts:

• Temperature is Key: Make sure your water for activating the yeast is not too hot, or it will kill the yeast. Similarly, ensure the milk and butter are cooled before adding them to the eggs to prevent cooking the eggs.
• Don’t Overknead: Overkneading can result in tough doughnuts. Knead until the dough is smooth and elastic, but not overly firm.
• Proper Rising: Allow the dough to rise in a warm, draft-free place. This will help the yeast work properly and create light and airy doughnuts.
• Oil Temperature: Maintaining the correct oil temperature is crucial for even cooking. Use a deep-fry thermometer to monitor the temperature and adjust the heat as needed.
• Don’t Overcrowd the Pot: Frying too many doughnuts at once will lower the oil temperature and result in greasy doughnuts. Fry in batches to maintain the optimal temperature.
• Freshness Matters: These doughnuts are best enjoyed fresh. They can be stored in an airtight container at room temperature for up to 2 days, but they are most delicious when eaten warm.

Variations:

• Glazed Doughnuts: Instead of cinnamon sugar, you can make a simple glaze by whisking together powdered sugar and milk until smooth. Dip the warm doughnuts into the glaze and let the excess drip off.
• Chocolate Glazed Doughnuts: Add cocoa powder to the glaze for a chocolatey twist.
• Filled Doughnuts: Before the second rise, you can fill the doughnuts with your favorite jam, cream, or chocolate filling. Be sure to seal the edges tightly to prevent the filling from leaking out during frying.
• Spiced Doughnuts: Add a pinch of nutmeg or cardamom to the dough for a warm, spiced flavor.

Conclusion:

And there you have it! I truly believe this Cinnamon Sugar Donut recipe is a must-try for anyone who loves a warm, comforting treat. From the satisfyingly soft texture to the perfectly balanced sweetness of the cinnamon sugar coating, every bite is pure bliss. It’s quick, it’s easy, and it’s guaranteed to bring a smile to your face. What more could you ask for?

This isn’t just a recipe; it’s an experience. It’s the aroma of cinnamon filling your kitchen, the joy of watching the donuts puff up in the oven (or sizzle in the fryer, if you’re feeling adventurous!), and the sheer delight of that first warm, sugary bite. Trust me, once you try these, you’ll be making them again and again.

But the fun doesn’t stop there! Feel free to get creative with your serving suggestions and variations. These donuts are absolutely divine served warm with a scoop of vanilla ice cream and a drizzle of caramel sauce. Imagine that – a warm, sugary donut melting into cold, creamy ice cream. Pure heaven!

Or, if you’re looking for a lighter option, try pairing them with a cup of freshly brewed coffee or a glass of cold milk. They’re also fantastic for brunch, potlucks, or even a simple afternoon snack.

And speaking of variations, the possibilities are endless! For a richer flavor, try adding a teaspoon of vanilla extract to the dough. Or, if you’re a fan of spice, a pinch of nutmeg or cardamom would be a delicious addition. You could even experiment with different coatings – a simple glaze, a chocolate ganache, or even a sprinkle of chopped nuts would all be fantastic.

For a fun twist, consider making mini donut holes instead of full-sized donuts. These are perfect for parties or for portion control (although, let’s be honest, it’s hard to stop at just one!). You could also try filling the donuts with your favorite jam or cream filling for an extra special treat.

Don’t be afraid to experiment and make this recipe your own. That’s the beauty of baking – it’s all about having fun and creating something delicious that you and your loved ones will enjoy.

I’m so excited for you to try this recipe and experience the magic of homemade Cinnamon Sugar Donuts for yourself. I’m confident that you’ll love them as much as I do.

So, what are you waiting for? Head to your kitchen, gather your ingredients, and get baking! And when you do, please, please, please share your experience with me! I’d love to hear how they turned out, what variations you tried, and what your family and friends thought. You can leave a comment below, tag me on social media, or even send me an email. I can’t wait to see your creations! Happy baking!

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