Fried Cinnamon Sugar Donuts Recipe

Course: Breakfast, Dessert

Cuisine: American

Prep Time: 25

Cook Time: 20

Proof: 1

Total Time: 1 45

Servings: Donuts

Calories: 254kcal

Author: Becky Hardin

These pillowy-soft homemade yeasted donuts feature a rich brioche dough fried to golden perfection and dipped in crunchy cinnamon sugar. Easy enough for beginners!

Print Recipe

US Customary - Metric

Equipment

Stand Mixer (optional)
Dutch Oven
Deep Frying Thermometer

Ingredients

¾ cup buttermilk lukewarm (105-110°F)
3 tablespoons granulated sugar
2¼ teaspoons active dry yeast (1 envelope)
3 large eggs room temperature
1 teaspoon pure vanilla extract
½ teaspoon kosher salt
4 cups all-purpose flour
9 tablespoons unsalted butter room temperature and cubed (1 stick + 1 tablespoon)
Vegetable oil for frying*

Cinnamon Sugar Coating

⅔ cup granulated sugar
2 tablespoons ground cinnamon

Instructions

Combine the buttermilk, sugar, and yeast in a large bowl. Whisk to dissolve the yeast. Leave for 5-10 minutes until foamy.
¾ cup buttermilk, 2¼ teaspoons active dry yeast, 3 tablespoons granulated sugar
Add in the eggs, vanilla, and salt, and stir until combined.
3 large eggs, 1 teaspoon pure vanilla extract, ½ teaspoon kosher salt
Add the flour. Mix using the dough hook attachment on a stand mixer (or by hand). Knead on low-medium speed for about 3 minutes, or until it forms a ball around the hook.
4 cups all-purpose flour
Slowly incorporate the butter cubes, one piece at a time, and knead well. The dough should to be glossy and smooth.
9 tablespoons unsalted butter
Once all of the butter is incorporated, turn the mixer up to medium speed and knead for 10-12 minutes, until smooth and elastic.
Transfer the dough to a lightly greased bowl, cover with plastic wrap, and allow to proof in a warm, draft-free place for about 1 hour, or until doubled in size.
Punch the dough down and turn it out onto a lightly floured surface. Use a rolling pin to roll to about ½-inch thickness, and use a donut cutter to cut out donuts (save the donut holes).
Cover them with plastic wrap as you re-roll and cut out the remaining dough. Allow the donuts to proof at room temperature for 30-45 minutes, or until puffy.
Fill a Dutch oven at least 2-3 inches deep with oil and heat to 350-360°F. Fry the donuts, three at a time, for 30 seconds on each side for a total of about 2-3 minutes (about 1 minute for the donut holes).
Vegetable oil
Remove donuts from the oil with the spider tool and place on a tray lined with paper towels.
Once slightly cooled, toss each donut in the bowl of cinnamon sugar, and set aside to cool.
⅔ cup granulated sugar, 2 tablespoons ground cinnamon

Notes

*Canola and vegetable oil are the best for donuts due to their neutral flavor and high smoke point! Don’t use any other type of oil.

Tips:

Don't skip blooming the yeast. Dead yeast will not rise.
Ensure your buttermilk isn't too hot, or it will kill the yeast. Dip one pinky into the liquid. If it feels warm and you can withstand the temperature for 5-8 seconds, then the mixture is the right temperature to activate the yeast.
When rolling out the dough, as little flour as possible. Excess flour will make the donuts tough, and it can burn in the oil, giving your donuts a burnt taste. Brush off any visible flour with a pastry brush before frying.
Cut individual squares of parchment paper for each donut. Place each cut donut on its own square to proof. When it’s time to fry, pick up the paper and drop the donut (paper and all) into the oil. The paper will peel off in seconds, and you can fish it out with tongs. This keeps the donut perfectly round and airy.
Avoid overcrowding the pan while frying, as this decreases the oil temperature and leads to greasy, undercooked donuts.
After you pull a batch out, wait 60 seconds for the oil to heat back before adding the next batch.
A perfect yeast donut should have a pale ring around the middle where it didn't touch the oil. If your donuts are submerging completely, they are likely under-proofed (too heavy).
Make sure the donuts are still warm when you dip them in the cinnamon-sugar, or it won't stick.
Sift the cinnamon and sugar together to get a more uniform, clump-free mixture.
Optionally add a pinch of kosher salt or a sprinkle of nutmeg, pumpkin pie spice, or allspice to the mix for more flavor.

Make-Ahead: After the initial kneading, place the dough in a greased, covered bowl in the refrigerator overnight (8-15 hours); the cold slows the yeast for a better flavor and makes the high-butter dough much easier to roll and cut the next morning.

Storage: Store donuts in an airtight container at room temperature for up to 3 days. Individually wrap and freeze fully-cooled donuts for up to 3 months.

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