Cinnamon Sugar Donuts

  • Prep Time 20 min
  • Rise Time 2 h
  • Total Time 2 h 30 min
  • Makes: 12 donuts plus 12 holes

Ingredients

  • ½ cup sugar, divided 125 mL
  • 8 g 1 pkg active dry yeast 11 mL
  • 3½ cups all-purpose flour, plus more for board 875 mL
  • 1½ tsp salt 7 mL
  • ⅓ cup milk, warmed to 105°F 75 mL
  • 3 eggs
  • ⅓ cup unsalted butter, melted 75 mL
  • Cinnamon Sugar:
  • 1 cup sugar 250 mL
  • 1½ tsp ground cinnamon 7 mL

Directions

  • Step 1

    In small bowl, stir in 1/3 cup (75 mL) water with 1 tsp (5 mL) of the sugar and yeast. Let sit for 5 to 10 min., or until foamy. In large bowl, whisk together the flour and salt. Set aside both bowls.

  • Step 2

    In another large bowl, whisk milk, eggs and melted butter. Then stir in the rest of the ½ cup (125 mL) sugar and yeast mixture. Gradually stir in flour mixture to make a soft dough. Turn out onto a lightly floured surface and knead 8 to 10 min., adding more flour as needed, until dough is smooth and elastic and no longer sticky.

  • Step 3

    Place dough in large greased bowl, turning dough over to grease all sides. Cover and set in warm, draft-free place for 1 to 1½ hr., or until doubled in volume.

  • Step 4

    Punch down dough. On floured surface, roll dough out to ½-in. (1-cm) thickness. Using a 3-in. (8-cm) round cutter, cut out 12 rounds. Gather scraps and re-roll dough one time only for additional cuts. Use a 1-in. round cutter (2.5-cm) to cut out holes.

  • Step 5

    Transfer donuts and holes to floured baking sheet. Cover and let rise 1 hr., or until doubled in size.

  • Step 6

    In deep fryer, wok or deep saucepan, heat 2 in. (5 cm) oil until fryer thermometer reads 350°F (180°C). Fry 3 donuts (or 6 holes) at a time, turning once, until golden and puffed, about 4 min. With slotted spoon, transfer to paper towel-lined tray or board. In large bowl, mix sugar with cinnamon. While still warm, roll donuts and holes in cinnamon-sugar to coat. Add additional sugar and cinnamon, as needed.

Tip

Fry remaining dough to makes a chef’s snack.

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Nutrition Facts

  • Nutrition Description Per serving (1/12 of the recipe)
  • Calories 400
  • Fat 18 g
  • Saturated Fat 4.5 g
  • Carbs 54 g
  • Sugar 26 g
  • Protein 6 g
  • Cholesterol 60 mg
  • Fibre 1 g
  • Sodium 310 mg