Go Back

Cinnamon Sugar Coated Donuts with Crispy Outside Finish - Simple, Warm, and Comforting

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 servings

Ingredients
  

  • For the Dough:
  • 3 cups (360 g) all-purpose flour, plus more for dusting
  • 1/4 cup (50 g) granulated sugar
  • 2 1/4 teaspoons (7 g) instant yeast
  • 1/2 teaspoon fine salt
  • 3/4 cup (180 ml) warm milk (about 105–110°F / 40–43°C)
  • 2 large eggs, at room temperature
  • 4 tablespoons (56 g) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • For Frying and Coating:
  • Neutral oil for frying (canola, peanut, or vegetable), about 6–8 cups for a deep pot
  • 3/4 cup (150 g) granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • Pinch of fine salt (optional, enhances the coating’s flavor)

Instructions
 

  • Make the dough base. In a large bowl, whisk the flour, sugar, yeast, and salt. In a separate bowl, mix warm milk, eggs, and vanilla. Pour the wet ingredients into the dry and stir with a wooden spoon until shaggy.
  • Incorporate the butter. Add the softened butter and knead by hand on a lightly floured surface for 8–10 minutes, or use a stand mixer with a dough hook for 6–7 minutes on medium-low. The dough should be smooth, slightly tacky, and elastic. If it’s very sticky, dust in 1–2 tablespoons of flour.
  • First rise. Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 60–90 minutes. A slow, steady rise builds better texture.
  • Shape the donuts. Turn the dough onto a floured surface and roll to about 1/2 inch (1.3 cm) thick. Use a 3-inch (7.5 cm) round cutter for the donuts and a 1-inch (2.5 cm) cutter for the holes. Gather scraps, rest them 5 minutes, then re-roll to cut more. You’ll get about 10–12 donuts plus holes.
  • Second rise. Arrange cut donuts on parchment-lined trays, leaving space between them. Cover loosely and let rise until puffy, 30–45 minutes. They should look airy and slightly jiggly if you nudge the tray.
  • Heat the oil. In a heavy pot or Dutch oven, pour oil to a depth of 2–3 inches. Heat to 350°F (175°C). Keep a thermometer clipped to the pot if possible. Adjust the heat to hold a steady temperature.
  • Mix the coating. In a shallow bowl, combine the granulated sugar, cinnamon, and a pinch of salt. Stir well. Have this ready next to your frying station.
  • Fry the donuts. Carefully slide in 2–3 donuts at a time. Fry for 1–1 1/2 minutes per side, until deep golden and crisp. Donut holes take about 60–90 seconds total. Transfer to a wire rack set over a sheet pan to drain for 20–30 seconds.
  • Coat while warm. While still warm but not dripping oil, toss each donut in the cinnamon sugar to coat all sides. If the sugar starts clumping, refresh with a little extra sugar and a sprinkle more cinnamon.
  • Serve. Enjoy right away for the crispiest exterior and pillowy interior. These are best within a few hours, but you can refresh them (see Keeping It Fresh).