Cinnamon Sugar Soft Donuts

The smell hit me before I even opened the kitchen door. My neighbor was frying something sweet, and within minutes I was standing at her counter watching golden rings bob in hot oil. She handed me one still warm, rolled in cinnamon sugar, and I understood why people wake up early to make these from scratch.

I made these for a birthday breakfast once, and my friend cried a little when she bit into the first one. She said it tasted exactly like the donuts her grandmother used to make on Sundays. I didn't have the heart to tell her I'd learned the recipe three days earlier.

Ingredients

• All-purpose flour: The backbone of the dough, use the spoon and level method so you don't pack it too tight.
• Granulated sugar: Sweetens the dough just enough without competing with the cinnamon coating later.
• Active dry yeast: Make sure it's fresh or the dough won't rise, I learned this after an hour of waiting for nothing.
• Salt: Balances the sweetness and strengthens the dough structure.
• Whole milk: Warm it to about body temperature, too hot and you'll kill the yeast.
• Unsalted butter: Melted butter makes the dough tender and rich without being greasy.
• Eggs: Room temperature eggs mix in more easily and create a softer crumb.
• Vanilla extract: A subtle warmth that makes the whole donut taste more complete.
• Vegetable oil: Use enough to submerge the donuts fully, they cook more evenly that way.
• Ground cinnamon: Fresh cinnamon makes a noticeable difference, the dusty old jar in the back of your cupboard won't cut it.

Instructions

Mix the dry base:

Whisk the flour, sugar, yeast, and salt together in a big bowl. This distributes the yeast evenly so you don't get weird pockets in the dough.

Combine the wet ingredients:

In another bowl, whisk the warm milk, melted butter, eggs, and vanilla until smooth. The butter might clump a little but it will blend in once you mix everything.

Form the dough:

Pour the wet mixture into the dry ingredients and stir until a sticky dough forms. It should pull away from the sides but still cling to your fingers.

Knead until smooth:

Turn the dough onto a floured surface and knead for five to eight minutes. You'll feel it transform from sticky and rough to silky and elastic.

Let it rise:

Place the dough in a greased bowl, cover it with a damp towel, and set it somewhere warm for an hour. It should double in size and feel pillowy when you poke it.

Roll and cut:

Roll the dough to half an inch thick, then cut out donuts using a cutter or two round cutters. Save the holes, they fry up into perfect little bites.

Second rise:

Lay the donuts on a parchment-lined tray, cover them loosely, and let them puff up for thirty minutes. They should look plump and airy before frying.

Fry to golden:

Heat the oil to 350 degrees, then fry the donuts in batches for one to two minutes per side. They should turn a deep golden brown and smell incredible.

Drain and coat:

Let the donuts drain on paper towels for just a minute, then brush them with melted butter and toss them in the cinnamon sugar while they're still warm. The butter helps the sugar stick in a way that feels almost magical.

Save

The first time I made these I ate four in one sitting and felt no regret. My partner came home to find me on the couch, covered in cinnamon sugar, grinning like an idiot. Now we make them together and I've learned to share.

How to Store Them

These donuts are best eaten the day you make them, but they'll keep in an airtight container at room temperature for about two days. The cinnamon sugar coating might soften a little but the flavor stays strong. If you want to revive them, a quick ten seconds in the microwave brings back that just-fried warmth.

Baked Version

If you don't want to deal with hot oil, you can bake these at 375 degrees for ten to twelve minutes in a donut pan. They won't have that crispy fried edge but they'll still be soft and sweet. Brush them with butter and roll them in cinnamon sugar right out of the oven for the best coating.

Serving Suggestions

I like to serve these with strong black coffee in the morning or hot chocolate on a cold afternoon. They're sweet enough to stand alone but if you're feeling extra, a little bowl of chocolate sauce for dipping never hurt anyone.

• Serve them on a big plate in the center of the table and let people grab their own.
• Pair with fresh fruit to balance out the sweetness.
• Make them for a weekend breakfast and watch everyone slow down to enjoy them.

Save

There's something about pulling fresh donuts out of hot oil that makes you feel like you've unlocked a secret. Make these once and you'll never look at store-bought donuts the same way again.

Your Questions Answered

→ How do I achieve fluffy donuts?

Use warm milk and allow the dough to rise until doubled. Knead well for elasticity, ensuring a soft, airy texture.

→ What oil is best for frying donuts?

Vegetable oil with a high smoke point works best for deep frying to achieve a golden, crispy exterior.

→ Can I bake these instead of frying?

Yes, bake at 375°F (190°C) for 10–12 minutes, then brush with butter and coat with cinnamon sugar.

→ How do I prevent donuts from being greasy?

Drain freshly fried donuts on paper towels and avoid overcrowding the fryer to maintain oil temperature.

→ What variations enhance the flavor?

Add a pinch of nutmeg to the dough for extra warmth and serve with coffee or hot chocolate for a classic pairing.