Are you craving fluffy, homemade cinnamon donuts? Look no further! - I'm sharing how to make them successfully at home with simple ingredients.
📌 What I love about this cinnamon donuts:
- It is so soft: It feels so fluffy and lightly crispy outside. Heavenly texture in one bite!
- It's easy to make: The steps are simple and beginner-friendly.
- It requires simple ingredients: You can probably find them in your pantry or they can be found at any grocery store at a low cost.
- The texture is gently springy and not overly bouncy like some regular breads.
🍩 Cinnamon donuts have been my favorite since I was little. The amazing warm smell and soft donuts feel nothing but happiness! It brings back my childhood memories. It's not an everyday dessert but I make this for a special occasion when I want to treat myself.😊
📌 What you'll learn in this post:
In this post, you'll learn essential baking tips, such as:
- How to knead the donut dough to make the soft texture.
- What happens if it's under-kneaded or over-kneaded?
- Relations of yeast and temperatures
- Pro tips for making pretty-looking donuts
... and more!
Let's get started.
📌 What's In Cinnamon Donuts?
Donuts
- Dry yeast: Use regular active dry yeast.
- Water: Heat it until it feels lukewarm. (about 98 F | 35 C) The warm water helps to activate the yeast. Do not use very warm or hot water since high temperatures can kill or damage the yeast.
- All-purpose flour: It creates less gluten than bread flour, which leads to a slightly cakey texture that is not too springy.
- Granulated sugar: Use regular granulated sugar.
- Brown sugar: Brown sugar goes well with the cinnamon flavor. The dough gets stickier and sweeter when it's added more.
- Salt: It helps to strengthen glutens in flour. It also adds depth in flavor.
- Cinnamon: A satisfying amount is added today for the donuts to taste like cinnamon enough. You can adjust it as you like!
- Egg: It helps to create a soft texture.
- Unsalted butter: It adds a rich flavor. Leave it at room temperature ahead of time to make it soft.
- Oil (to deep-fry donuts): I used olive oil this time. You can also use regular oils, such as canola and vegetable oil.
Cinnamon Sugar
- Granulated sugar
- Cinnamon
📌 How To Make Cinnamon Donuts
Now, let me share detailed tips on each step, which are all crucial for making cinnamon donuts successful.
Step 1: Mix yeast in lukewarm water.
Mixing the yeast in lukewarm water makes dry yeast "wake up" and become more active.
Set that aside for about 10 minutes.
Tip💡:
Yeast is very sensitive to temperatures, just like humans. They can not be active when the water is very cold - It takes a longer time to finish the proofing later. Also, avoid hot water - they could die or be severely damaged from the high temperature, and the proofing might not be done successfully.
Step 2: Mix other dry ingredients.
Add all-purpose flour, granulated sugar, brown sugar, salt, and cinnamon to a mixing bowl and mix roughly.
Step 3: Add the yeast water & egg and knead the dough.
If you have a stand mixer, mix it at low speed (at level 2 with my stand mixer). I usually continue kneading it for about 4 minutes.
Knead well to form glutens in flour for the bread to rise and to make soft and fluffy donuts!
Tip💡:
Although it is not a must, I recommend warming the eggs a bit until they feel gently warm - you can finish the first proofing a little bit faster.
Step 4: Add butter and knead.
Add soft butter and continue mixing it at low speed (level 2) until it's evenly incorporated, which usually takes a few minutes with my stand mixer.
How do I know if it's kneaded enough?
To check if the gluten is formed enough, stretch and spread the dough by hand - it's good to go when you can see the thin skin is formed nicely, like in the image below. The gluten web is important to make soft, delicious bread. (or donuts today!)
This dough feels very sticky at this point but it is normal!
Tips💡:
- Ensure that the butter is nice and soft for it to combine easily.
- It will feel very sticky when kneading it by hand but do not add extra flour. The donuts get firmer and less soft when it is added.
- Apply oil all over the bowl, your hands, and the dough scraper to form a ball easily. The dough sticks everywhere all over your hands when you don't do this!
Step 5: Proof the dough until it gets double in size.
Now, it's time for them to take a nap! Cover a wet towel or plastic wrap on top and let it rest until it gets doubled in size. Time to be patient.
Tips💡:
- Covering the towel or plastic wrap tightly ensures that the dough does not get dried.
- How long it takes depends on the room temperature. Today, it took about 1.5 hours at 76 F | 24 C. You can leave it in a warmer place to speed up the process. I usually clean a mess I made, cook dinner, tackle some to-do list, or watch YouTube while I'm waiting for it😊
Step 6: Release the yeast gas by hand.
Release the yeast gas inside by hand once the proofing is done. Press evenly and collect the edges to form a bowl again. Pressing it is one of the most satisfying parts! It feels so nice and the smell is amazing.
Tips💡:
- Try not to punch it strongly because it can potentially form the glutens too much.
- By pressing it, the gluten web gets finer and it creates a softer donut. Take your time over here and press big bubbles well.
Step 7: Roll and cut the dough.
Roll the dough into slightly thicker than half-inch thickness. I cut it with a 3.25-inch | 8 cm cookie cutter. (Inside: 1.25-inch | 3.2 cm)
Tips💡:
- Use bread flour to dust on a working surface - you can spread it thinly and it doesn't stick to the dough as much as cake flour. If you don't have it, use all-purpose flour.
- Apply the flour both on the bottom and the top to prevent the dough from sticking to the working surface. The donut doesn't look so pretty when that happens!
- Before you cut it with the cookie cutter, add a little bit more flour if needed. The dough is going to stick to the cookie cutter when enough flour is not dusted.
- You can also change the size and the shape as you like - Make sure to adjust the time to deep-fry them.
- Place each of the cut-out donuts on the parchment paper. it's going to be a lot easier to deep-fry them.
Step 8: Proof the dough again until it gets double in size.
Cover it with plastic wrap and let them rise as the 2nd proofing.
Tips💡:
- Ensure all the donuts are covered with plastic wrap so they won't get dried.
- While waiting, I usually work on the cinnamon sugar and heat the oil toward the end.
Step 9: Deep-fry them.
Deep-fry them at 340 F | 170 C. It should take about 2.5 to 3 minutes. Flip them in halfway and take them out when they look nice golden brown.
Tips💡:
- When you deep-fry them, it's important NOT to touch the donuts directly because they are very fragile. They can shrink when you add the pressure. Hold the parchment paper and slowly drop it in oil.
- Check the oil temperature on the way to avoid over-cooked or under-cooked.
- Deep-fry small balls for a shorter time (about 1.5 - 2 minutes.)
Step 10: Coat cinnamon sugar.
While they are still warm, apply the cinnamon sugar.
Tip💡:
The sugar doesn't stick as much once the donuts get completely cooled.
Enjoy them while they are warm!
The donut is fluffy inside and lightly crispy outside. For the best taste, I highly recommend enjoying them while they are still warm.
If they cool down before you eat them, simply heat them with the microwave just a tiny bit.
📌 Uses For Cinnamon Donuts
Enjoy the donuts in many ways, such as:
- Weekend snack for your family and friends: Everyone loves having warm homemade donuts on break time! It'll add excitement for the day😊
- A fun activity with kids: This is a great recipe for kids to make with parents. The amazing smell, a dough rising... everything will inspire them!
- Make different shapes and sizes: Create many kinds of donuts and have fun!
📌 Frequently Asked Questions
It's possible to store them in the fridge but I highly recommend consuming them right away while they are warm or wrapping them and storing them at room temperature and consume within that day. The freshness won't last so long because it's deep-fried.
There are some possible causes for this but the most common one is the yeast not reacting because of the temperature. The ideal temperature for proofing is between 80 F - 90 F | 27 C - 32 C. (A little higher works fine.)
1. The room temperature may be too cold. When it's below 40 F | 4 C, they go into a "sleeping" mode and stop activating.
2. The water to mix with yeast was too warm or hot. Yeast gets killed when exposed to a very warm or hot temperature. Ensure the water is lukewarm.
I suggest deep-frying them longer next time. When the temperature is higher than
340 F | 170 C, the center might not be cooked through even if the outside looks golden brown. When the temperature is much lower, it requires more time to cook through the center. Check the oil temperature frequently to maintain it as much as possible.
The most common causes are:
1. Excessive pressures were added to the dough by either touching them directly or adding vibrations. Try to treat them gently and slowly drop them in oil.
2. They were over-proofed. The dough collapses when that happens. Proof the dough until it's doubled in size.
📌 VIDEO: Watch How To Make It!
To learn how to make cinnamon donuts visually and have a deeper understanding of all, watch the video!
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📌 Other Fluffy Dessert Recipes
- Vanilla Sponge Cake
- Chocolate Sponge Cake
- Strawberry Cream Cake
- Pumpkin Pie Chiffon Cake
- Vanilla Madeleines
📌 Printable Recipe
💬 If you loved this recipe, please share your feedback on this post! I always love hearing how you enjoyed it with your friends and family.
Fluffy Cinnamon Donuts
Equipment
- Stand mixer with a kneading hook (or you can knead it by hand)
- Dough scraper
- Plastic wrap
- Large pan
- Cookie cutter 3.25-inch | 8 cm circle (Inside: 1.25-inch | 3.2 cm)
Ingredients
- 7.5 g (1 US packet) Dried yeast
- 180 g (¾ cup) Water
- 440 g (3.5 cups) All-purpose flour
- 50 g (¼ cup) Granulated sugar
- 35 g (⅙ cup) Brown sugar
- 1 teaspoon Salt
- 2 teaspoons Cinnamon
- 100 g (2 eggs) Egg
- 56 g (½ US stick) Unsalted butter
- Some Bread flour (or all-purpose flour) - to dust on the working surface
- Some Oil - to deep-fry donuts
Cinnamon sugar
- 100 g (½ cup) Granulated sugar
- 1 teaspoon Cinnamon
NOTE: For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements (US customary units) are provided for your convenience.
Instructions
- Mix yeast in lukewarm water:Mixing the yeast in lukewarm water makes dry yeast "wake up" and become more active. Set that aside for about 10 minutes.
- Mix other dry ingredients in a mixing bowl roughly.440 g All-purpose flour, 50 g Granulated sugar, 35 g Brown sugar, 1 teaspoon Salt, 2 teaspoons Cinnamon
- Add the yeast-water & egg and knead the dough:If you have a stand mixer, mix it at low speed (at level 2 with my stand mixer). I usually continue kneading it for about 4 minutes. Knead well to form glutens in flour for the bread to rise and to make soft and fluffy donuts.TIP: Although it is not a must, I recommend warming the eggs until they feel gently warm - you can finish the first proofing a little bit faster.7.5 g Dried yeast, 180 g Water, 100 g Egg
- Add soft butter and knead:Continue mixing it at level 2 until it's evenly incorporated, which usually takes a few minutes with my stand mixer.To check if the gluten is formed enough, stretch and spread the dough by hand - it's good to go when you can form the thin skin. TIPS: 1. Ensure that the butter is nice and soft for it to combine easily.2. When kneading it by hand, it will feel very sticky but do not add extra flour because the donuts get firmer and less soft. 3. Apply oil all over the bowl, your hands, and the dough scraper to form a ball easily. The dough sticks everywhere all over your hands when you don't do this!56 g Unsalted butter
- Cover a wet towel or plastic wrap on top and let it rest until it gets doubled in size. (1st Proofing)TIPS:1. Covering the towel or plastic wrap tightly ensures that the dough does not get dried.2. How long it takes depends on the room temperature. Today, it took about 1.5 hours at 76 F | 24 C. You can leave it in a warmer place to speed up the process.
- Release the yeast gas by hand:Press evenly and collect the edges to form a bowl again.TIPS:1. Try not to punch it strongly because it can potentially form the glutens too much.2. By pressing it, the gluten web gets finer and it creates a softer donut. Take your time over here and press big bubbles well.
- Roll and cut the dough:Roll the dough into slightly thicker than half-inch thickness. I cut it with a 3.25-inch | 8 cm cookie cutter. (Inside: 1.25-inch | 3.2 cm)TIPS:1. Use bread flour to dust on a working surface - you can spread it thinly, and it doesn't stick to the dough as much as cake flour. If you don't have it, use all-purpose flour.2. Apply the flour on the bottom and top of the dough to prevent it from sticking to the working surface. The donut doesn't look so pretty when that happens!3. Add a bit more flour if needed, before you cut it with the cookie cutter. The dough will stick to the cookie cutter when enough flour is not dusted.4. You can also change the size and the shape as you like - Make sure to adjust the time to deep-fry them.5. Place each of the cut-out donuts on the parchment paper. it's going to be a lot easier to deep-fry them.Some Bread flour (or all-purpose flour)
- Cover them with plastic wrap and wait until doubled in size. (2nd proofing)TIPS:1. Ensure all the donuts are covered with plastic wrap so they won't get dried. 2. While waiting, I usually work on the cinnamon sugar and start heating the oil.
- Deep-fry them at 340 F | 170 C:It should take about 2.5 to 3 minutes. Flip them in halfway and take them out when they look nice golden brown.TIPS:1. It's important not to touch the donuts directly when deep-frying them because they are very fragile. They can shrink when you add the pressure. Hold the parchment paper and slowly drop it in oil.2. Check the oil temperature on the way to avoid over-cooked or under-cooked.3. Deep-fry small balls for a shorter time (about 1.5 - 2 minutes.)Some Oil
- Coat cinnamon sugar while they are still warm.For the best taste, I highly recommend enjoying them while they are still warm. The donut is fluffy inside and lightly crispy outside.If they cool down before you eat them, simply heat them with the microwave just a tiny bit.100 g Granulated sugar, 1 teaspoon Cinnamon
Video
Nutrition
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