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Cinnamon-Sugar Donuts

Richly indulgent, these donuts will become a favorite treat in your home—especially when you serve them with a big mug of coffee. The subtle addition of cinnamon to the dough, followed by gentle dredging in cinnamon sugar, adds an extra layer of flavor to a morning favorite. Allowing the dough to rest in the fridge develops an optimal flavor and texture. This step prevents over-fermentation, so make sure to plan ahead.
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Ingredients

Ingredients For the Donuts

  • 1 1/4 cups milk
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter
  • 1 cup 200 grams active sourdough starter
  • 2 eggs
  • 4 cups 560 grams all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • Oil for frying such as lard, coconut oil, or avocado oil

Ingredients For the Cinnamon-Sugar Topping

  • 1/2 cup sugar
  • 2 tablespoons cinnamon

Instructions

  • To make the donuts, combine the milk, sugar, and butter in a small saucepan over low heat, and mix until the sugar dissolves. Transfer the mixture to the bowl of a stand mixer equipped with a dough hook and allow it to cool to room temperature.
  • Beat in the starter and eggs. Add the flour, salt, and cinnamon and knead on low speed for about 10 minutes, or until the dough becomes elastic and pulls away from the sides of the bowl.
  • Cover the mixing bowl tightly and leave it in a warm place to rise for 5 to 6 hours, or until doubled in bulk. Then, transfer it to the fridge and let it chill overnight, at least 8 hours.
  • The following day, prepare the cinnamon-sugar topping: In a small bowl, whisk together the sugar and cinnamon and set aside.
  • Dust your working surface lightly with flour. Turn out the dough and then roll it into a rectangle about 1/2 inch thick.
  • Cut out the donuts using a biscuit cutter or a mason jar, then cut the interior hole using a small lid from an olive, avocado, or other oil jar. Place your donuts on a sheet. Cover them with a damp tea towel or plastic wrap for 1 1/2 to 2 hours and allow them to rise.
  • Add about 1/2 inch of oil to a cast iron skillet over medium heat. When the oil reaches 375ºF (190ºC) on a cooking thermometer, or when a small piece of dough sizzles when you add it to the pan, you are ready to fry your donuts.
  • Place a square of parchment paper on your counter for easier cleanup and then place a wire cooling rack over it.
  • Fry the donuts in small batches for 2 to 3 minutes or until golden on one side. Then flip them and fry for another 2 to 3 minutes on the other side, or until they puff and turn golden. Be careful not to crowd the pan.
  • Transfer the donuts to the wire rack. Allow them to cool for about 30 seconds. Then dip them in the cinnamon sugar and return them to the rack to cool completely.
  • Store any leftovers in a tightly sealed container at room temperature for up to 2 days.
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