Soft and Fluffy yeasted cinnamon doughnuts. This doughnut dough is quick and easy to make, and fries up into light doughnuts which are tossed in cinnamon sugar. This recipe only makes eight doughnuts so is perfect for a smaller crowd.
- 230g whole milk, lukewarm
- 2 Tbsp granulated sugar
- 2 tsp active, dry yeast
- 425g all-purpose flour
- 1/2 tsp salt
- 1 large egg, at room temperature, lightly beaten
- 50g Filippo Berio Extra Light Olive Oil
- To fry - Filippo Berio Extra Light Olive Oil
- 100g granulated sugar
- 1 tbsp cinnamon (do less if you want these less spicy)
- 1/2 tsp ground cardamom (optional)
- Pinch of salt
- In the bowl of a stand mixer fitted with the dough hook, combine the lukewarm milk, sugar, and yeast, and leave to stand for 5-10 minutes or until foamy.
- Add the flour, salt, egg and oil, and mix on low speed until the dough comes together. Continue to mix for a further 10-12 minutes until the dough is soft and smooth, and when a little is stretched, you can see light through it (the window pane test).
- Shape the dough into a ball and place into a bowl. Cover the bowl with plastic wrap and place in the fridge for a minimum of 3 hours and up to overnight.
- Turn the dough out onto very lightly floured surface. Roll out to about 1/2" (1.2cm) thickness. Roll the dough out to about 1/2” (1.2cm) thick. Using a circle cutter (I used a 3 1/4” circle), cut out circles of dough. Cut holes from the middles of the circles using a 1” circle cutter.
- Place each onto a square of parchment paper then place onto a baking sheet, leaving room between. Place the doughnut holes on the sheet to proof alongside the doughnuts.
- Press together scraps, re-roll, and cut out more doughnuts, or cut up into pieces and proof alongside the doughnuts to fry as snacks (my preferred method).
- Cover and leave the doughnuts to proof for a further 35 to 45 minutes. When you poke them lightly with your finger, it should leave a small indentation that springs back.
- While the doughnuts are proofing, heat Filippo Berio Extra Light Olive Oil in a large heavy-bottomed pot (cast iron works great) or deep fryer. Heat the oil to 350°f / 180°c. Place a wire rack over a baking sheet lined with parchment paper. Combine the ingredients for the cinnamon sugar and place into a shallow bowl.
- Once the oil has come to temperature, test it with a few scraps of dough, or the wonkiest doughnut (see tips for frying in body of post). Gently lower the doughnuts, two at a time, into the hot oil. Leave on the parchment paper if you like - it will release when added to the oil and you can fish out with tongs. Cook for about 3 minutes, flipping half way through, until golden brown. Remove from the oil using a slotted spoon and place on a cooling rack.
- Allow to cool for 30 seconds before tossing in the sugar. Repeat the process with the rest of the doughnuts. Allow to cool on a rack.
Best eaten the day they are made. Store leftovers lightly covered at room temperature. Refresh in the microwave before eating if desired.
Keywords: Doughnuts, donuts, cinnamon sugar, cinnamon donuts, filippo berio