Warm, golden donuts coated in a generous layer of cinnamon sugar — simple, fragrant, and perfect with a cup of coffee.
Description
These classic yeast donuts are light and fluffy inside with a soft golden crust. While still warm, they are tossed in a sweet cinnamon-sugar mixture that clings to every surface, giving them that irresistible sparkle and cozy aroma. One is broken open to show the tender, airy crumb. A timeless favourite that feels like home.
Yield
Makes about 10–12 donuts
Ingredients
For the donuts
- 2 ¼ tsp (7 g) active dry yeast
- ¾ cup (180 ml) warm milk
- ¼ cup (50 g) granulated sugar
- 1 large egg
- ¼ cup (55 g) unsalted butter, melted
- ½ tsp salt
- 2 ½ – 2 ¾ cups (310–340 g) all-purpose flour
- Oil for frying (vegetable or canola)
For the cinnamon sugar coating
- ¾ cup (150 g) granulated sugar
- 1 ½ – 2 tsp ground cinnamon
- Optional: tiny pinch of salt
Instructions
- Activate the yeast
In a large bowl, mix the warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy. - Make the dough
Add the egg, melted butter, and salt. Gradually mix in the flour until a soft dough forms. Knead for 5–7 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise for 1–1.5 hours until doubled. - Shape the donuts
Roll the dough out to about ½ inch (1.2 cm) thick. Cut with a donut cutter. Place on a floured tray, cover, and let rise for another 30–40 minutes. - Fry
Heat oil to 350°F (175°C). Fry the donuts 1–2 minutes per side until golden brown. Drain briefly on a wire rack or paper towels. - Coat
While the donuts are still warm, mix the sugar and cinnamon together. Toss each donut in the cinnamon sugar until evenly coated.
Tips
- Coat the donuts while they are still warm so the cinnamon sugar sticks well.
- Best eaten the same day while fresh and fragrant.
- Store any leftovers in an airtight container at room temperature for up to 1 day.
