Ingredients
Dough
- 2 1/4 tsp (7g) active dry yeast
- 250g whole milk, lukewarm
- 50g sugar
- 565g all-purpose flour
- 1 tsp (5g) salt
- 2 large eggs (about 100g), at room temperature
- 1 tsp vanilla bean paste
- 100g unsalted butter, at room temperature
For Frying
- Neutral oil such as canola, extra light olive oil, or vegetable oil
Cinnamon Sugar Coating
- 200g granulated sugar
- 3 Tbsp cinnamon (reduce slightly for milder flavor)
Instructions
- Activate yeast: In a small bowl, combine the yeast, lukewarm milk, and 2 tablespoons of sugar. Mix well and let sit for 10-15 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix dough: In the bowl of a stand mixer fitted with a dough hook, combine flour, salt, and the remaining 2 tablespoons of sugar. Mix briefly to combine. Add the eggs, vanilla bean paste, and foamy yeast mixture. Mix on low speed for 2-3 minutes until the dough begins to come together, then increase to medium speed and mix for 10 minutes until the dough is soft and smooth, though it may look slightly dry initially.
- Incorporate butter: Reduce the mixer speed to low and add the butter in small pieces, waiting for each piece to be fully incorporated before adding the next. This process should take about 3-4 minutes. Once all butter is added, increase speed to medium and mix for an additional 5 minutes until the dough is very soft and smooth.
- First rise: Transfer the dough to a lightly oiled bowl, cover it tightly with plastic wrap, and place it in the refrigerator overnight to rise and develop flavor.
- Prepare doughnuts: Line two sheet pans with parchment paper squares. Turn the chilled dough out onto a well-floured surface and roll it to about 1/2 inch (1.25 cm) thickness. Using a 1 3/4 inch (4.5 cm) round cutter, cut out circles. Use a small cutter or a metal straw to cut out the centers, forming the donut shape. Place the donuts on the parchment squares. Gather scraps, re-roll, and cut additional donuts.
- Second rise: Lightly cover the cut doughnuts with plastic wrap and let them rise at room temperature for 45-50 minutes until they become puffy and spring back lightly when poked.
- Heat oil: In the last 15-20 minutes of proofing, heat neutral oil in a large heavy-bottomed pot or deep fryer to 350°F (180°C). The oil should be deep enough for the donuts to float while frying. Prepare a wire rack lined with parchment paper for draining and cooling the fried donuts. Combine the cinnamon sugar ingredients in a medium bowl.
- Fry donuts: Test the oil with scraps of dough. Gently lower the doughnuts in batches of up to six, depending on pot size. Fry, flipping every 30 seconds, for 3-4 minutes until golden brown. Remove with a slotted spoon and place on the wire rack. Let cool for 30 seconds.
- Coat with cinnamon sugar: Toss the slightly cooled donuts in the cinnamon sugar mixture until well coated. Repeat frying and coating with remaining batches.
- Serve and store: Best enjoyed fresh the same day. Leftovers can be stored in an airtight container and briefly reheated in the microwave before serving.
Notes
- The overnight refrigeration of the dough not only allows for flavor development but makes the dough easier to handle and shape.
- Use neutral oils with high smoke points like canola or vegetable oil for frying to avoid imparting unwanted flavors.
- Adjust cinnamon quantity in the sugar coating to taste if a milder cinnamon flavor is preferred.
- Test oil temperature with dough scraps before frying the donuts to ensure correct frying temperature.
- Donuts should be fried until golden brown, flipping to ensure even cooking on both sides.
- Leftover donuts can be stored but are best fresh for optimal texture and flavor.
- Prep Time: 30 minutes (plus overnight resting time)
- Cook Time: Approx. 3-4 minutes per batch (total 15-20 minutes frying time)
- Category: Dessert
- Method: Frying
- Cuisine: American
