📝 Ingredients
For the Dough
4 cups (500 g) all-purpose flour
2 ¼ teaspoons (7 g) active dry yeast
½ cup (100 g) granulated sugar
¾ cup (180 ml) warm whole milk
1 large egg, room temperature
4 tablespoons (56 g) unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon ground cinnamon
2–4 tablespoons additional flour, only if needed
For Frying
Vegetable oil, enough for 2–3 inches of depth in a heavy-bottomed pot
For the Cinnamon-Sugar Coating
1 cup (200 g) granulated sugar
1 ½ teaspoons ground cinnamon
1 teaspoon vanilla sugar, optional
Pinch of salt, optional
👩🍳 Instructions
- Activate the Yeast
Warm the milk until it is comfortably warm, but not hot. Pour it into a large mixing bowl and add the yeast and 1 tablespoon of the sugar.
Stir gently and let it sit for 5–10 minutes. The mixture should become slightly foamy, which indicates that the yeast is active. - Make the Dough
Add the remaining sugar, egg, melted butter, vanilla extract, cinnamon, and salt. Whisk until everything is well combined.
Gradually add the flour, mixing continuously. Once the dough becomes too thick to stir, transfer it to a lightly floured surface.
Knead the dough for approximately 8–10 minutes, until it becomes smooth, soft, and elastic.
The dough should feel slightly tacky but should not be extremely sticky. Add a little extra flour only when necessary. - First Rise
Place the dough in a lightly greased bowl and turn it once so the surface is lightly coated.
Cover the bowl with plastic wrap or a clean kitchen towel.
Let the dough rise in a warm, draft-free place for approximately 1–1½ hours, or until it has doubled in size. - Shape the Doughnuts
Gently press down the risen dough to release excess air.
Roll the dough out on a lightly floured surface to approximately ½ inch (1.25 cm) thick.
Use a round doughnut cutter, or two different-sized round cutters, to cut out the doughnuts.
Place the shaped doughnuts on a parchment-lined baking tray, leaving space between them.
Cover loosely and let them rest for another 25–40 minutes, until they look light and puffy. - Prepare the Cinnamon Sugar
While the doughnuts are resting, combine the granulated sugar and ground cinnamon in a shallow bowl.
Mix thoroughly and set aside. - Heat the Oil
Pour vegetable oil into a heavy-bottomed pot, filling it to a depth of about 2–3 inches.
Heat the oil to approximately 350°F (175°C).
Use a kitchen thermometer if possible. Maintaining the correct temperature is important: oil that is too hot can brown the outside too quickly, while oil that is too cool can make the doughnuts greasy. - Fry the Doughnuts
Carefully place a few doughnuts into the hot oil, making sure not to overcrowd the pot.
Fry for approximately 1½–2 minutes per side, or until beautifully golden brown.
Turn them carefully with a slotted spoon or chopsticks.
Once golden and cooked through, transfer the doughnuts to a wire rack or a plate lined with paper towels to drain briefly.
Continue with the remaining doughnuts, allowing the oil to return to temperature between batches. - Coat in Cinnamon Sugar
While the doughnuts are still warm, place them into the cinnamon-sugar mixture.
Gently turn them until every side is generously coated.
For an extra-thick coating, you can toss them twice while they are still warm. - Serve
Arrange the finished doughnuts on a serving plate.
Serve them warm with coffee, tea, hot chocolate, or cold milk.
For the best texture, enjoy them fresh on the same day.
⭐ Helpful Tips
Make sure your milk is warm, not hot, when activating the yeast.
Avoid adding too much flour because it can make the doughnuts dense instead of fluffy.
Give the dough enough time to rise; this helps create a lighter texture.
Keep the frying oil close to 350°F (175°C).
Fry in small batches so the oil temperature doesn’t drop too much.
Coat the doughnuts while they are still warm so the cinnamon sugar sticks beautifully.
Allow the fried doughnuts to drain briefly before coating them.
These doughnuts are best served fresh and warm.