0 Shares

Gently, as the afternoon light softens and the world outside quiets, there exists a moment made for creating something sweet and shared. These cinnamon sugar donuts are more than a recipe; they are a whispered promise of warmth, a tender ritual where flour-dusted hands and shared laughter become the most intimate of ingredients. Let us create a small, golden-hued world for just the two of you.

Why This Recipe Works

The dough, enriched with buttermilk and a touch of nutmeg, bakes up impossibly tender and cloud-soft.
A quick fry in shallow oil creates a delicate, crisp exterior that shatters beautifully.
The warm, fragrant embrace of cinnamon sugar clings perfectly to every warm, yielding surface.
It’s a surprisingly simple process that feels wonderfully ceremonial and deeply satisfying.

Ingredients

2 ¼ cups (281g) all-purpose flour, plus more for dusting
⅓ cup (67g) granulated sugar
2 teaspoons baking powder
½ teaspoon fine sea salt
¼ teaspoon freshly grated nutmeg
¾ cup (180ml) buttermilk, well-shaken
2 tablespoons (28g) unsalted butter, melted and slightly cooled
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 ½ cups (300g) granulated sugar, for coating
2 tablespoons ground cinnamon, for coating
4 cups (about 950ml) neutral oil (like vegetable or canola), for frying

Equipment Needed

Large mixing bowl
Whisk and wooden spoon
Rolling pin
3-inch round cutter and 1-inch round cutter (or the cap of a small bottle)
Large, heavy-bottomed pot or Dutch oven
Candy/deep-fry thermometer
Spider skimmer or slotted spoon
Wire cooling rack set over a baking sheet
Two shallow bowls for the cinnamon sugar

Instructions

We Begin with a Soft Embrace of Dough

In your large bowl, whisk together the 2 ¼ cups of flour, the ⅓ cup of sugar, baking powder, salt, and that whisper of nutmeg. In another vessel, gently combine the buttermilk, melted butter, egg, and vanilla until they are one harmonious liquid. Now, pour this liquid into the waiting dry ingredients. With your wooden spoon, stir just until a shaggy, soft dough forms—it will be tender and slightly sticky, and that is precisely as it should be. Do not overmix; we seek tenderness, not toughness. Turn this nascent dough out onto a lightly floured surface and, with floured hands, knead it gently four or five times until it just comes together into a smooth ball.

Shaping Our Sweet Intentions

With a light touch, pat the dough into a circle about ½-inch thick. Flour your rolling pin and roll it out to an even ½-inch thickness—no thinner, for we desire plump, yielding donuts. Dip your 3-inch cutter in flour and press down firmly to cut out your rounds, placing them on a parchment-lined tray. Use the smaller cutter to remove the centers, creating those perfect little holes; save these doughnut holes to fry as well, for they are delightful, bite-sized treasures. Gather the scraps, gently press them together, re-roll, and cut until all the dough is lovingly transformed. Let the shapes rest for 10 minutes; this brief pause allows the gluten to relax, ensuring they fry up light and not tough.

The Golden Transformation in Warm Oil

Pour your oil into the heavy pot—it should be about 1 ½ inches deep. Attach your candy thermometer and heat the oil over medium heat until it reaches a steady 350°F. This temperature is crucial; too cool and the donuts will absorb oil and become greasy, too hot and they will brown too quickly while remaining doughy inside. Carefully lower 2-3 donuts into the oil using your spider skimmer. They will sink briefly before rising to the surface. Fry for about 60 to 75 seconds per side, until they are a deep, glorious golden brown, flipping them once with the skimmer. A pro tip: the oil temperature will drop when you add the dough; adjust the heat to maintain that perfect 350°F fry.

A Moment of Graceful Cooling

As each donut achieves its perfect hue, lift it from the oil, letting excess oil drip back into the pot for a moment, then transfer it to the wire rack set over the baking sheet. Do not place them on paper towels, as this can steam the crisp exterior and make it soggy. The wire rack allows air to circulate, preserving that delicate crunch. Let them cool just enough to handle, about 3-4 minutes—they must still be very warm to accept their cinnamon sugar cloak. This is a quiet, fragrant interlude, filled with the promise of what comes next.

The Final, Fragrant Adornment

While the donuts cool ever so slightly, prepare their finery. In a shallow bowl, whisk together the remaining 1 ½ cups of sugar and the 2 tablespoons of cinnamon until the mixture is a uniform, warm taupe. Take a warm donut—it should be comfortable to hold but still radiate heat—and place it gently into the cinnamon sugar. Spoon the mixture over the top, then turn it to coat every curve and crevice. For an extra-generous coating, you can roll it again. Place the finished donut on a clean plate. Repeat this tender ritual with each one, including the precious holes. Serve immediately, while the sugar is still slightly crisp and the interior is at its most ethereal and soft.

Tips and Tricks

For the most tender crumb, ensure your buttermilk, egg, and melted butter are all at room temperature before combining. This prevents the melted butter from solidifying when it hits cold ingredients. If you don’t have buttermilk, make a soured milk by adding 2 teaspoons of white vinegar or lemon juice to ¾ cup of regular milk and letting it sit for 5 minutes. When frying, resist the urge to crowd the pot; frying in small batches maintains the oil temperature for even cooking. For a professional finish, toss the donuts in the cinnamon sugar while they are still quite warm, but not piping hot, so the sugar adheres in a beautiful, crackly layer without melting completely. Any leftover cinnamon sugar can be stored in a jar for your morning oatmeal or next baking project.

Recipe Variations

Chai-Spiced Donuts: Infuse the coating sugar with the warm, complex notes of chai. Add 1 teaspoon each of ground cardamom and ginger, and ½ teaspoon each of ground cloves and allspice to the cinnamon sugar mixture.
Brown Butter & Sea Salt: Brown the 2 tablespoons of butter until nutty and fragrant before adding it to the wet ingredients. After the cinnamon sugar coating, finish each warm donut with a delicate flake of Maldon sea salt.
Apple Cider Glaze: Forgo the dry coating for a glossy, spiced glaze. Simmer 1 cup of apple cider until reduced to ¼ cup. Whisk with 1 ½ cups of powdered sugar, ¼ teaspoon cinnamon, and a pinch of salt until smooth. Dip the cooled donuts.
Chocolate-Dipped Dreams: Melt 6 ounces of high-quality dark chocolate with 1 tablespoon of coconut oil. Dip one half of each cooled donut into the chocolate, let the excess drip off, and place on parchment to set before serving.

Frequently Asked Questions

Q: Can I bake these donuts instead of frying them?
A: While frying creates the classic tender-yet-crisp texture, you can bake them. Preheat your oven to 350°F, place the shaped donuts on a parchment-lined sheet, and bake for 9-11 minutes until lightly golden. They will be more cake-like but still delicious when coated in cinnamon sugar while warm.

Q: My oil temperature keeps fluctuating. What should I do?
A: This is common. Use a heavy pot for even heat, and fry in very small batches of 2-3 donuts. After adding the dough, give the oil a moment to recover, adjusting the burner slightly to bring it back to 350°F before adding the next batch. Patience is key.

Q: How should I store leftover donuts, and how long will they keep?
A: These are truly best enjoyed the day they are made. If you must keep them, store in a single layer in an airtight container at room temperature for up to 24 hours. They will soften but can be briefly refreshed in a 300°F oven for 3-4 minutes.

Q: Can I make the dough ahead of time?
A: For the best texture, it’s ideal to mix, shape, and fry the dough on the same day. However, you can prepare the dough, cut out the shapes, cover the tray tightly, and refrigerate for up to 2 hours before frying. Let them sit at room temperature for 10 minutes before frying.

Summary

These cinnamon sugar donuts are a tender, shared creation—a soft, golden-brown embrace coated in fragrant sweetness, perfect for turning an ordinary afternoon into a quietly romantic, sugar-dusted memory for two.