Cinnamon Sugar Donuts

Recipe by Chef Gabby Gawreluk of Tiny Pine Bistro

There are few things better than a warm, freshly fried cinnamon sugar donut. Crisp on the outside, light and pillowy on the inside, these homemade yeast donuts are coated in a generous layer of cinnamon sugar while still warm, creating a classic treat that's impossible to resist.

Created by Chef Gabby Gawreluk of Tiny Pine Bistro, this recipe showcases the strength and flavor of Roaring Fork Mill Stone-Milled Bread Flour. Freshly milled from high-quality wheat grown using regenerative farming practices, our bread flour develops the strong gluten structure needed for beautifully airy donuts while adding a depth of flavor you won't find in conventional flour.

An overnight rise allows the dough to slowly develop flavor and texture, rewarding your patience with donuts that are soft, tender, and full of character. Whether you're making them for a holiday breakfast, a weekend brunch, or simply because everyone deserves a homemade donut now and then, this recipe is one you'll come back to again and again.

Enjoy them warm, fresh from the fryer, with a cup of coffee and good company.

Ingredients (yields 10-12 donuts)

For the donuts:

• 1 cup whole milk

• 75g granulated sugar

• 2 1/4 teaspoon yeast

• 2 eggs (room temperature)

• 76g butter (melted and cooled)

• 1/2 tablespoon vanilla paste

• 635g Roaring Fork Mill bread flour

• 1 tablespoon kosher salt

• 1/2 teaspoon cinnamon

• oil for frying (canola, vegetable, or peanut)

For the cinnamon sugar topping:

• 300g granulated sugar

• 1 tablespoon cinnamon

• pinch of salt

Steps:

Heat milk to 100˚F and add to a mixing bowl with yeast and 1 tablespoon of sugar. Let bloom for 5-7 minutes.

While the yeast is blooming, make the topping by combining the cinnamon and sugar in a small bowl. Set aside.

Using a stand mixer with dough hook attachment, combine 300g of bread flour, eggs, cooled butter, vanilla, and sugar into the bowl. Mix on low with dough hook until just combined. Cover and rest 5 mins.

Add the remaining 325g of bread flour and mix on medium-low for 5-7 minutes.

Place dough in a well-greased bowl, cover, and proof overnight (let rise slowly) in the refrigerator.

Remove and roll out dough on a lightly floured surface until it is 1/2” thick.

Cut out doughnuts using a flour dusted donut cutter, cover, and allow to rise in warm temperature for 45 minutes to an hour.

Place 3 inches of oil in a pan that has six inch sides, bring temperature of oil to 350°. Place donuts in batches that fit your pan, allowing room for you to maneuver them. Cook for 2 minutes, flip, and fry another 2 minutes, then immediately roll in cinnamon sugar topping. Serve warm.