Cinnamon Sugar Donuts
Cinnamon Sugar Donuts
by Gabby Gawreluk of Tiny Pine Bistro
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.
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