Cinnamon Sugar Donuts
Cinnamon Sugar Donuts
by Gabby Gawreluk of Tiny Pine Bistro
Ingredients (yields 10-12 donuts)
For the donuts:
1C whole milk
75g granulated sugar
2 1/4 t yeast
2 eggs (room temperature)
76g butter (melted and cooled)
vanilla paste
635g bread flour
1T kosher salt
1/2 t cinnamon
For the cinnamon sugar topping:
300g of granulated sugar
1T cinnamin
pinch of salt
Steps:
Heat milk to 100° and add to mixing bowl with yeast and 1T of sugar. Let bloom for 5-7mins.
While blooming, make cinnamon sugar combination. Set aside.
Add 300g of flour, eggs, cooled butter, vanilla, sugar. Mix on low with dough hook until just combined. Cover and rest 5 mins.
Add the remainder of flour and mix on medium-low for 5-7 minutes.
Proof overnight in a well-greased bowl.
Roll out dough on a lightly floured surface until it is 1/2” thick.
Cut out doughnuts, cover, and proof in warm temperature for 45 mins-1 hour.
Fry at 350° for 2mins, flip, and fry another 2 mins, then immediately roll in cinnamon sugar combination.
Mix the bread flour kosher salt and 1/2 t of cinnamon in a bowl.
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