sarah
Cinnamon and Sugar Donuts
These donuts are especially light and fluffy. There is no cake-based baking here, but the yeast-based dough does take a bit longer to make because it needs time to rise.
Yields: Makes 10 to 14 donuts.
Ingredients
- 1 egg ¼ cup of granulated sugar
- 1 cup of warmed milk (115º F)
- 1 tablespoon of active dry yeast
- 1 teaspoon of salt
- 2 teaspoons of vanilla extract
- 2 ½ to 3 ½ cups of unbleached flour, divided (plus more for kneading)
- 1 stick of butter, cubed
For the Topping
- 1 stick of butter, melted
- 1 cup of granulated sugar
- 2 tablespoons of cinnamon
Method of Preparation:
- Using a stand mixer with a paddle attachment, beat the egg and sugar together on medium speed for about 1 minute.
- Add the yeast, salt, milk, and vanilla. Reduce the mixer to low.
- Add 2 cups of flour.
- Attach the dough hook and increase the speed to medium.
- Add the butter piece by piece and mix until smooth. Then, reduce the speed to low.
- Add the rest of the flour, and mix until the dough sticks to the hook. It should be soft and moist, but not sticky.
- Set the dough on a floured surface, and knead until it is smooth.
- Coat a mixing bowl with cooking spray, and set the dough in the bowl. Cover with a damp towel and allow the dough to rise until it has doubled in volume. This usually takes about one hour.
- Punch down the dough and roll it out to about ½-inch thickness.
- Using biscuit cutters, cut the dough into rounds with one-inch holes.
- Preheat the oven to 400º F.
- Line a baking sheet with parchment paper and place the donuts on the baking sheet about 1 inch apart.
- Cover with plastic wrap and let the donuts sit on top of the oven for about 25 minutes, or until they have doubled in size.
- Bake the donuts for 5 to 8 minutes. They should have a light golden color.
- Mix the cinnamon and sugar together in a small bowl.
- Dip the donuts in the melted butter and then in the cinnamon-sugar mixture. Serve immediately.
