Cinnamon Sugar Donuts
Don’t forget to sugar them up! [Photo credit: Alex Paternostro]
by Seth Paternostro
November 16, 2021
The distinct shape of a standard donut, the torus, enables the operator of said equipment to perform a variety of essential functions. While a suitable substitute in the game of frisbee, a cushion for the emergency car brake is likewise commonly accepted usage. Suspension on a lace around one’s neck further provides convenient storage for later applications. High school biology teachers, or a gym teacher during the “wellness” unit, can also place long or hard objects, such as a banana, through the hole to educate students on how to build a healthy relationship with food. These donuts are square, though, so I guess you’ll just have to eat them out of the fryer.
Makes 16 donuts
Total time
5 hours
Equipment:
large mixing bowls, stand mixer and/or silicone spatula, microwave-safe bowl, whisk, rolling pin, pastry brush, parchment paper, plastic wrap, baking sheet, wok or dutch oven, digital thermometer, small metal spatula, slotted spoon, spoon, wire drying rack
Tableware:
plates
Ingredients
28 grams unsalted butter (2 tbsps), plus as needed
23 grams light brown sugar (about 2 tbsps)
60 grams buttermilk (¼ cup)
3 grams kosher salt (½ tsp)
1 tsp vanilla extract
1 large egg (at room temperature)
190 grams all-purpose flour (about 1¼ cups), plus as needed
2 grams instant yeast (⅔ tsp)
1 cup sugar
¼ cup freshly ground cinnamon
Peanut oil, as needed
Instructions
Set out all equipment, tableware, and ingredients. Grease a large mixing bowl with butter. Line a baking sheet with parchment paper.
Melt the butter in a microwave, then combine with the brown sugar, buttermilk, salt, vanilla extract, and egg in an ungreased mixing bowl or stand mixer. Whisk until homogeneous.
In another bowl, whisk together the flour and yeast.
Pour the flour mixture over the wet ingredients, and stir together with a spatula until no dry spots remain.
Either knead with a dough hook on medium for about 2 minutes or stir with a spatula until smooth and stretchy. The dough will still be somewhat sticky.
Gently nudge the dough ball into the greased mixing bowl, cover with plastic wrap, and proof in a warm spot (around 75°F) for about 2 hours, or until the dough has doubled in volume.
Flour a clean, preferably stone, work surface, and carefully place the dough on it.
Use your hands and a floured rolling pin to shape the dough into an 8-inch by 8-inch square.
Remove any excess flour from the top of the dough with a pastry brush.
Divide the dough into 16 equal squares, then spread the pieces out on the parchment-lined baking sheet, flourless-side down.
Again, brush off any excess flour from the top.
Lightly cover with plastic wrap, and leave to proof for about 2 hours, or until the dough springs back halfway when pressed and has roughly doubled in volume.
When the dough is ready, combine the cinnamon and sugar in a large mixing bowl, and preheat the wok or dutch oven over medium-high.
Pour 2 to 4 cups of oil into the pot (or whatever amount you feel comfortable with), and heat to 375°F.
Gently lift each donut from the parchment paper with a spatula, and lower into the oil. Fry in batches, cooking only a few donuts at a time.
Carefully move them around with a slotted spoon, flipping when the bottoms are golden brown.
Cook until fully puffed and evenly colored all over, then remove to the cinnamon sugar bowl.
Use a spoon to help cover the donuts in the cinnamon sugar, and place them on the wire drying rack.
Eat immediately.
NUTRITION FACTS:
Calories 269 Total Fat 7.1g (9%) Saturated Fat 2.9g (14%) Cholesterol 31mg (10%) Sodium 78mg (3%) Total Carbohydrate 49.3g (18%) Dietary Fiber 2.5g (9%) Total Sugars 28.4g Protein 3.7g Vitamin D 2mcg (11%) Calcium 53mg (4%) Iron 2mg (9%) Potassium 70mg (1%) - Note: Please read our Nutrition Disclaimer.
Seth Paternostro is a writer and recipe developer based in Chicago. He is a co-founder of Our American Cuisine and graduated summa cum laude from Princeton University with an A.B. in East Asian Studies. You can learn more about him here.
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