Saturday, 17 October 2015

cinnamon and sugar doughnuts

{warning: looking at the photos in this post may result in excessive drooling and/or craving of doughnuts on your part}

It’s no surprise that my baked cinnamon and sugar donuts are one of the blog’s most popular recipes. It was one of my first posts ever, but I still get a lot of feedback on people making them - and loving them. They’re a lot different to the usual homemade donut recipe as they’re not cake donuts. They’re the proper yeast donuts, but they’re baked and not fried. They’re soft, fluffy and taste just like the fried store-bought version so you’d never guess they were homemade.

The recipe is very popular at my house too. I’ve lost count of how many times the words “can you make those donuts again, Graaace?” has been voiced in my household. Not that I mind – these donuts are a little time consuming, but I enjoy making them. There’s nothing like fresh, hot donuts.

I mean, looook at how fluffy they are!

So I decided to repost the recipe and post new pictures. After making the recipe multiple times, I’ve ever so slightly updated the recipe to reflect what works best for me. Make sure you follow the instructions carefully to ensure you get the best possible results. Also, make sure you don’t coat them with too much cinnamon and sugar. Only a light sprinkling works best.

And, um, donut holes. They're soooo good. They're like a popcorn version of doughnuts: small and easy to eat an entire box of.

This donut recipe is my all-time favorite and I haven’t come across a similar recipe in all my recipe-searching travels. It’s truly one of a kind.

Cinnamon & Sugar Donuts
{makes 18}

Note: I don’t have a cookie cutter so I used a cup and an eggcup to make the donut shape instead. It worked a treat!

1 egg
1/4 cup castor sugar
1 cup milk, slightly warmed
1 tablespoon active dry yeast
2 teaspoons vanilla extract
3-4 cups all purpose flour, divided, plus more for kneading
1/2 cup butter, cut into cubes and at room temperature

½ cup butter, melted
1 cup castor sugar + 2 tablespoons cinnamon (more or less, depending on your taste), mixed together

In a bowl, beat the egg and sugar on medium speed until blended, about 1 minute. Add the slightly warmed milk, yeast, salt and vanilla, and stir to blend. Let it sit for a minute for the yeast to become active. With the machine on low speed, add 2.5 cups of flour, about 1/2 cup at a time, and beat until the dough is thick and pulls away from the sides of the bowl.

Switch to the dough hook. With the machine on medium speed, add the butter one piece at a time, and beat until no large chunks of butter are left in the bottom of the bowl, 3-5 minutes. Reduce speed to low and add the additional flour until the dough gathers around the hook and cleans the sides of the bowl. It will be soft and moist, but not overly sticky (Note that you may not need to add all the flour).

Turn the dough out onto a floured surface and knead gently until the dough no longer sticks to your hands. Lightly grease a large mixing bowl. Transfer the dough to the bowl and turn to coat. Cover with a damp tea towel and let rise in a warm spot until doubled in volume, about 1 hour.

Punch down the dough and roll out to 1/2 inch thick. With a doughnut or a cookie cutter, cut out 3-inch diameter rounds with 1 inch diameter holes. Preheat the oven to 200C and line a baking sheet with parchment paper. Place the doughnuts at least 1 inch apart on the baking sheet. Cover with plastic wrap and let sit in a warm spot until nearly doubled in size, about 20 minutes.

Bake until the doughnuts are light golden brown, 5 to 8 minutes, being very careful not to overbake them. Immediately after they come out of the oven, dip into butter, then directly into cinnamon sugar mixture.

Note #2: Don’t be like me and try to get as much cinnamon and sugar mixture as possible on the donut. Give the donut a really good shake after you’ve coated it with the mixture because you really can have too much sugar on these.

These are best eaten immediately after they're made.


  1. No way! I love donuts! This will not end well!

  2. Soooo excited, thank you for sharing but what is castor sugar? thanks!

    1. Castor sugar is white granulated sugar - the crystals are just finer. I use a food processor to make white granulated sugar into castor sugar :)