Cinnamon Sugar Doughnuts Recipe

Flour: The base of the dough, providing structure and texture.

Sugar: Adds sweetness to the dough and is also used for the coating.

Baking powder: A leavening agent that helps the doughnuts rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Milk: Adds moisture to the dough, making it soft and tender.

Butter: Adds richness and flavor to the dough.

Vanilla extract: Provides a subtle, sweet aroma and flavor.

Cinnamon: Mixed with sugar for the coating, giving the doughnuts a warm, spicy flavor.

When combining the wet ingredients with the dry ingredients, be careful not to overmix the dough. Overmixing can result in tough doughnuts. Mix just until the ingredients are incorporated to ensure a light and fluffy texture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, making the doughnuts slightly denser but healthier.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve the same leavening effect.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor profile.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking, though it may slightly alter the flavor.

• melted butter - Substitute with coconut oil: Coconut oil is a dairy-free option that adds a subtle coconut flavor and works well in baking.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the doughnuts.

• sugar (for coating) - Substitute with powdered sugar: Powdered sugar can give a different texture and a slightly different sweetness level.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other spices like nutmeg and cloves, adding a more complex flavor.

• Allow the doughnuts to cool completely before storing. This prevents condensation, which can make them soggy.

• Place the cooled doughnuts in an airtight container. Line the bottom with a paper towel to absorb any excess moisture.

• If stacking the doughnuts, place another layer of paper towel between each layer to maintain their texture.

• Store the container at room temperature for up to 2 days. For longer storage, consider freezing.

• To freeze, arrange the doughnuts in a single layer on a baking sheet. Freeze until solid, about 1-2 hours.

• Once frozen, transfer the doughnuts to a freezer-safe bag or container. Label with the date for reference.

• When ready to enjoy, thaw the doughnuts at room temperature. For a fresh-from-the-oven taste, warm them in a 350°F oven for 5-10 minutes.

• Avoid storing doughnuts in the refrigerator, as this can dry them out and alter their texture.

• For an extra touch, re-roll the thawed doughnuts in the cinnamon sugar mixture before serving to refresh their flavor.

• Preheat your oven to 350°F (175°C). Place the doughnuts on a baking sheet lined with parchment paper. Warm them for about 5-7 minutes until they are heated through and the cinnamon sugar coating is slightly caramelized.

• For a quick reheat, use a microwave. Place the doughnuts on a microwave-safe plate and cover them with a damp paper towel to prevent them from drying out. Heat on medium power for 10-15 seconds. Be cautious not to overheat, as this can make them tough.

• If you have an air fryer, preheat it to 320°F (160°C). Place the doughnuts in the basket in a single layer. Heat for 3-4 minutes, shaking the basket halfway through to ensure even warming.

• For a stovetop method, heat a non-stick skillet over low heat. Place the doughnuts in the skillet and cover with a lid. Warm them for 2-3 minutes on each side, checking frequently to avoid burning the cinnamon sugar coating.

• If you prefer a toaster oven, preheat it to 350°F (175°C). Place the doughnuts on a piece of aluminum foil or a small baking tray. Heat for 5-6 minutes, until they are warmed through and slightly crispy on the outside.

• Mixing bowl: A large bowl used to combine the dry ingredients like flour, sugar, baking powder, and salt.

• Mixing bowl: Another bowl used to mix the wet ingredients such as milk, melted butter, and vanilla extract.

• Whisk: A tool used to blend the dry ingredients together evenly.

• Whisk: Another whisk or a spoon to mix the wet ingredients thoroughly.

• Frying pan: A pan used to heat the oil and fry the dough balls until they are golden brown.

• Paper towels: Used to drain the excess oil from the fried doughnuts.

• Bowl: A bowl to mix the sugar and ground cinnamon for coating the doughnuts.

• Tongs: Used to handle the doughnuts while frying and coating them in the cinnamon sugar mixture.

• Measuring cups: Used to measure out the ingredients accurately.

• Measuring spoons: Used to measure smaller quantities like baking powder, salt, and vanilla extract.

Prepare ingredients in advance: Measure and mix the dry ingredients and wet ingredients separately the night before to save time.

Use a cookie scoop: For uniform doughnut balls, use a cookie scoop to portion the dough quickly and evenly.

Heat oil while mixing: Start heating the oil as you mix the dough to reduce waiting time.

Pre-mix coating: Have the cinnamon sugar mixture ready in a bowl before you start frying.

Drain efficiently: Use a wire rack over a baking sheet instead of paper towels for quicker and more efficient draining.