Big Cinnamon Sugar Doughnut - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Big Cinnamon Sugar Doughnut

    processing...

    NEWSLETTERS

    Making Cinnamon Sugar Doughnuts

    A recipe for cinnamon-sugar doughnuts from Chef Jamie Roraback.

    (Published Sunday, Oct. 7, 2018)

    113 Grams All Purpose Flour (1 Cup)

    2 Grams Kosher Salt (1/2 tsp.)

    66 Grams Warm Water-120 f (1/4 Cup + 2 tsp.)

    2 Grams Instant Yeast (1/2 tsp.)

    2 Grams Sugar (1/2 tsp.)

    As Needed Canola Oil for Greasing bowl and frying

    As Needed Cinnamon Sugar

    Whisk together the flour and salt. In a separate mixing bowl, whisk together the warm water, instant yeast and sugar.

    Add the flour mixture all at once to the water. Quickly mix with a rubber spatula, gather into a ball and knead for about 5 minutes or until very smooth and elastic. Form into a tight ball and flatten as much as you can. Place the on a lightly greased plate, cover, and place in a slightly warm place for about 20 minutes or until the dough rises 1 1/2 times it’s original size.

    Heat about 1” canola oil in a pan that will allow an 8” piece of dough to fit. An electric frying pan is ideal. Heat to 350 f.

    When the dough has risen, use a floured 2” round cookie cutter to cut out a hole in the center. Carefully transfer the doughnut to the hot oil.

    Let fry for about 2 minutes and carefully flip over, splashing away from you. Cook until a golden brown on each side. Carefully remove and drain briefly. While still hot, dredge the entire doughnut in cinnamon sugar, shaking off the excess. Serve and enjoy!