Nothing beats hot and fresh cinnamon doughnuts, and this is an easy donut recipe using yeast to produce light and fluffy doughnuts rolled in cinnamon sugar.
Hot Cinnamon Doughnuts
I love, love doughnuts. I particularly love them hot, fresh from the vat and sprinkled with lots of sugar and ground cinnamon. Give me a doughnut and a cup of coffee for breakfast and I’m a happy camper.
Dunkin’ Donuts recently opened where I live in Zurich, but before their arrival, cinnamon doughnuts were a rare find here.
And this is pretty much how and why I discovered cooking; the absence of familiar foods in my new homeland meant that I had to try and make them myself at home if I wanted to satisfy my cravings.
Why This Recipe Works
- This easy donut recipe uses a yeast batter to produce light and fluffy doughnuts.
- This recipe only requires one session of proving.
Easy Donut Recipe
This easy donut recipe comes from Gary Mehigan of MasterChef Australia. He makes cooking everything look easy, and these cinnamon doughnuts are among the best I have ever eaten!
You can watch Gary Mehigan make his cinnamon doughnuts here:
Yeast Donut Recipe
Most doughnut recipes require you to make a yeast dough, but this recipe uses a yeast batter.
A yeast dough is very much like a sweet bread dough. Once the dough has risen after the first session of proving, you cut out doughnut shapes from the dough (like you would with a cookie dough). The cut-out shapes typically require a second session of proving before being deep-fried in oil.
With a yeast batter, you only require one session of proving, which takes about 45 to 60 minutes. The mixture is very liquid, so you will instead be scooping the batter straight into the oil to cook.
If you are familiar with making Danish Ebelskivers (which is traditionally made with a yeast batter), the donut recipe below is very similar.
These homemade donuts are incredibly light and fluffy – not dense and chewy which leaves a heavy feeling in your tummy.
These cinnamon doughnuts are perfect to eat as they are, but I love to serve them with some strawberry jam or even a generous spoon of chocolate hazelnut spread.Print
Nothing beats hot and fresh cinnamon doughnuts, and this is an easy and delicious recipe using yeast to produce light and fluffy doughnuts rolled in cinnamon sugar.
- Resting Time: 1 hour
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: Makes about 20
- Category: Cakes
- Method: Stove Top
- Cuisine: Australian
- Heat the milk in a large saucepan with a sugar thermometer until it reaches 37°C (98°F).
- Melt the butter in the milk.
- Whisk in the sugar and eggs.
- Next, whisk in the yeast.
- Measure the flour into a large mixing bowl.
- Slowly pour in the milk mixture and whisk until smooth. The batter should be fairly thick.
- Cover with a teatowel and set aside in a warm place to prove for 45-60 minutes or until it has doubled or tripled in volume.
- Use a wooden spoon to mix the batter and release the air.
- Fill a large saucepan with oil until it is one-third full and heat until it is 165°C (330°F).
- Grab a handful of the batter and squeeze balls of dough through your thumb and index finger into the oil. Do this just above the oil so that the oil does not splatter when the dough hits the oil.
- Repeat until you have about 5 or 6 doughnuts, but do not crowd the pan.
- Cook for about 5 minutes until golden brown. The donuts will tend to turn themselves in the oil as they are cooking.
- To test if the inside is cooked, insert a metal skewer through the centre of a doughnut.
- Remove the doughnuts from the oil and tip it straight into a large plate of granulated sugar and ground cinnamon. Make sure the donuts are well-coated.
- Serve with strawberry jam on the side.
This recipe is adapted from Gary Mehigan of MasterChef Australia.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
- Serving Size: Per donut
- Calories: 169
- Sugar: 4.8g
- Sodium: 35.3mg
- Fat: 6g
- Carbohydrates: 24.2g
- Fiber: 1g
- Protein: 4.5g
- Cholesterol: 42.8mg
This recipe was first published on 5 August 2011. It has been updated with new photos and more comprehensive recipe notes.