Cinnamon Sugar Donuts Recipe

INGREDIENTS

¾ cup buttermilk 170 grams, lukewarm
3 tablespoons granulated sugar 38 grams
2 ¼ teaspoons active dry yeast 7 grams (1 envelope)
3 eggs 150 grams, room temperature
1 teaspoon vanilla extract 4 grams
½ teaspoon salt
4 cups all-purpose flour 480 grams
9 tablespoons unsalted butter 127 grams, softened and cubed (1 stick and 1 tablespoon)
vegetable oil for frying

CINNAMON SUGAR COATING

⅔ cup granulated sugar 99 grams
2 tablespoons ground cinnamon 18 grams

EQUIPMENT

Stand Mixer Optional
Dutch Oven

Instructions

Combine the lukewarm buttermilk, sugar, and yeast in a large bowl. Whisk to dissolve the yeast. Leave for 5-10 minutes until foamy.¾ cup buttermilk,2 ¼ teaspoons active dry yeast,3 tablespoons granulated sugar
Add in the eggs, vanilla, and salt.3 eggs,1 teaspoon vanilla extract,½ teaspoon salt
Add the flour. Mix using a dough hook on your mixer or by hand. Knead on low-medium speed for about 3 minutes, or until it forms a ball around the hook.4 cups all-purpose flour
Slowly incorporate the butter cubes, one piece at a time, and knead well. The dough has to be glossy and smooth.9 tablespoons unsalted butter
Once all of the butter is incorporated, turn the mixer up to medium speed and knead for 10-12 minutes.
Transfer the dough to a lightly greased bowl, cover with plastic wrap, and allow to proof in a warm, draft-free place for about one hour or until doubled in size.
Punch the dough down and turn it out onto a lightly floured surface. Use a rolling pin to roll to about 1/2″ thickness, and use a donut cutter to cut out donuts (save the donut holes).
Cover them with plastic wrap as you re-roll and cut out the remaining dough. Allow the donuts to proof at room temperature for 30-45 minutes.
Fill a Dutch oven at least 2-3″ deep with canola/vegetable oil and heat to about 350-360°F. Fry the donuts, three at a time, for 30 seconds on each side for a total of about 2-3 minutes (about 1 minute for the donut holes).vegetable oil
Remove donuts from the oil with the spider tool and place on a tray lined with paper towels.
Once slightly cooled, toss each donut in the bowl of cinnamon sugar, and set aside to cool.⅔ cup granulated sugar,2 tablespoons ground cinnamon

NOTES

Storage: Store cinnamon sugar donuts in an airtight container at room temperature for up to 3 days. Individually wrap and freeze fully-cooled donuts for up to 3 months. Allow frozen donuts to thaw for a few hours in the refrigerator before reheating.