Cinnamon-sugar Donuts

• total time: 2 hours 27 minutes

Ingredients

For the dough:

500g all purpose flour - 4 cups

60g granulated sugar - 1/4 cup + 1 tablespoon

16g vanilla sugar - 1 tablespoon

7g instant dry yeast - 1 tablespoon

220g warm milk - 2/3 cup + 1/4 cup

1 teaspoon vanilla bean paste

70g unsalted butter, softened - 1/3 cup

1 large egg

Extras:

150g (3/4 cup) Sugar mixed with 1 tablespoon cinnamon and optionally 1/2 tsp ground vanilla powder

Oil for frying (I used 1L sunflower oil)

Notes:

I used a 10cm diameter cookie cutter and this way I got 12 big donuts

Directions

Prepare the dough.

2.By hands: in a large bowl, whisk together the flour, sugar, vanilla sugar and instant dry yeast. Then add the milk, the egg, vanilla bean paste and softened butter. Using a dough whisk or a wooden spoon, mix until it turns into a shaggy dough. Once ready, turn it over a lightly floured work surface and knead until you get a smooth and elastic dough.

Using a stand mixer: In a large bowl, whisk together the flour, sugar, vanilla sugar and instant dry yeast. Then add the milk, the egg, vanilla bean paste and softened butter. Start kneading in low speed for about 5 minutes, then increase the speed to medium and keep kneading for another 3 minutes. The dough should be smooth and elastic.

Once the dough is prepared, place it in a slightly oiled bowl, cover and let it rise for 1.5-2 hours.

Once the dough has doubled in size, turn it out onto a lightly floured surface and roll it out to about 1 cm thick. Cut out donuts using a donut cutter or a glass. Place the cut donuts on a baking sheet lined with parchment paper. Cover with a cloth and let rise for another 30 minutes.

Heat the oil in a deep fryer or large pot to 170-175•C. Fry the donuts in batches, cooking each side for about 1-2 minutes or until golden brown. Remove and drain on parchment paper or paper towels for a few minutes, then toss them in cinnamon sugar.

Enjoy! #donuts #baking #easyrecipe #asmr #foodblogger