Cinnamon donuts

Votes: 2

Time: 9 hours 36 minutes
Complexity: average
Quantity: 40 pcs.

It's best to plan ahead when making these donuts, as the yeast dough is mixed the night before and then rises in the refrigerator overnight. In a cold environment, the yeast acts more slowly and steadily, which ultimately improves the flavor of the donuts. If you don't have a donut cutter, you can simply cut the dough into squares, let them rise again, and fry them in vegetable oil, carefully monitoring the temperature to ensure they are thoroughly fried without burning. Place the finished donuts on paper towels to drain any excess oil, then roll them in a sugar-cinnamon mixture and enjoy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Donuts

0.5 cups of milk
1 tsp. sugar + 1/3 tbsp.
1.5 tsp active dry yeast
1 egg
1/4 cup water
2.5 cups of flour
0.5 tsp salt
1/8 tsp ground nutmeg
4 tbsp (60 g) butter, melted
Vegetable oil, for frying

Topping

1 cup of sugar
1 teaspoon ground cinnamon

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Fry the donuts. In a small saucepan, gently heat the milk with 1 teaspoon of sugar. Add the yeast and let it sit for 5 minutes to activate.
In a small bowl, beat the egg with water.

In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, remaining 1/3 cup sugar, salt, and nutmeg. Add the yeast mixture, beaten egg, and melted butter. Remove the paddle and replace it with the dough hook. Knead the dough for about 15 minutes, until smooth. Transfer to a large, greased bowl. Cover with plastic wrap and refrigerate overnight.
On a floured surface, roll the dough out to a thickness of about 0.5 cm and place it on a baking sheet. Cover with plastic wrap and refrigerate for 30 minutes to rest.
Cut the dough into 4 cm squares. Line a baking sheet with greased parchment paper. Place the dough squares 1 cm apart on the prepared baking sheet and cover with another greased sheet of parchment. Let the dough rise in a warm place for about 30 minutes.
Prepare the topping. In a small bowl, combine sugar and cinnamon to coat doughnuts.
Heat vegetable oil in a large saucepan to 190°C (375°F) and fry the donuts for 1-2 minutes on each side. While the donuts are still warm, roll them in the sugar and cinnamon mixture.

Author of the recipe - Gale Gand is an American pastry chef and co-owner of the Chicago restaurant TRU.

Categories:

recipe / Mixer / Breakfast / Festive dishes / Bakery / Desserts / Donuts, pies, buns / / American cuisine

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