Cinnamon-sugar doughnuts

Time 45 minutes
Yields Makes about 10 doughnuts and 16 doughnut holes.
Cinnamon-sugar doughnuts
(Myung J. Chun / Los Angeles Times )

In the bowl of a stand mixer fitted with the dough hook, add the warmed milk, then the yeast and whisk by hand to combine. Beat in the eggs, then add the flours, ¼ cup plus 1 teaspoon sugar and 1 ½ teaspoons salt. Mix on low speed until the dough comes together, 1 to 2 minutes.


Increase the mixer speed to medium-high for about 6 minutes to work the dough. Pause about every minute or so to push the dough back down into the bowl and off the hook.


Reduce the mixer speed to low and slowly add the butter, a little at a time, over the course of 2 minutes. Pause halfway though to scrape down the bowl and the hook. When the butter begins to blend in, increase the mixer speed to medium-high to fully incorporate the butter and bring the dough back together, 4 to 6 minutes longer.


Transfer the dough to a greased bowl, cover with plastic wrap, and refrigerate overnight.


Remove the dough from the refrigerator and dump it onto a clean, well-floured surface. Sprinkle more flour over the dough. Flatten the dough by hand or by rolling it to a thickness of 1 ½ to 1 ¾ inches.


Using a 3-inch-round cutter, cut 10 rounds and transfer them to a greased sheet pan, spacing them 1 ½ inches apart. Using a 1/2-inch round cutter, cut a small hole in each round and place them on the pan as well. Use the leftover dough to cut more holes and place them on the sheet pan too.


Loosely cover the dough with plastic wrap and set aside to rise at room temperature, or refrigerate overnight and allow to rise in the morning, until doubled in size, 1 to 2 hours.


Meanwhile, in a bowl, stir together the remaining 2 cups sugar, the cinnamon and remaining ¼ teaspoon salt. Set aside.


Heat 3 inches of oil to 375 degrees in a Dutch oven or countertop fryer. Begin frying 1 test doughnut for about 2 minutes on each side, then remove it from the oven and check to see if it’s cooked through. If it’s browned on the outside but raw inside, the dough is underproofed and hasn’t risen enough. Stop frying, re-cover the doughnuts and set them aside to continue to rise and try again.


When the dough is ready, place each doughnut onto a long-handled skimmer, and carefully lower it into the oil. Working in batches, fry 3 to 4 doughnuts at a time until they are a nice golden brown, about 2 minutes per side, then fry all the holes at once until golden.


Immediately toss the doughnuts in the cinnamon-sugar and serve hot.

Adapted from a recipe by Zoe Nathan in her book, “Huckleberry: Stories, Secrets, and Recipes from our Kitchen.”

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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