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Fluffy Kosher Cinnamon Sugar Donuts (Baked or Fried)

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Pareve

These yeast donuts are soft and pillowy, rolled in cinnamon sugar while still warm. You can fry them for classic donuts or bake them for a lighter version, and they make a great treat for Chanukah, when fried foods are a tradition.

The Dough

This is an enriched yeast dough made with eggs, margarine and a little sugar, which gives the donuts a tender, bread-like crumb. Knead until the dough is smooth and slightly tacky, and give it time to rise fully; under-proofed donuts are dense. For frying, keep the oil at a steady 350°F. Too hot and they burn outside while staying raw in the middle; too cool and they absorb oil.

Kosher Notes

Made with non-dairy milk and margarine, these donuts are pareve and can be served after a meat meal. Check that your margarine and non-dairy milk are certified pareve. Fill them with jam for sufganiyot.

Make-Ahead

Donuts are best the day they’re made but keep covered for 2 days. You can make the dough through the first rise, refrigerate it overnight, then bring it to room temperature before shaping.

Fluffy Kosher Cinnamon Sugar Donuts (Baked or Fried)
These tender, yeast-raised donuts are surprisingly easy to make at home and can be either baked or fried to golden perfection.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 3 hours
Servings: 12 donuts
Course: Dessert
Cuisine: Jewish
Calories: 285
Ingredients Method Notes

Ingredients
  

Donut Dough
  • 3½ cups all-purpose flour plus extra for rolling
  • ¼ cup granulated sugar
  • 2¼ teaspoons active dry yeast 1 packet
  • 1 teaspoon kosher salt
  • ¾ cup warm non-dairy milk 110°F
  • 3 tablespoons kosher margarine melted
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
Cinnamon Sugar Coating
  • ½ cup granulated sugar
  • 2 teaspoons ground cinnamon
For Frying (if using)
  • 6 cups vegetable oil for deep frying

What I use for this recipe

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Method
 

Make the Dough
  1. In a small bowl, combine warm non-dairy milk and a pinch of the sugar. Sprinkle yeast over the surface and let sit for 5-10 minutes until foamy.
  2. In the bowl of a stand mixer fitted with the dough hook, combine flour, remaining sugar, and salt. Add the yeast mixture, melted margarine, eggs, and vanilla.
  3. Mix on low speed until a shaggy dough forms, then increase to medium-low and knead for 8-10 minutes until smooth and slightly tacky. The dough should spring back when poked.
  4. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1-2 hours until doubled in size.
Shape and Second Rise
  1. Punch down the dough and turn it out onto a lightly floured surface. Roll to ½-inch thickness.
  2. Using a donut cutter or two round cutters (3-inch and 1-inch), cut out donuts. Save the holes for frying too.
  3. Place cut donuts on parchment-lined baking sheets, cover with a towel, and let rise for 45-60 minutes until puffy.
Frying Method
  1. Heat oil to 350°F in a heavy-bottomed pot or deep fryer. Use a thermometer to maintain temperature.
  2. Carefully lower 2-3 donuts into the oil using a slotted spoon. Fry for 1-2 minutes per side until golden brown.
  3. Remove with a slotted spoon and drain on paper towels for 30 seconds.
Baking Method
  1. Preheat oven to 375°F. Lightly grease a donut pan or baking sheet.
  2. Bake for 12-15 minutes until lightly golden and springs back when touched.
  3. Cool in pan for 2-3 minutes before removing.
Finish
  1. Mix granulated sugar and cinnamon in a shallow bowl.
  2. While donuts are still warm, toss each one in the cinnamon sugar mixture until well coated.
  3. Serve immediately while warm for best texture.

Notes

Donuts are best eaten the same day but can be stored covered for 2 days. For make-ahead, prepare dough through first rise, then refrigerate overnight. Bring to room temperature before shaping. Oil temperature is crucial for frying - too hot and they'll burn outside while raw inside, too cool and they'll be greasy.
Nutrition Facts
12 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 11g 14%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 195mg 8%
Dietary Fiber 1g 4%
Total Sugars 18g
Protein 6g 12%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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