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Fluffy Kosher Cinnamon Sugar Donuts (Baked or Fried) - Jewish recipe
I never thought I'd master homemade donuts until I discovered this recipe. Growing up, my grandmother would buy those grocery store donuts whenever we visited, and I always assumed making them at home was too complicated. Turns out, the secret is in the yeast dough and taking your time with the proofing. What makes these donuts special is the tender, pillowy texture you get from the enriched dough. I use eggs, a touch of kosher margarine, and just enough sugar to complement the yeast without overwhelming it. The dough comes together easily in a stand mixer, but you can absolutely make it by hand if you don't mind a little extra kneading. The key is getting that smooth, slightly tacky texture that springs back when you poke it. You can either fry these in oil heated to 350°F or bake them at 375°F if you prefer a lighter version. I'll be honest, the fried ones have that classic donut shop taste and texture, but the baked version is pretty fantastic too and much less messy. Either way, rolling them in cinnamon sugar while they're still warm is non-negotiable. That's when the magic happens. These are perfect for weekend breakfast or brunch, especially when you have company. I like to make the dough the night before and let it do its first rise in the refrigerator overnight. In the morning, I just shape them, let them rise again, and then fry or bake. Serve them with coffee or hot chocolate, and you've got a breakfast that'll make everyone think you went to culinary school.
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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

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.