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Granny’s Cinnamon Sugar Doughnuts: A Taste of Childhood

The scent of cinnamon and warm sugar still brings me back to Granny’s kitchen, a haven of flour dust and sweet anticipation. I remember standing on a wobbly stool, mesmerized as she expertly rolled out the dough, her hands moving with practiced grace. The sizzle of the hot oil, the golden-brown transformation, and the final toss in a cinnamon-sugar cloud—these were the sensory building blocks of a perfect childhood memory, one I’m thrilled to share with you today.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 24
Yield: 2 dozen
Dietary Type: Not Gluten-Free

Ingredients

2 tablespoons vegetable shortening
¾ cup sugar
4 egg yolks
3 ½ cups sifted all-purpose flour
4 teaspoons baking powder
1 ¼ teaspoons salt
½ teaspoon ground nutmeg
½ teaspoon ground mace
⅛ teaspoon ground cinnamon
1 cup milk
½ cup cinnamon
1 cup sugar

Equipment Needed

Large mixing bowls
Sifter
Floured cloth-covered surface
Deep fryer or large, heavy-bottomed pot
Candy thermometer
Doughnut cutter (2 ½ or 3-inch)
Wooden spoon or spatula
Brown paper bags
Cooling rack

Instructions

In a large mixing bowl, cream together the vegetable shortening, sugar, and egg yolks until light and fluffy. This step is crucial for incorporating air into the dough, resulting in a lighter doughnut.
In a separate bowl, sift together the flour, baking powder, salt, nutmeg, mace, and cinnamon. Sifting ensures there are no lumps in the dry ingredients and helps to distribute the baking powder evenly, which is vital for a good rise.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just moistened. It’s important to avoid overmixing the dough, as this can develop the gluten and result in tough doughnuts. Handle the dough as little as possible.
Lightly flour a clean work surface and cover it with a floured cloth. Turn the dough out onto the prepared surface. Roll the dough to about 3/8-inch thickness. A floured cloth prevents the dough from sticking, making it easier to handle.
Let the rolled-out dough rest for about 15 minutes. This allows the gluten to relax, making the doughnuts more tender.
While the dough is resting, prepare the frying station. In a deep fryer or large, heavy-bottomed pot, heat the vegetable oil to 370°F (188°C). The fat should be at least 1 ½ inches deep to ensure the doughnuts cook evenly. Use a candy thermometer to monitor the temperature and maintain it as steadily as possible.
The fat is ready when a small piece of doughnut dough dropped into the oil browns in about 1 minute. This is a good way to test the oil temperature before committing to frying the whole batch.
Using a floured 2 ½ or 3-inch doughnut cutter, cut out the doughnuts. Dip the cutter in flour between each cut to prevent sticking.
Carefully lower the doughnuts into the hot oil, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in greasy doughnuts.
Fry the doughnuts, turning carefully with a wooden spoon handle when the first crack appears. The “crack” is the initial browning on the underside of the doughnut.
Continue cooking and turning until the doughnuts are nicely browned on both sides, about 1 ½ minutes total frying time. Keeping the oil temperature consistent is key to achieving that perfect golden-brown color.
Remove the doughnuts from the oil and place them on a wire rack to drain excess oil.
While the doughnuts are still hot, mix the cinnamon and sugar in a brown paper bag.
Drop the hot doughnuts into the cinnamon-sugar mixture, shaking the bag to coat them evenly. The heat of the doughnuts helps the cinnamon sugar adhere.

Expert Tips & Tricks

Temperature is Key: Maintaining a consistent oil temperature of 370°F (188°C) is crucial for preventing greasy doughnuts. Use a candy thermometer and adjust the heat as needed.
Don’t Overmix: Overmixing the dough will develop the gluten and result in tough doughnuts. Mix until just moistened.
Use Fresh Oil: Using fresh oil will give the doughnuts a cleaner flavor.
Rest the Dough: Allowing the rolled-out dough to rest for 15 minutes will relax the gluten and make the doughnuts more tender.
Cut Close Together: When cutting out the doughnuts, cut them as close together as possible to minimize waste. You can re-roll the scraps, but be aware that the dough will become tougher with each re-rolling.
Make Ahead: You can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Bring it to room temperature before rolling out.

Serving & Storage Suggestions

Serve these Granny’s Cinnamon Sugar Doughnuts warm, ideally within a few hours of making them. They’re delicious on their own or with a cup of coffee or tea. For a special treat, serve them with a scoop of vanilla ice cream.

To store leftover doughnuts, place them in an airtight container at room temperature. They will stay fresh for 1-2 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer them to a freezer bag. They can be reheated in a 350°F (175°C) oven for a few minutes or microwaved briefly.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	153.8 kcal	N/A
Calories from Fat	21 g	14%
Total Fat	2.4 g	3%
Saturated Fat	0.8 g	4%
Cholesterol	32.9 mg	10%
Sodium	188.8 mg	7%
Total Carbohydrate	31.1 g	10%
Dietary Fiber	1.8 g	7%
Sugars	14.7 g	58%
Protein	2.7 g	5%

Variations & Substitutions

Spice it Up: Add a pinch of ground cardamom or ginger to the dough for a warmer, more complex flavor.
Lemon Zest: Grate some lemon zest into the dough for a citrusy twist.
Glaze Instead of Sugar: Instead of coating the doughnuts in cinnamon sugar, try dipping them in a simple glaze made from powdered sugar and milk or lemon juice.
Chocolate Drizzle: Drizzle melted chocolate over the cinnamon sugar doughnuts for an extra indulgent treat.
Maple Glaze: Use a maple glaze for a delicious fall flavor.
Vegan Doughnuts: Substitute the egg yolks with applesauce or mashed banana. Use a plant-based milk alternative like almond or soy milk.
Gluten-Free Doughnuts: Replace the all-purpose flour with a gluten-free all-purpose blend. You may need to adjust the amount of liquid depending on the blend.

FAQs (Frequently Asked Questions)

Q: Why are my doughnuts greasy?
A: The most common reason for greasy doughnuts is that the oil temperature is too low. Make sure to maintain a consistent temperature of 370°F (188°C).

Q: Can I use a different type of oil for frying?
A: Yes, you can use other oils with a high smoke point, such as canola oil, peanut oil, or sunflower oil.

Q: How do I prevent the doughnuts from sticking to the cutter?
A: Dip the doughnut cutter in flour between each cut.

Q: Can I freeze the doughnut dough?
A: Yes, you can freeze the dough after rolling it out and cutting out the doughnuts. Place them on a baking sheet and freeze until solid, then transfer them to a freezer bag. Thaw before frying.

Q: Why are my doughnuts tough?
A: Overmixing the dough is the most likely cause of tough doughnuts. Mix until just moistened.

Final Thoughts

These Granny’s Cinnamon Sugar Doughnuts are more than just a recipe; they’re a comforting reminder of simpler times, of warmth and love baked into every bite. I urge you to try this recipe and create your own memories. Don’t be afraid to get a little flour on your hands and embrace the process. And most importantly, share these delicious doughnuts with loved ones and spread a little bit of that Granny’s kitchen magic. I’d love to hear about your experience making them – any variations you tried or tips you discovered along the way. Happy baking!

Granny’s Cinnamon Sugar Doughnuts Recipe