Why This Recipe Works

Ultra-tender crumb: A combination of egg yolks and melted butter keeps the interior cloud-soft without tasting greasy.
Quick same-day rise: We bump the yeast with a teaspoon of honey so dough proofs in under an hour—perfect for bleary morning bakers.
Fragrant spice blend: Cinnamon, cardamom, and a whisper of nutmeg echo holiday flavors without overwhelming the palate.
Double-coat sugar: A quick roll while warm, then a second toss once cooled slightly, gives that coveted bakery-style crunch.
Foolproof fry temp: We use a thermometer cue (350 °F/177 °C) plus a visual test (wooden spoon bubbles) so even novice fryers succeed.
Make-ahead friendly: Dough can be mixed the night before, tucked into the fridge, and shaped while coffee brews.

Ingredients You'll Need

Great donuts start with great ingredients. Seek out high-fat European-style butter (82 % fat) for the richest flavor; in a pinch, standard unsalted butter works, but the dough will be slightly less plush. Whole milk provides the proteins necessary for a strong rise—skim or plant milks lack the same structure and sweetness. Use fresh active dry yeast; if the granules are grey or clumped, the yeast is likely dead and your dough won’t puff. For the cinnamon sugar, I prefer Ceylon cinnamon for its warm, almost citrusy note, but Cassia is fine if that’s what you have. Finally, a neutral oil with a high smoke point (sunflower, peanut, or refined coconut) ensures a clean fry and no off-flavors.

How to Make Indulgent Cinnamon Sugar Donuts for New Year's Day Treats

Warm the milk & bloom the yeast

Pour 240 ml (1 cup) whole milk into a small saucepan set over low heat until it reaches 38 °C/100 °F—warm like a baby’s bottle. Remove from heat, whisk in 1 Tbsp honey and 2 ¼ tsp (7 g) active dry yeast. Let stand 10 min; the surface should turn foamy and smell faintly beer-like. If nothing happens, start over—your yeast may be expired or the milk too hot.

Mix the dry ingredients

In the bowl of a stand mixer fitted with the paddle attachment, combine 420 g (3 ½ cups) all-purpose flour, 50 g (¼ cup) granulated sugar, 1 tsp fine sea salt, 1 tsp ground Ceylon cinnamon, ¼ tsp ground cardamom, and ⅛ tsp freshly grated nutmeg. Whisk briefly to distribute spices; salt and yeast will meet later, but keeping them separate now preserves yeast viability.

Add wet ingredients & form the dough

Switch to the dough hook. Add the foaming yeast mixture, 3 large egg yolks, and 60 g (¼ cup) melted butter cooled to lukewarm. Knead on medium-low (speed 3 on KitchenAid) 6–7 min. The dough will start shaggy, then gather into a smooth ball that pulls away from the sides yet still sticks lightly to the bottom. If it remains dry and floury, dribble in 1 Tbsp milk; if it’s a greasy puddle, dust in 1 Tbsp flour.

First rise

Lightly butter a large bowl; transfer dough, turning once to coat. Cover with beeswax wrap or a damp tea towel. Proof in a draft-free spot (inside an off oven with the light on works) 45–60 min, until doubled. Press a fingertip into the dough; the indentation should slowly spring back halfway.

Roll & cut

Turn dough onto a lightly floured counter; pat into a 1.5 cm (⅔-inch) thick rectangle. Dust a 3-inch round cutter and a 1-inch cutter for holes. Stamp out 12 rings, gathering scraps, stacking, and re-rolling once (more re-rolls yield tough donuts). Place rings on parchment-lined sheets, spacing 5 cm apart. Cover loosely; let rise 20 min more while you heat the oil.

Heat oil & test temperature

Pour 8 cm (3 in) neutral oil into a heavy pot or Dutch oven. Clip on a candy thermometer and heat over medium-high to 175 °C/347 °F. Adjust heat as needed; if the temp creeps past 185 °C, donuts will brown before cooking through. Drop a 2 cm cube of dough in; it should sizzle immediately and turn golden in 60 seconds.

Fry to golden perfection

Slide 2–3 donuts in at a time, being careful not to splash. Fry 60–75 seconds per side, using a slotted spoon to flip. They will puff dramatically and develop a pale golden band around the center—this is the signature "doughnut collar." Transfer to a rack set over paper towels; let drain 1 min.

Double-coat in cinnamon sugar

Whisk 200 g (1 cup) granulated sugar with 2 Tbsp Ceylon cinnamon and a pinch of salt. While donuts are still warm, toss them in the sugar; the residual oil helps it adhere. Let sit 5 min, then roll again for a bakery-thick crust. Serve immediately with strong coffee or champagne mimosas for the ultimate New Year’s brunch.

Expert Tips

Oil temperature stability

Between batches, allow the oil to return to 175 °C. A 2-minute rest prevents the dreaded raw centers and burnt jackets.

Overnight option

Mix dough, cover tightly, and refrigerate up to 12 hr. In the morning, let stand 30 min to remove chill, then roll and cut.

Prevent soggy bottoms

Elevate cooling rack over a rimmed sheet pan so air circulates. Never stack donuts while warm—the steam collapses the crust.

Re-use fry oil smartly

Strain cooled oil through cheesecloth; store in a dark bottle. Re-use up to 3 times for donuts or fried chicken, then discard.

Uniform shapes

Dip cutters in flour between cuts to prevent sticking. Twisting the cutter compacts edges and inhibits rise—press straight down.

Leftover doughnuts

Day-old donuts make stellar bread pudding. Cube, soak in custard, and bake 25 min at 160 °C/325 °F for an instant second dessert.

Variations to Try

Orange-zest glaze: Replace cinnamon sugar with 120 g powdered sugar whisked with 1 Tbsp fresh orange juice and ½ tsp zest.
Maple-bacon crunch: Dip warm donuts in maple glaze, then sprinkle crispy minced bacon and flaky salt.
Vegan adaptation: Swap milk for oat milk, butter for coconut oil, eggs for 45 g aquafaba; fry as directed.
Filled surprise: After cooling, pipe in blackberry jam or Nutella using a Bismarck tip; roll in sugar afterward.
Pumpkin spice: Add 60 g pumpkin purée to the dough and ½ tsp each ginger & cloves for a harvest twist.
Mini donut holes: Cut with a 1-inch cutter; fry 45 seconds per side. Yield doubles—great for parties.

Storage Tips

Donuts are at their zenith within 2 hours of frying. If you must store them, cool completely, then place in an airtight container lined with paper towel. Keep at room temperature up to 24 hr; reheat 4 min at 150 °C/300 °F to revive some crunch. Do not refrigerate—sugar will weep and crust turns soggy. For longer keeping, freeze un-sugared donuts on a tray until solid, then bag with parchment layers up to 1 month. Thaw 30 min, warm 5 min at 160 °C, then roll in fresh cinnamon sugar.

Frequently Asked Questions

Baking will produce a roll-like texture rather than true donuts. If you must, brush shaped dough with melted butter, bake 10–12 min at 200 °C/400 °F, then coat in butter and cinnamon sugar. Expect a denser crumb.

Oil temperature dropped below 160 °C. Maintain 175 °C and do not overcrowd the pot; each donut lowers the temp roughly 10 °C.

Bread flour yields chewier donuts. If you prefer that bagel-like bite, substitute up to 50 % bread flour and increase milk by 2 Tbsp.

A perfectly fried donut will feel light for its size and bounce back when pressed. Internal temperature should read 90 °C/195 °F on an instant-read thermometer.

Yes—halve all ingredients and use a 2-inch cutter; fry time remains the same. Proofing times do not change.

Cool completely, strain into a sealable container, and discard with regular trash or recycle at a local collection site. Never pour down drains.