Cinnamon and Sugar Graham Doughnuts
This was my first time making homemade doughnuts. I used ideas from the Graham Cracker recipe and combined it with sweet yeast dough recipes to develop the Graham Doughnut recipe. After frying the doughnuts I rolled them in cinnamon and sugar to coat. The doughnuts are puffy, soft, and light and airy right after frying. The sooner you eat them after frying, the better the texture. You can gently heat them in a microwave for about 10 seconds to rewarm the next day, which gets them pretty close.
Prep Time: 30 minutes (mixing/rolling/cutting)
Inactive Prep Time: 3+ hours (for rising the dough)
Cook Time: 30 minutes (frying)
Makes: About 20 Doughnuts + 20 Doughnut Holes
3 teaspoons active dry yeast
12 ounces graham flour (about 2 ½ cups)
6 ounces all purpose flour (about 1 cup)
5 ounces dark brown sugar
¼ teaspoon kosher or sea salt
¼ teaspoon ground cinnamon
½ stick butter, melted
8 ounces milk, 110 degrees Fahrenheit
4 ounces water, 110 degrees Fahrenheit
2 ounces molasses
½ teaspoon vanilla extract
About 10 cups of frying oil (such as canola or peanut)
2 teaspoons cinnamon, for coating
½ cup sugar, for coating
A mixer fitted with a dough hook (is helpful, but you can knead by hand)
Circular objects for cutting the doughnut shapes about 3” diameter and 1” diameter
Mix the ½ cup sugar and 2 teaspoons of cinnamon together in a wide dish. Set aside to coat the doughnuts later.
Melt the ½ stick butter over low heat in a small saucepan and set aside to cool.
Add 8 ounces of milk and 4 ounces of water to a glass measuring cup and heat for about 20-30 seconds in the microwave, or until it reaches about 110 degrees Fahrenheit, but no warmer).
Add 2 ounces of molasses and ½ teaspoon vanilla extract to the warmed water/milk mixture.
Set the bowl of your mixer on a kitchen scale (if weighing your ingredients) and zero out the scale. To the bowl add 12 ounces graham flour (2 ½ cups), 6 ounces all purpose flour (1 ¼ cups), 5 ounces dark brown sugar, ¼ teaspoon kosher or sea salt, and ¼ teaspoon cinnamon and 3 teaspoons active dry yeast. Stir to combine.
Place the bowl under the mixer. Start the mixer on low and gradually pour in the water/milk/molasses/vanilla mixture. Then gradually pour in the ½ stick of melted butter.
When the flour and liquid has thoroughly combined turn the mixer to high and mix/knead the dough for 8 minutes. Or knead by hand for about 10 minutes.
Spray a large bowl with nonstick spray and let the dough rise until double in size, about 2 ½ hours. After the dough has raised you can place it in the refrigerator for a day or two if you are not going to use it right away.
Cutting the Dough for the Doughnuts
Roll the dough into about a ½“ thickness on a lightly floured board. I cut my dough in half and rolled it in batches. Have another board or baking sheet lightly floured. Using the larger 3” round cut has many rounds in the ½“ thick rolled dough as you can. Using the smaller 1” round cut the holes in the center of each 3” round dough circle. Place the cut out doughnut holes and doughnut circles on the extra floured board/baking sheet. Repeat rolling and cutting with the remaining dough. You can gather scraps and knead them back together into a smooth ball and reroll. The dough will get a bit springy because the yeast is working, but I like to use all the dough.
After cutting out the shapes let them rise until puffed, about 30-45 minutes.
Place oil in the bottom of a large, wide non-reactive pan, about 3 inches deep or so. Bring the oil to 355-365 degrees Fahrenheit. Using a candy/fry thermometer is very helpful.
Cook 2 large doughnuts at time (6 or so holes at a time), turning occasionally, for about 2 minutes. Transfer fried doughnuts to a paper towel lined baking sheet to drain and cool slightly. When the doughnuts are cool enough to touch, place them into the cinnamon and sugar bowl to coat. Bring the oil back to 355 degrees Fahrenheit between batches.