How to make soft cinnamon sugar doughnuts at home

Making soft cinnamon sugar doughnuts at home can be a challenge due to the potential for dense, underwhelming results. To achieve the desired soft, pillowy center and golden, cinnamon-sugar coated exterior while still warm, it's crucial to give the yeast sufficient time to work and handle the dough gently. The initial rise allows the yeast to develop the dough and create the airy texture that characterizes yeast-raised doughnuts, preventing them from becoming heavy.

Following the first rise, a second, shorter one occurs upon shaping the doughnuts, which further enhances their lightness and puffiness before frying. It's essential not to rush either stage; if the dough hasn't roughly doubled during the initial rise, provide it with additional time instead of proceeding to shaping. Resist the temptation to add extra flour if the dough feels soft or slightly sticky, as overworking the dough can result in heavier doughnuts.

The butter and egg in the dough contribute to its tender texture, while the yeast is responsible for providing the characteristic lightness. Once the dough has risen, handle it gently rather than aggressively collapsing all the air into it.