Light Portuguese Doughnuts Rolled in Cinnamon Sugar

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

The Portuguese doughnuts are light and airy, rolled in cinnamon sugar while still warm. I fry them in small batches so they brown evenly instead of one side burning.

Ideal for breakfast or as a dessert, these doughnuts require basic ingredients and techniques, making them accessible for both novice and experienced bakers.

Delicious Cinnamon Sugar Portuguese Doughnuts

This recipe yields light and airy doughnuts that are fried until golden brown and then rolled in a mixture of cinnamon and sugar for an irresistible finish. The entire process takes about 1 hour and serves 12 doughnuts.

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup milk
1/4 cup water
1/4 cup unsalted butter
2 large eggs
1 teaspoon vanilla extract
Vegetable oil for frying
1/2 cup granulated sugar for coating
1 tablespoon ground cinnamon for coating

Instructions

Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and 1/2 cup of sugar.
Heat the Liquid Mixture: In a saucepan, combine the milk, water, and butter. Heat over medium until the butter melts. Remove from heat and allow to cool slightly.
Mix Wet Ingredients: In a large bowl, whisk the eggs and vanilla extract. Gradually add the milk mixture, mixing until smooth.

Combine Mixtures: Slowly add the flour mixture to the wet ingredients, stirring with a wooden spoon until a soft dough forms.
Fry the Doughnuts: Heat oil in a deep skillet to 350°F (175°C). Use a spoon to drop dollops of the dough into the hot oil, frying until golden brown on each side (about 3-4 minutes).
Drain and Coat: Remove doughnuts with a slotted spoon and drain on paper towels. While still warm, mix the granulated sugar and cinnamon, then roll each doughnut in the mixture to coat.