Easy Wheat Flour Doughnuts Recipe – Cinnamon Sugar & Glaze

Last Updated on 2 months by Neha Deshmukh

Easy Wheat Flour Doughnuts Recipe – Cinnamon Sugar & Glaze

Hey everyone! If you’re anything like me, you have a serious sweet tooth. And honestly, is there anything more comforting than a warm, fluffy doughnut? I stumbled upon this recipe a few years ago, and it’s become a family favourite – especially when my niece and nephew come to visit! It’s surprisingly easy to make, and using wheat flour gives it a lovely, slightly nutty flavour. Let’s get baking!

Why You’ll Love This Recipe

These aren’t your average doughnuts. They’re made with wheat flour, making them a little healthier (we can pretend, right?). They’re incredibly soft and tender thanks to the buttermilk, and you get to choose your adventure – a classic cinnamon sugar coating or a sweet, simple glaze. Plus, they come together pretty quickly, perfect for a weekend treat.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1 cup cake wheat flour/all purpose flour (about 120g)
• 1 tsp baking powder (4g)
• 2 tbsp granulated sugar (25g)
• 1 tsp vanilla essence (5ml)
• 3 tbsp melted butter (42g)
• ½ cup buttermilk (120ml)
• 2 tbsp milk (30ml)
• ½ cup icing sugar (60g) – for glaze
• 2 tbsp milk (for glaze) (30ml)
• ¼ cup granulated sugar (cinnamon sugar) (50g)
• ½ tsp cinnamon powder (2.5g)

Ingredient Notes

Let’s talk ingredients! A few little things that make all the difference:

• Wheat Flour: I love using wheat flour (atta) for a slightly healthier and more flavourful doughnut. It gives a lovely texture. You can absolutely use all-purpose flour if that’s what you have on hand – it will still be delicious!
• Buttermilk: Don’t skip the buttermilk! It’s the secret to incredibly tender doughnuts. The acidity reacts with the baking powder, creating a light and fluffy crumb. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5-10 minutes.
• Cinnamon Sugar vs. Glaze: This is where you get to personalize! The cinnamon sugar is quick and easy, perfect for a rustic vibe. The glaze is a little more elegant and adds a lovely sweetness. Honestly, I sometimes make both!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a large mixing bowl, combine the flour, baking powder, and sugar. Give it a good whisk to make sure everything is evenly distributed.
2. In a separate container, whisk together the melted butter, vanilla essence, buttermilk, and milk.
3. Now, pour the wet ingredients into the dry ingredients and mix until just combined. Don’t overmix – a few lumps are okay! You want a smooth batter, but overmixing can lead to tough doughnuts.
4. Heat your oil (vegetable or canola work well) to 350°F (175°C). A good test is to drop a tiny piece of dough into the oil – it should float and turn golden brown in about 60 seconds.
5. Carefully scoop batter with a tablespoon and gently slide it into the hot oil. Don’t overcrowd the pan – work in batches.
6. Fry for 2-3 minutes per side, until golden brown. Adjust the heat as needed to prevent burning.
7. Remove the doughnuts from the oil and drain them on paper towels.
8. While the doughnuts are still warm, roll them in cinnamon sugar. Or, if you’re going for the glaze, let them cool completely and dip them in a glaze made by mixing icing sugar and milk.

Expert Tips

A few things I’ve learned along the way:

• Oil Temperature is Key: Seriously, keep an eye on that oil temperature! Too cold, and the doughnuts will be greasy. Too hot, and they’ll burn on the outside before cooking through.
• Don’t Overcrowd the Pan: This lowers the oil temperature and results in soggy doughnuts.
• Gentle Handling: Be gentle when scooping and flipping the doughnuts. You don’t want to deflate them!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the butter for a plant-based butter alternative and the buttermilk for plant-based milk with a teaspoon of lemon juice.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend designed for baking. You might need to adjust the liquid slightly.
• Spice Level: My friend Priya loves adding a pinch of cardamom or nutmeg to the batter for a warm, aromatic flavour.
• Festival Adaptations: These are amazing for Diwali or Holi! You can decorate them with colourful sprinkles or edible glitter to make them extra festive.

Serving Suggestions

These doughnuts are best enjoyed fresh, with a cup of chai or coffee. They’re also great for breakfast, brunch, or as a sweet treat after dinner.

Storage Instructions

If you happen to have any leftovers (which is unlikely!), store them in an airtight container at room temperature for up to 2 days. They’re best enjoyed within the first day, though!

FAQs

Let’s answer some common questions:

1. Can I use all-purpose flour instead of wheat flour?

Absolutely! All-purpose flour will work just fine. The texture will be slightly different, but still delicious.

2. What is the best way to test if the oil is hot enough?

The small dough piece test is the most reliable. If it floats and turns golden brown in about 60 seconds, you’re good to go!

3. How can I prevent the doughnuts from absorbing too much oil?

Make sure the oil is at the correct temperature and don’t overcrowd the pan. Also, drain them well on paper towels.

4. Can I make the doughnut batter ahead of time?

You can! Just store it in the refrigerator for up to 24 hours. It might thicken slightly, so you may need to add a splash of milk to thin it out before frying.

5. What’s the difference between a glaze and a cinnamon sugar coating for doughnuts?

A glaze is a smooth, sweet coating made from icing sugar and milk. Cinnamon sugar is a simple mixture of sugar and cinnamon that’s sprinkled or rolled onto the warm doughnuts. Both are delicious, it just depends on your preference!