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Crisp Sugar Syrup Doughnuts with Cinnamon and Nutmeg for a Classic Homemade Treat
Crisp Sugar Syrup Doughnuts get a quick dip in sweet syrup. They’re then ready for cinnamon sugar, chocolate or even caramel.
Additional Information
- Can these doughnuts be frozen? Yes, the unsyruped doughnuts can be frozen. Cool them completely, place them in an airtight freezer container or bag, and freeze for up to 2 months. It’s better to add the sugar syrup and toppings after thawing so the texture doesn’t become wet or sticky.
- How long can they be stored and how? Store finished doughnuts in an airtight container at room temperature for up to 2 days. They’re best on the day they’re made, especially after being dipped in syrup. If you’ve added cream, store them in the refrigerator and eat them within 1 day.
- Can I use a different milk? Yes. Whole milk gives the richest result, but 2% milk will work too. You can also use an unsweetened dairy-free milk, although the texture may be slightly different.
- Can I change the spices? Absolutely. Keep the 1/2 tsp cinnamon and 1/2 tsp nutmeg if you want the classic flavour, or swap some of the nutmeg for a little extra cinnamon. A tiny pinch of ground cardamom would also be lovely.
- What if the dough is too sticky? Add extra flour 1 Tbsp at a time while mixing or rolling. The dough should be soft and workable, not dry and stiff. Adding too much flour is one of the easiest ways to end up with heavy doughnuts.
- What if the doughnuts brown too quickly? Turn down the heat and give the oil a chance to settle around 350⁰F (175⁰C). Doughnuts that brown very quickly can still be undercooked in the middle.
- Why shouldn’t I overcrowd the pot? Adding too many doughnuts drops the oil temperature. That can leave you with greasy doughnuts that take longer to cook. Fry in small batches and give each doughnut enough room to move around.
- Should the doughnuts go into cold or hot syrup? Warm doughnuts work best with syrup that has cooled slightly from boiling. The doughnuts will absorb it nicely without becoming overly soggy.
- What can I use instead of the toppings? You really can make these your own. Cinnamon sugar is the easiest finish, but icing sugar, caramel, melted chocolate or a little whipped cream all work well. If you’re serving them for a gathering, put out a few toppings and let everyone customize their own.
Why You Will Love and Enjoy Sugar Syrup Doughnuts
- They’re soft in the middle with lovely golden edges.
- Cinnamon and nutmeg give the dough a simple but really good flavour.
- The warm doughnuts soak up just enough sugar syrup without needing a complicated glaze.
Crisp Sugar Syrup Doughnuts
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 18–20 depending on size 1x
- Category: Appetizers and Snacks
- Method: Easy baking
Description
These doughnuts are golden and lightly crisp on the outside, with a soft, tender centre and plenty of sweet syrup soaking in. A little cinnamon and nutmeg make them especially good while they’re still slightly warm.
Ingredients
Units
Scale
Doughnuts
- 1 cup sugar
- 2 Tbsp melted butter
- 2 eggs
- 4 cups all-purpose flour, plus extra for rolling
- 4 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup milk
- Vegetable oil, for frying
Sugar Syrup
- 2 1/2 cups water
- 2 cups sugar
For Finishing
- Cinnamon sugar
- Caramel, optional
- Cream, optional
- Icing sugar, optional
- Melted chocolate, optional
Instructions
- Whisk 2 eggs in a large bowl until they’re light and fluffy. You want a little volume, so whisk them well.
- Gradually add 1 cup sugar, whisking as you go. Keep mixing until the sugar is well incorporated and the mixture looks creamy.
- Add 2 Tbsp melted butter and mix until combined. Let the butter cool slightly before adding it so it doesn’t warm the eggs.
- In a separate bowl, mix 4 cups all-purpose flour, 4 tsp baking powder, 1/4 tsp salt, 1/2 tsp cinnamon and 1/2 tsp nutmeg.
- Add the dry ingredients to the egg mixture in batches, alternating with 1 cup milk.
- Mix just until a soft dough forms or the doughnuts can turn out tough.
- Lightly flour your work surface and turn out the dough. If it feels very sticky, add a little extra flour, but don’t bury it in flour. Roll the dough to about 1/2 inch thick for a soft, substantial doughnut.
- Cut out the doughnut shapes using a floured doughnut cutter or two round cutters. Gather the scraps gently, reroll once, and cut again. Try not to keep rerolling the dough or the last batch won’t be as tender.
- Heat vegetable oil in a deep, heavy pot to about 350⁰F (175⁰C). Use enough oil for the doughnuts to float freely.
- Carefully lower a few doughnuts into the hot oil, making sure you don’t overcrowd the pot.
- Fry for about 2 to 3 minutes per side, turning once, until golden brown and cooked through.
- Keep an eye on the oil temperature as you work. If the oil is too hot, the outside will brown before the centre cooks. If it’s too cool, the doughnuts can absorb too much oil.
- Remove the doughnuts with a slotted spoon and let them drain briefly on a wire rack or paper towel-lined plate.
Sugar syrup
- While the doughnuts are frying, combine 2 1/2 cups water and 2 cups sugar in a saucepan.
- Bring the syrup to a boil, stirring until the sugar has dissolved.
- Continue boiling until the syrup thickens slightly. You’re looking for a syrup that coats a spoon but is still thin enough for the doughnuts to absorb.
- Let the syrup cool for a few minutes so it’s hot and pourable rather than aggressively boiling.
- While the doughnuts are still warm, dip each one into the sugar syrup, turning it so both sides get coated. Don’t leave them in the syrup for too long or they can become soggy.
- Place the syrup-coated doughnuts on a wire rack for a few minutes to let the excess drip away.
- Finish with cinnamon sugar, caramel, cream, icing sugar or melted chocolate, depending on what you’re in the mood for.
Notes
Prepared, tried, and tested by Nazley
Recipe Card powered by
Golden doughnuts, warm sugar syrup and a little cinnamon and nutmeg. That’s really all you need for a batch that feels like a proper treat. Would you dip yours in syrup or go straight for cinnamon sugar or maybe a glaze?
Crisp Sugar Syrup Doughnuts combine tender homemade doughnuts with cinnamon, nutmeg and a warm sugar syrup finish. They’re straightforward to make, easy to customize with different toppings, and especially tempting when served warm.
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