Go Back
–+ servings
Total Time :2 hours
Servings: 12

INGREDIENTS
 

  • 4 cups/500 grams all-purpose flour
  • 1 tablespoon/9 grams active dry yeast or 2¾ tablespoons/25 grams fresh yeast
  • ½ cup/100 grams granulated sugar
  • 1 cup/240 grams whole milk
  • 1 large egg/50 grams
  • 1.75 ounces/50 grams unsalted butter, softened
  • 1 teaspoon fine salt

Filling:

  • 4.25 ounces/120 grams unsalted butter, softened
  • 1 cup/200 grams brown sugar
  • 2 tablespoons ground cinnamon

Glaze:

  • 1.75 ounces/50 grams unsalted butter, melted
  • ¾ cup powdered sugar
  • 3.5 ounces/100 grams cream cheese, softened

INSTRUCTIONS

  • Combine milk, yeast, sugar, egg, flour, butter, and salt in a stand mixer fitted with a dough hook. Knead on medium-high speed until smooth and elastic, about 8 minutes. Cover and let rise at room temperature until doubled, about 1 hour.
  • Mix butter, brown sugar, and cinnamon into a smooth paste and transfer to a piping bag.
  • Divide dough into 2-ounce/60-gram portions. Roll each into a rectangle, pipe filling along one long edge, roll tightly, and gently stretch into an even rope. Shape into a loop, twisting the ends together to seal.
  • Place donuts on individual squares of parchment, cover, and let rise until doubled, about 1 hour.
  • Heat 1½ quarts/liters canola oil to 330°F/165°C. Remove parchment and fry donuts until deep golden, 1½ to 2 minutes per side. Transfer to paper towels to cool slightly.
  • Whisk melted butter and powdered sugar until smooth, then mix in cream cheese. Drizzle glaze over warm donuts and serve.