Prep Time
2 hours
Servings
20 servings
Medium
Calories
250 kcal
Brazilian Doughnut Rings are the ultimate comfort-food memory maker, bringing back afternoons at grandma’s table with every bite. Softer than American cake doughnuts, these yeast-raised (or baking-powder) rings are rolled in fragrant cinnamon sugar while still warm. Budget-friendly, beginner-proof, and perfect for coffee breaks or bake-sales.
Ingredients
- 2 large eggs
- 1 cup granulated sugar (7 oz)
- ½ cup neutral oil (or 3 Tbsp melted unsalted butter)
- 1 cup whole milk, warmed to 110°F
- 2¼ tsp active-dry yeast (1 packet, or 1 oz fresh yeast)
- 1 tsp fine salt
- 4½–5 cups all-purpose flour (19–21 oz), plus more for dusting
- ½ cup granulated sugar + 2 tsp ground cinnamon for coating
Directions
- Bloom yeast: sprinkle it over the warm milk, let stand 5 min until foamy.
- In a stand mixer bowl (or blender) whisk eggs, sugar, oil, salt and the yeast mixture until combined.
- Add 4 cups flour; mix with paddle until shaggy. Switch to dough hook; knead 5 min, adding remaining flour ¼ cup at a time until soft, tacky dough clears the sides of the bowl.
- Cover; rise in a lightly oiled bowl 45–60 min until doubled.
- Punch down; roll on a floured counter to ½-inch thick. Cut 3-inch rings with a 1-inch hole cutter. Re-roll scraps once.
- Place rings on parchment; cover 20 min while you pre-heat oven to 400°F (or heat 2 in oil to 350°F for frying).
- To bake: brush tops with egg wash (1 egg + 1 Tbsp milk); bake 12–14 min until golden. To fry: cook 60–90 sec per side until deep golden; drain on rack.
- While still warm, toss rings in cinnamon-sugar. Serve immediately.
Chef’s Tips
- Keep the center hole wide—it will close as the dough puffs.
- No-yeast shortcut: swap yeast for 1 Tbsp baking powder, skip rising time, and bake/fry right after cutting.
- For consistent bakery results, weigh flour and use a thermometer for oil/oven temps.
Brazilian Doughnut Rings are the sweet smell of Saturday mornings in countless homes across Brazil. Softer than their American cousins, these yeast-raised (or baking-powder) rounds are rolled in cinnamon sugar the second they leave the oven or fryer, sealing in warmth and nostalgia.
From Dutch Olykoeks to Brazilian Rosquinhas
While Hanson Gregory punched the first doughnut hole in 1847, Brazilians adopted the ring shape and gave it a plush, bread-like crumb. The result? A treat that tastes like a hug from grandma and smells like coffee brewing on the stove.
Regional Twists & Family Secrets
- Yeast vs. Baking Powder: Yeast versions (shown here) are cloud-soft; baking-powder versions bake up fast with a gentle biscuit bite.
- Bake or Fry: Oven rings are lighter; fried rings develop that crave-worthy craggy shell.
- Cinnamon-Sugar Snow: The 50/50 mix is non-negotiable—apply while warm so every crevice sparkles.
Whether you’re selling them at the farmers’ market or sneaking one before the kids wake up, these homemade doughnut rings turn any kitchen into the best café in town.