How to make soft cinnamon sugar doughnuts at home

Doughnuts should have a soft, pillowy centre and a golden outside covered in cinnamon sugar.

There is a reason doughnuts can be tricky to get right at home . They can look beautifully golden on the outside but end up dense in the middle.

The trick with these soft cinnamon sugar doughnuts is giving the yeast enough time to work and handling the dough gently.

The result is a small batch of doughnuts with a soft , pillowy centre and a golden outside covered in cinnamon sugar while they are still warm.

The first rise gives the yeast time to develop the dough and create the airiness that makes yeast-raised doughnuts soft rather than heavy.

The second, shorter rise happens after you shape the doughnuts. It gives them another chance to become light and puffy before they go into the oil.

Do not rush either stage. If the dough hasn't roughly doubled during the first rise, give it more time instead of moving on to shaping.

It can be tempting to add extra flour if the dough feels soft or slightly sticky. Avoid adding too much.

The butter and egg also contribute to the tender texture, while the yeast helps give the finished doughnuts their characteristic lightness.

Once the dough has risen, handle it gently rather than aggressively knocking all the air out of it.