Fluffy Cinnamon Sugar Yeast Doughnuts

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So. I’ve discovered that while I’ve been baking diligently, my blogging has been…well not so diligent.  I apologize.  I’ve been making some delicious treats. I guess the reason why I haven’t really been blogging is because writing in both Japanese and English is pretty hard.  The English part is actually very easy. The Japanese not so much. But I want to continue blogging in Japanese so that my Japanese will get better.  Also I’ve been making a lot of treats that I’ve already blogged about, like kahlua cupcakes, green tea cupcakes, earl grey madelines, the usual cast of yummies.  Luckily though I’ve been testing a recipe of my mine that I will be posting soon!  Also I’ve tried my hand at making yeast doughnuts. I got the recipe from the Joy of Cooking and honestly, they are probably the BEST doughnuts I’ve ever made.  They’re soft and fluffy and wonderful.  Though since it was my first time, frying them was a little different.  The first couple came out a little too greasy for my taste, though the rest were perfect.  Also they smell heavenly. But then again when does fried dough not smell heavenly? I made these doughnuts cinnamon sugar flavored and to really make the flavors pop, I incorporated some spices into the dough as well. Additionally, I used less flour and sugar than the recipe called for, which I think make them really soft and fluffy.

So what are we waiting for? Let’s get started!

最近よくおやつを焼いてますけどほとんどブログは書いてません。ごめんなさい。その理由は二つあります。最初の理由はやっぱり日本語と英語でブログを書くのはちょっと大変だなぁ。でもこれで日本語の読み書きの勉強になるし、もっと日本語を使えるようにしたいので、頑張ります。私は4歳からアメリカンスクールに通ってたので、英語はほぼNativeなんですけど日本語はとても下手で恥ずかしいです。他の利用うは、前にもうブログしたお菓子を作っていたからです。この前のお花見桜カップケーキを作った時、前にブログした抹茶カップケーキとアルコホール入りのカルアカップケーキを作りました。桜は手ずくりfondantで作りました。でも昨日とても美味しいいイースト使用生地ドーナッツを作りました!揚げた後とてもふわふわしてて柔らかかったです。レシピはJoy of Cookingと言う料理本からとって、強力粉と砂糖の量を減らし、シナモンとナツメグを加えました。とても美味しくてによいも抜群!是非作って見てください!


-1/2 cup of unsalted butter (1 stick)

-1/4 cup granulated sugar

-1 cup warm water (100 to 110ºF)

-2 1/2 tsp yeast

-3 cups of AP flour

-2 eggs

-2 tsp vanilla extract

-1/2 tsp salt

-1 tsp cinnamon

-1/4 tsp nutmeg


-1 cup granulated sugar

-1 tbsp cinnamon


-無塩バター (大さじ8)

-砂糖 (50 g)

-塩 (小さじ 1/4)

-バニラエッセンス (小さじ 2)

-卵 (2個)

-シナモン (小さじ1)

-ナツメグ (小さじ1/4)

-強力粉 (384 g)

-お湯 (250 ml 役40ºC)

-イースト (小さじ2  1/2)


-グラニュー糖 (200 g)

-シナモン (大さじ 1)


  1. Mix together the warm water, yeast and one cup of flour. Whisk until there are no lumps, cover with plastic wrap and place in a warm place for about 15 to 30 minutes.
  2. Meanwhile, cream together the butter and sugar until light and fluffy. Add in the eggs, vanilla, cinnamon, nutmeg and salt and mix until well combined.
  3. Mix the butter mixture with the warm flour and yeast mixture.  Add in two more cups of flour and mix until just combined.
  4. Cover with plastic wrap and place in a warm place until the dough triples in size. Transfer the bowl to the fridge for an hour or rest overnight.
  5. Generously dust a clean surface with flour, scrape the dough out of the bowl and dust the top with some more flour. Roll out with a rolling pin until the dough is about 3/8 inch thick. Cut out with doughnut cutters or circle cookie cutter (any kind of round object. I’ve used a drinking glass and a piping tip.)
  6. Let to dough rise again while you heat the oil to about 350 ºF. Fry the doughnuts for about 1 to 2 minutes on each side or until both sides are golden brown. Don’t over crowd the pot.
  7. Remove the doughnuts from the oil and place them on a wire rack positioned on top of a rimmed baking sheet so the oil will drip off and the doughnuts will cool.
  8. While they’re cooling mix together the sugar and the cinnamon.
  9. Roll the doughnuts in the sugar and enjoy!


  1. 暖かい水、イーストと強力粉128gをボウルによくかき混ぜます。ボウルをしっかりラップでかぶせ、暖かい場所で15分から30分置いときます。
  2. 別のボウルに無塩バターと砂糖をよくかき混ぜます。バターと砂糖が薄い黄色になったら、卵、バニラ、シナモン、ナツメグと塩を加えよくかき混ぜます。
  3. 先に作ったイーストの生地をバターと砂糖に加えよくかき混ぜます。よく混ざった時に残りの強力粉を加え混ぜます。混ぜすぎないように注意!
  4. よく混ざったら、またラップできっちりかぶせ、暖かい場所で一時間ぐらい寝かしときます。生地が三倍ぐらい膨らみます。これで、冷蔵庫で一時間または一晩中冷やします。
  5. 強力粉を打ち、生地を1cmの太さに伸ばします。ドーナッツのカッターか普通のコップで生地を切ります。
  6. ドーナッツをもう一回休ませます。油を175ºCまで温め、ドーナッツをじっくり揚げます。
  7. 揚げたドーナッツにグラニュー糖とシナモンをかけて召し上がれ。


It’s best to eat the doughnuts the day you fry them.  They can be fried the night before, but after 24 hours, they tend to start feeling a little greasy.

Hugs and puppies!


Lemon Ricotta Blueberry Muffins

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If you give Mimi some blueberries, she’s going to want to bake something with them. She’ll probably head to the kitchen to see what ingredients she has, and realize she needs to use that lemon that’s been sitting in the fridge.  Seeing the lemon will remind her of summer and that time she had those delicious ricotta pancakes. So she’ll want to make lemon ricotta blueberry muffins. Just because that sounds delicious.  She won’t have any ricotta and since she’s already running low on butter and chocolate chips, so she’ll want to go to  Trader Joe’s for it.  She’ll probably bundle up in a puffy jacket and scarf to keep warm. She’ll step outside and realize that it’s finally sunny and a little warmer out. On the way, she’ll ask your opinion about different food topics and then stop mid-sentence because she’s going to be distracted by the cute dogs being walked. She’ll tell you about her two toy poodles back in Tokyo. This will remind her about the cherry blossom season back home in Japan.  She’ll explain what happens during cherry blossom season in Japan, with the blossom watching parties and the food. You’ll get to Trader Joe’s and shop for all the ingredients. As she passes by the fruit section, she’ll see a carton of blueberries.  And chances are if she sees the carton of blueberries, she’s going to want to bake lemon ricotta blueberry muffins with it.

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-4 tbsp butter (1/2 a stick)

-1/3 cup light brown sugar

-1/3 cup granulated sugar

-2 eggs

-1/2 cup ricotta

-2 tbsp lemon juice

-2 tsp lemon zest

-1/2 cup milk

-2 cups AP flour

-1 tsp baking powder

-1/4 tsp baking soda

-1/4 tsp kosher salt

-1 carton blueberries


-無塩バター (大さじ 4)

-三温糖 (60g)

-グラニュー糖 (60g)

-卵 (2)

-リコッタ (125 g)

-レモンの汁 (大さじ 2)

-レモンゼスト (小さじ 2)

-牛乳 (118 g)

-薄力粉 (250 g)

-ベーキングパウダー (小さじ 1)

-ベーキングソーダ (小さじ 1/4)

-塩(小さじ 1/4)



  1. Preheat the oven to 350 ºF and spray a muffin tin with non-stick spray.
  2. Mix in the flour, baking soda, baking powder and salt in a separate bowl.
  3. Beat the butter and sugar until light and fluffy. Add in the eggs and beat until combined.  Add the ricotta, lemon juice and lemon zest and mix until well combined.
  4. Add about half the dry ingredients and mix until just combined, add half the milk and mix until just combined. Add in the rest of the dry ingredients and the milk and mix until just combined.  Don’t overmix. Overmixing will result in gluten formation and tunneling.
  5. Fold in the blueberries.
  6. Fill the muffin cups about 3/4 full and bake for 15 minutes or until a tooth pick inserted in the center comes out clean.


  1. オーブンを170ºC予熱で温め、マフィンの型にバターを塗ります。
  2. 薄力粉、ベーキングソーダ、ベーキングパウダーと塩をよく混ぜます。
  3. バターと三温糖をよくかき混ぜます。卵を加えてまた混ぜます。卵が混ざったらリコッタ、レモンの汁とレモンゼストを加え、混ぜます。
  4. 薄力粉を半分加え混ぜます。牛乳を半分加え混ぜます。残りの薄力粉を全部入れ混ぜます。残りの牛乳を加え混ぜます。混ぜすぎに注意!混ぜすぎるとグルテンが発行し、マフィンは固く焼けます。
  5. ブルーベリーを入れ、スパテラで混ぜます。
  6. マフィンの型に入れ、15分焼きます。竹串で刺して生地が付いてこなければ完成。

And that’s it!

Hugs and puppies,