Cinnamon Sugar Topping

A simple combination of cinnamon and sugar – a classic dry topping for doughnuts. You may halve or double the recipe.

Field Note: Regular granulated sugar is fine, but if you want a finely textured topping, use superfine sugar. My version of this topping is moderately flavored with cinnamon. Feel free to scale up or down on the spice if you like.


1 cup sugar or superfine sugar

1 1/2 teaspoons cinnamon


1. Stir the sugar and cinnamon together in a shallow bowl, large enough to hold a doughnut. When ready to use, place a warm doughnut on top of the mixture and toss around to coat thoroughly.

Yield: Enough to coat the tops of about 16, 3-inch doughnuts or about 24 doughnut holes or small fritters

Lifespan: Store in airtight container at room temperature up to 1 week.