Cinnamon Sugar Doughnuts
  • Prep time:

  • Cook time:

  • Total time:

  • Portion/Yield:

    Makes about 40 bite size doughnuts or 12 large doughnuts
  • Difficulty:


Doughnuts could be described as devils food; you simply just can’t get enough of them. Or shall I say that’s my excuse! These little numbers are small and one bite size, for that reason I left them unfilled, however you can make this batch into large doughnuts it will give you about 12 and then fill them with a filling of your choice.

I have used fresh yeast for this recipe however dried yeast could also be used. The taste of fresh yeast is my preference however ease of use and availability makes dried yeast just as appealing.

Ingredients & Method

  • 250g strong bread flour
  • 1tsp salt
  • 40g caster sugar
  • 15g fresh yeast or 7g dried yeast
  • 100ml full fat milk
  • 2 large free-range egg yolks
  • 30g unsalted butter
  • ½ tsp ground cinnamon
  • 100g unrefined caster sugar for dusting
  • sunflower oil for deep fat frying

Weigh out the flour, sugar, salt in the mixer bowl.

Heat the milk to 37°C (blood temperature), remove from the heat and dissolve the fresh or dried yeast into the warm milk.

Turn the mixer on with the dough hook, mix on low speed, and add the warm milk. Mix the dough for 5 minutes, add the egg yolks one at a time and mix well after each addition.

Once all the eggs are incorporated, cut the butter in small pieces and add the butter to the dough and kneed for about a further 2 minutes.

Grease a metal bowl and lightly dust with flour. Turn the dough out on a lightly floured surface kneed until the dough becomes smooth ball shape.

Place the dough in the greased bowl, cover the bowl with a clean dry tea towel, let the dough prove in a warm place until double in size. This depends on how warm or cold the room temperature is but this can take up to about 40 minutes.

Once the dough has doubled in size, remove the dough from the bowl and gently divide the dough in small pieces, roll each piece in a finger thick sausage shape.

Cut in to 5cm pieces (small pillows), place the cut dough on a lined oven tray. Cover with clean dry tea towel and let it prove for the second time, this will not take long at all about 10 – 15 minutes.

While the doughnuts prove for the second time, heat the oil in a deep fat fryer to 160°C and prepare the cinnamon sugar for dusting by mixing the sugar and ground cinnamon, place in a bowl and set aside.

Carefully deep fat fry the doughnuts in batches until golden brown about 5 minutes each batch, do not let them brown too much as this will make them too crispy and the sugar will not stick.

As soon as the doughnuts are golden, drain them on to kitchen paper and then roll them in the cinnamon sugar while hot.

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