Image and recipe from

Or Doughnuts, depending on which side of the world you live on?

Everybody loves a donut, what's not to love about what is essentially a deep-fried cake.. Covered in sugar, cinnamon, frosting.. Sometimes filled with cream or jam or custard.. DROOOOL!

Ok so, most of us buy them from those brightly coloured stores with neon lighting, and why wouldn't we? They're cheap and easy and usually pretty fresh(ish) (if you're lucky).

But what if I told you that donuts aren't really that hard to make? Really, there's not much to them! I grabbed this recipe from and halved it for the batch that I needed. They were delicious! The least you can do is try for yourself, and you'll realise that you can have freshly fried donuts every day if you like!

You will need (makes 10 regular sized donuts)...
245gr plain flour
28gr caster sugar
1.5 tsp dried yeast
pinch salt
125ml milk
100gr butter
3 egg yolks
Vegetable oil, for frying
½ cup caster sugar, extra
1 tsp ground cinnamon


1. Sift and combine flour, sugar, yeast and salt in a bowl, melt the butter in the microwave and warm the milk slightl
2. Make a well in the centre of the flour mix and pour in the milk, butter and egg yolks. Mix until combined (dough will be a bit sticky)
3. Knead on a floured surface until smooth. Place in a clean bowl and cover tightly with glad wrap. 

4. Leave to prove in a warm place for 1.5 hours or until doubled in size.
5. Punch air out of dough, knead on a lightly floured surface for 2 minutes or until smooth. Roll out dough until 1cm thick.
6. Use an 8cm round cutter to cut into 10 discs. Use a 3.5 cm round cutter to cut out the centres. Place on a lined tray and set aside to rise for 10 minutes.
I was in a rush so they weren't exactly cut perfect!
7. Meanwhile, half-fill a deep saucepan or wok with oil. Place on the stovetop over a medium heat and allow to come to 180 degrees Celsius. Place extra caster sugar and cinnamon in a tray and mix well.
8. Deep fry doughnuts (half the batch at a time) for 40 seconds on each side or until puffed and golden.
A wok is my go-to deep frying apparatus!
9. Use a slotted spoon to scoop the doughnuts out of the oil, allow excess oil to drip and then transfer to sugar mixture. Repeat with second batch. Serve warm    
Again, a bit of rushing meant the colour wasn't exactly even for the first batch!


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