Doughnuts are not difficult to make and you can use the same dough to make both ring doughnuts and filled doughnuts.


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  Serves:  24       Print   


  • 400g (14 oz) plain white flour
  • 125 ml (4 fl oz) warm milk
  • 4 tbsp warm water
  • 50 g (2 oz) caster sugar
  • 40 g (1½ oz) butter, melted
  • 1 egg
  • 1½ tsp dried yeast
  • ½ tsp vanilla essence (optional)
  • ¼ tsp salt
Simple glaze
  • 150 g (6 oz) icing sugar
  • 50 g (2 oz) butter, melted
  • 1 tsp milk
Chocolate glaze
  • 150 g (6 oz) icing sugar
  • 50 g (2 oz) butter, melted
  • 1 tsp milk
  • 2 tsp cocoa powder
Cinnamon sugar
  • 4 tbsp caster sugar
  • 1 tsp cinnamon powder
  1. Prepare the dough: Put the yeast, caster sugar and warm water in a large mixing bowl. Stir well and leave for 10 minutes to allow the yeast to activate.
  2. Add the salt and sift in half of the flour. Beat or fondle the mixture for about 2 minutes. Add the egg, butter, vanilla essence and most of the milk; mix until smooth. Sift in the remaining flour and mix well. If the dough is too dry add the remaining milk a little at a time until you achieve a sticky, stretchy dough.
  3. Turn the dough out onto a lightly floured surface and knead for about 5-10 minutes until the dough is smooth and elastic. Sift over a little more flour and knead in if the dough remains sticky.
  4. Place the dough in a lightly-greased bowl. Cover with a cloth or plastic wrap and allow the dough to rise in a warm place until doubled in volume (at least 40 minutes).
  5. After the dough has risen punch it down and roll it out on a lightly-floured surface to about 5mm (¼”) thick.
  6. Cut out the shapes (rings or discs) according to your preference. I use 60mm (2½”) cookie cutters, but you can make them bigger (and thicker!) if you want to.
  7. If you are making filled doughnuts, put a teaspoon of your filling onto a disc, moisten the edge and place another disc on top. Pinch the edges to seal.
  8. Place the doughnuts on a lightly greased baking tray. Cover and allow to rise in a warm place for at least 30 minutes or until doubled in size.
  9. Fry the doughnuts in hot oil at 180°C for 2 minutes on each side. Drain on kitchen paper.
  10. Prepare the frosting according to your preferences. Dip the warm doughnuts in the frosting and serve.
Titli's Tips
Doughnuts are always best when fresh. If you are making filled doughnuts you can use jam or custard for the filling. If you are making ring doughnuts you can fry the centres to make some mini-doughnuts.

Be careful – once you have eaten one of these you will not be able to resist eating a second one…

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 137 6%
Calories from Fat 59
Total Fat 6.6g 10%
Saturated Fat 1.7g 8%
Unsaturated Fat 4.6g
Amount Per Serving       % Daily Value
Total Carbohydrate 17.7g 5%
Dietary Fibre 0.8g 3%
Sugars 4.5g
Protein 2.3g 4%
Cholesterol 10.9mgs 3%
Percent Daily Values based on a 2,000 calorie diet.