My Doughnuts recipe is based on my ‘Sweet Bread Dough’. Firmer dough is easier to manage, so you may wish to add extra Flour to make the dough firmer. I use a round scone cutter to cut out discs and a small vegetable cutter’s other end to cut out centres. Some people do not cut out centres and just make holes, but I like cutting out centres because they will become small ball doughnuts that I love.


12 Rings & 12 Balls


1 cup Plain Flour *plus extra for kneading
1 cup Bread Flour *can be replaced with Plain Flour
2 teaspoons (7g) Dry Yeast
2-4 tablespoons Caster Sugar
1/2 teaspoon Salt
3/4 cup Warm Milk
1 Egg *lightly whisked
20g Butter *melted
Oil for frying
1/4 cup Caster Sugar for coating
1 to 2 teaspoons Ground Cinnamon for coating *optional

  1. Combine Flour, Dry Yeast, Sugar and Salt in a large bowl. Make a well in the centre and add warm Milk, lightly whisked Egg and melted Butter. Mix well to form a soft dough. Knead for 2 to 3 minutes, adding extra Flour, until smooth. Cover and prove for 1 to 2 hours or until dough has doubled in size.
  2. On a lightly floured surface, roll out the dough about 1cm thick. Use a 7 to 8cm round cutter to cut out discs. Use a 3cm round cutter to cut out centres. Place on a lined tray and set aside for 20 to 30 minutes to rise.
  3. Heat Oil to about 150-160°C and deep-fry doughnuts until puffed and golden each side.
  4. *Tips: When the dough is very soft, cut out the baking paper and fry the doughnuts with the paper. Remove the paper as soon as the doughnuts come off.
  5. Coat doughnuts with Caster Sugar or mixture of Caster Sugar and Cinnamon. Repeat with remaining doughnuts.