Cinnamon Doughnuts

I, like most people, love doughnuts. Therefore I do have to restrict myself. But these perfect doughnuts are very hard to resist which is why I prefer to make them for gatherings with friends.

During this time unfortunately we cannot spend quality time with our friends and so to help with boredom and to give out to neighbours I had a batch of these beautiful doughnuts.

Now I like coating them in cinnamon sugar but you really can just eat them plain, with sugar, or even vanilla sugar if you wish.

They are simple to make and making of them can even be done with little hands. I seriously do not advise little children be near the cooking though. But I am sure they will want to be returning to the kitchen for the eating part.


100g- dairy free butter

120ml- soya milk

250g- plain flour

1 1/2 Tsp- baking powder

1/2 Tsp- salt

50g- sugar

2 Tsp- veg oil (1.5 litres if you do not have a deep fryer)


1. Melt butter, soya milk and veg oil in a pan over medium heat

2. Combine flour, baking powder, salt, and caster sugar in a large bowl

3. Make a well in the middle of the dry mix and add the melted butter mixture. Using a folk mix until of forms a wet, thick dough

4. Divide and roll into golf-ball sized balls. I like to weight each ball to be between 20g-25g. Prepare a tray with a sprinkle of sugar and cinnamon.

5. Heat up a deep fryer or a pan with oil in order to deep fry. These cannot be shallow fried.

6. Deep fry until golden all over. They should begin to float pretty quickly. Keep rolling the dough ball over to ensure even cooking.

7. Remove carefully with a slotted spoon. Place on sugar tray and roll in the sugar. Place on a plate to cool. Repeat until all doughnut are done.

8. Eat when cooled a little or save for later. They should last in an air tight container for a day.

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