Baking, Desserts

Perfect and fluffy, cinnamon sugar donuts

Donut or doughnuts? You decide! But what I do know for sure, is that when I’m about to devour one, it’s the last thing on my mind! These are just too good… They are light, fluffy and so simple to make (my 15yr old son made this batch up that you see in the photos). Yes, okay I assisted a little, but he really did make them. So plan ahead, as with yeast doughs, they need time to rise and you will be rewarded with this wonderful sweet treat!

Cinnamon Sugar Donuts

Course Dessert
Servings 12 donuts (plus donut holes)


  • 100 ml warm water
  • 2 tsp dry yeast
  • 150 ml buttermilk *
  • 1 egg lightly beaten
  • 60 g butter just melted
  • 60 g sugar
  • 450 g plain flour
  • 1 tsp salt
  • Vegetable oil for frying

Cinnamon Sugar

  • 2 tsp cinnamon powder
  • 3/4 cup sugar


  1. Prepare the cinnamon sugar by mixing the cinnamon with the 3/4 cup of sugar in a medium sized container with a lid.

  2. Place the warm water into a mixer bowl and sprinkle the yeast on top. Leave to rest for 5mins or until the yeast turns frothy.
  3. Add in the buttermilk, egg, butter, sugar and flour. Use the dough hook to mix for 8-10mins (or knead by hand), then remove the hook and place a plate over the bowl and let it proof in a warm spot for 2 hrs or until doubled in size.
  4. Prepare 2 baking trays with 12 individual 12cm squares of baking paper and 4 strips long enough to hold 3 holes with room to expand.
  5. Flour your bench and using a spatula, scrape the dough out onto the bench.
  6. Sprinkle flour lightly over the top and roll out to 1cm thick.
  7. Using a 7cm ring cutter, press circles into the dough. Then use a 3cm ring cutter and press into the centre of the circles to make the “holes”, but don’t pull the dough out yet.
  8. Gently remove the excess dough away from the outside of each donut.
  9. Carefully lift the circles away and place each on their own square of baking paper.
  10. Carefully place 3 holes spaced apart on the strips of baking paper.
  11. Warm the oven briefly for a minute or so until it feels slightly warm and place the trays into the oven to proof again for 1 hour.
  12. When the dough has doubled in size, heat the oil to 170ºC.
  13. Using the baking paper, slowly lower each donut into the oil and slide out the paper. Repeat to fry a few at a time, but don’t overcrowd them.
  14. Flip them when the underside is golden.
  15. Drain on paper towel and toss through cinnamon sugar while still warm.

Recipe Notes

*Note: If you don’t have buttermilk, just substitute by adding 2 tsp white vinegar to 150ml cream and set aside to sour for 15mins.