Purely indulgent and worth the wait.
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Course Breakfast
Cuisine baking
Servings 18 doughnuts


  • 500 g strong flour
  • 65 g caster sugar
  • 10 g salt
  • 4 eggs
  • 7 g dried yeast
  • 155 ml warm water
  • 125 g soft butter


  • Mix together the yeast and the warm water to active the yeast. Make sure its well combined and set aside.
  • Place your flour, sugar, salt and butter and mix together until it resembles breadcrumbs.
  • Add your eggs one at a time while continuing to mix.
  • Add your yeasted water a little at a time until fully incorporated.
  • Continue to mix for around 6 minutes. This will increase the structure of the gluten and ensure you have light fluffy doughnuts.
  • Cover the bowl and leave in a warm space for 2 – 3 hours until the mixture has doubled in size.
  • Portion your doughnuts into 50g balls and roll them.
  • Place rolled doughnuts onto a floured tray and leave to prove again for around an hour or until doubled in size again.
  • Fry at 190 degrees, ensuring you turn each doughnut after 3 minutes.
  • Dust in cinnamon sugar or regular caster sugar.
  • Leave to cool then fill with jam or cream.