Cinnamon ring doughnuts recipe

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makes: 15 - 20
Skill: medium
Prep: 10 min
Cooking: 7 min

Nutrition per portion

Calories 150 kCal 8%
Fat 2.3g 3%
  -  Saturates 0.4g 2%
Carbohydrates 28.7g 8%
  -  of which Sugars 11.6g 13%
Protein 3.5g 7%
Salt 0.21g 4%
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  • These doughnuts are really easy to make. They’re soft and deliciously sweet covered in a crisp sugar and cinnamon coating. They’re best eaten on the day they’re made – when they’re warm, light and fluffy. They can be serve on a plate or on skewers. You could even dunk them in chocolate and leave them to set for a mouth-watering finish. Once you’ve got the hang of making these doughnuts you could try adding a filling instead of turning them into ring doughnuts.


    • For the doughnuts:
    • 500g (1lb) self-raising flour
    • 1 level tsp baking powder
    • 90g (3oz) caster sugar
    • 2 medium eggs
    • 2tbsp sunflower oil
    • 200ml (7fl oz) milk
    • For the coating:
    • 1 level tsp ground cinnamon
    • 125g (4oz) caster sugar
    • Deep-fat fryer with sunflower oil
    • 7cm (2¾in) and 3cm (1¼in) round cutters


    • Heat the oil in a deep-fat fryer to 170ºC (335F). Meanwhile, sift the flour and baking powder into a bowl and stir in the sugar.

    • Beat the eggs and oil into the milk and add to the dry ingredients, mixing with a spoon to bind them together. Work the ingredients together into a smooth ball and then turn out on to a floured work surface.

    • Roll the dough out to a thickness of just over 1cm (1/2in). Flour the cutters and use the larger one to cut out rounds of dough, then cut out the centres using the smaller cutter. Re-roll the trimmings to make more doughnuts.

    • Put the doughnuts to one side and make the coating. Mix the cinnamon into the sugar in a small bowl.

    • Now cook the doughnut rings 2-3 at a time. Place the rings carefully into the hot oil and cook for 3-4 mins, until golden on the bottom, then turn them over and cook for a further 2-3 mins, until they are an even golden colour and cooked through.

    • Lift on to kitchen paper to drain briefly and, while they’re still hot, toss them in the cinnamon sugar until evenly coated. Shake off any excess and pPlace on a wire rack to cool. (Not suitable for freezing).

    Top tip for making Cinnamon ring doughnuts

    Swap the cinnamon and sugar coating for icing instead by mixing some icing sugar and a few drops of water together

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