Prep Time

60 mins

Cook Time

30 mins


  • Ingredients

  • 440ml (15 fl.oz) milk

  • 600 grams (21 oz) plain flour (all purpose)

  • 80 grams (3 oz) butter

  • 80 grams (7 oz) caster (superfine) sugar

  • 4 eggs

  • 20 grams (0.70 oz) fresh yeast (halve that amount for packaged yeast)

  • 1 tablespoon finely grated lemon zest

  • 1 teaspoon vanilla extract

  • 1 cup sugar, to roll the donuts

  • 1 teaspoon ground cinnamon

  • Vegetable oil for frying


If you’re going to eat donuts you should submit completely and fill them with anything you crave such as jam, whipped cream, Nutella, lemon curd or caramel. The possibilities are endless.

Pairs well with …..

Any other finger food, pass around at a party

Hints and tips:

It may take some practice to get perfectly round donuts, but they will taste fabulous no matter what shape.

In a medium saucepan, melt the butter and add the milk and warm gently just to lukewarm (not too hot or the yeast won’t thrive).

Add the caster sugar and eggs and whisk to combine.

In a separate small dish, place the yeast and pour about ½ cup of the warm milk mixture into the yeast and stir to dissolve. Once dissolved, pour the yeast mixture back into the saucepan with the rest of the milk mixture. Add the vanilla and lemon zest.

Place the flour in a large bowl, make a well in the middle and pour the milk and yeast mixture into the middle. Whisk until you have a smooth thick batter. Cover with cling wrap and a tea towel and set in a warm place for about 1 hour.

Your mixture should have increased in size as the yeast activates in the warm environment.

Heat the oil in your deep fryer 170-180C (338F). Using a teaspoon, drop balls of batter into the oil and cook for around 3 minutes, until golden brown. Drain and roll in combined sugar and cinnamon.

Using a small sharp knife, make slits in the side of donuts and using a piping bag, push jam (or other filling) into donuts.

Note: If the sugar is not sticking to the donuts, replace the sugar as it has most likely become too oily.