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Prep 30 minutes
Total 1 hour
Makes little balls
US | Metric
Ingredients
  • 300 g plain flour
  • 125 g caster sugar
  • 1 tbsp baking powder
  • 1 pinch of flaked sea salt
  • 2 eggs
  • 225 ml milk
  • 75 g butter, melted
  • 1 tsp vanilla bean paste
  • sunflower oil for deep frying
  • raspberry jam, optional
For the Cinnamon Sugar
  • 75 g caster sugar
  • 2 tsps ground cinnamon
Cinnamon-Sugared Doughnut Balls

Cinnamon-Sugared Doughnut Balls

You really can’t beat freshly made doughnuts, generously sprinkled with cinnamon sugar and eating them straight away, when they are still warm is a must. These really are heavenly. I like to serve them with a dollop of raspberry jam to dip into. It's not essential but definitely adds to the heavenly experience!

 

This recipe is very straight forward compared to many doughnut recipes, though one thing you might find handy to have, if you don't have a deep fat fryer, is a digital thermometer/probe to check the oil temperature. An in expensive piece of kitchen kit you’ll find very useful for all types of cooking from roasting meat to baking.


For Gluten-free or Dairy-free options, check out the tips.

This recipe is taken from The Flexible Family Cookbook.

To buy the book, click on the book image below.


  1. Make the cinnamon sugar by combining the sugar and cinnamon and set aside until needed.
  2. Put the flour, sugar, baking powder and salt in a large bowl and mix together.
  3. In a jug or separate bowl, mix the eggs, milk, melted butter and vanilla together and pour into the dry ingredients. Mix well to form a smooth batter, and put in the fridge to rest for about 30 minutes.
  4. If you have a deep fat fryer, fill with oil and set to 180℃ . Alternatively, pour a depth of 5 cm of oil in a large deep saucepan or a wok and heat to 180℃ . If you don’t have a thermometer to check the oil is hot, drop a cube of bread into the pan and it should be evenly deep golden within 40 seconds.
  5. Working in batches, drop tablespoons of the batter into the hot oil. Use a small ice-cream scoop if you have one for maintaining equal sized doughnut balls.  Cook for around 4 minutes before carefully turning the doughnut ball over to cook evenly. It’s well worth cooking one on it’s own first and cutting it in half when cooked to check the cooking time, as you want to make sure there isn’t any raw dough in the centre.
  6. Remove from the hot oil with a slotted spoon and drain on kitchen paper. Scatter generously with the cinnamon sugar whilst still hot.
  7. Continue to make the rest until all of the batter is used up.
  8. Serve the cinnamon sugared doughnut balls as they are or with a pot of raspberry jam to dip into.
Cinnamon-Sugared Doughnut Balls

Cinnamon-Sugared Doughnut Balls

You really can’t beat freshly made doughnuts, generously sprinkled with cinnamon sugar and eating them straight away, when they are still warm is a must. These really are heavenly. I like to serve them with a dollop of raspberry jam to dip into. It's not essential but definitely adds to the heavenly experience!

 

This recipe is very straight forward compared to many doughnut recipes, though one thing you might find handy to have, if you don't have a deep fat fryer, is a digital thermometer/probe to check the oil temperature. An in expensive piece of kitchen kit you’ll find very useful for all types of cooking from roasting meat to baking.


For Gluten-free or Dairy-free options, check out the tips.

This recipe is taken from The Flexible Family Cookbook.

To buy the book, click on the book image below.

favorite
print
like
Prep 30 minutes
Total 1 hour
Makes little balls
US | Metric
Ingredients
  • 300 g plain flour
  • 125 g caster sugar
  • 1 tbsp baking powder
  • 1 pinch of flaked sea salt
  • 2 eggs
  • 225 ml milk
  • 75 g butter, melted
  • 1 tsp vanilla bean paste
  • sunflower oil for deep frying
  • raspberry jam, optional
For the Cinnamon Sugar
  • 75 g caster sugar
  • 2 tsps ground cinnamon
  1. Make the cinnamon sugar by combining the sugar and cinnamon and set aside until needed.
  2. Put the flour, sugar, baking powder and salt in a large bowl and mix together.
  3. In a jug or separate bowl, mix the eggs, milk, melted butter and vanilla together and pour into the dry ingredients. Mix well to form a smooth batter, and put in the fridge to rest for about 30 minutes.
  4. If you have a deep fat fryer, fill with oil and set to 180℃ . Alternatively, pour a depth of 5 cm of oil in a large deep saucepan or a wok and heat to 180℃ . If you don’t have a thermometer to check the oil is hot, drop a cube of bread into the pan and it should be evenly deep golden within 40 seconds.
  5. Working in batches, drop tablespoons of the batter into the hot oil. Use a small ice-cream scoop if you have one for maintaining equal sized doughnut balls.  Cook for around 4 minutes before carefully turning the doughnut ball over to cook evenly. It’s well worth cooking one on it’s own first and cutting it in half when cooked to check the cooking time, as you want to make sure there isn’t any raw dough in the centre.
  6. Remove from the hot oil with a slotted spoon and drain on kitchen paper. Scatter generously with the cinnamon sugar whilst still hot.
  7. Continue to make the rest until all of the batter is used up.
  8. Serve the cinnamon sugared doughnut balls as they are or with a pot of raspberry jam to dip into.