Cinnamon spiced doughnuts

Make your own bakery-level cinnamon doughnuts at home!

Brought to you by Benji's Baking


We've never met a doughnut that we didn't like. Enriched dough, baked or fried to perfection. Dipped in sugar, or topped with icing - we're always up for a doughnut, and these cinnamon spiced doughnuts by Benji's Baking are among the best.

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For the doughnuts

  • 275 g strong white bread flour (plus extra for dusting)
  • 1 tsp ground cinnamon
  • 45 g caster sugar
  • 7 g yeast
  • 1 large free-range egg (beaten)
  • 150 ml warm milk (38°C)
  • 55 g melted butter

For the coating

  • 150 g caster sugar
  • 1 tbsp ground cinnamon


Put the flour, sugar, cinnamon and yeast in a bowl and create a well in the centre. 
In a separate bowl, whisk together the milk, egg and melted butter. 
Pour the milk mixture into the flour mixture and bring together into a smooth dough using your hands. 
Once the dough has formed, tip onto a lightly floured surface and knead for approx. 10 minutes. 
Place in a lightly oiled bowl, cover, then leave in a warm place to rise for around 1 hour. 
Remove from the bowl and divide the dough into 12-15 small round balls, placing each ‘dough ball’ on a sheet of baking parchment. 
Cover with clingfilm and leave to rise for a further hour. 8 While the dough is proving, preheat the oil to 190°C/375°F in a deep fat fryer (or alternatively you can half-fill a large saucepan with oil and heat). 
Once ready, take two balls of dough at a time and place them in the fryer. 
After 3 minutes, use a spoon to flip the doughnuts so that they cook on the other side and cook for a further 3 minutes. 
Prepare the coating by placing sugar and cinnamon in a bowl and stirring until the cinnamon is evenly distributed. 
Remove from the oil and place on a sheet of kitchen paper to remove any excess oil. Roll in the sugar coating and place on a serving plate. Repeat with the remaining doughnuts. 

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