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Cinnamon spiced doughnuts

Author Benji's Baking


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


  1. Put the flour, sugar, cinnamon and yeast in a bowl and create a well in the centre. 

  2. In a separate bowl, whisk together the milk, egg and melted butter. 

  3. Pour the milk mixture into the flour mixture and bring together into a smooth dough using your hands. 

  4. Once the dough has formed, tip onto a lightly floured surface and knead for approx. 10 minutes. 

  5. Place in a lightly oiled bowl, cover, then leave in a warm place to rise for around 1 hour. 

  6. Remove from the bowl and divide the dough into 12-15 small round balls, placing each ‘dough ball’ on a sheet of baking parchment. 

  7. 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). 

  8. Once ready, take two balls of dough at a time and place them in the fryer. 

  9. 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. 

  10. Prepare the coating by placing sugar and cinnamon in a bowl and stirring until the cinnamon is evenly distributed. 

  11. 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.