Daily Archives: 13 May 2017

Recipe of the Week: Cinnamon Doughnut Rings

Cinnamon doughnut rings

It’s National Doughnut Week, now you have the perfect excuse to make these delicious cinnamon treats.

Crisp on the outside and soft in the middle, serve these doughnuts warm as a treat or with ice cream for a dessert.

Cinnamon Doughnut Rings

  • Servings: 8-10
  • Difficulty: easy
  • Print

Calories 200 per portion
Fat 7g (1g sat) per portion
Suitable for vegetarians


  • Vegetable oil for the deep fat fryer
  • Self-raising flour 250g (9oz)
  • Baking powder 1 tsp
  • Caster sugar 75g (3oz)
  • Egg 1 medium
  • Vegetable oil 1 tbsp
  • Milk 90ml (3fl oz)

For the coating

  • Ground cinnamon 1 tsp
  • Caster sugar 50g (2oz)


  1. Heat the oil in the deep fat fryer to 170°C.
  2. Meanwhile, sift the flour and baking powder into a bowl and stir in the sugar. Beat the egg and oil into the milk and add to the dry ingredients, beating with a spoon to bind them together. With floured hands, work the ingredients into a smooth ball and turn out onto a floured worksurface.
  3. Roll out the dough to a thickness of just over 1cm (½in). Flour 7cm (2½in) and 3cm (1½in) plain round cutters and use the larger cutter to cut out rounds of dough and then cut out the centres using the smaller cutter. Re-roll the trimmings and cut more rings as necessary. Mix the cinnamon into the sugar in a small bowl for coating the doughnuts.
  4. Cook the doughnut rings 2–3 at a time. Lower them carefully into the hot oil and cook for 3–4 minutes until golden on the bottom and then turn over and cook for a further 2–3 minutes, until they are an even golden colour and cooked through.
  5. Lift onto kitchen paper to drain briefly and while they are still hot dip them in the cinnamon sugar and turn them over so they are evenly coated, shaking off any excess. Place on a wire rack to cool.

Recipe taken from Good Food, Fast.






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