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Coles

  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • Vegetarian

There is something special about fresh, hot cinnamon donuts – crispy on the outside and soft in the centre – that brings happy memories of childhood.

  • Serves16
  • Cook time15 minutes
  • Prep time30 minutes, + proving time
Feb-24-PVX-Cinnamon-Doughnuts-976x549.jpg

Ingredients

  • 1 1/4 cup (310ml) warm milk
  • 3 tsp (1 1/2 sachets) dried yeast
  • 1/4 cup (35g) caster sugar
  • 3 1/3 cups (500g) plain flour
  • 1/2 tsp salt
  • 40g unsalted butter, melted
  • 2 free range egg yolks
  • 2 tsp ground cinnamon
  • 1/2 cup (110g) granulated sugar
  • Vegetable oil, to deep-fry

Nutritional information

Per serve: Energy: 1041kJ/249 Cals (12%), Protein: 4g (8%), Fat: 11g (16%), Sat Fat: 3g (13%), Sodium: 82mg (4%), Carb: 33 (11%), Sugar: 11g (12%), Dietary Fibre: 1g (3%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine the milk, yeast and 1 tbs of the caster sugar in a small bowl and stir to combine. Set aside in a warm place for 5-10 mins or until the surface is foamy. Combine flour, salt and remaining sugar in a large bowl.

  2. Step 2

    Place milk mixture, butter and egg yolks in a jug and whisk to combine. Pour into the flour mixture and stir until just combined. Turn onto a lightly floured surface and knead for 2-3 mins or until smooth. Place in a lightly greased bowl and cover. Set aside in a warm, draught-free place for 1 hour or until dough doubles in size.

  3. Step 3

    Cut out 16 x 10cm squares of non-stick baking paper and place on two large baking trays. Line a third baking tray with baking paper, for the cut-out. Punch down the dough. Turn onto a lightly floured surface and knead until smooth. Roll out to a 1.5cm-thick disc. Use an 8.5cm round pastry cutter to cut 16 rounds, re-rolling dough as needed. Arrange on the baking paper squares, allowing room for spreading. Use a 3.5cm round pastry cutter to cut and remove the centre of each round. Loosely cover and set aside at room temperature for 30 mins to rise.

  4. Step 4

    Place the cinnamon and granulated sugar in a large, shallow bowl and set aside.

  5. Step 5

    Add enough oil to a large saucepan to reach 10cm up the side of the pan. Place over medium-high heat until it reaches 180°C (when the oil is ready, a cube of bread turns golden brown in 15 secs). Lift up the paper and carefully lower the donuts, three at a time, into the oil, removing the paper and discard. Cook for 1 min each side or until golden brown and puffed. Use a slotted spoon to remove from the oil. Immediately toss in cinnamon sugar mixture to lightly coat. Transfer to a tray. Repeat with the remaining donuts and also the cut-out centres.

Recipe tip

  • This recipe makes 16 ring donuts, plus 16 mini donuts from the cut-out centres.

COOK. STORE. SAVE.
Use it up:
You will have 2 free-range egg whites left over from this homemade cinnamon donuts recipe, which would be perfect for you to use in this cherry and mixed berry meringue tart or to create an egg white omelette for breakfast the next day, like these healthy breakfast egg wraps.

Leftover donuts could be repurposed into dessert the next day, too, with jam and cream like these BBQ doughnuts that are also perfect for entertaining. 

Is there any treat that beats a cinnamon donut?

Donuts! What can be said about these fabulous fried treats? There’s nothing quite like the quintessential childhood experience of buying them fresh from the donut shop and watching the process. Seeing the batter drop into that well-known ring formation directly into the 

sizzling oil. Then watching them pulled out of the oil all brown and crispy, rolled around in the sugar mixture and placed straight into a paper bag that soon takes on a lovely transparent sheen. Next, you’ll be digging your fingers into the bag looking for that sugar-dusted delight, and while you know the contents are probably too hot to touch straight away, you can’t help yourself. Then you bite into that crispy outer shell to reveal the soft and fluffy insides. There is something special indeed about fresh hot donuts.

The only thing more enjoyable than buying fresh donuts is learning how to make donuts at home and baking them yourself, whenever you like.

While this classic treat has been immensely popular across Australia and America for many years, they date back to Dutch immigrants in New York in the 17th and 18th centuries, who brought fried dough balls called ‘olie koeken’ or ‘olykoeks’, which directly translates to oil cakes, and are similar to a donut in composition, but more like the donut holes instead of the ring shape that we now know and love. If you prefer the filled-in kind then try these easy jam doughnuts.

The ideal donut recipe has these three elements

If you want the best cinnamon donut, you’re going to need to remember a few key donut ingredients. The reason these fried favourites are so fluffy on the inside while crispy on the outside comes down to yeast. 

Now, working with yeast can seem daunting but it’s easier than you might think. The most important points are to ensure it’s in-date and alive or else it will completely fail to get your dough to rise. The other important point about a yeast-based dough is to make sure to knead the dough appropriately. Kneading the donut batter helps build gluten that traps the carbon dioxide gas created by the yeast, which ensures your donuts will be light and fluffy once cooked. Making sure the donut is cooked properly will mean checking there is a golden brown outer shell and it is puffed up nicely. 

The final ingredient and magic touch that makes fried donuts stand out is the generous dusting of cinnamon sugar. Make sure there is a good amount of white sugar mixed with cinnamon for a tasty cinnamon sugar that will give your donuts the required sweetness and flavour. 

Find inspiration for your next sweet treat or dessert with our collection of great cake ideas in our round-up of best-ever baking recipes

Making donuts the star of the show

Once you’ve mastered the ingredients for donuts, the only thing left to do is decide how to make sure these fried delights stand out. As good as they are by themselves, they can only be made tastier by adding ice cream, a drizzle of caramel or any of your favourite toppings. There is no end to the way these tasty treats can be used. Stack them up high and drizzle with caramel or icing for a twist on your classic birthday cake, or serve them by themselves on a plate with cream and jam. Cinnamon sugar donuts can even make a great trifle base in the place of cake or savoiardi biscuits. 

If you prefer an iced version try these homemade Easter doughnuts, which are the ultimate weekend activity to do with the kids. 

FAQs

Cinnamon donuts

Cinnamon donuts
  • Serves16
  • Cook time15 minutes
  • Prep time30 minutes, + proving time
Ingredients
  • 1 1/4 cup (310ml) warm milk
  • 3 tsp (1 1/2 sachets) dried yeast
  • 1/4 cup (35g) caster sugar
  • 3 1/3 cups (500g) plain flour
  • 1/2 tsp salt
  • 40g unsalted butter, melted
  • 2 free range egg yolks
  • 2 tsp ground cinnamon
  • 1/2 cup (110g) granulated sugar
  • Vegetable oil, to deep-fry
    Description

    There is something special about fresh, hot cinnamon donuts – crispy on the outside and soft in the centre – that brings happy memories of childhood.

    Method
    1. Step 1

      Combine the milk, yeast and 1 tbs of the caster sugar in a small bowl and stir to combine. Set aside in a warm place for 5-10 mins or until the surface is foamy. Combine flour, salt and remaining sugar in a large bowl.

    2. Step 2

      Place milk mixture, butter and egg yolks in a jug and whisk to combine. Pour into the flour mixture and stir until just combined. Turn onto a lightly floured surface and knead for 2-3 mins or until smooth. Place in a lightly greased bowl and cover. Set aside in a warm, draught-free place for 1 hour or until dough doubles in size.

    3. Step 3

      Cut out 16 x 10cm squares of non-stick baking paper and place on two large baking trays. Line a third baking tray with baking paper, for the cut-out. Punch down the dough. Turn onto a lightly floured surface and knead until smooth. Roll out to a 1.5cm-thick disc. Use an 8.5cm round pastry cutter to cut 16 rounds, re-rolling dough as needed. Arrange on the baking paper squares, allowing room for spreading. Use a 3.5cm round pastry cutter to cut and remove the centre of each round. Loosely cover and set aside at room temperature for 30 mins to rise.

    4. Step 4

      Place the cinnamon and granulated sugar in a large, shallow bowl and set aside.

    5. Step 5

      Add enough oil to a large saucepan to reach 10cm up the side of the pan. Place over medium-high heat until it reaches 180°C (when the oil is ready, a cube of bread turns golden brown in 15 secs). Lift up the paper and carefully lower the donuts, three at a time, into the oil, removing the paper and discard. Cook for 1 min each side or until golden brown and puffed. Use a slotted spoon to remove from the oil. Immediately toss in cinnamon sugar mixture to lightly coat. Transfer to a tray. Repeat with the remaining donuts and also the cut-out centres.