Doughnut Rings
Delicious and easy-to-make doughnut rings with a soft, light texture.
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- •240 ml Milkwarmed
- •50 g Sugar
- •1 Egg(optional)can substitute with 55 ml milk
- •7 g Instant dried yeastor 15 g fresh yeast
- •50 g Buttersoft
- •500 g Flour
- •1 tsp Salt
- •Vegetable oilfor frying
- •Caster sugarfor coating
- 1
Warm the milk to 36°C (97°F).
2 min
- 2
Add sugar and egg to the milk and mix well.
1 min
- 3
Add yeast to the mixture and let it activate for 5-10 minutes.
10 min
- 4
Add soft butter to the yeast mixture and whisk.
1 min
- 5
Add flour and salt to the bowl and mix to form a sticky dough.
5 min
- 6
Cover the dough and let it proof in a warm place for 30 minutes.
30 min
- 7
Turn out the dough onto a floured surface and knock back the dough.
5 min
- 8
Divide the dough into 10 equal pieces (75g each) and shape into balls.
10 min
- 9
Cover the dough balls and let them rest for 10 minutes.
10 min
- 10
Shape the dough balls into rings and place on parchment paper.
10 min
- 11
Cover and let the doughnuts proof for 45 minutes.
45 min
- 12
Heat oil to 160-170°C (320-340°F) and fry doughnuts for 90 seconds per side.
10 min
- 13
Coat the warm doughnuts in caster sugar.
5 min
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