These yummy little treats are delicious on their own – or serve them with jam or the chocolate dipping sauce featured in our DIY Chocolate-dipped Pretzel recipe.
Put flour, yeast and half the sugar into a large bowl. Heat the milk and butter in a small pan until just warm. Tip into a jug and beat in the egg. Working quickly, pour the liquid into the flour mixture and stir to make soft dough. Tip on to a lightly-floured work surface and knead for 5min until smooth and elastic. Return dough to the bowl, cover with clingfilm and leave to rise in a warm place for 30-40min.
Step 2
When dough is ready, tip on to a work surface. Divide into 32 pieces and roll each into a ball (cover any dough you're not working with to ensure it doesn't dry out). Line two baking sheets with baking parchment and put the balls on the sheets (at least 5cm apart), cover loosely with oiled clingfilm and leave to rise in a warm place for 10min.
Step 3
Meanwhile, fill a large saucepan one-third full with oil and heat to 150°C using a cooking thermometer. Fry doughnuts in batches of eight until deep golden brown, about 3-4min, turning halfway through cooking time. Use a slotted spoon to lift out doughnuts on to kitchen paper to drain for a few minutes. Repeat with remaining doughnuts.
Step 4
Mix remaining caster sugar with the cinnamon and tip on to a plate. Roll the doughnuts in cinnamon sugar and serve with jam or chocolate sauce for dipping, if you like.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
