Doughnut Recipe

A recipe for 12 or 36 doughnuts


For 12 sugar dusted doughnuts

  • 75g (2½oz) plain flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • 55g (2oz) caster sugar
  • 60ml (2¼fl oz) milk
  • 1 egg, beaten
  • 1 tsp olive oil (If preferred 10g (½oz) melted butter may be added in place of the olive oil)
  • ½ tsp vanilla extract
  • Extra sugar for dusting

For 36 sugar dusted doughnuts

  • 225g (8oz) plain flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 175g (6oz) caster sugar
  • 175ml (6fl oz) milk
  • 2 eggs, beaten
  • 1 tbsp olive oil (If preferred 30g (1½oz) melted butter may be added in place of the olive oil)
  • 1 tsp vanilla extract
  • Extra sugar for dusting


  1. Preheat the oven to 325°F/160°C/Gas 3. Lightly brush a doughnut pan with cooking oil.
  2. Take a large roomy bowl, and sift the flour, baking powder and salt into it. Add the sugar and give it a stir round to combine.
  3. In a separate bowl, whisk the milk, beaten egg, olive oil and vanilla extract together and add this to the dry ingredients, mixing thoroughly.
  4. Using a teaspoon carefully fill each of the doughnut cups around ¾ full with the batter. Place in the oven and bake for about 8 minutes, or until firm, but springy to the touch. Cool slightly.
  5. Sprinkle a little caster sugar onto a plate or other flat surface. Turn the doughnuts out and dip them (bottoms first!) into the sugar and Hey Presto fabulous sugar-dusted doughnuts in no time at all!

To make choccy doughnuts

  1. Dip top-side of doughnuts into melted chocolate and allow to set on a wire rack placed over a plate to catch the dribbles.
  2. Whilst the chocolate is still wet, sprinkle with chopped nuts, toasted coconut, ‘hundreds and thousands’ or crumbled chocolate flakes – just let your imagination run riot!