Easy doughnuts

Super easy, super tasty, ready-to-dunk doughnuts from the guys at Sorted - perfect for feeding a crowd
By Ben Ebbrell
Easy doughnuts
  • Rating:
  • Serves: Makes 12
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes plus 1 hour prove time
  • Effort: easy


  • 200 ml warm milk
  • pinch sugar
  • 7 g packet of dried yeast
  • oil, for frying
  • 120 g Smash potatoes
  • 220 g plain flour
  • 80 g caster sugar
  • 2 tbsp vegetable oil
  • caster sugar, to dust
  • cinnamon, to dust

Tips and Suggestions

Never leave hot oil unattended.

Serve doughnuts warm with a warm chocolate sauce or some strawberry jam for dunking.


1. Place the milk, pinch of sugar and yeast into a bowl and stir. Leave for 5 minutes to activate the yeast.

2. Make up 120g of mashed potato by mixing 30g of Smash and 120ml boiling water. Set aside.

3. Heat vegetable oil in a frying pan so you have a depth of about 4-5cm to about 170C - when you cook the doughnuts, they need enough oil to float.

4. Measure the rest of the ingredients into a large bowl and combine with the mashed potato and milk mixture, mixing together to form a dough - you may have to add a little more flour or milk at this stage to get a dough that you can roll. Knead for a short while, then cover and leave to prove in a warm place for up to an hour.

5. Roll the dough out on a floured surface to a thickness of 2cm. Using a cutter, cut out large circles from the dough. Using a smaller cutter, remove the centre ring.

6. Carefully lower the doughnuts into the hot oil, using a fish slice to be safe. Fry for about 90 seconds on each side or until golden.

7. Arrange the caster sugar and cinnamon in a large bowl beside the pan. Once the doughnuts are cooked, lift out of the oil using a fish slice or tongs, allow to drip dry for a few seconds then toss in the sugar mix to coat.

8. Leave the doughnuts to cool slightly, then serve.

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