Anti pasto platters available, including vegetarian and pregnancy friendly options.

0

Your Cart is Empty

2 min read

Cinnamon Sugar Buttermilk Donuts

Homemade cinnamon sugar buttermilk donuts with just the right mix of cakey and fluffy...is there anything better? Don't forget the donut holes to go with! You'll find our recipe, using our own Edwards Cinnamon Sugar (available in our local and online store) below. Makes approximately 12 - 14 donuts (and holes) If you make these we'd love for you to share your photos with us on social media.

Ingredients

  • 2 eggs
  • 1 tbs vanilla extract
  • 1⁄2 cup brown sugar
  • 1⁄2 cup caster sugar
  • 1⁄3 cup salted butter, melted 1 lemon, zest
  • 1⁄2 cup buttermilk
  • 3 cups all plain flour
  • 1 tbs baking powder
  • 1⁄2 tsp bi-carb soda
  • 1⁄2 tsp nutmeg
  • pinch salt
  • 2 litres vegetable oil Edwards Cinnamon Sugar

Notes

You will need to rest the dough for 1-1.5hrs - it really is definitely worth the wait! These donuts are moist, cake like and delicious!

Cinnamon Sugar Buttermilk Donuts

Method

  1. In a large bowl, mix together eggs, vanilla extract, brown sugar, caster sugar, melted butter, lemon zest and buttermilk. Mix together until combined and smooth
  2. In a separate bowl, combine flour, baking powder, bi-carb soda, nutmeg and salt.
  3. Add the dry ingredients to the wet, using a wooden spoon to mix until fully combined. Do not over mix. Cover the bowl with plastic wrap and cool in the refrigerator for 1 - 1.5hrs
  4. Add flour to your work surface and roll out the dough until about half an inch / 1.27cm thick. Using a large circle cookie cutter, dip into some flour and cut out circles from the dough. Use the end of a piping nozzle to cut out the centre of each circle. Alternatively use a donut cutter to cut out the donut shapes if you have one! Remember to keep the donut holes to cook too.
  5. Place donuts on floured baking paper lined trays while heating your oil. Heat vegetable oil to 180°C.
  6. Working in batches, gently lower donuts into the oil (no more than 4 at a time) Fry on one side until golden brown, about 2 minutes. Flip with tongs or a skimmer and continue frying until golden brown and cooked through, another 2 minutes. Make sure to keep checking the oil temeperature and keep it at 180°C.
  7. Drain donuts on cooling rack. Place cinnamon sugar into a small bowl. Dunk the warm donuts into the cinnamon sugar, making sure to coat every side.

Tip

Make sure your donuts are not too thick and the oil is not too hot for perfectly cooked donuts.

 



Also in News and Recipes

Apricot Recipe Collection
Apricot Recipe Collection

1 min read

When stone fruit season comes around and you're popping those apricots in your basket...what's the first recipe that comes to mind? Mum's Apricot Chicken? A nostalgic classic no doubt but there's so much more to discover in recipes featuring apricots. We've gathered a collection of both savoury and sweet, (including an apricot chicken salad because Mum would appreciate it) for you to explore.
Cherry Recipe Collection
Cherry Recipe Collection

1 min read

When cherries come into season we are immediately transported to the land of lazy summer afternoons with the soundtrack of cicadas humming in the background. Christmas trifles, poolside snacks, beach getaways to wind down after all the December commitments.  Last year we put together a collection of some delicious cherry recipes to share...and this year we thought we'd put them in blog post to make them easy to find for now and the Decembers to come!
Blood Orange & Rosemary Cake
Blood Orange & Rosemary Cake

2 min read

With blood oranges in season, now is the perfect time to make this gorgeous cake. With its sticky syrup and drizzled pink icing in a classic bundt cake tin we think you'll find it takes afternoon tea up a level! We found our Edwards Australian Dried Oranges the perfect garnish, alongside a sprig of rosemary from Mandy's garden.

Subscribe to Our Newsletter