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Cinnamon spiced drop doughnuts with maple syrup

  • 0:10 Prep
  • 0:35 Cook
  • Makes 20


  • 50g butter, melted
  • 140g (2/3 cup) caster sugar
  • 2 egg yolks
  • 375g (2 1/2 cups) plain flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1/4 teaspoon ground nutmeg
  • 3 teaspoons ground cinnamon
  • 375ml (1 1/2 cups) buttermilk
  • 215g (1 cup) caster sugar, extra
  • 250ml (1 cup) maple syrup
  • Canola oil, to deep-fry


  • 1
    Combine the butter, sugar and egg yolks in a large bowl. Sift the flour, baking powder, bicarbonate of soda, nutmeg and 1 teaspoon of cinnamon in a large bowl. Add half the flour mixture and half the buttermilk to the egg mixture and stir to combine. Add the remaining flour mixture and buttermilk and stir to combine. Set aside for 10 minutes to rest.
  • 2
    Combine the extra sugar and remaining cinnamon on a plate. Add enough oil to a large sauce to reach a depth of 5cm. Heat to 170C over medium-high heat (when the oil is ready a cube of bread will turn golden brown in 20 seconds).
  • 3
    Carefully place 4 dessert spoons of dough into the oil. Cook, turning occasionally, for 5-7 minutes or until golden brown and cooked through. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat in 4 more batches with remaining dough, reheating oil between each batch.
  • 4
    Toss warm doughnuts in cinnamon sugar and place on a serving plate. Drizzle with maple syrup and serve immediately.

Source: taste.com.au


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