6 Amazing Doughnut Breakfast You Need To Try

Fast Food, Recipes

6 Amazing Doughnut Breakfast You Need To Try


1. Cinnamon Syrup-glazed Doughnuts

Cinnamon Syrup-glazed Doughnuts

Ingredients: for 20 doughnuts

50 g (¼ cup) caster sugar
50 g (¼ cup) brown sugar
2 egg
2 tablespoons butter, melted
200 g (1 ⅔ cups) flour
30 g (¼ cup) soybean flour
½ teaspoon baking powder
1 L (4 cups) oil, for frying
70 g (⅓ cup) sugar
2 teaspoons ground cinnamon
1 tablespoon brown sugar syrup, for coating


In a large mixing bowl, beat the sugars and eggs together until smooth.

Add in the melted butter and whisk until smooth.

Sift in the flour, soybean flour and baking powder and mix together.

Rest the dough for 30 minutes.

Roll the dough into ping pong sized balls using your hands.

In a deep saucepan, heat the oil to 190°C (370°F).

Using a slotted spoon, carefully fry the balls in small batches.

Transfer the doughnuts to a paper towel-lined plate.

Prepare the cinnamon sugar by mixing the sugar and ground cinnamon together.

Roll the doughnuts in the cinnamon sugar.

Drizzle some brown sugar syrup on top.


2. Apple-stuffed Doughnuts

Apple-stuffed Doughnuts

Ingredients: for 12 doughnuts


250 g (2 cups) flour
50 g (¼ cup) sugar
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon salt
1 egg
50 mL (¼ cup) buttermilk
80 mL (⅓ cup) milk
4 apple
500 mL (2 ¼ cups) sunflower oil, for frying
100 g (½ cup) sugar, for coating


For the batter, mix together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.

Mix in the egg and buttermilk.

Gradually stir in the milk.

Next, core the apples and slice vertically into doughnut-size rings. Each apple should give you about 3 rings.

Heat the oil in a deep frying pan to 180˚C (350°F).

Coat each apple ring in the batter.

Carefully lay the doughnuts into the oil and fry for a few minutes on each side, until golden brown.

Drain on paper towel before coating in sugar.


3. Indian Fried Doughnuts (gulab Jamun)

Indian Fried Doughnuts

Ingredients: for 10 doughnuts


200 g (1 ½ cups) powdered milk
100 g (¾ cup) flour
1 tablespoon semolina
1 teaspoon bicarbonate of soda
1 teaspoon lemon juice
3 tablespoons butter, melted
300 mL (1 ¼ cups) milk

300 g (1 ½ cups) sugar
200 mL (1 cup) water
saffron, few strands

almond, toasted and chopped
pistachio, toasted and chopped


In a large bowl, mix the powdered milk, flour, semolina, bicarbonate of soda, lemon juice, butter, and milk until thoroughly combined.

Cover with plastic wrap and leave to rest for 15 minutes, until all the moisture is absorbed.

Take a golf ball-sized portion of dough and roll into a ball. Repeat with remaining dough.

In a deep pot, heat the sunflower oil until it reaches 360°F (160°C).

Fry the doughnuts for about 4 minutes, turning occasionally, until they are golden brown on all sides.

Use a slotted spoon to transfer the fried doughnuts to a paper towel-lined plate.

Add the sugar, water, and saffron to a saucepan over a medium heat, and stir.

Once the sugar has dissolved and is syrupy (about 5-7 minutes), add the doughnuts to the pan, stirring to coat in the syrup.

Let the doughnuts soak in the syrup for an hour.

Remove the doughnuts and garnish with the almonds and pistachios.


4. Gluten-free Doughnuts

Gluten-free Doughnuts

Ingredients: for 12 doughnuts

100 g (⅔ cup) dark chocolate
150 g (⅔ cup) butter
50 g (½ cup) cocoa powder
150 g (¾ cup) sugar
1 tablespoon vanilla extract
5 egg
100 g (⅔ cup) chocolate, melted
50 g (⅓ cup) sprinkle


Pre-heat the oven to 180°C (350°F).

Melt the chocolate and butter together in a saucepan over a medium heat.

Stir in the cocoa powder, sugar and vanilla extract.

Take off the heat and whisk in the eggs one at a time.

Tear off a piece of greaseproof paper and scrunch into a small ball.

Place the the paper balls in the centre of each hole in a muffin tin.

Pour the chocolate doughnut mixture in the muffin tin holes, circling around the paper balls and being careful not to cover them.

Bake in the oven for 8-10 minutes.

Carefully take the doughnuts out of the muffin tin. Take out the paper balls with your fingers. You should have a circle-shaped hole in each doughnut.

Dip in some melted chocolate, followed by some sprinkles.


5. Dairy Free Doughnuts

Dairy Free Doughnuts

Ingredients: for 12 doughnuts

50 g (¼ cup) vegan margarine
120 mL (½ cup) soy milk
2 tablespoons sunflower oil, plus 1 litre (4 cups) extra for frying
250 g (2 cups) plain flour
100 g (½ cup) caster sugar
1 teaspoon baking powder
½ teaspoon salt


Gently melt the butter over a low-medium heat. Add milk and 2 tablespoons of sunflower oil and mix together. Once combined, take off the heat and set aside.

In a separate bowl, combine the flour, half of the sugar, baking powder and salt with a fork. Make a well in the centre.

Pour the butter mixture into the well. Combine gradually until a thick dough forms.

Using your hands, roll dough into little flat balls and with your thumb, press a hole in the centre of each doughnut. (You may need to flour your hands for this part to avoid getting sticky!)

Heat up the litre of oil in a pan. To know when it’s hot enough, fry a little bit of bread in the oil. If it goes brown and floats to the top, in 45-50 seconds the oil will be ready!

Gently lay the doughnuts into the oil using a spatula. Fry for about 3-5 minutes on each side, until golden brown.

Transfer the doughnuts onto some tissue paper to soak up any excess oil. Then roll into a bowl of the remaining sugar.


6. Cookies And Cream–stuffed Doughnuts

Cookies And Cream–stuffed Doughnuts

Ingredients: for 12 doughnuts


10 chocolate cookie
90 g (½ cup) cream cheese
12 pieces chocolate

250 g (2 cups) plain flour
50 g (¼ cup) caster sugar
1 ½ teaspoons baking powder
½ teaspoon salt
120 mL (½ cup) milk
3 tablespoons butter, melted
2 tablespoons sunflower oil
1 L (4 cups) sunflower oil, for frying

50 g (⅓ cup) white chocolate


Pour the cookies into a ziplock bag, fasten, and bash into crumbs using a rolling pin.

Pour half of the cookie crumbs into a bowl and mix with the cream cheese. Set aside.

Prepare the doughnut mixture by combining the flour, sugar, baking powder, and salt in a bowl. Make a well in the middle of the dry ingredients.

Add the milk, melted butter, and sunflower oil into the well of dry ingredients.

Mix together with a fork until a dough is formed. Start rolling the dough into golf ball-size balls and then flatten using your thumb.

Spoon in a teaspoon of the cream cheese mixture and a square of chocolate. Close the dough with your hands, pinching the seams if necessary, and roll into a ball.

Heat up the liter of sunflower oil in a pan until it reaches 375°F (190.5°C).

Deep-fry the doughnut balls for about 4-5 minutes, until golden brown. Then leave donuts to drain and cool on a wiring rack or paper towel.

Drizzle over the melted white chocolate and remaining half of the cookie crumbs.


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