Double-glazed ring doughnuts

Double-glazed ring doughnuts

B.I.Y. Bake It Yourself

Mmmm, doughnuts... When I picture them, I channel Homer Simpson: cartoony ring doughnuts with pink icing and sprinkles. These are so easy to make and, once you’ve tried them, you’ll never want shop-bought doughnuts again. A batch makes a great thank-you present in a box tied with ribbon.


Quantity Ingredient

For the doughnuts

Quantity Ingredient
150ml whole milk
50g unsalted butter
1 tablespoon ‘quick’ yeast
20g caster sugar
330g strong white bread flour, plus more to dust
1/2 teaspoon table salt
1 large egg, lightly beaten
1.5 litres vegetable oil, to deep-fry, plus more for the baking trays

For the first glaze

Quantity Ingredient
100g icing sugar
3 tablespoons boiling water

For the second glaze

Quantity Ingredient
50g fresh raspberries
150g icing sugar
50ml double cream
sprinkles or 100s and 1,000s

Tool kit

Quantity Ingredient
2 baking trays or sheets
rolling pin
9 cm and 3 cm round cutters, (not essential, but useful)
deep-fat fryer, (optional)
cooking thermometer, (optional)
2 wire cooling racks
electric whisk, (optional)


  1. Place the milk in a small pan over a low heat to warm. Melt the butter in a separate pan over a low heat, then set aside. Mix the yeast with 1 teaspoon of the sugar and 50 ml warm milk. Set aside for 15 minutes.
  2. Sift the flour and the salt into a bowl. Stir in the remaining sugar. Pour in the yeast mix, remaining warm milk, melted butter and egg. Mix into a dough, knead for 5–10 minutes, then put into a bowl and cover with cling film. Leave to rise for 1 hour at room temperature.
  3. Lightly oil 2 baking trays or sheets. Take the dough and knead on a floured work surface for a couple of minutes, just to knock it back. Roll it out to about 1 cm thick and, with a 9 cm round cutter (or a cardboard template and a sharp knife), cut out as many circles as you can. Using a small round cutter (around 3 cm), punch out holes in the middles (or use an egg cup). Gently combine the offcuts and roll and cut out more circles until all the dough is used. Put the doughnuts on the prepared baking trays. Cover each with a plastic bag – the bag shouldn’t touch the dough but should form a tent around it – and leave to rise again for about 45 minutes.
  4. Heat the vegetable oil in a large saucepan (or deep-fat fryer) until it reaches 160°C. If you don’t have a cooking thermometer, use a small piece of bread to see if it sizzles when dropped into the oil. Cook the doughnuts in batches, 3–4 at a time, for 1 minute each side, turning with a slotted spoon, until golden. Remove to cooling racks.
  5. To make the first glaze, combine the icing sugar with the boiling water, mixing well to remove lumps. This next bit is messy so put kitchen paper under your cooling racks. Dip each doughnut in the glaze on both sides and leave to set on the cooling racks for 1 hour.
  6. To make the second glaze, mush the raspberries through a sieve into a bowl. Add the icing sugar and mix well. Pour in the cream and whisk for about a minute with an electric whisk until it thickens up.
  7. Pour the sprinkles onto a plate. Dip each doughnut into the icing, then the sprinkles. Leave on the racks to set for 1 hour, if you can wait.


  • This recipe has a level 1 (beginner) difficulty.


  • Go mad with toppings: red for Valentine’s Day; pastel for Easter. I like to use fruit in the glazes to give them more flavour, but you could use food colouring.

    You can top them with edible glitter, gold or silver edible spray paint, anything you like… Let the littl’uns join in and decorate their own.
Great British Bake Off
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