Recipe: Old-fashioned doughnut rings

Doughnuts plated with sprinkles and sugar
Treat yourself this Easter to some good old-fashioned doughnuts. Photo credit: Asian Food Network

Recipe courtesy of Asian Food Network

Old-fashioned doughnut rings are a little heavier than your usual store-bought fluffy doughnuts. A cross between a cake and scone, this old-fashioned doughnut is sure to fill you up fast.

An alternative to cake, these guys can be decorated with any of your favorite sprinkles, or keep it simple and go with the classic sugar coating.


Makes 10

For the dough:

  • 220g caster sugar
  • 58g unsalted butter, at room temperature
  • 4 large egg yolks
  • 330g sour cream
  • 3 tsp baking powder
  • 1.5 tsp salt
  • 800g all-purpose flour
  • 2 tbsp corn flour
  • Oil.

For topping:

  • Caster sugar
  • Chocolate sprinkles
  • Rainbow sprinkles.


1. Make the dough

  • Add the sugar, butter and egg yolks to a large bowl and cream until pale yellow.
  • Add the sour cream and mix until combined.
  • Mix in the baking powder and salt.
  • In another mixing bowl, add the all-purpose flour and corn flour, whisking to combine. 
  • Add the flour mixture into the creamed mixture about a cup at a time and mixing between each addition until they're combined and no flour streaks remain. Use your hands to bring the dough together. 

2. Chill the dough

  • Transfer the dough onto plastic wrap and shape it into a rectangle, so it's easier to shape later. 
  • Place in the refrigerator for at least three hours (or up to three days).

3. Rolling the dough

  • After at least three hours, remove the dough from the refrigerator.
  • Dust the table with some flour and roll out the dough with a rolling pin, flipping the dough over each time.
  • Roll the dough until it's an inch thin.
  • Using two different-sized round cookie cutters, cut out the doughnut shapes and doughnut holes.
Recipe: Old-fashioned doughnut rings
Photo credit: Asian Food Network

4. Fry the doughnuts

  • Add the oil to a heavy-bottomed pot over medium heat until it's very hot.
  • Carefully drop the doughnuts, a few at a time, into the hot oil. Fry for about two to three minutes each side or until golden brown. Transfer the cooked doughnuts onto a wire rack, letting the excess oil drip off and allow to cool.
  • The dougnut holes only need to fry about a minute per side. Transfer to a rack and cool.

5. Coat and serve!

  • Coat the doughnuts in sugar, chocolate sprinkles and rainbow sprinkles while they're hot.
Recipe: Old-fashioned doughnut rings
Photo credit: Asian Food Network

Chef's tips

  • When frying, make sure the oil is not too hot - the dough will get burnt on the outside but will not fully cook on the inside.

Asian Food Network