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Cinnamon-Sugar Puff Pastry Doughnuts

Makes: 12

Hands-on time: 10 minutes

Hands-off time: 30 minutes


For the doughnuts:

2 rolls (400g each) Today Original Puff Pastry, thawed

1 large egg, beaten

3-4 cups vegetable oil

For the cinnamon sugar:

1 tbsp Hinds Cinnamon Spice

2 cups castor sugar


1. Add the thawed Today Original Puff Pastry onto a lightly floured surface. Brush a light layer of egg wash over the pastry. Fold the pastry in thirds onto itself, similarly to folding a letter. Repeat this step for the second roll of puff pastry.

2. Place the pastry rectangles on a tray lined with baking paper and freeze for 15 minutes until the pastry is firm.

3. Once the pastry is firm, use a cookie cutter to cut 12 circles out of the pastry. Use a smaller cookie cutter to cut the doughnut holes out of the centre of the pastry. *Chef’s Tip: Fry the donut holes along with the donuts or freeze to use for another recipe!

4. Add the vegetable oil to a medium-sized pot and bring the oil up to medium heat. 

5. Fry the doughnuts in batches, about 4 at a time, for 5 minutes, flipping every 30 seconds until golden brown and cooked through. Drain the doughnuts on a tray lined with paper towel.

6. Make a quick cinnamon sugar mixture by combining 1 tablespoon of  Hinds Cinnamon Spice and 2 cups of castor sugar.

7. While the doughnuts are hot, roll them in cinnamon sugar, serve on a beautiful plate and ENJOY!


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