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Prep Time
20 mins
Cooking Time
2 h
Total Time
2 h 30 m
12 donuts plus 12 holes


½ cup
sugar, divided
125 mL
8 g
1 pkg active dry yeast
11 mL
3½ cups
all-purpose flour, plus more for board
875 mL
1½ tsp
7 mL
⅓ cup
milk, warmed to 105°F
75 mL
⅓ cup
unsalted butter, melted
75 mL
Cinnamon Sugar:
1 cup
250 mL
1½ tsp
ground cinnamon
7 mL


Step 1
In small bowl, stir in 1/3 cup (75 mL) water with 1 tsp (5 mL) of the sugar and yeast. Let sit for 5 to 10 min., or until foamy. In large bowl, whisk together the flour and salt. Set aside both bowls.
Step 2
In another large bowl, whisk milk, eggs and melted butter. Then stir in the rest of the ½ cup (125 mL) sugar and yeast mixture. Gradually stir in flour mixture to make a soft dough. Turn out onto a lightly floured surface and knead 8 to 10 min., adding more flour as needed, until dough is smooth and elastic and no longer sticky.
Step 3
Place dough in large greased bowl, turning dough over to grease all sides. Cover and set in warm, draft-free place for 1 to 1½ hr., or until doubled in volume.
Step 4
Punch down dough. On floured surface, roll dough out to ½-in. (1-cm) thickness. Using a 3-in. (8-cm) round cutter, cut out 12 rounds. Gather scraps and re-roll dough one time only for additional cuts. Use a 1-in. round cutter (2.5-cm) to cut out holes.
Step 5
Transfer donuts and holes to floured baking sheet. Cover and let rise 1 hr., or until doubled in size.
Step 6
In deep fryer, wok or deep saucepan, heat 2 in. (5 cm) oil until fryer thermometer reads 350°F (180°C). Fry 3 donuts (or 6 holes) at a time, turning once, until golden and puffed, about 4 min. With slotted spoon, transfer to paper towel-lined tray or board. In large bowl, mix sugar with cinnamon. While still warm, roll donuts and holes in cinnamon-sugar to coat. Add additional sugar and cinnamon, as needed.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/12 of the recipe)
18 g
Saturated Fat:
4 g
54 g
1 g
26 g
60 mg
6 g
310 mg