Cinnamon Doughnuts with Raspberry Sauce

Cook time 40 minutes
Servings 6


2 eggs
3 tbsp caster sugar
1 vanilla bean, seeds removed
125ml milk
250g plain flour, sifted
½ sachet of dried yeast (3.5g)
Zest of ½ an orange
¾ cup caster sugar
1 tbsp cinnamon
Vegetable oil, for deep-frying

Raspberry sauce
500g frozen raspberries
¼ cup of sugar

Cinnamon Doughnuts with Raspberry Sauce


For the donuts, lightly whisk eggs, caster sugar and vanilla bean in a large bowl. Add the milk and combine. Now add the flour, yeast and orange zest and stir until well combined. Rest batter for 15 minutes.

While resting make the raspberry sauce by placing raspberries and sugar in a saucepan and heating on medium heat until the raspberries start to collapse. This should take 5 minutes. Pour into a small food processor and blend until smooth. Pass through a fine sieve to remove all the seeds.

Heat the oil in a saucepan or deep fryer until the temperature reaches approximately 180°C.

Spoon the donut mixture into a piping bag. Carefully pipe small dollops of the mixture into the oil and fry for a few minutes until golden brown all over.

Drain the donuts on absorbent paper and then toss the donuts in the combined sugar and cinnamon mixture while they are still hot.

To serve, spoon the raspberry sauce in the centre of the plate. Top with a few donuts per person.