Eggless Ring Doughnuts



November 10, 2016
Eggless Ring Doughnuts
This ring doughnut is best eaten straight after frying, rolled in cinnamon sugar or glazed with icing sugar mixed with a little water.


4 cups self-raising flour

125g butter

3/4 cup sugar

1 & 1/2 cups sour milk (Maas)

Oil for deep frying


Pour the flour into a large mixing bowl.

Rub in the butter until it resembles breadcrumbs.

Stir in the sugar.

Add the sour milk and make soft dough.

Refrigerate for half an hour.

Heat the oil.

Roll out the dough on a lightly floured surface and cut out rings with a doughnut cutter.

Or use a round cookie cutter or even a glass and use a smaller cookie cutter for the holes.

Fry the doughnut rings until golden, drain on absorbent paper.

Dip or roll the doughnuts in desired topping on one side only. 

Makes 40 servings.

Cooking tips

The dough can be refrigerated for up to two days before frying. Best eaten straight after frying. Not suitable for sugaring in sugar syrup as it draws a lot of syrup resulting in a soggy doughnut. And you definitely do not want that.


Mix one part cinnamon powder to three parts of sugar.

Mix a quarter cup of icing with a couple of drops of water, add food colouring.

Spread on top of the doughnut and sprinkle with hundreds of thousands or chocolate sprinkles.

Top with melted chocolate or chocolate spread.

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