Name: Hot doughnuts with spiced sugared nut coating
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Makes 24-26
Ingredients: 2 eggs beaten; 300ml soured cream; 50g salted butter melted; 400g self-raising flour plus extra for dusting; 1 tsp ground cinnamon; ¼ whole nutmeg finely grated; 3 tbsp golden caster sugar; ½ tsp bicarbonate of soda; vegetable oil for deep-frying; salted caramel sauce to serve; 100g salted mixed nuts; ½ tsp ground cinnamon; 3 cardamom pods crushed and seeds removed; ½ whole nutmeg grated; 3 tbsp light brown soft sugar

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Hot doughnuts with spiced sugared nut coating

Hot doughnuts with spiced sugared nut coating

Helena Busiakiewicz

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Makes 24-26

Easy

Prep: 20 mins

Cook: 20 mins

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Enjoy fantastically fluffy doughnuts without the need for yeast and proving. Pulse the nuts to a fine consistency for the coating as this helps them stick

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 eggs

beaten
300ml soured cream
50g salted butter

melted
400g self-raising flour

plus extra for dusting
1 tsp ground cinnamon
¼ whole nutmeg

finely grated
3 tbsp golden caster sugar
½ tsp bicarbonate of soda
vegetable oil

for deep-frying
salted caramel sauce

to serve

For the nut coating

100g salted mixed nuts
½ tsp ground cinnamon
3 cardamom pods

crushed and seeds removed
½ whole nutmeg

grated
3 tbsp light brown soft sugar

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Nutrition: Per serving (26)

kcal172
fat10g
saturates3g
carbs17g
sugars5g
fibre1g
protein3g
salt0.4g

Method

step 1

First, make the coating. Pulse the nuts and spices in a food processor to a very fine, dusty consistency. Stir through the sugar, then tip into a large bowl and set aside.
step 2

Whisk the eggs, soured cream and melted butter together in a jug. Put the flour, cinnamon, nutmeg, caster sugar and bicarb in a large bowl with ½ tsp fine salt. Whisk to combine. Stir the wet into the dry ingredients to form a shaggy dough.
step 3

Turn the dough out onto a lightly floured surface and briefly knead until soft and smooth, about 5 mins. Shape into a rectangle around 1.5cm thick. Use a round 5cm cutter to stamp out circles, then roll them into 24-26 balls.
step 4

While you shape the dough, heat the oil in a large saucepan no more than a third full over a low heat to 180C. Test with a cube of bread – it should sizzle straightaway and turn brown within 30 seconds.
step 5

Lower in the doughnuts a few at a time and cook for 4-5 mins until golden brown and cooked through. Remove with a slotted spoon and put straight into the nut mixture, shaking the bowl to coat. Serve with salted caramel sauce for dipping.

Recipe from Good Food magazine, Christmas 2025

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