• Prep Time 40 minutes
  • Cook Time 15 minutes
  • Makes 16 donuts and holes
  • Freezing Excellent

Ready.
Set.
Make.

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Ingredients

  • ¼ cup butter, softened
  • 1 cup sugar
  • 1 tbsp vanilla
  • 2 eggs
  • 3 cups Robin Hood® All Purpose Flour, plus extra flour for kneading
  • 4 tsp baking powder
  • ½ tsp salt
  • ½ tsp nutmeg
  • 2/3 cup milk
  • 1 Litre Crisco® Canola or Vegetable oil for frying
  • ½ cup granulated sugar, optional

Serving Size: 16 donuts and holes

Directions

Serving Size: 16 donuts and holes

  • Cream butter, sugar, and vanilla on high speed of electric mixer.
  • Beat in eggs one at a time.
  • Combine dry ingredients in a separate bowl. Add to creamed mixture alternately with milk.
  • Turn out onto well floured surface and gently knead until dough comes together. Meanwhile, heat oil in large pot to 350°F-360°F.
  • With floured rolling pin, roll dough to 1/4“ (0.5cm) thick. Cut with 3” (7.5cm) round cutter and then use ¾” donut hole cutter to make hole in centre. Very carefully drop donuts, 3-4 at a time into hot oil.
  • Cook until golden brown, about 45 seconds per side. Repeat with donut holes, cooking them about 20 seconds. Remove to a paper towel lined baking sheet. Toss in granulated sugar if desired. Serve warm.

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