One Bowl Honey Doughnuts
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Easy
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25 mins
Homemade doughnuts are easier to make than you think. This one-bowl wonder is quick, simple, and doesn’t require deep frying.
So whip up these tasty bites for birthday parties when covered in sprinkles and icing, or to keep for during the week, enjoyed alongside a cup of tea or hot chocolate during late-night sweet cravings.
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Skill Level
Easy
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Prep Time
10 mins
-
Cooking Time
15 mins
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Servings
12
Ingredients
- ½ cup (175g) Capilano Pure Honey
- ½ cup (125ml) vegetable oil
- ¼ cup (65ml) milk
- 2 eggs
- 2 cups (300g) plain flour
- 2 tsp baking powder
- ¼ tsp bicarb
- ½ tsp cinnamon
- ¼ tsp salt
Top with cinnamon and sugar, or icing and sprinkles as preferred.
- Pre-heat oven 170°C. Grease and flour 2 doughnut pans/tins with flour, tapping out any excess.
- Place honey, oil, milk, and eggs in a large bowl. Whisk until combined.
- Sift flour, baking powder, and bicarb into the mixture. Add cinnamon and salt and mix ingredients until just combined.
- Scoop the doughnut batter into a piping bag or zip lock bag. Cut the corner (making a 1 – 1 ½ cm hole) and pipe batter into doughnut pan.
- Place doughnut pans into the oven and bake for 12-15 minutes or until cooked through and slightly golden.
- When cooked, remove pan from oven and leave doughnuts to cool in the pan for 5 minutes before removing and placing on a cooling rack.
- If coating in cinnamon sugar, toss doughnuts in cinnamon sugar immediately after removing from the pan, otherwise, ice doughnuts once completely cooled. Store in an airtight container.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Pre-heat oven 170°C. Grease and flour 2 doughnut pans/tins with flour, tapping out any excess.
- Place honey, oil, milk, and eggs in a large bowl. Whisk until combined.
- Sift flour, baking powder, and bicarb into the mixture. Add cinnamon and salt and mix ingredients until just combined.
- Scoop the doughnut batter into a piping bag or zip lock bag. Cut the corner (making a 1 – 1 ½ cm hole) and pipe batter into doughnut pan.
- Place doughnut pans into the oven and bake for 12-15 minutes or until cooked through and slightly golden.
- When cooked, remove pan from oven and leave doughnuts to cool in the pan for 5 minutes before removing and placing on a cooling rack.
- If coating in cinnamon sugar, toss doughnuts in cinnamon sugar immediately after removing from the pan, otherwise, ice doughnuts once completely cooled. Store in an airtight container.
-
Create it with Capilano...
- See all recipes
-
Discover More...
- Learning Centre
-
Skill Level
Easy
-
Prep Time
10 mins
-
Cooking Time
15 mins
-
Servings
12
Ingredients
Doughnuts
- ½ cup (180g) Capilano Pure Honey
- ½ cup (125ml) vegetable oil
- ¼ cup (65ml) milk
- 2 eggs
- 2 cups (300g) plain flour
- 2 tsp baking powder
- ¼ tsp bicarb soda
- ½ tsp cinnamon, ground
- ¼ tsp salt
Cinnamon Topping
- 60g unsalted butter, melted
- 1 tbsp caster sugar
- 2 tsp cinnamon, ground
- Pre-heat oven 170°C. Grease and flour 2 doughnut pans/tins with flour, tapping out any excess.
- Place honey, oil, milk, and eggs in a large bowl. Whisk until combined.
- Sift flour, baking powder, and bicarb into the mixture. Add cinnamon and salt and mix ingredients until just combined.
- Scoop the doughnut batter into a piping bag or zip lock bag. Cut the corner (making a 1 – 1 ½ cm hole) and pipe batter into doughnut pan.
- Place doughnut pans into the oven and bake for 12-15 minutes or until cooked through and slightly golden.
- When cooked, remove pan from oven and leave doughnuts to cool in the pan for 5 minutes before removing and placing on a cooling rack.
- Place melted butter into shallow bowl and combine sugar and cinnamon in a second shallow bowl. Take warm doughnuts and dip into butter, then dip into cinnamon sugar. Serve warm or set aside to cool.
- Store in an airtight container for up to 5 days or frozen for up to 3 months.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and hand harvested by their beekeepers, our signature blend of eucalypt and ground flora honey is the taste you know and love.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Pre-heat oven 170°C. Grease and flour 2 doughnut pans/tins with flour, tapping out any excess.
- Place honey, oil, milk, and eggs in a large bowl. Whisk until combined.
- Sift flour, baking powder, and bicarb into the mixture. Add cinnamon and salt and mix ingredients until just combined.
- Scoop the doughnut batter into a piping bag or zip lock bag. Cut the corner (making a 1 – 1 ½ cm hole) and pipe batter into doughnut pan.
- Place doughnut pans into the oven and bake for 12-15 minutes or until cooked through and slightly golden.
- When cooked, remove pan from oven and leave doughnuts to cool in the pan for 5 minutes before removing and placing on a cooling rack.
- Place melted butter into shallow bowl and combine sugar and cinnamon in a second shallow bowl. Take warm doughnuts and dip into butter, then dip into cinnamon sugar. Serve warm or set aside to cool.
- Store in an airtight container for up to 5 days or frozen for up to 3 months.
-
Feeling Hungry?
- See all recipes
-
Skill Level
Easy
-
Prep Time
10 mins
-
Cooking Time
15 mins
-
Servings
12
Ingredients
- ½ cup (175g) Capilano Pure Honey
- ½ cup (125ml) vegetable oil
- ¼ cup (65ml) milk
- 2 eggs
- 2 cups (300g) plain flour
- 2 tsp baking powder
- ¼ tsp bicarb
- ½ tsp cinnamon
- ¼ tsp salt
Top with cinnamon and sugar, or icing and sprinkles as preferred.
- Pre-heat oven 170°C. Grease and flour 2 doughnut pans/tins with flour, tapping out any excess.
- Place honey, oil, milk, and eggs in a large bowl. Whisk until combined.
- Sift flour, baking powder, and bicarb into the mixture. Add cinnamon and salt and mix ingredients until just combined.
- Scoop the doughnut batter into a piping bag or zip lock bag. Cut the corner (making a 1 – 1 ½ cm hole) and pipe batter into doughnut pan.
- Place doughnut pans into the oven and bake for 12-15 minutes or until cooked through and slightly golden.
- When cooked, remove pan from oven and leave doughnuts to cool in the pan for 5 minutes before removing and placing on a cooling rack.
- If coating in cinnamon sugar, toss doughnuts in cinnamon sugar immediately after removing from the pan, otherwise, ice doughnuts once completely cooled. Store in an airtight container.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Pre-heat oven 170°C. Grease and flour 2 doughnut pans/tins with flour, tapping out any excess.
- Place honey, oil, milk, and eggs in a large bowl. Whisk until combined.
- Sift flour, baking powder, and bicarb into the mixture. Add cinnamon and salt and mix ingredients until just combined.
- Scoop the doughnut batter into a piping bag or zip lock bag. Cut the corner (making a 1 – 1 ½ cm hole) and pipe batter into doughnut pan.
- Place doughnut pans into the oven and bake for 12-15 minutes or until cooked through and slightly golden.
- When cooked, remove pan from oven and leave doughnuts to cool in the pan for 5 minutes before removing and placing on a cooling rack.
- If coating in cinnamon sugar, toss doughnuts in cinnamon sugar immediately after removing from the pan, otherwise, ice doughnuts once completely cooled. Store in an airtight container.
-
Create it with Capilano...
- See all recipes
-
Discover More...
- Learning Centre
-
Skill Level
Easy
-
Prep Time
10 mins
-
Cooking Time
15 mins
-
Servings
12
Ingredients
Doughnuts
- ½ cup (180g) Capilano Honey
- ½ cup (125ml) vegetable oil
- ¼ cup (65ml) milk
- 2 eggs
- 2 cups (300g) plain flour
- 2 tsp baking powder
- ¼ tsp bicarb soda
- ½ tsp cinnamon, ground
- ¼ tsp salt
Cinnamon Topping
- 60g unsalted butter, melted
- 1 tbsp caster sugar
- 2 tsp cinnamon, ground
- Pre-heat oven 170°C. Grease and flour 2 doughnut pans/tins with flour, tapping out any excess.
- Place honey, oil, milk, and eggs in a large bowl. Whisk until combined.
- Sift flour, baking powder, and bicarb into the mixture. Add cinnamon and salt and mix ingredients until just combined.
- Scoop the doughnut batter into a piping bag or zip lock bag. Cut the corner (making a 1 – 1 ½ cm hole) and pipe batter into doughnut pan.
- Place doughnut pans into the oven and bake for 12-15 minutes or until cooked through and slightly golden.
- When cooked, remove pan from oven and leave doughnuts to cool in the pan for 5 minutes before removing and placing on a cooling rack.
- Place melted butter into shallow bowl and combine sugar and cinnamon in a second shallow bowl. Take warm doughnuts and dip into butter, then dip into cinnamon sugar. Serve warm or set aside to cool.
- Store in an airtight container for up to 5 days or frozen for up to 3 months.
Used in this recipe
Active Manuka Honey
Nature’s Sweet Superfood
Made by some of the world’s healthiest bees* this special blend of Australian Manuka and floral honey is independently tested and certified to contain a minimum of 30mg of Methylglyoxal (MGO), the key compound that makes Manuka so special. The higher the MGO, the more potent the honey’s activity.
Delicious Taste
Australia produces some of the most potent, best tasting Manuka honey in the world due to our warm climate and diverse number of Leptospermum (Manuka) varieties. Capilano’s premium, bioactive Manuka honey has a rich, smooth, caramel taste.
Boost your Daily Health Routine
Squeeze the bioactive goodness of Capilano Active Manuka honey into your daily cup of tea, coffee, smoothies, yoghurt or cereal, or simply enjoy by the spoonful.
*Vella, G. 2016. Issue 215. CSIRO.
- Pre-heat oven 170°C. Grease and flour 2 doughnut pans/tins with flour, tapping out any excess.
- Place honey, oil, milk, and eggs in a large bowl. Whisk until combined.
- Sift flour, baking powder, and bicarb into the mixture. Add cinnamon and salt and mix ingredients until just combined.
- Scoop the doughnut batter into a piping bag or zip lock bag. Cut the corner (making a 1 – 1 ½ cm hole) and pipe batter into doughnut pan.
- Place doughnut pans into the oven and bake for 12-15 minutes or until cooked through and slightly golden.
- When cooked, remove pan from oven and leave doughnuts to cool in the pan for 5 minutes before removing and placing on a cooling rack.
- Place melted butter into shallow bowl and combine sugar and cinnamon in a second shallow bowl. Take warm doughnuts and dip into butter, then dip into cinnamon sugar. Serve warm or set aside to cool.
- Store in an airtight container for up to 5 days or frozen for up to 3 months.
-
Create it with Capilano...
- See all recipes
-
Discover More...
- Learning Centre
