Decadent doughnut cookies

Decadent doughnut cookies

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 24
  • Easy
  • 45 minutes, plus minutes' chilling time
  • 10 minutes
  • Nederburg Special Late Harvest


  • For the dough:
  • 200 g unsalted butter
  • 100 g caster sugar
  • 1 t vanilla extract
  • 300 g cake flour, sifted
  • 1⁄2 t salt
  • For the spiced cinnamon sugar, mix:
  • 60 g caster sugar
  • 40 g brown or caramel sugar
  • 1 t ground cinnamon
  • 1⁄2 t ground nutmeg
  • 1⁄2 t ground cardamom
  • A pinch ground cloves
  • For the toppings:
  • 6 T Caramel Treat
  • 1 x 125 g packet Woolworths Chuckles, chopped
  • 50 g hazelnuts, toasted and chopped
  • 100 g white chocolate, melted

Cooking Instructions

Preheat the oven to 150°C. Line a baking tray with baking paper.

In a large bowl, cream the butter and sugar until light and u y and well combined. Add the vanilla extract.

Add the flour and salt to the butter and sugar and work gently to form a soft dough. Shape the dough into a disc or log, wrap in clingwrap and chill for 30 minutes.

Remove the dough from the fridge, place on a lightly floured surface and roll out to a thickness of 5 mm.

Cut out doughnut-shaped discs using a cookie cutter and place on the baking tray.

Bake for 12 minutes, or until golden and firm. Remove from the oven and allow to cool for 2 minutes, then dip into the cinnamon sugar. It’s important to dip the cookies while they’re still slightly warm so the spiced sugar sticks to them. Place on a cooling rack and allow to cool completely.

Place the Caramel Treat in a bowl and mix using a spatula until smooth. Spread the caramel over the cookies, then top with the Chuckles and nuts. Drizzle with white chocolate.

Siba Mtongana Recipe by: Siba Mtongana
View all recipes

Siba Mtongana is a South African celebrity chef and television presenter known as the host of The Cooking Channel show Siba's Table.

Social Media

Related Recipes