Coarser sanding sugar is reminiscent of the beaches of Ghana, where these doughnuts are commonly found, but you can use any sugar you like, or serve with tropical fruit jam.






Skill level

Average: 4.1 (117 votes)


  • 125 ml (½ cup) milk
  • 110 g unsalted butter, chopped
  • 2 tbsp sweetened condensed milk
  • 150 g (1 cup) plain flour, sifted
  • 3 eggs
  • vegetable oil, to deep-fry
  • 55 g (¼ cup) sanding sugar (see Note) or icing sugar mix


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Place milk, butter, sweetened condensed milk, ½ tsp salt and 165 ml water in a saucepan over medium–high heat. Bring to the boil, then add flour and cook, stirring constantly with a wooden spoon, for 3 minutes or until dough is thick, smooth and pulls clean away from the side of the pan.

Transfer mixture to the bowl of an electric mixer fitted with a paddle attachment. Beat mixture for 1 minute to cool slightly, then add eggs one at a time, beating well after each addition, until smooth and glossy. 

Half-fill a deep-fryer or saucepan with oil and heat to 170°C (or until a cube of bread turns golden in 15 seconds). Working in batches, drop heaped teaspoons of dough into oil and cook, turning, for 5 minutes or until golden and cooked through. Remove with a slotted spoon and drain on paper towel set over a wire rack. Toss doughnuts with sanding sugar while hot.


• This is granulated decorating sugar that does not melt. It is from cake decorating shops.


Photography by Lara Ferroni.