Few treats inspire as much instant joy as a simple doughnut. Whether it’s a warm, freshly fried ring coated in cinnamon sugar or a pillowy jam‑filled delight, doughnuts are a favourite treat for many, across generations, across traditions, and across the counter of your favourite local bakery.
As we celebrate National Doughnut Week 2026, it’s the perfect moment to look back at where doughnuts came from, how they rose (literally and figuratively) to their current popularity, and why sometimes the simplest ideas remain the best.
The origins of the doughnut stretch back centuries. Early versions of fried dough appeared in Europe long before the modern doughnut emerged—Dutch settlers were known for making “olykoeks”, or “oil cakes”: small balls of sweet dough dropped into hot fat. These eventually made their way across the Atlantic, inspiring later variations.
It wasn’t until the 19th century that the ring‑shaped doughnut, as we know it today, was popularised. One charming story credits a New England sailor, Hanson Gregory, with punching out the middle so the dough cooked more evenly. Whether or not he truly invented the ring, the shape stuck—and the doughnut began its iconic journey.
Fast‑forward to recent years and doughnuts are enjoying remarkable popularity. Artisan bakeries, big‑name chains, and home bakers have all embraced the doughnut renaissance. From bold flavours to colourful toppings, doughnuts have become the canvas for foodie creativity.
National Doughnut Week isn’t just a celebration of a beloved treat—it’s an annual fundraising event supporting The Children’s Trust, the UK’s leading charity for children with brain injuries. Bakeries, cafés, schools, and keen home bakers all get involved to raise money by making and selling doughnuts.
So, whether you’re frying up a batch at home or picking up something special from your local bakery, you’re supporting a truly worthwhile cause between 16th and 24th May 2026.
Here’s to everyone baking, buying, or just simply enjoying.
Raise a doughnut to tradition, community, and the joy of sharing something delicious for a great cause!
Recipe: Cinnamon‑Sugared Ring Doughnuts
Ingredients
500g Nelstrop Traditional Strong White bread flour
60g caster sugar
10g fine sea salt
10g instant yeast
2 medium eggs
50g unsalted butter, softened
250ml warm whole milk
Oil for deep frying (vegetable or sunflower)
For the cinnamon sugar
150g caster sugar
2 tsp ground cinnamon
Method
1. Make the dough
In a large mixing bowl, combine the flour, sugar, salt and yeast (keeping the salt and yeast on opposite sides before mixing).
Add the eggs and warm milk, then mix until a soft dough forms.
Add the butter and knead for 8–10 minutes until smooth, stretchy and glossy.
Cover the bowl and leave the dough to rise for 1–1½ hours, or until doubled.
2. Shape the doughnuts
Turn the dough onto a lightly floured surface and roll to roughly 2cm thick.
Use a doughnut cutter—or two round cutters—to cut out ring shapes.
Re‑roll the scraps and repeat until all the dough is used.
Place the rings on lightly floured baking parchment, cover gently with a tea towel, and prove for 30–45 minutes until puffy.
3. Fry the doughnuts
Heat oil to 170°C in a deep pan or fryer.
Fry the doughnuts in batches for about 1 minute per side, or until golden.
Drain on kitchen paper.
4. Coat in cinnamon sugar
Mix the caster sugar and cinnamon in a shallow bowl.
Roll each warm doughnut in the mixture until generously coated.
