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Sophie White Says: Easy, Fresh Baked Doughnuts Are Your New Brunch Bae

The Tastemaker is declaring war on weekend brunches in favour of a classic indulgence.


While brunch culture is alive and well in Dublin, Sophie White thinks it's gone way too far and yearns for simpler times.

I'm here to take back brunch. 

There I’ve said it. Brunch has gone completely cray-cray. No longer can we slouch exhausted and tracksuit-clad to brunch. Ever since the advent of bottomless-Prosecco, Sunday brunch has practically usurped Friday nights in the glam-stakes and I say no more.

Brunch wasn’t the only one to completely lose the run of itself recently, doughnuts – during the peak of the craze – had become cakes on steroids.

What Happened?

It was like that time that guy in school came in after mainlining Creatine and had suddenly hulked up. Doughnuterias were jamming entire jars of Nutella into these poor defenceless little rings and we could barely get our mouths around them. The doughnut-mania peaked when there were near-riots at the Krispy Kreme in Blanch and since then, people mercifully seem to have come to their senses.

We’re back craving the traditional doughnuts of times past, the Scandi minimalism of the fried cake world if you will.

READ MORE: Irish Blackberry Custard Doughnuts

In keeping with this no-fuss, minimalist agenda, I want old brunch back. I want to have unbrushed hair, grubby clothes and no pressure to look like anything other than complete dogsh*t while eating my eggs Benedict, is that too much to ask?

Don’t get me wrong; I like glam-spotting as much as anyone but it’s gone way OTT. Until everyone calms down on looking so outrageously coiffed of a Sunday morning, I’m staying home with Netflix and frisbying these little rings of pure sugary goodness into my last-night’s-makeup-clad face.

Three-Step Home-Baked Doughnuts

Makes 12 (Prep the batter the night before for minimal morning effort)

  • Butter and flour for greasing
  • 250g flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 300g sugar
  • 60g butter, melted
  • 300ml milk
  • 1 egg

To glaze:

  • 200g butter, melted
  • 100g sugar
  • 1 teaspoon cinnamon

For an alternative white chocolate glaze:

  • 100g white chocolate
  • 1-2 tablespoons of milk
  • Sprinkles


  1. Preheat the oven to 160ºC. Grease a doughnut tray with butter and sift over some flour. The sifted flour is essential to getting them out once cooked.
  2. Place the flour, baking powder, cinnamon, nutmeg and sugar in a large bowl.
  3. Whisk the butter, milk and egg together then mix the wet into the dry.
  4. Spoon the mix into the tin and bake for 15-20 minutes. They’re done when a knife inserted comes out clean. Allow to cool before carefully turning them out.
  5. For the glaze, place the melted butter into a bowl, in another place the sugar and cinnamon. Dip each doughnut first in the butter and then the sugar. If you want more colourful doughnuts, melt the white chocolate in a pot over a low heat with the milk, stirring until smooth. Dip the doughnuts in this and sprinkle with, you’ve guessed it, sprinkles!

Follow Sophie on Instagram: @sophie_white__

This article originally appeared on our sister site Irish Tatler.

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