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As if the deliciousness of a doughnut on its own is not enough - you can also have it with wine!

Our enthusiastic pastry team shares their doughnut recipe with a delicious coating of sugar and spice, a beautiful pairing with a glass of Leopard’s Leap Chardonnay Pinot Noir!

Kids love these delightful treats, but they are also very grown-up when they arrive with a glass of delicious wine!


  • 455 g cake-flour
  • 1 teaspoon salt
  • 7 g dry yeast
  • 40 g sugar
  • 2 teaspoons butter, melted
  • 230 ml of water
  • 2 eggs


Combine flour, salt, dry yeast and sugar.

Beat the water, butter and eggs together.

Make a well in the dry ingredients and mix in wet ingredients until the dough forms a ball.

Knead dough on a lightly floured surface for 10 to 15 minutes until smooth, like bread dough.

Cover with a moist towel and leave to prove to double the size.

Roll out to 1 cm and cut out doughnut forms with a doughnut cutter (available from the Leopard’s Leap Shop) or with a big cup for the outside circle and a small cup for the inside circle.

Place on a lined or greased tray and leave to prove for about an hour.

Deep-fry at 190˚C in oil until the colour is a beautiful caramel brown – about 2½ minutes on a side.

Transfer to kitchen paper to absorb oil and coat with sugar and spice mix while it is still hot.

Best served fresh and with a glass of Leopard’s Leap 2015 Chardonnay Pinot Noir!

Recipe for festive sugar and spice mix


  • 2 cups castor sugar
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground fennel


Combine and mix together. If you have any of the mix left over, keep in an airtight container or use when you bake sugar biscuits.

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