Flavored and fluffy donuts

Name: Flavored and fluffy donuts - Eliza A.
Ingredients: 500 g white flour; 250 ml milk; 4; 5 tablespoons sugar; 1 small cube of fresh yeast; 2 eggs; vanilla sugar; grated zest of one lemon; grated zest of one orange; powdered sugar; oil; salt

Dessert - Flavored and fluffy donuts by Eliza A. - Recipia

I have made these doughnuts countless times, usually on a weekend morning when everyone in the house is bustling around the kitchen. The recipe isn't complicated, but I've noticed that the texture of the doughnuts largely depends on your patience with the rising process and how careful you are with the ingredients. They turn out best when you don't rush anything and let the dough do its job. Quick Info Total time: about 2 hours Preparation time: 30 minutes Rising time: 60 minutes Frying time: 15-20 minutes Servings: 20-24 doughnuts, depending on diameter Difficulty: medium Recipe type: dessert, suitable for breakfast, snack, or a festive day Ingredients 500 g all-purpose flour 250 ml milk (room temperature) 4-5 tablespoons sugar 1 small cube fresh yeast 2 eggs (room temperature) 1 packet vanilla sugar Zest of 1 lemon Zest of 1 orange A pinch of salt Oil for frying Powdered sugar for decoration Instructions 1. All ingredients should be at room temperature to avoid stopping the dough from rising. Mix the milk (warm, not hot) with a tablespoon of sugar and the cube of yeast. Set the bowl aside for 5-10 minutes. If the yeast is fresh, it will start to foam. 2. Beat the eggs separately with a pinch of salt until well combined. 3. Place the flour in a large bowl. Make a well in the center. Add the remaining sugar, the beaten eggs, vanilla sugar, lemon zest, and orange zest. Pour in the milk and yeast mixture. 4. Mix with a spoon, then start kneading by hand. If you use a wooden spoon, it will be easier at first. 5. Once everything is combined into a dough, gradually add a tablespoon of oil and knead until incorporated. Continue kneading (about 10-15 minutes) until the dough becomes elastic and no longer sticks to your hands. When it feels soft and uniform, it's ready to rise. 6. Cover the bowl with a clean towel and let it sit in a warm place, away from drafts, for about an hour, until the dough doubles in volume. It's important not to open doors or windows during this time. 7. Turn the dough out onto a lightly floured work surface. Roll it out into a sheet that is not too thick (about 1-1.5 cm) using a rolling pin. 8. Cut out round shapes with a glass (the classic diameter is around 6-7 cm). Place them on a tray or countertop, and let them rest for another 5-10 minutes covered with a towel while you heat the oil. 9. Pour oil into a pot, enough for the doughnuts to float when frying. Heat it over medium heat. It shouldn't be too hot, as this would cause the doughnuts to brown too quickly on the outside while remaining raw in the center. 10. Fry the doughnuts, not too many at once, so you have space to turn them. When they are golden on one side, carefully flip them to the other side. The frying time is short, about 1-2 minutes on each side. 11. Remove them onto paper towels or absorbent paper to drain excess oil. While they are still warm, sprinkle them with powdered sugar. Why I make this recipe often They are easy to make with simple and readily available ingredients, and the result is always a hit with everyone. If you respect the rising time, they always come out soft and airy, not drying out quickly and not heavy. They can easily be adapted based on what you have on hand. Tips and Variations Tips - Use all-purpose flour type 000 for a fluffier texture. - If it's cold in the kitchen, leave the bowl of dough in a turned-off oven with the light on. - Don't rush the rising process – it really helps the doughnuts rise in the oil. - Roll out the dough evenly; otherwise, the doughnuts won't cook evenly. - Fry them in fresh oil; reused oil alters the taste. Substitutions - You can use lemon or vanilla extract instead of the zest if you don't have fresh lemons or oranges. - Dry yeast can replace fresh yeast (about 7 g), but the method is the same: activate it in warm milk. - Vanilla sugar can be substituted with vanilla extract if needed. Variations - For filled doughnuts, place a teaspoon of jam in the center before frying. You can seal two dough circles together by pinching the edges. - If you don't have powdered sugar, you can use fine granulated sugar for decoration. - For a more intense flavor, add a bit of cinnamon to the powdered sugar. Serving Ideas - They can be enjoyed plain, with tea or coffee. - For kids, they pair well with a glass of milk. - You can serve them with jam, honey, or melted chocolate for something sweeter. Frequently Asked Questions 1. What do I do if the dough doesn't rise? Make sure the yeast isn't expired and that the ingredients are at room temperature. Milk that is too hot can kill the yeast, while cold milk slows down the rising. 2. How do I prevent the doughnuts from absorbing too much oil? The dough must be well-risen and not too soft. The oil should be hot but not smoking. Fry the doughnuts only after the oil is heated. 3. Can I make doughnuts without lemon or orange zest? Yes, you can use lemon or vanilla extract to taste. You can also make them without, but the flavor will be more neutral. 4. Why do some doughnuts sometimes remain raw in the center? The most common cause is the oil temperature being too high or the dough being rolled out too thick. Keep the oil at medium heat and roll the dough evenly. 5. How do I ensure the doughnuts are round and uniform? Use the same glass or cutter for cutting and roll out the dough to the same thickness across the entire surface. Nutritional Values Values are estimated for an average doughnut (from 22 pieces): Calories: approximately 130-150 kcal Protein: 3-4 g Fat: 4-5 g Carbohydrates: 20-22 g The value varies depending on how much oil they absorb during frying and how much powdered sugar you use at the end. Storage and Reheating Doughnuts are best fresh, within the first hours after frying. They can be stored at room temperature, covered with a towel or in a box, for up to 1 day. If they cool down and seem a bit hard, you can reheat them for 10-20 seconds in the microwave, but they won't be as fluffy as on the day you made them. I do not recommend storing them for more than a day, as they lose their airy texture.

Flavored and fluffy donuts

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