Little Beautiful Doughnuts

Name: Little Beautiful Doughnuts - Ina O.
Ingredients: 600 g white wheat flour; 40 g yeast; 100 g yogurt; 1 large egg; 40 g butter; a pinch of salt; 4 tablespoons of sugar; grated lemon zest; a cup of water (or as desired for consistency); vanilla sugar for dusting.

Dessert - Little Beautiful Doughnuts by Ina O. - Recipia

I have made these little doughnuts many times when I wanted something quick and fluffy, without too much hassle. They are small, soft, not overly sweet, and should be eaten right after dusting them with vanilla sugar. Essentially, if you have yeast and a bit of patience for the dough to rise, you don’t need any special experience to get them right. Quick Info Total time: about 2 hours (including rising and frying) Preparation time: 25-30 minutes Rising time: 1-1.5 hours, depending on temperature Frying time: 15-20 minutes (depends on how quickly you work) Servings: 20-25 small doughnuts, depending on size Difficulty: easy to medium Recipe for: quick dessert, snack Ingredients 600 g all-purpose flour (sifted) 40 g fresh yeast 100 g yogurt (preferably at room temperature) 1 large egg (also at room temperature) 40 g butter (softened or melted) a pinch of salt 4 tablespoons sugar (divided: 1 for yeast, the rest for dough) grated lemon zest (optional, but enhances flavor) a small cup of water (add as needed, see preparation) vanilla sugar for dusting Preparation Method 1. In a small bowl, place the fresh yeast and one tablespoon of sugar. Mash them with the back of a spoon until the yeast becomes liquid. Let the mixture sit for 10-15 minutes to activate. 2. While the yeast is working, sift the flour into a large bowl. Sprinkle a pinch of salt over it. 3. Pour the activated yeast over the flour. Mix gently with your hand or a spoon. 4. Gradually incorporate the remaining sugar, egg, yogurt, softened or melted butter, and lemon zest (if using). Mix after each ingredient. 5. Begin kneading the dough. If it feels too stiff or doesn’t come together, add water gradually, one tablespoon at a time, until the dough becomes soft, elastic, and easy to shape. It should not be sticky. 6. Cover the bowl with a clean towel and let it rise in a warm place until it doubles in size. The rising time varies depending on how warm your kitchen is, but it generally takes about an hour. 7. Once the dough has risen, break off small pieces (about the size of a walnut), shape them into balls, and gently flatten them with your palm. 8. Heat oil in a deep pan over medium heat. When it’s hot enough, fry the doughnuts in batches, being careful not to overcrowd the pan as this will lower the oil temperature. Fry them until golden brown on both sides. They puff up and fry fairly quickly. 9. Remove them with a spatula and place them on paper towels to absorb excess oil. 10. Once they have cooled slightly, dust them generously with vanilla sugar. They are delicious both warm and at room temperature. Why I Make This Recipe Often I love that you don’t have to let the dough rise overnight, and you don’t need hard-to-find ingredients. The doughnuts stay soft for a long time and don’t dry out immediately. They are practical if you want a snack for a group without worrying about them not turning out. Tips and Variations Tips All ingredients should be at room temperature. Don’t rush the rising process; otherwise, the dough won’t be fluffy. If using dry yeast, 40 g of fresh yeast is about 12-13 g of dry yeast (but the recipe is designed for fresh yeast). Don’t fry too many doughnuts at once to avoid cooling the oil and having them absorb too much oil. Gently press them when shaping to avoid them being too thick. Substitutions You can use Greek yogurt or a thicker kefir instead of regular yogurt. If you don’t have butter, margarine will work as well, though the flavor will be slightly different. Instead of vanilla sugar, you can use regular powdered sugar or cinnamon for dusting. Variations If you want a stronger lemon flavor, add a few drops of lemon juice to the dough. You can also add a bit of vanilla extract directly into the dough. You can work the dough with hands lightly oiled if it feels too soft. Serving Ideas They are great plain, with vanilla sugar or powdered sugar. They are also good with jam, chocolate spread, or a bit of honey. If you like more aromatic desserts, sprinkle cinnamon over the sugar for dusting. Frequently Asked Questions 1. Can I use dry yeast? Yes, but adjust the amount to about 12-13 g of dry yeast for 600 g of flour. Hydrate it first in a little warm water with sugar. 2. How do I know if the dough has risen enough? It should double in size and be airy and elastic. If you press it with your finger, it should slowly spring back. 3. What do I do if the dough is too sticky? Add a little flour, but don’t overdo it. You can knead with lightly oiled hands. 4. Can I make them with less sugar? Yes, the recipe isn’t too sweet as it is. If you want even less sugar, reduce it, but you may need to adjust the texture with a bit of water or flour. 5. Can they be baked instead of fried? The recipe is designed for frying. Baked ones will be denser and not as fluffy. Nutritional Values Approximately, for a small serving (1 doughnut) – about 80-90 kcal. For 100 g, around 320-350 kcal, of which: carbohydrates ~55-60 g, protein ~7-8 g, fat ~7-8 g. The powdered sugar adds extra calories. These are approximate figures and depend on the size and how much oil they absorb. Storage and Reheating They are best on the day they are made. They can be stored in a covered container at room temperature, but they will harden after a few hours. If there are leftovers, you can reheat them for 5-10 seconds in the microwave or 2-3 minutes in the oven, but the texture won’t be the same as when fresh. It’s better to make them fresh whenever possible.

Little Beautiful Doughnuts

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