Fluffy donuts

Name: Fluffy donuts - Iulia J.
Ingredients: 2 eggs; 1 cup of sugar; 1 cube of yeast; 500 g of flour; 1 essence of rum; 250 ml of milk or water; oil; a pinch of salt

Dessert - Fluffy donuts by Iulia J. - Recipia

When you want to make something sweet without too much preparation, these doughnuts are a simple option. The dough is made from common ingredients; it just needs to be left to rise until it doubles in volume. After that, it is rolled out, cut with a glass, and fried in hot oil. The yeast and rising give them a fluffy texture, while the rum essence adds a specific aroma. Quick Info Total time: not specified; includes yeast activation time and rising until doubled in volume Preparation time: approximately 10 minutes for yeast activation and dough preparation, excluding rising time Cooking time: not specified; the doughnuts are fried in hot oil Servings: the number depends on the thickness of the dough and the size of the glass used Difficulty: easy Recipe type: fried dessert, suitable for fluffy and quick doughnuts Ingredients 2 eggs 1 cup of sugar 1 cube of yeast 500 g flour 1 essence of rum 250 ml milk or water Oil for frying A pinch of salt Preparation method 1. Prepare the yeast Put the yeast in a small bowl and mix it with a tablespoon of warm milk or water. Let it sit for about 10 minutes in a warm place. During this time, the yeast begins to activate. The liquid should be warm, not hot. If it is too hot, it can affect the yeast, and the dough will not rise properly. 2. Beat the eggs with the sugar In a bowl, beat the eggs together with the sugar, salt, and rum essence. Mix until the mixture lightens in color and becomes frothy. There is no need for complicated preparation. The important thing is that the sugar is well incorporated, and the eggs are evenly mixed with the salt and rum flavor. 3. Form the dough Sift the flour into a large bowl. Add the activated yeast, the egg mixture, and the remaining milk or water. Homogenize the ingredients until you obtain a uniform dough. At the end, add a little oil and incorporate it into the dough. The amount of oil is not specified in the original recipe, so just add a little, as mentioned in the preparation steps. 4. Let the dough rise Cover the dough and let it sit in a warm place until it doubles in volume. The duration may vary, as it depends on the room temperature and how the yeast was activated. The safest indicator is the volume of the dough, not a fixed number of minutes. When it has doubled in size, it can be rolled out and cut. 5. Cut the doughnuts Roll out the dough and cut the doughnuts using a glass. The thickness of the dough sheet and the size of the glass will influence both the number of doughnuts and their shape. Set the cut doughnuts aside until the oil is ready for frying. The recipe does not mention a second rise after cutting, so this step is not necessary for the presented version. 6. Fry the doughnuts Heat the oil and fry the doughnuts until they are golden brown. Turn them to fry on both sides. The oil must be hot enough for the dough to cook, but not so hot that the exterior colors too quickly before the interior is done. The exact frying time is not specified in the recipe, so watch the color and texture of the doughnuts. Why I make the recipe often It is a simple recipe, with ingredients you usually have at home. It does not require a long list of products or complicated techniques. The dough is prepared in a single bowl, and the shape of the doughnuts is easily obtained with a glass. I also like that the recipe can be made with milk or water. Milk is useful when you have it on hand, while water offers a simple alternative without changing the working steps. Doughnuts are suitable when you want a homemade fried dessert without too much organization. Tips Use warm milk or water for the yeast, not hot liquid. Activating for about 10 minutes is the first indicator that the yeast has started to work. Leave the dough in a warm place until it doubles in volume. Do not rush this stage and do not rely solely on a fixed time, as the kitchen temperature can vary from day to day. Sift the flour before mixing it with the other ingredients. This helps achieve a more uniform dough. Fry the doughnuts in hot oil and watch them as they brown. Since the frying time is not indicated in the recipe, their color is the most practical indicator. Substitutions Milk can be replaced with water, just as mentioned in the recipe. Choose one of the two options based on what you have available. The rum essence can be kept for the specific aroma of the doughnuts. The recipe does not indicate another flavor or an alternative amount, so adding other ingredients is not necessary. Variations The dough can be cut with a larger or smaller glass. Thus, you obtain doughnuts of different sizes without changing the composition. The thickness of the rolled-out dough can also vary, but the recipe does not provide an exact thickness. To maintain the original method, roll out the dough and cut it directly with the glass. Serving ideas Doughnuts can be served plain, immediately after frying, once the excess oil has drained. The original recipe does not include toppings or fillings, so these are not necessary for serving. Frequently asked questions How long should the yeast be left before use? The yeast is mixed with a tablespoon of warm milk or water and left for about 10 minutes in a warm place. After this time, it is added to the dough. How long should the dough rise? The recipe does not specify a number of minutes. The dough should be left until it doubles in volume. The duration depends on the room temperature and the activation of the yeast. Can I use water instead of milk? Yes. The recipe mentions 250 ml of milk or water, and the yeast can also be mixed with a little warm milk or water. How do I know if the oil is ready? The oil must be hot before putting the doughnuts to fry. They should brown while cooking, not color instantly on the outside. The exact frying time is not indicated. How many doughnuts does this quantity yield? The recipe does not specify the number of servings. The final quantity depends on the thickness of the rolled-out dough and the diameter of the glass used to cut the doughnuts. Nutritional values The values are estimated and cannot be exact, as the amount of oil used or absorbed is not specified, nor the exact weight of a cup of sugar. For a rough estimate of the entire recipe, calculated with a standard cup of sugar and without including the exact absorbed oil, the result may be approximately: Calories: 3,200-3,900 kcal for the entire composition Proteins: approximately 75-85 g Carbohydrates: approximately 600-700 g Fats: approximately 45-65 g, excluding the fat from frying oil In reality, the number of calories increases depending on the amount of oil absorbed by the doughnuts. For a per-piece value, the final number of doughnuts and their weight would be needed. Storage and reheating Doughnuts are best fresh, after frying. If leftovers remain, keep them in a covered container at room temperature for a short period. For reheating, warm them slightly before serving. No exact method or duration is indicated in the original recipe, so it is better to warm them gradually without drying them out. Tags: quick doughnuts, fluffy doughnuts

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