Grandma's donuts

Name: Grandma's donuts - Sidonia J.
Ingredients: Flour (1 kg). Sugar (100 g). Yeast (50 g). 1 egg. Warm water (250 ml). 2 tablespoons of oil. Grated lemon and orange zest.

Pasta/Pizza - Grandma's donuts by Sidonia J. - Recipia

Every time I make doughnuts using my grandmother's recipe, I realize how simple they can be prepared with just a few basic ingredients. I've made them many times, especially when someone drops by unexpectedly or when I have a little time to spare. I usually use the classic method, but they also turn out great when filled with jam or chocolate if I want something more substantial. Quick Info Total time: about 2 hours (including rising time) Preparation time: 20 minutes Rising time: 1 hour Frying time: 20-30 minutes (for a large batch, depending on the size of the pan) Servings: 30-40 doughnuts, depending on size Difficulty: easy-medium Recipe type: homemade dessert Ingredients 1 kg flour 100 g sugar 50 g fresh yeast 1 egg 250 ml warm water 2 tablespoons oil grated lemon and orange zest (optional, but recommended for flavor) 1 teaspoon salt Preparation method 1. Put the yeast in a glass with a tablespoon of sugar and warm water. Stir until the yeast is completely dissolved. 2. In a large bowl, combine the flour, salt, the remaining sugar, and the grated lemon and orange zest. Gently mix the dry ingredients. 3. Add the dissolved yeast, egg, and the two tablespoons of oil to the flour. 4. Knead until you get a fairly soft dough. If needed, adjust with a little water or flour, but the dough should remain slightly sticky. 5. Cover the bowl with a cloth and let the dough rise for about an hour in a warm place until it doubles in size. 6. Once the dough has risen, sprinkle flour on the work surface and roll it out to a medium thickness (about one finger). 7. Cut circles from the dough using a glass or a doughnut cutter. Gather the remaining dough, roll it out again, and continue until you finish all the dough. 8. Heat enough oil in a pan for frying. Fry the doughnuts on both sides over medium heat until golden brown. 9. Remove them to paper towels to absorb excess oil. 10. Dust them with sugar while they are still warm. For filled doughnuts 1. Divide the rolled-out dough into two equal parts. 2. On one half, mark with a glass where you will place the filling, without cutting all the way through. 3. Place a teaspoon of jam or chocolate in the center of each circle. 4. Cover with the other half of the dough and gently press around the filling. 5. Cut out the doughnuts along the edges, ensuring the seams are well sealed. 6. Fry them just like the plain ones. Why I make this recipe often It's a quick recipe that doesn't require complicated ingredients. You get a lot of doughnuts in one batch, and the taste pleases everyone. They can be enjoyed plain or filled, depending on what you have on hand. Tips and variations Tips Let the dough rise well for fluffy doughnuts. Don't overcrowd the pan with too many pieces at once to prevent the oil temperature from dropping. If you want them even more tender, you can brush the doughnuts with a little oil after frying. Substitutions If you don't have fresh yeast, you can try using dry yeast (about 14-16 g), but activate it in warm water with sugar first. Warm water can be replaced with warm milk for added flavor. Variations You can use only lemon zest or only orange zest, depending on your preference. The classic filling is plum or apricot jam, but you can also try thicker preserves, chocolate cream, or chocolate chunks. They can also be made into small balls, not just discs. Serving suggestions They are best served warm or at room temperature, dusted with powdered sugar. They pair well with tea or warm milk. For kids, you can add a little chocolate cream in the center before sealing the dough. Frequently asked questions 1. Can I use only dry yeast? Yes, but adjust the amount to about 14-16 g and dissolve it at the beginning, just like fresh yeast. 2. Can I bake the doughnuts in the oven? The recipe is for frying, and the texture won't be the same in the oven. If you still want to bake them, you'll need to brush them with egg, but they won't have the same fluffy texture or classic taste. 3. Can the dough be made in the evening and left in the fridge? Yes, you can let it rise slowly overnight in the fridge; just take it out a little while before shaping to bring it back to room temperature. 4. Why do the doughnuts sometimes turn out oily? Usually, if the oil isn't hot enough or if you add too many at once, the doughnuts absorb more oil. 5. What do I do if I don't have lemon or orange zest? You can omit it; it's not mandatory, but it adds a pleasant flavor. You can also add a little essence, but it's not the same. Nutritional values Approximately, a plain doughnut has about 120-150 kcal, depending on size and how much oil it absorbs during frying. Protein: 3-4 g/doughnut Carbohydrates: 22-25 g/doughnut Fats: 3-5 g/doughnut These values are approximate and can vary based on size, type of filling, and the amount of oil absorbed during frying. Storage and reheating Doughnuts are best on the day they are made. They can be stored for 1-2 days in a closed container at room temperature, but they lose their freshness. To reheat, a few seconds in the microwave will soften them a bit, but they won't have the same texture as fresh. I do not recommend storing them in the fridge. If you want to make them in advance, you can shape and freeze the cut dough, then fry them directly after thawing.

Grandma's donuts

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