Doughnuts

Name: Doughnuts - Melania O.
Ingredients: 1 kg of flour; 1 cube of fresh yeast; lemon zest; 1 vanilla sugar; 3 egg yolks; 700 ml of milk; 500 ml of oil; 100 g of sugar; powdered sugar; a pinch of salt

Dessert - Doughnuts by Melania O. - Recipia

In our house, doughnuts are among the most requested desserts. I usually make a large batch, about one kilogram of flour, because they disappear quickly – especially when there are kids at the table. We serve them with jam or chocolate cream. This recipe is simple and works every time, without complications. Quick Info Total time: about 2 hours (including rising) Servings: about 45 medium-sized doughnuts Difficulty: easy to medium Recipe type: classic homemade dessert, suitable for large servings or when you have guests Ingredients 1 kg white flour 1 cube of fresh yeast (usually 25 g) 700 ml lukewarm milk 100 g sugar 3 egg yolks 1 packet of vanilla sugar Grated zest of one lemon A pinch of salt 500 ml oil for frying (may need less, depending on the pot) Powdered sugar for serving Preparation method 1. Put the flour in a large bowl and make a well in the center. 2. Pour a little lukewarm milk into the center, add the yeast, a tablespoon of sugar, and the pinch of salt. Mix gently only in the central area to create a starter. Let it sit in a warm place for 10 minutes to start rising. 3. After 10 minutes, add the remaining sugar, vanilla sugar, lemon zest, and egg yolks. 4. Start kneading, gradually adding the rest of the lukewarm milk until you get a smooth, elastic, and fairly soft dough that doesn’t stick excessively to your hands. You can adjust the flour or milk slightly if needed. 5. Cover the bowl and let the dough rise in a warm place until it doubles in volume. 6. Once it has risen, turn the dough out onto a floured surface. Roll it out to a thickness of about 1-1.5 cm. 7. Cut circles using a glass or a metal cutter. 8. Place the cut doughnuts on a tray or board and let them rise for another 10 minutes. 9. Heat the oil in a deep pot. The oil should be hot but not smoking. 10. Fry 3-4 doughnuts at a time, depending on the size of the pot, to avoid overcrowding. Fry them on both sides until golden. 11. Remove them onto paper towels to absorb excess oil. 12. Dust them with powdered sugar while they are warm or serve them with jam or chocolate cream. Why I make this recipe often This recipe is practical because I can quickly make a large quantity and the result is predictable. They never last long, and they are good either plain or with various creams or jams. They have a fluffy texture and do not harden quickly. Tips and variations Tips Use lukewarm milk only, not hot, to avoid stopping the yeast from rising. The dough can also be kneaded in a mixer if you want to avoid manual labor. Leave space when frying to prevent them from sticking together. Substitutions You can also use natural vanilla sugar if you have it. If you don’t have fresh yeast, you can adapt with dry yeast (see the equivalence on the package). Variations They can be filled with jam after frying or directly before, if you prefer the filled version. You can adjust the thickness of the dough if you want thinner or thicker doughnuts. Serving ideas We usually serve them with powdered sugar, but they also go well with sour cherry jam or chocolate cream. They are also good cold, alongside a glass of milk. Frequently asked questions How many doughnuts come from one batch? From one kilogram of flour, you get about 45 medium-sized doughnuts. What can doughnuts be served with? They can be served with powdered sugar, any kind of jam, or chocolate cream. Can I use dry yeast instead of fresh yeast? Yes, dry yeast can be used. Check the equivalence on the package, usually 7-8 g for one kilogram of flour. Can I freeze the dough or the doughnuts? The dough doesn’t freeze well, but the fried doughnuts can be frozen and reheated in the oven. Nutritional values Approximately, a medium doughnut has about 130-150 kcal. For 100 g, the average would be: 300-320 kcal, 8-10 g of fat (depending on how much oil they absorb), 50-55 g of carbohydrates, 6-7 g of protein. The values are approximate and can vary depending on how much oil they retain when frying. Storage and reheating Doughnuts are best fresh. If they remain, they can be stored for 1-2 days at room temperature, covered. They can be reheated for a few seconds in the microwave or in the oven, but they won’t retain their original texture as well. For longer storage, they can be frozen and reheated in the oven.

Preparation

Put the flour in a bowl, make a well in it, add a little warm milk, sugar, salt, and yeast. Mix it (make a starter) and let it rise in a warm place for 10 minutes, after which we add lemon zest, vanilla sugar, and egg yolks. Knead well. Let it rise properly. Once it has risen, roll out the dough and cut the doughnuts with a stainless steel ring or a glass. Let them rise for another 10 minutes, cut like this, then fry them in well-heated oil. Turn them on both sides, remove them onto a tray lined with absorbent paper (for excess oil), then dust them with powdered sugar or, according to preference, serve with jam or chocolate cream. Enjoy your meal! They are served dusted with powdered sugar or various jams or chocolate cream.

Doughnuts

Preparation

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