I have seen many American donut recipes, and eventually, I decided to try making them one afternoon when I was in the mood for something special but without too much hassle. The simple ingredients and straightforward method really helped. The dough is easy to handle, doesn't stick unnecessarily, and the result was just what I wanted. The cocoa glaze is classic, but you can easily use powdered sugar instead, depending on your preference.
Quick Info
Total time: about 1 hour
Preparation time: 20-25 minutes
Rising time: 10-15 minutes
Frying time: 15-20 minutes
Servings: about 12-15 donuts, depending on size
Difficulty: easy-medium
Recipe suitable for snacks, dessert, or when you have guests
Ingredients
For the dough:
- 375 g flour
- 250 g milk (ideally at room temperature)
- 25 g fresh yeast
- 55 g sugar
- 2 tablespoons oil
- a pinch of salt
- oil for frying
For the glaze:
- 50 ml milk
- 1 teaspoon butter
- 125 g powdered sugar
- 2 teaspoons cocoa
Preparation Method
1. Prepare the yeast: In a cup, crumble the yeast with a teaspoon of sugar and a little warm milk until completely dissolved. Mix well, ensuring there are no lumps.
2. Combine the dry ingredients: In a large bowl, place the flour, remaining sugar, and salt. Briefly mix them with a spoon.
3. Add the liquids: Pour the remaining milk and the two tablespoons of oil over the flour. Also add the dissolved yeast from step 1.
4. Knead: Mix everything by hand or with a spoon, then start kneading for about 5 minutes until the dough becomes elastic and doesn't stick too much.
5. Roll out the dough: Sprinkle flour on the work surface. Place the dough and roll it out into a sheet about a finger thick.
6. Cut out the donuts: Using a cup (with a wider mouth), cut circles from the dough. For the hole, use a small glass or something similar to maintain the donut shape.
7. Rising: Place the cut donuts on a floured tray. Cover them with a towel and let them sit in a warm place for about 10 minutes. There's no need for a long rising time; just enough to puff up a bit.
8. Frying: Heat oil in a frying pan or a wide pot, about a finger's thickness. When the oil is hot, fry the donuts in batches, without overcrowding the pan. Fry them on both sides until golden. Remove them onto paper towels to absorb excess oil.
9. Glaze: Heat the milk in a small pot, add the butter, and stir until melted. Remove from heat and add the powdered sugar and cocoa, mixing well to avoid lumps. The glaze should be fluid but not too runny.
10. Glazing: While the donuts are still slightly warm, dip them one by one into the cocoa glaze on both sides. Leave them on a rack or parchment paper to let the glaze set.
Why I Make This Recipe Often
The dough is easy to work with, doesn't require a long rising time, and the ingredients are always on hand. The donuts stay fluffy even after a few hours. For a quick dessert, it's worth it.
Tips and Variations
Tips
- Don't heat the milk for the yeast too much. It should just be warm.
- The dough shouldn't be too stiff. If it seems dry, add another tablespoon of milk.
- When frying, turn the donuts when they are lightly golden around the edges.
- The glaze should be used while warm; otherwise, it will harden.
Substitutions
- You can use dry yeast (7-8 g) instead of fresh yeast, dissolving it in a little milk as well.
- The butter in the glaze can be replaced with a little oil if you don't have any on hand.
Variations
- For a white glaze, omit the cocoa; instead, add a teaspoon of lemon juice and a bit of vanilla extract.
- After glazing, you can sprinkle colorful sprinkles or crushed nuts on the donuts.
- If you don't want a glaze, dust them with powdered sugar.
Serving Ideas
- They are good on their own, but pair well with cold milk or coffee.
- For kids, colorful glaze or sprinkles are always a hit.
Frequently Asked Questions
How thick should the dough sheet be?
It's best to roll the dough to about a finger's thickness, not too thin or too thick. This way, they come out fluffy in the middle.
Can I bake donuts in the oven instead of frying them?
The recipe is designed for frying. Baking will result in a drier texture and they won't have that classic American donut taste.
How long do they stay fresh?
They are best on the day you make them. If there are leftovers, cover them and keep them at room temperature. After 24 hours, they won't be as soft, but you can warm them for a few seconds.
Can I use a different type of flour, like whole wheat?
Partially, but it will change the texture. They turn out best with white flour, type 000 or 650.
Nutritional Values (Estimates)
One donut (without glaze) has approximately 170-190 kcal, with 30 g of carbohydrates, 5 g of fat, and 4-5 g of protein. The glaze adds another 40-50 kcal per donut. These values depend on size and the amount of oil absorbed during frying. This recipe is a dessert, so it's not a diet food, but it's not overly caloric for a serving.
Storage and Reheating
They store well covered at room temperature until the next day, but they become drier. To reheat, microwave them for a few seconds, but not too long, or they will toughen. I do not recommend storing them in the fridge; the glaze sweats, and the donuts dry out. They are best fresh.
Quick Info
Total time: about 1 hour
Preparation time: 20-25 minutes
Rising time: 10-15 minutes
Frying time: 15-20 minutes
Servings: about 12-15 donuts, depending on size
Difficulty: easy-medium
Recipe suitable for snacks, dessert, or when you have guests
Ingredients
For the dough:
- 375 g flour
- 250 g milk (ideally at room temperature)
- 25 g fresh yeast
- 55 g sugar
- 2 tablespoons oil
- a pinch of salt
- oil for frying
For the glaze:
- 50 ml milk
- 1 teaspoon butter
- 125 g powdered sugar
- 2 teaspoons cocoa
Preparation Method
1. Prepare the yeast: In a cup, crumble the yeast with a teaspoon of sugar and a little warm milk until completely dissolved. Mix well, ensuring there are no lumps.
2. Combine the dry ingredients: In a large bowl, place the flour, remaining sugar, and salt. Briefly mix them with a spoon.
3. Add the liquids: Pour the remaining milk and the two tablespoons of oil over the flour. Also add the dissolved yeast from step 1.
4. Knead: Mix everything by hand or with a spoon, then start kneading for about 5 minutes until the dough becomes elastic and doesn't stick too much.
5. Roll out the dough: Sprinkle flour on the work surface. Place the dough and roll it out into a sheet about a finger thick.
6. Cut out the donuts: Using a cup (with a wider mouth), cut circles from the dough. For the hole, use a small glass or something similar to maintain the donut shape.
7. Rising: Place the cut donuts on a floured tray. Cover them with a towel and let them sit in a warm place for about 10 minutes. There's no need for a long rising time; just enough to puff up a bit.
8. Frying: Heat oil in a frying pan or a wide pot, about a finger's thickness. When the oil is hot, fry the donuts in batches, without overcrowding the pan. Fry them on both sides until golden. Remove them onto paper towels to absorb excess oil.
9. Glaze: Heat the milk in a small pot, add the butter, and stir until melted. Remove from heat and add the powdered sugar and cocoa, mixing well to avoid lumps. The glaze should be fluid but not too runny.
10. Glazing: While the donuts are still slightly warm, dip them one by one into the cocoa glaze on both sides. Leave them on a rack or parchment paper to let the glaze set.
Why I Make This Recipe Often
The dough is easy to work with, doesn't require a long rising time, and the ingredients are always on hand. The donuts stay fluffy even after a few hours. For a quick dessert, it's worth it.
Tips and Variations
Tips
- Don't heat the milk for the yeast too much. It should just be warm.
- The dough shouldn't be too stiff. If it seems dry, add another tablespoon of milk.
- When frying, turn the donuts when they are lightly golden around the edges.
- The glaze should be used while warm; otherwise, it will harden.
Substitutions
- You can use dry yeast (7-8 g) instead of fresh yeast, dissolving it in a little milk as well.
- The butter in the glaze can be replaced with a little oil if you don't have any on hand.
Variations
- For a white glaze, omit the cocoa; instead, add a teaspoon of lemon juice and a bit of vanilla extract.
- After glazing, you can sprinkle colorful sprinkles or crushed nuts on the donuts.
- If you don't want a glaze, dust them with powdered sugar.
Serving Ideas
- They are good on their own, but pair well with cold milk or coffee.
- For kids, colorful glaze or sprinkles are always a hit.
Frequently Asked Questions
How thick should the dough sheet be?
It's best to roll the dough to about a finger's thickness, not too thin or too thick. This way, they come out fluffy in the middle.
Can I bake donuts in the oven instead of frying them?
The recipe is designed for frying. Baking will result in a drier texture and they won't have that classic American donut taste.
How long do they stay fresh?
They are best on the day you make them. If there are leftovers, cover them and keep them at room temperature. After 24 hours, they won't be as soft, but you can warm them for a few seconds.
Can I use a different type of flour, like whole wheat?
Partially, but it will change the texture. They turn out best with white flour, type 000 or 650.
Nutritional Values (Estimates)
One donut (without glaze) has approximately 170-190 kcal, with 30 g of carbohydrates, 5 g of fat, and 4-5 g of protein. The glaze adds another 40-50 kcal per donut. These values depend on size and the amount of oil absorbed during frying. This recipe is a dessert, so it's not a diet food, but it's not overly caloric for a serving.
Storage and Reheating
They store well covered at room temperature until the next day, but they become drier. To reheat, microwave them for a few seconds, but not too long, or they will toughen. I do not recommend storing them in the fridge; the glaze sweats, and the donuts dry out. They are best fresh.