I have tried various donut recipes at home, and after some time, I arrived at this version that consistently turns out well. The dough isn't complicated, but it's important to let it rise quietly. These aren't American versions with complicated glazes, but they come out airy and taste good both warm and cold. I have made them several times for occasions or quiet Sundays.
Quick Info
Total time: about 2 hours (including rising)
Working time: 25-30 minutes
Rising time: 1.5 hours (in two stages)
Frying time: 15-20 minutes
Servings: 12-15 pieces (depends on diameter)
Difficulty: medium
Recipe type: dessert, snack
Ingredients
250 g all-purpose flour
2 teaspoons of dry yeast
75 ml milk
50 g sugar
1 packet of vanilla sugar
50 g butter
2 egg yolks
Preparation method
1. In a small saucepan, put the milk, butter, sugar, and vanilla sugar. Heat over low heat and stir occasionally, just until the butter melts. Do not let it boil; it’s enough for everything to be liquid and slightly warm.
2. Sift the flour into a large bowl. Add the dry yeast and mix a little. Put the egg yolks over the flour.
3. Pour the warm milk mixture (not hot!) over the flour and egg yolks. Start kneading. At first, the dough is quite soft, but after a few minutes of kneading, it becomes non-sticky. If it seems too sticky, add a little more flour, but don’t overdo it.
4. Cover the bowl with a towel and let the dough rise in a warm place until it doubles in size. This usually takes about an hour.
5. Sprinkle flour on the work surface and turn out the risen dough. Roll it out to about 5 mm thick.
6. Cut out the donuts with a round cutter or a glass. For the hole in the middle, use something small, like a cork or a lid. Place them on a baking tray lined with parchment paper or on a countertop.
7. Cover them and let them rise for another 30 minutes.
8. Heat oil in a deeper pan over medium to high heat. When the oil is hot, fry the donuts in batches, without overcrowding. Don’t forget them, as they brown quickly, about 1 minute on each side.
9. Remove them to absorbent paper to drain excess oil.
10. They can be left plain or you can make a quick glaze from melted chocolate. If you want something simpler, powdered sugar mixed with a few drops of water is enough.
Why I make the recipe often
It’s a dough that consistently turns out fluffy and doesn’t require hard-to-find ingredients. The process is simple, without unnecessary steps. I can adapt the glaze or leave them plain. They are good even the next day if they last that long.
Tips and variations
Tips
The oil should be hot but not overly so. Test with a small piece of dough before adding the donuts.
Do not use excessive flour when rolling out, so they don’t turn out dry.
The dough is easier to work with if your hands are slightly oiled or floured.
Substitutions
You can use fresh yeast (about 10-12 g) if you don’t have dry yeast, but it must be dissolved in warm milk with a little sugar first.
Butter can be replaced with margarine, but the taste won’t be quite the same.
Milk can be partially replaced with water if you don’t have enough.
Variations
You can make mini donuts from the same dough, just use smaller molds.
The glaze can be just powdered sugar, cocoa, or a classic sugar glaze with a little water and essence.
Serving ideas
They are still good warm, but you can also fill them with a little jam if you want.
They go well with melted chocolate glaze or just rolled in powdered sugar while warm.
Frequently asked questions
Why don’t the donuts rise when frying?
Usually, either the yeast was old, or the dough didn’t rise enough. It can also be due to the oil being too cold.
How thick should the dough sheet be?
Ideally about 5 mm. If it’s too thin, they turn out dry; if it’s too thick, they rise too much and may remain raw in the middle.
Can I freeze the dough or the finished donuts?
I do not recommend freezing the dough. Fried donuts can be frozen, but the texture will not be the same after thawing.
How much sugar should I add if I want them sweeter?
You can increase the sugar amount to 60-70 g, but don’t overdo it as it affects the dough's texture.
Nutritional values
The values are approximate, per 100 g of finished product (without additional glaze):
Calories: approximately 320 kcal
Protein: 7 g
Fat: 12 g
Carbohydrates: 46 g
These are estimated values and depend on how much oil they absorb during frying and any glazes.
Storage and reheating
They store well covered at room temperature for up to two days. If they last, they can be reheated for a few seconds in the microwave, but not too long to avoid becoming rubbery. They are best on the day they are made.
Quick Info
Total time: about 2 hours (including rising)
Working time: 25-30 minutes
Rising time: 1.5 hours (in two stages)
Frying time: 15-20 minutes
Servings: 12-15 pieces (depends on diameter)
Difficulty: medium
Recipe type: dessert, snack
Ingredients
250 g all-purpose flour
2 teaspoons of dry yeast
75 ml milk
50 g sugar
1 packet of vanilla sugar
50 g butter
2 egg yolks
Preparation method
1. In a small saucepan, put the milk, butter, sugar, and vanilla sugar. Heat over low heat and stir occasionally, just until the butter melts. Do not let it boil; it’s enough for everything to be liquid and slightly warm.
2. Sift the flour into a large bowl. Add the dry yeast and mix a little. Put the egg yolks over the flour.
3. Pour the warm milk mixture (not hot!) over the flour and egg yolks. Start kneading. At first, the dough is quite soft, but after a few minutes of kneading, it becomes non-sticky. If it seems too sticky, add a little more flour, but don’t overdo it.
4. Cover the bowl with a towel and let the dough rise in a warm place until it doubles in size. This usually takes about an hour.
5. Sprinkle flour on the work surface and turn out the risen dough. Roll it out to about 5 mm thick.
6. Cut out the donuts with a round cutter or a glass. For the hole in the middle, use something small, like a cork or a lid. Place them on a baking tray lined with parchment paper or on a countertop.
7. Cover them and let them rise for another 30 minutes.
8. Heat oil in a deeper pan over medium to high heat. When the oil is hot, fry the donuts in batches, without overcrowding. Don’t forget them, as they brown quickly, about 1 minute on each side.
9. Remove them to absorbent paper to drain excess oil.
10. They can be left plain or you can make a quick glaze from melted chocolate. If you want something simpler, powdered sugar mixed with a few drops of water is enough.
Why I make the recipe often
It’s a dough that consistently turns out fluffy and doesn’t require hard-to-find ingredients. The process is simple, without unnecessary steps. I can adapt the glaze or leave them plain. They are good even the next day if they last that long.
Tips and variations
Tips
The oil should be hot but not overly so. Test with a small piece of dough before adding the donuts.
Do not use excessive flour when rolling out, so they don’t turn out dry.
The dough is easier to work with if your hands are slightly oiled or floured.
Substitutions
You can use fresh yeast (about 10-12 g) if you don’t have dry yeast, but it must be dissolved in warm milk with a little sugar first.
Butter can be replaced with margarine, but the taste won’t be quite the same.
Milk can be partially replaced with water if you don’t have enough.
Variations
You can make mini donuts from the same dough, just use smaller molds.
The glaze can be just powdered sugar, cocoa, or a classic sugar glaze with a little water and essence.
Serving ideas
They are still good warm, but you can also fill them with a little jam if you want.
They go well with melted chocolate glaze or just rolled in powdered sugar while warm.
Frequently asked questions
Why don’t the donuts rise when frying?
Usually, either the yeast was old, or the dough didn’t rise enough. It can also be due to the oil being too cold.
How thick should the dough sheet be?
Ideally about 5 mm. If it’s too thin, they turn out dry; if it’s too thick, they rise too much and may remain raw in the middle.
Can I freeze the dough or the finished donuts?
I do not recommend freezing the dough. Fried donuts can be frozen, but the texture will not be the same after thawing.
How much sugar should I add if I want them sweeter?
You can increase the sugar amount to 60-70 g, but don’t overdo it as it affects the dough's texture.
Nutritional values
The values are approximate, per 100 g of finished product (without additional glaze):
Calories: approximately 320 kcal
Protein: 7 g
Fat: 12 g
Carbohydrates: 46 g
These are estimated values and depend on how much oil they absorb during frying and any glazes.
Storage and reheating
They store well covered at room temperature for up to two days. If they last, they can be reheated for a few seconds in the microwave, but not too long to avoid becoming rubbery. They are best on the day they are made.