I have prepared these donuts many times, especially when I crave something sweet that doesn't take all day. I like that they don't require eggs or complicated ingredients. I always start with a large bowl and a rolling pin, so I don't make too much mess. If you have a mug and a glass at hand, you can quickly cut them out without special molds. They are the classic ring donuts, not too sweet, good for glazing or plain, depending on your mood.
Quick Info
Total time: about 1 hour (includes rising)
Preparation time: 20 minutes
Cooking time: 20-30 minutes (depending on how many batches you fry)
Servings: about 20-25 donuts (depending on how big you cut them)
Difficulty: easy-medium
Recipe type: dessert, snack, suitable for ordinary days or when you want something quick
Ingredients
750 g flour
500 ml lukewarm water (or milk)
2 cubes of yeast (about 50-60 g)
70 g sugar
1 packet of vanilla sugar
2 tablespoons oil
1 teaspoon vanilla essence
1 pinch of salt
Preparation Method
1. Start with the yeast. Put the two cubes of yeast in a mug, add a teaspoon of sugar and a little lukewarm water. Mix until completely dissolved. You don't need much liquid at first, just enough to cover the yeast.
2. In a large bowl, put the flour, the remaining sugar, vanilla sugar, and salt. Mix dry ingredients. Make a small well in the center.
3. Gradually pour in the lukewarm water (or milk), oil, vanilla essence, and dissolved yeast. Mix everything with a large spoon or by hand until it starts to come together.
4. Knead the dough for 5 minutes until it becomes elastic and no longer sticky. If it feels too sticky, you can sprinkle a little extra flour, but don't overdo it.
5. Move the dough to a floured surface. Roll it out with a rolling pin to about 1 cm thick. Don't roll it too thin; the donuts need to be fluffy.
6. Use a wide glass to cut out circles. For the center, a small glass works perfectly to create the classic donut hole. Gather and re-roll any leftover dough.
7. Place the cut donuts on a tray, leaving a little space between them. Cover with a clean towel and let rise for about 20 minutes in a warm place. Don't rush the rising; if your kitchen is cooler, you can let them rise a few extra minutes.
8. Heat oil in a frying pan or a deeper pot. The oil should be enough to cover them halfway while frying. When hot (I test with a small piece of dough; if it sizzles quickly, it's ready), start frying the donuts in batches over medium heat.
9. Let each donut brown on one side, then flip them. Usually, it doesn't take long, just a few tens of seconds on each side. Remove them to paper towels to absorb excess oil.
10. They are good plain, but you can glaze them with chocolate, powdered sugar, or whatever you prefer.
Why I make this recipe often
I like it because they are not fussy and yield many donuts from one batch. I can use either water or milk, depending on what I have in the fridge. They don't dry out quickly and don't require special equipment. I make them when I want something sweet that is easy to give to kids or guests.
Tips and Variations
Tips
- The yeast must be fresh; otherwise, the dough won't rise well.
- For faster rising, I keep the tray near the warm stove or the slightly heated (and turned off) oven.
- The oil shouldn't be too hot; otherwise, they brown too quickly on the outside and remain raw inside.
- After frying, I let them sit on paper towels for a few minutes to be less oily.
Substitutions
- You can replace water with milk for a finer dough.
- Vanilla sugar can be omitted, but the vanilla flavor makes a difference in taste.
- If you don't have vanilla essence, you can use a little grated lemon zest for a different flavor.
Variations
- If you prefer, after they cool, you can cut the donuts in half and fill them with jam or chocolate cream.
- For a more aromatic version, you can add cinnamon to the dough.
- You can also make mini-donuts by cutting with a small glass all the dough.
Serving Ideas
- They are good warm, with simple powdered sugar.
- You can pour chocolate or sugar glaze over them.
- For kids, sometimes I sprinkle colored candies on top after glazing.
Frequently Asked Questions
1. Can I use only milk instead of water?
Yes, you can use only milk for a fluffier dough. You can also make a water-milk mix in your preferred proportions.
2. Can they be baked in the oven instead of frying?
The recipe is for fried donuts. If you want to bake them, the texture will be quite different and they may be denser. This dough works best fried.
3. What kind of yeast should I use?
Use fresh yeast, two cubes. If you only have dry yeast, you will need the equivalent for about 1 kg of flour (approximately 14-16 g), but activation is done the same way, with warm liquid and sugar.
4. Why don't the donuts rise while frying?
Usually due to inactive yeast or if there wasn't enough rising time. Make sure the dough is well risen before frying.
5. How do I know the oil is at the right temperature?
If you drop a piece of dough and it starts to sizzle immediately, the oil is ready. If not, wait a little longer. If there's too much smoke, it's already too hot.
Nutritional Values
Approximately, a medium donut has about 120-150 calories (without glaze), depending on size and how much oil it absorbs. Macros: approx. 25 g carbohydrates, 3 g protein, 2-4 g fat per piece. These are just estimates, as frying in oil can vary the amount absorbed.
Storage and Reheating
Donuts are best on the day you make them. If there are leftovers, you can keep them covered with foil or in a container for up to a day. They lose their freshness, but can be reheated in the microwave or oven for a few minutes. I do not recommend freezing, as the texture will not be the same after thawing.
Quick Info
Total time: about 1 hour (includes rising)
Preparation time: 20 minutes
Cooking time: 20-30 minutes (depending on how many batches you fry)
Servings: about 20-25 donuts (depending on how big you cut them)
Difficulty: easy-medium
Recipe type: dessert, snack, suitable for ordinary days or when you want something quick
Ingredients
750 g flour
500 ml lukewarm water (or milk)
2 cubes of yeast (about 50-60 g)
70 g sugar
1 packet of vanilla sugar
2 tablespoons oil
1 teaspoon vanilla essence
1 pinch of salt
Preparation Method
1. Start with the yeast. Put the two cubes of yeast in a mug, add a teaspoon of sugar and a little lukewarm water. Mix until completely dissolved. You don't need much liquid at first, just enough to cover the yeast.
2. In a large bowl, put the flour, the remaining sugar, vanilla sugar, and salt. Mix dry ingredients. Make a small well in the center.
3. Gradually pour in the lukewarm water (or milk), oil, vanilla essence, and dissolved yeast. Mix everything with a large spoon or by hand until it starts to come together.
4. Knead the dough for 5 minutes until it becomes elastic and no longer sticky. If it feels too sticky, you can sprinkle a little extra flour, but don't overdo it.
5. Move the dough to a floured surface. Roll it out with a rolling pin to about 1 cm thick. Don't roll it too thin; the donuts need to be fluffy.
6. Use a wide glass to cut out circles. For the center, a small glass works perfectly to create the classic donut hole. Gather and re-roll any leftover dough.
7. Place the cut donuts on a tray, leaving a little space between them. Cover with a clean towel and let rise for about 20 minutes in a warm place. Don't rush the rising; if your kitchen is cooler, you can let them rise a few extra minutes.
8. Heat oil in a frying pan or a deeper pot. The oil should be enough to cover them halfway while frying. When hot (I test with a small piece of dough; if it sizzles quickly, it's ready), start frying the donuts in batches over medium heat.
9. Let each donut brown on one side, then flip them. Usually, it doesn't take long, just a few tens of seconds on each side. Remove them to paper towels to absorb excess oil.
10. They are good plain, but you can glaze them with chocolate, powdered sugar, or whatever you prefer.
Why I make this recipe often
I like it because they are not fussy and yield many donuts from one batch. I can use either water or milk, depending on what I have in the fridge. They don't dry out quickly and don't require special equipment. I make them when I want something sweet that is easy to give to kids or guests.
Tips and Variations
Tips
- The yeast must be fresh; otherwise, the dough won't rise well.
- For faster rising, I keep the tray near the warm stove or the slightly heated (and turned off) oven.
- The oil shouldn't be too hot; otherwise, they brown too quickly on the outside and remain raw inside.
- After frying, I let them sit on paper towels for a few minutes to be less oily.
Substitutions
- You can replace water with milk for a finer dough.
- Vanilla sugar can be omitted, but the vanilla flavor makes a difference in taste.
- If you don't have vanilla essence, you can use a little grated lemon zest for a different flavor.
Variations
- If you prefer, after they cool, you can cut the donuts in half and fill them with jam or chocolate cream.
- For a more aromatic version, you can add cinnamon to the dough.
- You can also make mini-donuts by cutting with a small glass all the dough.
Serving Ideas
- They are good warm, with simple powdered sugar.
- You can pour chocolate or sugar glaze over them.
- For kids, sometimes I sprinkle colored candies on top after glazing.
Frequently Asked Questions
1. Can I use only milk instead of water?
Yes, you can use only milk for a fluffier dough. You can also make a water-milk mix in your preferred proportions.
2. Can they be baked in the oven instead of frying?
The recipe is for fried donuts. If you want to bake them, the texture will be quite different and they may be denser. This dough works best fried.
3. What kind of yeast should I use?
Use fresh yeast, two cubes. If you only have dry yeast, you will need the equivalent for about 1 kg of flour (approximately 14-16 g), but activation is done the same way, with warm liquid and sugar.
4. Why don't the donuts rise while frying?
Usually due to inactive yeast or if there wasn't enough rising time. Make sure the dough is well risen before frying.
5. How do I know the oil is at the right temperature?
If you drop a piece of dough and it starts to sizzle immediately, the oil is ready. If not, wait a little longer. If there's too much smoke, it's already too hot.
Nutritional Values
Approximately, a medium donut has about 120-150 calories (without glaze), depending on size and how much oil it absorbs. Macros: approx. 25 g carbohydrates, 3 g protein, 2-4 g fat per piece. These are just estimates, as frying in oil can vary the amount absorbed.
Storage and Reheating
Donuts are best on the day you make them. If there are leftovers, you can keep them covered with foil or in a container for up to a day. They lose their freshness, but can be reheated in the microwave or oven for a few minutes. I do not recommend freezing, as the texture will not be the same after thawing.