I often make these ring donuts because I don't need complicated ingredients and I don't waste time with fillings or decorations. I make them when I want something sweet quickly, without spending too much time in the kitchen. The last time I served them with a bit of Finetti on top, and they disappeared pretty quickly.
Quick Info
Total Time: about 1 hour and 30 minutes (including rising)
Preparation Time: 20-25 minutes
Frying Time: 15-20 minutes (depending on size and how many you fry at once)
Servings: about 20-25 rings (depends on how thick you roll them and the diameter of the glasses)
Difficulty: easy to medium (only the shaping requires a bit of patience)
Classic donut recipe, perfect for quick snacks or simple desserts
Ingredients
500 g flour
2 tablespoons sugar
1 tablespoon salt
1 cube of yeast (25 g)
2 eggs
warm water (as needed for a suitable dough)
oil for frying
powdered sugar for finishing
Finetti for serving (optional)
Preparation Method
1. Prepare the yeast
In a large bowl, combine the flour, salt, and sugar. Mix briefly with a whisk. Add the two beaten eggs. Dissolve the cube of yeast in a small amount of warm water (the water should be lukewarm, not hot). Pour the dissolved yeast over the other ingredients.
2. Knead the dough
Mix with a whisk or by hand until a cohesive mixture forms. If it feels too dry, gradually add more warm water. If it's too soft, add more flour. The goal is to achieve an elastic, slightly fluffy dough that doesn't stick excessively to your hands. Once homogeneous, cover the bowl with a clean towel.
3. Let it rise
Place the bowl in a warm spot (on the stove or in a turned-off oven that is slightly warmed). Let the dough rise for 60 minutes, until it doubles in volume.
4. Shape the rings
Dust a little flour on the work surface. Take a piece of dough and roll it out to a thickness of about 1-1.5 cm. Use a wider glass to cut out circles. Then take a smaller glass or a cap and cut out the center of each circle to create the ring shape. Set the rings aside, but don't throw away the cut-out "circles"; you can fry those as well.
5. Fry the donuts
Pour oil into a deep pan, about two fingers deep. Heat the oil well, but don't let it smoke. Fry the rings in batches of 4-5 at a time, so you don't overcrowd the pan. Let them cook for a few minutes on each side until golden brown. Remove them to a paper towel to drain excess oil.
6. Fry the small circles
Once you're done with the rings, fry the small circles as well. They cook faster, so keep an eye on them.
7. Finish and serve
When they've cooled slightly, dust them with powdered sugar. You can also add Finetti or another sweet cream if you feel like something extra.
Why I make this recipe often
They are quick to make and don't require much skill. I don't need special equipment, just a few bowls that I already use daily. I make them when I want a hassle-free dessert. I like that there's no waste: I use the cut-out parts, which fry just as well.
Tips and Variations
Tips
The flour should be sifted to make the dough airier.
If the yeast doesn't foam when mixed with warm water, check to make sure it's not expired.
Don't overheat the oil – if it burns quickly, the donuts will remain raw in the middle.
The dough shouldn't be kneaded too much, but it shouldn't be very sticky either.
Substitutions
Finetti can be replaced with jam, preserves, or any cream you prefer.
For an egg-free version, you can omit the eggs, but the texture will be less fluffy.
Powdered sugar remains the simplest topping, but you can use cinnamon if you like.
Variations
You can add a splash of vanilla or lemon zest for extra flavor (not in the original recipe, but it works if you want something different).
The rings can be made larger or smaller, depending on what shapes you have on hand.
Serving Ideas
They are great warm, with Finetti, honey, jam, or plain.
You can pack them up, but they're best on the day you make them.
Frequently Asked Questions
1. Can I use dry yeast instead of fresh yeast?
Yes, you can use dry yeast, about 7 g. It should be dissolved in a little warm water and added just like fresh yeast.
2. What should I do if the dough is too soft?
You can add one tablespoon of flour at a time, mixing gently, until it reaches the desired consistency. If it's too hard, add a little warm water.
3. Can the rings be baked in the oven?
I don't recommend it for this recipe because the texture won't be the same. They are meant to be fried in oil.
4. How long should I let the donuts rise?
It's enough to let them rise for an hour in a warm place until they nearly double in volume.
5. Can they be made without powdered sugar?
Yes, if you don't want to dust them, they can also be served plain or just with Finetti.
Nutritional Values
Approximately, for one serving (one ring with powdered sugar, without Finetti): 120 kcal, 3 g protein, 20 g carbohydrates, 3 g fat. Adding Finetti increases the sugar and fat content. Values may vary depending on the size of the rings and the amount of oil absorbed.
Storage and Reheating
They are best on the day you make them. They can be stored covered at room temperature until the next day, but they won't remain as fluffy. If you reheat them, place them in the microwave for a few seconds or in the oven, covered with aluminum foil. I don't recommend keeping them for more than 1-2 days, as they become tough.
Quick Info
Total Time: about 1 hour and 30 minutes (including rising)
Preparation Time: 20-25 minutes
Frying Time: 15-20 minutes (depending on size and how many you fry at once)
Servings: about 20-25 rings (depends on how thick you roll them and the diameter of the glasses)
Difficulty: easy to medium (only the shaping requires a bit of patience)
Classic donut recipe, perfect for quick snacks or simple desserts
Ingredients
500 g flour
2 tablespoons sugar
1 tablespoon salt
1 cube of yeast (25 g)
2 eggs
warm water (as needed for a suitable dough)
oil for frying
powdered sugar for finishing
Finetti for serving (optional)
Preparation Method
1. Prepare the yeast
In a large bowl, combine the flour, salt, and sugar. Mix briefly with a whisk. Add the two beaten eggs. Dissolve the cube of yeast in a small amount of warm water (the water should be lukewarm, not hot). Pour the dissolved yeast over the other ingredients.
2. Knead the dough
Mix with a whisk or by hand until a cohesive mixture forms. If it feels too dry, gradually add more warm water. If it's too soft, add more flour. The goal is to achieve an elastic, slightly fluffy dough that doesn't stick excessively to your hands. Once homogeneous, cover the bowl with a clean towel.
3. Let it rise
Place the bowl in a warm spot (on the stove or in a turned-off oven that is slightly warmed). Let the dough rise for 60 minutes, until it doubles in volume.
4. Shape the rings
Dust a little flour on the work surface. Take a piece of dough and roll it out to a thickness of about 1-1.5 cm. Use a wider glass to cut out circles. Then take a smaller glass or a cap and cut out the center of each circle to create the ring shape. Set the rings aside, but don't throw away the cut-out "circles"; you can fry those as well.
5. Fry the donuts
Pour oil into a deep pan, about two fingers deep. Heat the oil well, but don't let it smoke. Fry the rings in batches of 4-5 at a time, so you don't overcrowd the pan. Let them cook for a few minutes on each side until golden brown. Remove them to a paper towel to drain excess oil.
6. Fry the small circles
Once you're done with the rings, fry the small circles as well. They cook faster, so keep an eye on them.
7. Finish and serve
When they've cooled slightly, dust them with powdered sugar. You can also add Finetti or another sweet cream if you feel like something extra.
Why I make this recipe often
They are quick to make and don't require much skill. I don't need special equipment, just a few bowls that I already use daily. I make them when I want a hassle-free dessert. I like that there's no waste: I use the cut-out parts, which fry just as well.
Tips and Variations
Tips
The flour should be sifted to make the dough airier.
If the yeast doesn't foam when mixed with warm water, check to make sure it's not expired.
Don't overheat the oil – if it burns quickly, the donuts will remain raw in the middle.
The dough shouldn't be kneaded too much, but it shouldn't be very sticky either.
Substitutions
Finetti can be replaced with jam, preserves, or any cream you prefer.
For an egg-free version, you can omit the eggs, but the texture will be less fluffy.
Powdered sugar remains the simplest topping, but you can use cinnamon if you like.
Variations
You can add a splash of vanilla or lemon zest for extra flavor (not in the original recipe, but it works if you want something different).
The rings can be made larger or smaller, depending on what shapes you have on hand.
Serving Ideas
They are great warm, with Finetti, honey, jam, or plain.
You can pack them up, but they're best on the day you make them.
Frequently Asked Questions
1. Can I use dry yeast instead of fresh yeast?
Yes, you can use dry yeast, about 7 g. It should be dissolved in a little warm water and added just like fresh yeast.
2. What should I do if the dough is too soft?
You can add one tablespoon of flour at a time, mixing gently, until it reaches the desired consistency. If it's too hard, add a little warm water.
3. Can the rings be baked in the oven?
I don't recommend it for this recipe because the texture won't be the same. They are meant to be fried in oil.
4. How long should I let the donuts rise?
It's enough to let them rise for an hour in a warm place until they nearly double in volume.
5. Can they be made without powdered sugar?
Yes, if you don't want to dust them, they can also be served plain or just with Finetti.
Nutritional Values
Approximately, for one serving (one ring with powdered sugar, without Finetti): 120 kcal, 3 g protein, 20 g carbohydrates, 3 g fat. Adding Finetti increases the sugar and fat content. Values may vary depending on the size of the rings and the amount of oil absorbed.
Storage and Reheating
They are best on the day you make them. They can be stored covered at room temperature until the next day, but they won't remain as fluffy. If you reheat them, place them in the microwave for a few seconds or in the oven, covered with aluminum foil. I don't recommend keeping them for more than 1-2 days, as they become tough.