This is one of the recipes I make most often when I'm in the mood for something sweet, simple, and quick, without complications. I usually start with a large bowl and all the ingredients at hand, so I don't get confused when I begin to knead. The dough comes out soft, a bit sticky at first, but after letting it rise and working it with a little flour, it becomes very easy to handle. Without fillings or decorations, just powdered donuts at the end, exactly how I like them when I want something really simple.
Quick Info
Total time: about 1 hour and 45 minutes
Preparation time: 20-30 minutes
Rising time: 60 minutes
Frying time: 20-25 minutes
Servings: depends on the size of the glass used for cutting, but from 500 g of flour, you usually get 20-24 donuts
Difficulty: easy to medium
Recipe type: quick homemade dessert
Ingredients
500 g flour
2 eggs
2 tablespoons sugar
1 teaspoon salt
a cube of fresh yeast (about 25 g)
warm water (as needed for the dough, usually 150-180 ml)
2 teaspoons oil (for the dough)
oil (for frying, enough to cover half the thickness of the donuts)
powdered sugar (for finishing)
Instructions
1. In a large bowl, place the flour. Add the salt and sugar over the flour.
2. Dissolve the yeast in a little warm water (not hot). Pour this mixture over the flour.
3. Crack the two eggs and add them to the bowl.
4. Start mixing with a spatula, not with your hands directly, to make it easier at first. If the dough is too dry, gradually add warm water until it becomes elastic and slightly soft, but not sticky.
5. When all the ingredients have combined into a dough, add the two teaspoons of oil. Knead by hand until the dough becomes smooth and no longer sticks to the bowl. It doesn’t need to be over-kneaded, just enough to be smooth and even.
6. Cover the bowl with a clean towel and let it rise in a warm, draft-free place for about 60 minutes. The dough will double in volume.
7. Dust the work surface with flour. Turn out the dough and cut it into smaller pieces if you want to work in batches.
8. Take the first piece of dough, roll it out with a rolling pin into a sheet that is neither too thin nor too thick – about 1-1.5 cm is fine. Cut out circles using a glass with a round rim. The leftover dough can be gathered and rolled out again.
9. Pour oil into a wide pan, about 2-3 fingers deep. Let it heat up well. For a test, you can throw in a small piece of dough; if it sizzles quickly, you can start frying.
10. Place the donuts in the hot oil without overcrowding them. Fry each side until golden, turning them only once. Don’t keep the heat too high to avoid burning the outside while leaving the inside raw.
11. Remove the donuts with a spatula onto a plate lined with a paper towel to absorb excess oil.
12. Continue with the remaining dough until all are done.
13. Once they have cooled slightly, dust the donuts with powdered sugar and serve.
Why I Make This Recipe Often
It’s an unpretentious recipe that doesn’t require complicated ingredients or special equipment. It’s quick to make and turns out well every time. Plus, you can adjust the size as you like: you can make them larger or smaller depending on the glass used for cutting.
Tips and Variations
Tips
- The oil needs to be well heated at the start, but if it gets too hot, lower the temperature to avoid burning the donuts.
- If the dough seems too soft after rising, sprinkle a little more flour when rolling it out.
- Don’t fry too many donuts at once to prevent lowering the oil temperature.
Substitutions
- Fresh yeast can be replaced with dry yeast, but it’s not a perfect gram-for-gram equivalent; for 500 g of flour, use a 7 g packet if you don’t have a cube of yeast.
- If you don’t have powdered sugar for finishing, use granulated sugar for sprinkling.
Variations
- You can add grated lemon or orange zest directly into the dough for flavor (this isn’t in the original recipe, but it works if you want).
- If you want filled donuts, this recipe isn’t for that – these are for the plain version.
Serving Ideas
- They are best eaten warm, dusted with sugar.
- For those wanting something extra, they can be served with jam or sweet cream.
Frequently Asked Questions
1. Can the dough be worked on the next day?
I don’t recommend it, as yeast dough doesn’t rise as well if kept in the fridge overnight. It’s best to use it immediately after rising.
2. Why are the donuts too oily?
If the oil isn’t hot enough or if you add too many donuts at once, the temperature drops, and they will absorb more oil. Fry them in batches at a moderate heat.
3. Can I use whole wheat flour?
Yes, but the texture will be denser, and you may need a bit more water.
4. Can the donuts be frozen after frying?
They don’t taste as good after thawing; they become quite soft. I don’t recommend freezing them.
Nutritional Values
Approximately, for one donut (out of a total of 20): about 110-130 kcal, 3 g protein, 18 g carbohydrates, 3-4 g fat (depending on how much oil they absorb). These are just estimates; values may vary depending on how much powdered sugar you add at the end and how much oil remains absorbed.
Storage and Reheating
Donuts are best on the day they are made. If there are leftovers, they can be stored in a covered container at room temperature for one day. For reheating, a few seconds in the microwave, but the texture won’t be as good. I don’t recommend keeping them for more than a day or two, as they dry out quickly.
Quick Info
Total time: about 1 hour and 45 minutes
Preparation time: 20-30 minutes
Rising time: 60 minutes
Frying time: 20-25 minutes
Servings: depends on the size of the glass used for cutting, but from 500 g of flour, you usually get 20-24 donuts
Difficulty: easy to medium
Recipe type: quick homemade dessert
Ingredients
500 g flour
2 eggs
2 tablespoons sugar
1 teaspoon salt
a cube of fresh yeast (about 25 g)
warm water (as needed for the dough, usually 150-180 ml)
2 teaspoons oil (for the dough)
oil (for frying, enough to cover half the thickness of the donuts)
powdered sugar (for finishing)
Instructions
1. In a large bowl, place the flour. Add the salt and sugar over the flour.
2. Dissolve the yeast in a little warm water (not hot). Pour this mixture over the flour.
3. Crack the two eggs and add them to the bowl.
4. Start mixing with a spatula, not with your hands directly, to make it easier at first. If the dough is too dry, gradually add warm water until it becomes elastic and slightly soft, but not sticky.
5. When all the ingredients have combined into a dough, add the two teaspoons of oil. Knead by hand until the dough becomes smooth and no longer sticks to the bowl. It doesn’t need to be over-kneaded, just enough to be smooth and even.
6. Cover the bowl with a clean towel and let it rise in a warm, draft-free place for about 60 minutes. The dough will double in volume.
7. Dust the work surface with flour. Turn out the dough and cut it into smaller pieces if you want to work in batches.
8. Take the first piece of dough, roll it out with a rolling pin into a sheet that is neither too thin nor too thick – about 1-1.5 cm is fine. Cut out circles using a glass with a round rim. The leftover dough can be gathered and rolled out again.
9. Pour oil into a wide pan, about 2-3 fingers deep. Let it heat up well. For a test, you can throw in a small piece of dough; if it sizzles quickly, you can start frying.
10. Place the donuts in the hot oil without overcrowding them. Fry each side until golden, turning them only once. Don’t keep the heat too high to avoid burning the outside while leaving the inside raw.
11. Remove the donuts with a spatula onto a plate lined with a paper towel to absorb excess oil.
12. Continue with the remaining dough until all are done.
13. Once they have cooled slightly, dust the donuts with powdered sugar and serve.
Why I Make This Recipe Often
It’s an unpretentious recipe that doesn’t require complicated ingredients or special equipment. It’s quick to make and turns out well every time. Plus, you can adjust the size as you like: you can make them larger or smaller depending on the glass used for cutting.
Tips and Variations
Tips
- The oil needs to be well heated at the start, but if it gets too hot, lower the temperature to avoid burning the donuts.
- If the dough seems too soft after rising, sprinkle a little more flour when rolling it out.
- Don’t fry too many donuts at once to prevent lowering the oil temperature.
Substitutions
- Fresh yeast can be replaced with dry yeast, but it’s not a perfect gram-for-gram equivalent; for 500 g of flour, use a 7 g packet if you don’t have a cube of yeast.
- If you don’t have powdered sugar for finishing, use granulated sugar for sprinkling.
Variations
- You can add grated lemon or orange zest directly into the dough for flavor (this isn’t in the original recipe, but it works if you want).
- If you want filled donuts, this recipe isn’t for that – these are for the plain version.
Serving Ideas
- They are best eaten warm, dusted with sugar.
- For those wanting something extra, they can be served with jam or sweet cream.
Frequently Asked Questions
1. Can the dough be worked on the next day?
I don’t recommend it, as yeast dough doesn’t rise as well if kept in the fridge overnight. It’s best to use it immediately after rising.
2. Why are the donuts too oily?
If the oil isn’t hot enough or if you add too many donuts at once, the temperature drops, and they will absorb more oil. Fry them in batches at a moderate heat.
3. Can I use whole wheat flour?
Yes, but the texture will be denser, and you may need a bit more water.
4. Can the donuts be frozen after frying?
They don’t taste as good after thawing; they become quite soft. I don’t recommend freezing them.
Nutritional Values
Approximately, for one donut (out of a total of 20): about 110-130 kcal, 3 g protein, 18 g carbohydrates, 3-4 g fat (depending on how much oil they absorb). These are just estimates; values may vary depending on how much powdered sugar you add at the end and how much oil remains absorbed.
Storage and Reheating
Donuts are best on the day they are made. If there are leftovers, they can be stored in a covered container at room temperature for one day. For reheating, a few seconds in the microwave, but the texture won’t be as good. I don’t recommend keeping them for more than a day or two, as they dry out quickly.