Some time ago, I kept seeing pictures of doughnuts everywhere and I couldn't stop thinking about them. Eventually, one day, I just couldn't resist anymore and made a batch at home. I chose to make them filled, so it was a bit of work, but the result was worth it.
Quick Info
Total time: about 2 hours (depending on how fast the dough rises)
Preparation time: 30 minutes
Rising time: 1 - 1.5 hours
Frying time: 20-30 minutes
Servings: 20-22 doughnuts, depending on how big you cut them
Difficulty: medium
Recipe type: classic homemade dessert
Ingredients
220 ml milk (can be replaced with water if you don't have milk)
1 cube of fresh yeast (25 g)
40 g sugar
grated zest of one lemon
500 g sifted flour
4 tablespoons oil
a pinch of salt
2 eggs (1 whole and 1 yolk)
powdered sugar for decoration
apricot jam (or any preferred jam)
Preparation method
1. Start with the yeast: put the cube of yeast in a small bowl, pour the warm milk over it (not hot, just warm to the touch) and add 2 teaspoons of the total sugar. Mix a little and let it sit for 5-10 minutes to activate the yeast. You will see it puff up slightly on the surface.
2. Sifting the flour really helps with the final texture, so don't skip this step. Put the flour in a large bowl. Pour the milk and yeast mixture over the flour. Add the whole egg, the remaining yolk, the rest of the sugar, the salt, and the grated lemon zest. Mix a little with a wooden spoon.
3. Start kneading the dough, either by hand or with a dough mixer if you have one. Once everything starts to come together, add the oil gradually and continue kneading. I noticed that kneading longer (about 15-20 minutes) really makes a difference in the final texture. If it seems sticky at first, don't worry, it will come together well after kneading.
4. Cover the bowl with a clean towel and let the dough rise in a draft-free place until it doubles in size. This takes about an hour, sometimes longer if it's cool in the house.
5. When the dough has risen, turn it out onto a lightly floured surface and knead it briefly, just enough to release the air. Then roll it out to about 1 cm thick. Use a wide-mouthed glass or a cookie cutter to cut circles from the dough.
6. Place the cut circles on a baking sheet lined with parchment paper and cover them lightly with a towel. Let them rise for another 15 minutes, just until they puff up a bit.
7. Heat a pan or pot with a lot of oil. The oil needs to be hot before you add the doughnuts; otherwise, they will absorb too much oil. Fry each doughnut on both sides until they turn golden. Don't overcrowd the pan so you can turn them easily.
8. Remove the doughnuts to a paper towel and let them cool slightly. Using a syringe or a piping bag with a long tip, fill each doughnut with apricot jam. You can also use any other jam or even cream, to taste.
9. Finally, sprinkle powdered sugar over them while they are still slightly warm.
Why I make this recipe often
I love that it's a classic recipe with no fancy ingredients. The dough comes out fluffy and fragrant, and the fact that you can use any jam you have on hand is practical. Fresh doughnuts are hard to resist with coffee or as a quick dessert.
Tips and variations
Tips
If you use water instead of milk, the doughnuts will be a bit airier but with a simpler taste.
Knead the dough enough, even if it seems tough at first. You will feel the difference in how soft they are in the end.
If you want them not to absorb too much oil, don't put too many in the pan at once and don't fry them on too low heat.
Substitutions
Milk - can be replaced with water if needed.
Jam - any kind of jam or preserve you have on hand works. Sometimes I also add a bit of chocolate cream if I have it.
Variations
You can use vanilla sugar instead of lemon zest if you want a different flavor.
If you want to make simple doughnuts without filling, you can cut pieces directly from the dough and fry them as they are.
Serving ideas
They are good warm, but also cold, dusted with sugar or with a bit of jam on the side.
They can also be taken to go, for a picnic or on the road.
Frequently asked questions
1. How long should I let the dough rise?
The dough should rise until it doubles in size, generally about an hour. If it’s cooler in the house, it may take longer.
2. Can I bake the doughnuts in the oven instead of frying them in oil?
The classic recipe involves frying in oil. If you bake them in the oven, the texture will not be the same and they won't be as fluffy.
3. What can I fill the doughnuts with if I don't have jam?
Any kind of preserve, chocolate cream, or even vanilla works. You can also use pastry cream if you have it.
4. Can I make the dough the night before and leave it in the fridge?
The dough can be kept in the fridge overnight, but it needs to be brought to room temperature and rise well before frying.
5. Why don't the doughnuts rise as they should?
Most often, either the yeast wasn't activated properly, or there wasn't enough rising time. Make sure the milk isn't hot, just warm.
Nutritional values
Estimated values for one doughnut (without filling): ~120 kcal, 3 g protein, 4 g fat, 18 g carbohydrates. With jam, the sugar intake increases slightly, depending on how much you put in each. The values are just approximate and can vary depending on the type of jam and how much oil they absorb when fried.
Storage and reheating
Doughnuts are best on the day they are made. If they remain for the next day, keep them in a closed container at room temperature. They become denser after a day but can be heated briefly in the microwave or in the oven for a few minutes. They do not last more than 2 days without becoming hard.
The recipe does not freeze well, neither the raw dough nor the finished doughnuts. It's better to make them fresh every time.
Quick Info
Total time: about 2 hours (depending on how fast the dough rises)
Preparation time: 30 minutes
Rising time: 1 - 1.5 hours
Frying time: 20-30 minutes
Servings: 20-22 doughnuts, depending on how big you cut them
Difficulty: medium
Recipe type: classic homemade dessert
Ingredients
220 ml milk (can be replaced with water if you don't have milk)
1 cube of fresh yeast (25 g)
40 g sugar
grated zest of one lemon
500 g sifted flour
4 tablespoons oil
a pinch of salt
2 eggs (1 whole and 1 yolk)
powdered sugar for decoration
apricot jam (or any preferred jam)
Preparation method
1. Start with the yeast: put the cube of yeast in a small bowl, pour the warm milk over it (not hot, just warm to the touch) and add 2 teaspoons of the total sugar. Mix a little and let it sit for 5-10 minutes to activate the yeast. You will see it puff up slightly on the surface.
2. Sifting the flour really helps with the final texture, so don't skip this step. Put the flour in a large bowl. Pour the milk and yeast mixture over the flour. Add the whole egg, the remaining yolk, the rest of the sugar, the salt, and the grated lemon zest. Mix a little with a wooden spoon.
3. Start kneading the dough, either by hand or with a dough mixer if you have one. Once everything starts to come together, add the oil gradually and continue kneading. I noticed that kneading longer (about 15-20 minutes) really makes a difference in the final texture. If it seems sticky at first, don't worry, it will come together well after kneading.
4. Cover the bowl with a clean towel and let the dough rise in a draft-free place until it doubles in size. This takes about an hour, sometimes longer if it's cool in the house.
5. When the dough has risen, turn it out onto a lightly floured surface and knead it briefly, just enough to release the air. Then roll it out to about 1 cm thick. Use a wide-mouthed glass or a cookie cutter to cut circles from the dough.
6. Place the cut circles on a baking sheet lined with parchment paper and cover them lightly with a towel. Let them rise for another 15 minutes, just until they puff up a bit.
7. Heat a pan or pot with a lot of oil. The oil needs to be hot before you add the doughnuts; otherwise, they will absorb too much oil. Fry each doughnut on both sides until they turn golden. Don't overcrowd the pan so you can turn them easily.
8. Remove the doughnuts to a paper towel and let them cool slightly. Using a syringe or a piping bag with a long tip, fill each doughnut with apricot jam. You can also use any other jam or even cream, to taste.
9. Finally, sprinkle powdered sugar over them while they are still slightly warm.
Why I make this recipe often
I love that it's a classic recipe with no fancy ingredients. The dough comes out fluffy and fragrant, and the fact that you can use any jam you have on hand is practical. Fresh doughnuts are hard to resist with coffee or as a quick dessert.
Tips and variations
Tips
If you use water instead of milk, the doughnuts will be a bit airier but with a simpler taste.
Knead the dough enough, even if it seems tough at first. You will feel the difference in how soft they are in the end.
If you want them not to absorb too much oil, don't put too many in the pan at once and don't fry them on too low heat.
Substitutions
Milk - can be replaced with water if needed.
Jam - any kind of jam or preserve you have on hand works. Sometimes I also add a bit of chocolate cream if I have it.
Variations
You can use vanilla sugar instead of lemon zest if you want a different flavor.
If you want to make simple doughnuts without filling, you can cut pieces directly from the dough and fry them as they are.
Serving ideas
They are good warm, but also cold, dusted with sugar or with a bit of jam on the side.
They can also be taken to go, for a picnic or on the road.
Frequently asked questions
1. How long should I let the dough rise?
The dough should rise until it doubles in size, generally about an hour. If it’s cooler in the house, it may take longer.
2. Can I bake the doughnuts in the oven instead of frying them in oil?
The classic recipe involves frying in oil. If you bake them in the oven, the texture will not be the same and they won't be as fluffy.
3. What can I fill the doughnuts with if I don't have jam?
Any kind of preserve, chocolate cream, or even vanilla works. You can also use pastry cream if you have it.
4. Can I make the dough the night before and leave it in the fridge?
The dough can be kept in the fridge overnight, but it needs to be brought to room temperature and rise well before frying.
5. Why don't the doughnuts rise as they should?
Most often, either the yeast wasn't activated properly, or there wasn't enough rising time. Make sure the milk isn't hot, just warm.
Nutritional values
Estimated values for one doughnut (without filling): ~120 kcal, 3 g protein, 4 g fat, 18 g carbohydrates. With jam, the sugar intake increases slightly, depending on how much you put in each. The values are just approximate and can vary depending on the type of jam and how much oil they absorb when fried.
Storage and reheating
Doughnuts are best on the day they are made. If they remain for the next day, keep them in a closed container at room temperature. They become denser after a day but can be heated briefly in the microwave or in the oven for a few minutes. They do not last more than 2 days without becoming hard.
The recipe does not freeze well, neither the raw dough nor the finished doughnuts. It's better to make them fresh every time.