Fried Doughnuts
If you grew up with homemade doughnuts, you probably know that fluffy fried dough coated in powdered sugar. I've repeated this recipe quite often, especially when I had leftover eggs to use up or felt like something simple but voluminous. The kneading part always seemed a bit tedious, but it's worth it. The doughnuts come out airy and soft inside.
Quick Info
Total time: about 3 hours, including rising and frying
Preparation time: 30 minutes of actual work (the rest is rising and frying)
Cooking time: depends on how many doughnuts fit at once, but around 30-40 minutes for all
Servings: about 40 doughnuts, depending on diameter
Difficulty: medium
Recipe type: dessert, snack
Ingredients
1 kg flour
2 eggs
2 packets of dry yeast (or equivalent fresh)
1 cup sugar (approx. 200-220 g)
1.5 cups lukewarm milk (approx. 350 ml)
6 tablespoons melted butter
Powdered sugar, for finishing
Preparation method
1. Mix the flour, eggs, sugar, yeast, and lukewarm milk in a large bowl. Don't complicate too much with the order, but make sure the milk is not hot enough to kill the yeast.
2. Knead until the dough comes together, becomes elastic, and doesn't stick too badly to your hands. If needed, you can sprinkle a little flour along the way, but don't overdo it.
3. Let the dough rise in a covered bowl in a warm place until it doubles in size. The time depends on how warm it is in the kitchen, usually 1 hour - 1.5 hours.
4. When the dough has risen, add the melted butter. Knead again until the butter is fully incorporated and the dough becomes smooth again.
5. Let it rise a second time, still covered, until it doubles again. This can take 30-60 minutes, depending on room temperature.
6. After it has risen, knead once more, but just enough to release the air. Turn it out onto a counter, roll it out to about an inch thick.
7. Cut out the doughnuts with a glass (or a cutter if you have one). You can place them on a wooden board or parchment paper, leaving some space between them.
8. Let the cut doughnuts rest for 30 minutes, covered with a clean towel.
9. Heat oil in a deep pan over medium heat. The oil should be hot but not smoking. Fry a few doughnuts at a time without overcrowding the pan.
10. Fry them on both sides until nicely browned. Drain on paper towels.
11. When they have cooled slightly, dust with powdered sugar.
Why I make this recipe often
It's a quick dessert recipe for when I need something substantial for a larger group. The doughnuts remain soft the next day. The ingredients are simple and readily available.
Tips and Variations
Tips
- If you don't have dry yeast, you can use fresh yeast (about 50 g), which you dissolve in lukewarm milk with a little sugar before adding to the dough.
- If you want very airy doughnuts, let them rise well at each stage.
- Be patient with the rising, it gives a good texture.
- Don't fry too many doughnuts at once.
Substitutions
- Milk can be replaced with water, but the texture and flavor will be simpler.
- Melted butter can be replaced with margarine if needed, but I don't recommend it for flavor.
Variations
- You can add grated lemon zest to the dough for flavor.
- If you want them sweeter, you can slightly increase the sugar.
- They can be filled with jam after frying, but that's not in the basic recipe.
Serving Ideas
- Served warm, with powdered sugar.
- They can be rolled in granulated sugar.
- They go well with jam or whipped cream.
Frequently Asked Questions
1. Can they be made with fresh yeast?
Yes, you can use about 50 g of fresh yeast for 1 kg of flour. It needs to be dissolved first in lukewarm milk with a little sugar and left to activate for a few minutes.
2. Can I use less sugar?
Yes, but they will be less sweet. If you prefer them that way, you can reduce the sugar to 150 g.
3. Can they be baked?
The original recipe is for frying, not baking. They won't come out as fluffy or airy in the oven.
4. Can they be filled before frying?
The dough is quite elastic, so it's safer to fill them after frying.
5. How thick should the dough sheet be?
I usually roll the dough to about an inch thick, so the doughnuts come out fluffy after frying.
Nutritional values (estimated for 1 doughnut, for 40 pieces):
Calories: approx. 130 kcal
Protein: 3 g
Carbohydrates: 22 g
Fats: 3.5 g
These are approximate values, depending on how much oil they absorb during frying and the size of the doughnuts.
Storage and Reheating
They are best on the day you make them, but they stay okay the next day if kept covered at room temperature. If they have hardened, you can warm them slightly in the microwave or on steam for a few seconds. I don't recommend keeping them for more than two days, as they start to lose their texture.
If you grew up with homemade doughnuts, you probably know that fluffy fried dough coated in powdered sugar. I've repeated this recipe quite often, especially when I had leftover eggs to use up or felt like something simple but voluminous. The kneading part always seemed a bit tedious, but it's worth it. The doughnuts come out airy and soft inside.
Quick Info
Total time: about 3 hours, including rising and frying
Preparation time: 30 minutes of actual work (the rest is rising and frying)
Cooking time: depends on how many doughnuts fit at once, but around 30-40 minutes for all
Servings: about 40 doughnuts, depending on diameter
Difficulty: medium
Recipe type: dessert, snack
Ingredients
1 kg flour
2 eggs
2 packets of dry yeast (or equivalent fresh)
1 cup sugar (approx. 200-220 g)
1.5 cups lukewarm milk (approx. 350 ml)
6 tablespoons melted butter
Powdered sugar, for finishing
Preparation method
1. Mix the flour, eggs, sugar, yeast, and lukewarm milk in a large bowl. Don't complicate too much with the order, but make sure the milk is not hot enough to kill the yeast.
2. Knead until the dough comes together, becomes elastic, and doesn't stick too badly to your hands. If needed, you can sprinkle a little flour along the way, but don't overdo it.
3. Let the dough rise in a covered bowl in a warm place until it doubles in size. The time depends on how warm it is in the kitchen, usually 1 hour - 1.5 hours.
4. When the dough has risen, add the melted butter. Knead again until the butter is fully incorporated and the dough becomes smooth again.
5. Let it rise a second time, still covered, until it doubles again. This can take 30-60 minutes, depending on room temperature.
6. After it has risen, knead once more, but just enough to release the air. Turn it out onto a counter, roll it out to about an inch thick.
7. Cut out the doughnuts with a glass (or a cutter if you have one). You can place them on a wooden board or parchment paper, leaving some space between them.
8. Let the cut doughnuts rest for 30 minutes, covered with a clean towel.
9. Heat oil in a deep pan over medium heat. The oil should be hot but not smoking. Fry a few doughnuts at a time without overcrowding the pan.
10. Fry them on both sides until nicely browned. Drain on paper towels.
11. When they have cooled slightly, dust with powdered sugar.
Why I make this recipe often
It's a quick dessert recipe for when I need something substantial for a larger group. The doughnuts remain soft the next day. The ingredients are simple and readily available.
Tips and Variations
Tips
- If you don't have dry yeast, you can use fresh yeast (about 50 g), which you dissolve in lukewarm milk with a little sugar before adding to the dough.
- If you want very airy doughnuts, let them rise well at each stage.
- Be patient with the rising, it gives a good texture.
- Don't fry too many doughnuts at once.
Substitutions
- Milk can be replaced with water, but the texture and flavor will be simpler.
- Melted butter can be replaced with margarine if needed, but I don't recommend it for flavor.
Variations
- You can add grated lemon zest to the dough for flavor.
- If you want them sweeter, you can slightly increase the sugar.
- They can be filled with jam after frying, but that's not in the basic recipe.
Serving Ideas
- Served warm, with powdered sugar.
- They can be rolled in granulated sugar.
- They go well with jam or whipped cream.
Frequently Asked Questions
1. Can they be made with fresh yeast?
Yes, you can use about 50 g of fresh yeast for 1 kg of flour. It needs to be dissolved first in lukewarm milk with a little sugar and left to activate for a few minutes.
2. Can I use less sugar?
Yes, but they will be less sweet. If you prefer them that way, you can reduce the sugar to 150 g.
3. Can they be baked?
The original recipe is for frying, not baking. They won't come out as fluffy or airy in the oven.
4. Can they be filled before frying?
The dough is quite elastic, so it's safer to fill them after frying.
5. How thick should the dough sheet be?
I usually roll the dough to about an inch thick, so the doughnuts come out fluffy after frying.
Nutritional values (estimated for 1 doughnut, for 40 pieces):
Calories: approx. 130 kcal
Protein: 3 g
Carbohydrates: 22 g
Fats: 3.5 g
These are approximate values, depending on how much oil they absorb during frying and the size of the doughnuts.
Storage and Reheating
They are best on the day you make them, but they stay okay the next day if kept covered at room temperature. If they have hardened, you can warm them slightly in the microwave or on steam for a few seconds. I don't recommend keeping them for more than two days, as they start to lose their texture.