Simple Vanilla Donuts
When I crave something quick and sweet, these donuts are among the first things that come to mind. Without filling, just vanilla and a little powdered sugar on top. I sometimes make them in the morning or when I have a few egg yolks left from another recipe. Usually, I cut them out with a glass and fry them on the stove. They are easy to make and there isn't much to wash afterwards.
Quick Info
Total time: about 2 hours 30 minutes
Preparation time: ~30 minutes (without the dough rising)
Rising time: 1 hour 50 minutes
Frying time: 15-20 minutes
Servings: 20-22 donuts, depending on size
Difficulty: easy-medium
Recipe type: quick homemade dessert
Ingredients
500 g all-purpose flour
250 ml milk
2 egg yolks
25 g dry yeast (1 packet)
1 pinch of salt
70 g butter
3 tablespoons sugar (approx. 45-50 g)
2 packets vanilla sugar
2 drops vanilla essence
oil for frying (approximately 400 ml for a 28 cm pan)
vanilla powdered sugar, for sprinkling at the end
Preparation Method
1. Heat the milk together with the butter, sugar, vanilla sugar, and vanilla essence. Stir until everything melts. Do not let it boil, just warm enough for the ingredients to dissolve well.
2. Let the liquid reach room temperature. When it's no longer hot, add the packet of dry yeast, stir, and let the mixture sit for 15 minutes. The yeast will activate.
3. In a separate bowl, put the flour and salt. Add the egg yolks and the milk mixture with yeast. Start kneading. The dough is quite soft at first, but after 15-20 minutes of kneading, it gains elasticity and no longer sticks to your hands.
4. Cover the bowl with a clean towel and let the dough rise for about 1 hour and a half at room temperature. The volume should double.
5. Sprinkle flour on the counter. Turn out the risen dough and roll it out with your hands or a rolling pin until it reaches a thickness of about 1 cm.
6. Cut the donuts with a round cutter or a glass. Gather the remaining edges, roll out again, and continue until you finish the dough.
7. Place the cut donuts on a floured plate and let them rise for another 20 minutes, loosely covered with a towel.
8. Heat the oil in a large frying pan (28 cm) – about 400 ml, enough to let the donuts float a little. When the oil is hot, add a few donuts, without overcrowding the pan. Fry them on each side until golden, about 1-2 minutes on each side.
9. Remove the fried donuts onto paper towels to absorb the excess oil. While they are warm, sprinkle vanilla powdered sugar on top.
Why I Make This Recipe Often
These donuts don't require special ingredients, and the dough is easy to work with. They can be made anytime, not just for dessert – I've served them for breakfast and as a snack. They don't stay hard for long if not eaten immediately.
Tips and Variations
Tips
If you don't have a packet of dry yeast, use 20 g of fresh yeast mixed in a little warm milk from the total amount.
If you want fluffier donuts, knead the dough well. Don't rush the rising.
Don't put too many donuts in the pan at once – they need space to puff up.
Check the oil temperature with a small piece of dough – if it browns too quickly, lower the heat.
Substitutions
Milk can be replaced with plant-based milk, but the final texture is slightly different.
Butter can be swapped with margarine, but the taste is not as rich.
Vanilla sugar and essence can be replaced with any vanilla extract.
Variations
You can fill the donuts after frying with cream or jam if you want. However, the dough is designed for the simple version, without filling.
If you prefer, you can cut the donuts into bars or small spheres.
Serving Ideas
They are served with vanilla powdered sugar. They also go well with honey, jam, or chocolate cream on top, but the simple ones have their charm.
Frequently Asked Questions
1. Can I use fresh yeast?
Yes, you can. Use 20 g of fresh yeast dissolved in a little warm milk from the recipe. The rest of the steps remain the same.
2. If I don’t have butter, can I use oil?
The recipe works with oil as well, but the texture won't be as tender.
3. How long in advance can I prepare the dough?
You can knead the dough 2-3 hours in advance, but I don't recommend leaving it overnight in the fridge. It's best fresh.
4. Do the donuts stay soft after a few hours?
While they are warm and fresh, they are very fluffy. After 6-8 hours, they dry out a bit, but they won't become hard if kept covered.
5. Can I bake the donuts instead of frying them?
The texture is not the same; they come out drier and not as fluffy. The recipe is adapted for frying.
Nutritional Values
Estimation per donut (for 22 pieces):
Calories: about 120 kcal
Protein: 2.5 g
Fat: 5 g
Carbohydrates: 17 g
Values vary depending on the final size, how much oil remains absorbed, and how much powdered sugar you put on top. These are estimates, not exact values.
Storage and Reheating
The donuts are best on the day you make them. If there are leftovers, they can be stored at room temperature, in a box or under a towel, until the next day. I do not recommend freezing – they become dry when thawed. If you want to reheat them, a few seconds in the microwave will bring them close to their original texture.
When I crave something quick and sweet, these donuts are among the first things that come to mind. Without filling, just vanilla and a little powdered sugar on top. I sometimes make them in the morning or when I have a few egg yolks left from another recipe. Usually, I cut them out with a glass and fry them on the stove. They are easy to make and there isn't much to wash afterwards.
Quick Info
Total time: about 2 hours 30 minutes
Preparation time: ~30 minutes (without the dough rising)
Rising time: 1 hour 50 minutes
Frying time: 15-20 minutes
Servings: 20-22 donuts, depending on size
Difficulty: easy-medium
Recipe type: quick homemade dessert
Ingredients
500 g all-purpose flour
250 ml milk
2 egg yolks
25 g dry yeast (1 packet)
1 pinch of salt
70 g butter
3 tablespoons sugar (approx. 45-50 g)
2 packets vanilla sugar
2 drops vanilla essence
oil for frying (approximately 400 ml for a 28 cm pan)
vanilla powdered sugar, for sprinkling at the end
Preparation Method
1. Heat the milk together with the butter, sugar, vanilla sugar, and vanilla essence. Stir until everything melts. Do not let it boil, just warm enough for the ingredients to dissolve well.
2. Let the liquid reach room temperature. When it's no longer hot, add the packet of dry yeast, stir, and let the mixture sit for 15 minutes. The yeast will activate.
3. In a separate bowl, put the flour and salt. Add the egg yolks and the milk mixture with yeast. Start kneading. The dough is quite soft at first, but after 15-20 minutes of kneading, it gains elasticity and no longer sticks to your hands.
4. Cover the bowl with a clean towel and let the dough rise for about 1 hour and a half at room temperature. The volume should double.
5. Sprinkle flour on the counter. Turn out the risen dough and roll it out with your hands or a rolling pin until it reaches a thickness of about 1 cm.
6. Cut the donuts with a round cutter or a glass. Gather the remaining edges, roll out again, and continue until you finish the dough.
7. Place the cut donuts on a floured plate and let them rise for another 20 minutes, loosely covered with a towel.
8. Heat the oil in a large frying pan (28 cm) – about 400 ml, enough to let the donuts float a little. When the oil is hot, add a few donuts, without overcrowding the pan. Fry them on each side until golden, about 1-2 minutes on each side.
9. Remove the fried donuts onto paper towels to absorb the excess oil. While they are warm, sprinkle vanilla powdered sugar on top.
Why I Make This Recipe Often
These donuts don't require special ingredients, and the dough is easy to work with. They can be made anytime, not just for dessert – I've served them for breakfast and as a snack. They don't stay hard for long if not eaten immediately.
Tips and Variations
Tips
If you don't have a packet of dry yeast, use 20 g of fresh yeast mixed in a little warm milk from the total amount.
If you want fluffier donuts, knead the dough well. Don't rush the rising.
Don't put too many donuts in the pan at once – they need space to puff up.
Check the oil temperature with a small piece of dough – if it browns too quickly, lower the heat.
Substitutions
Milk can be replaced with plant-based milk, but the final texture is slightly different.
Butter can be swapped with margarine, but the taste is not as rich.
Vanilla sugar and essence can be replaced with any vanilla extract.
Variations
You can fill the donuts after frying with cream or jam if you want. However, the dough is designed for the simple version, without filling.
If you prefer, you can cut the donuts into bars or small spheres.
Serving Ideas
They are served with vanilla powdered sugar. They also go well with honey, jam, or chocolate cream on top, but the simple ones have their charm.
Frequently Asked Questions
1. Can I use fresh yeast?
Yes, you can. Use 20 g of fresh yeast dissolved in a little warm milk from the recipe. The rest of the steps remain the same.
2. If I don’t have butter, can I use oil?
The recipe works with oil as well, but the texture won't be as tender.
3. How long in advance can I prepare the dough?
You can knead the dough 2-3 hours in advance, but I don't recommend leaving it overnight in the fridge. It's best fresh.
4. Do the donuts stay soft after a few hours?
While they are warm and fresh, they are very fluffy. After 6-8 hours, they dry out a bit, but they won't become hard if kept covered.
5. Can I bake the donuts instead of frying them?
The texture is not the same; they come out drier and not as fluffy. The recipe is adapted for frying.
Nutritional Values
Estimation per donut (for 22 pieces):
Calories: about 120 kcal
Protein: 2.5 g
Fat: 5 g
Carbohydrates: 17 g
Values vary depending on the final size, how much oil remains absorbed, and how much powdered sugar you put on top. These are estimates, not exact values.
Storage and Reheating
The donuts are best on the day you make them. If there are leftovers, they can be stored at room temperature, in a box or under a towel, until the next day. I do not recommend freezing – they become dry when thawed. If you want to reheat them, a few seconds in the microwave will bring them close to their original texture.