On a weekend day, I wanted to prepare something quick and simple, so I chose these small, fluffy doughnuts. I found the recipe from Lavinia and got to work without much preparation. Everything came together quickly, and the result disappeared just as fast from the table. They are not big, not complicated, and don't require special molds – just a small glass for cutting.
Quick Info
Total time: approximately 1 hour and 30 minutes (includes rising)
Preparation time: 20 minutes
Rising time: 1 hour
Frying time: 10-15 minutes
Servings: 30-35 small doughnuts (depending on size)
Difficulty: easy
Recipe type: quick, homemade dessert
Ingredients
500 g all-purpose flour
100 ml warm milk
4 tablespoons sugar
25 g fresh yeast
150 g yogurt
1 egg
1 additional egg white
60 ml oil
1 packet vanilla sugar
grated zest of one lemon
a pinch of salt
oil for frying
powdered sugar for finishing
Preparation method
1. In a large bowl, place the flour, salt, and lemon zest. Mix briefly with a spoon.
2. The fresh yeast is crumbled with a teaspoon of sugar until it becomes liquid. Add a portion of the warm milk (2-3 tablespoons), mix, and pour over the flour.
3. The remaining milk is mixed separately with the remaining sugar and vanilla sugar until the granules dissolve, then everything is added to the bowl with the flour.
4. The whole egg and the additional egg white are lightly beaten with a fork, mixed with the yogurt, and added to the flour.
5. All the ingredients in the bowl are mixed by hand or with a spoon, then kneading begins. As the dough comes together, the oil is added gradually, kneading continuously until completely incorporated. The dough should be elastic, not too sticky or too hard.
6. Cover the bowl with a clean towel and let it rise in a warm place for about an hour. The dough should double in volume.
7. After the dough has risen, turn it out onto a lightly floured surface and roll it out to about 1 cm thick.
8. Cut out the doughnuts with a small glass (or a round cutter, about the size of a water bottle cap). Place them on a tray and cover with a towel, letting them rise for another 10 minutes.
9. Heat oil in a frying pan over medium heat. The oil should be enough for the doughnuts to float, but not completely submerged.
10. Fry the doughnuts on both sides until they have an even golden color. Work quickly, as they crust over fairly fast.
11. Remove immediately onto paper towels to absorb the excess oil. Let them cool slightly, then roll in powdered sugar.
12. Serve them plain, warm, or cold.
Why I make this recipe often
I prepare them because they don't take much time and I don't need complicated ingredients. They are easy to share at breakfast or as a snack, and their texture remains soft the next day. Kids prefer them for their small size and simple taste.
Tips and variations
Tips
If the yeast doesn't liquefy, let it sit for 1-2 minutes with the sugar.
For a less dense dough, add another 1-2 tablespoons of yogurt if it seems too hard.
Don't roll the dough thinner than 1 cm, or they won't come out fluffy.
Let them rise before frying – this time matters for the final texture.
Substitutions
You can use dry yeast (7-8 g), but rehydrate it with sugar and a bit of milk.
Yogurt can be replaced with sour cream for a richer taste.
Instead of lemon, you can use orange zest if you prefer that flavor.
Variations
Add raisins or small pieces of chocolate to the dough for kids.
They can be filled with jam after frying, but the doughnuts are quite small.
For a slightly different taste, mix a bit of cinnamon into the powdered sugar at the end.
Serving ideas
They are served with coffee, tea, or as an afternoon snack. They are good both warm and cold. For an extra flavor, they can be drizzled with honey or served with jam.
Frequently asked questions
How long should the dough rise?
The dough needs to rise for about an hour in a warm place until it doubles in volume.
Can I use dry yeast?
Yes, 7-8 g of dry yeast replaces 25 g of fresh yeast. The process remains the same.
What do I do if the dough is too sticky?
Add 1-2 tablespoons of flour, but don't overdo it. The dough should be slightly soft.
Can they be baked in the oven?
I do not recommend this for this recipe – they come out much fluffier when fried, and the texture would be too dense if baked.
Nutritional values
Estimate for one serving (1 doughnut, without additional absorbed oil):
Calories: 65-70 kcal
Protein: 1.5 g
Carbohydrates: 10-12 g
Fats: 2-2.5 g
The values are approximate, depending on the amount of oil absorbed during frying and the size of the doughnuts.
Storage and reheating
They keep well for 1-2 days at room temperature in a sealed container. After this time, they become harder. They can be reheated briefly in the oven or microwave, but they won't be as fluffy as fresh. Best consumed on the day they are made.
Quick Info
Total time: approximately 1 hour and 30 minutes (includes rising)
Preparation time: 20 minutes
Rising time: 1 hour
Frying time: 10-15 minutes
Servings: 30-35 small doughnuts (depending on size)
Difficulty: easy
Recipe type: quick, homemade dessert
Ingredients
500 g all-purpose flour
100 ml warm milk
4 tablespoons sugar
25 g fresh yeast
150 g yogurt
1 egg
1 additional egg white
60 ml oil
1 packet vanilla sugar
grated zest of one lemon
a pinch of salt
oil for frying
powdered sugar for finishing
Preparation method
1. In a large bowl, place the flour, salt, and lemon zest. Mix briefly with a spoon.
2. The fresh yeast is crumbled with a teaspoon of sugar until it becomes liquid. Add a portion of the warm milk (2-3 tablespoons), mix, and pour over the flour.
3. The remaining milk is mixed separately with the remaining sugar and vanilla sugar until the granules dissolve, then everything is added to the bowl with the flour.
4. The whole egg and the additional egg white are lightly beaten with a fork, mixed with the yogurt, and added to the flour.
5. All the ingredients in the bowl are mixed by hand or with a spoon, then kneading begins. As the dough comes together, the oil is added gradually, kneading continuously until completely incorporated. The dough should be elastic, not too sticky or too hard.
6. Cover the bowl with a clean towel and let it rise in a warm place for about an hour. The dough should double in volume.
7. After the dough has risen, turn it out onto a lightly floured surface and roll it out to about 1 cm thick.
8. Cut out the doughnuts with a small glass (or a round cutter, about the size of a water bottle cap). Place them on a tray and cover with a towel, letting them rise for another 10 minutes.
9. Heat oil in a frying pan over medium heat. The oil should be enough for the doughnuts to float, but not completely submerged.
10. Fry the doughnuts on both sides until they have an even golden color. Work quickly, as they crust over fairly fast.
11. Remove immediately onto paper towels to absorb the excess oil. Let them cool slightly, then roll in powdered sugar.
12. Serve them plain, warm, or cold.
Why I make this recipe often
I prepare them because they don't take much time and I don't need complicated ingredients. They are easy to share at breakfast or as a snack, and their texture remains soft the next day. Kids prefer them for their small size and simple taste.
Tips and variations
Tips
If the yeast doesn't liquefy, let it sit for 1-2 minutes with the sugar.
For a less dense dough, add another 1-2 tablespoons of yogurt if it seems too hard.
Don't roll the dough thinner than 1 cm, or they won't come out fluffy.
Let them rise before frying – this time matters for the final texture.
Substitutions
You can use dry yeast (7-8 g), but rehydrate it with sugar and a bit of milk.
Yogurt can be replaced with sour cream for a richer taste.
Instead of lemon, you can use orange zest if you prefer that flavor.
Variations
Add raisins or small pieces of chocolate to the dough for kids.
They can be filled with jam after frying, but the doughnuts are quite small.
For a slightly different taste, mix a bit of cinnamon into the powdered sugar at the end.
Serving ideas
They are served with coffee, tea, or as an afternoon snack. They are good both warm and cold. For an extra flavor, they can be drizzled with honey or served with jam.
Frequently asked questions
How long should the dough rise?
The dough needs to rise for about an hour in a warm place until it doubles in volume.
Can I use dry yeast?
Yes, 7-8 g of dry yeast replaces 25 g of fresh yeast. The process remains the same.
What do I do if the dough is too sticky?
Add 1-2 tablespoons of flour, but don't overdo it. The dough should be slightly soft.
Can they be baked in the oven?
I do not recommend this for this recipe – they come out much fluffier when fried, and the texture would be too dense if baked.
Nutritional values
Estimate for one serving (1 doughnut, without additional absorbed oil):
Calories: 65-70 kcal
Protein: 1.5 g
Carbohydrates: 10-12 g
Fats: 2-2.5 g
The values are approximate, depending on the amount of oil absorbed during frying and the size of the doughnuts.
Storage and reheating
They keep well for 1-2 days at room temperature in a sealed container. After this time, they become harder. They can be reheated briefly in the oven or microwave, but they won't be as fluffy as fresh. Best consumed on the day they are made.