Furious donuts

Name: Furious donuts - Fabiana K.
Ingredients: 650 g flour; 500 ml water; 1 cube of fresh yeast; 3 tablespoons of granulated sugar; a pinch of salt; oil (for frying); powdered sugar (optional)

Sezon - Furious donuts by Fabiana K. - Recipia

These donuts are made from a very soft dough, leavened in two stages and then fried in hot oil. They are vegan donuts, without milk and eggs, and their fluffy texture mainly depends on lukewarm water, active yeast, and the rising time. The dough is not kneaded but mixed well with a wooden spoon. For shaping, hands are moistened before each donut, as the dough is sticky. Quick info Preparation time: about 35-40 minutes, excluding actual frying time Rising: 10 minutes for the starter and 25-30 minutes for the dough Cooking time: not specified exactly; donuts are fried on both sides in hot oil, over high heat Servings: the number of donuts depends on their size Difficulty: easy Recipe type: vegan dessert Ingredients 650 g flour 500 ml water 1 cube of fresh yeast 3 tablespoons granulated sugar A pinch of salt Oil for frying Powdered sugar, for serving, optional For a vanilla flavor, you can add 2-3 sachets of vanilla sugar to the dough. This is an optional addition mentioned in the original recipe. Preparation method 1. Preparing the starter Put the fresh yeast in a bowl along with the granulated sugar. Rub them with a spoon until the yeast liquefies and the mixture becomes homogeneous. Lightly warm 200 ml of water. The water should be lukewarm, not hot, so as not to affect the yeast. Pour the water over the yeast mixed with sugar, then add 200 g of sifted flour. Mix until you obtain a composition without dry spots. Cover the bowl with a clean towel and let the starter rise for 10 minutes. 2. Preparing the dough Warm the remaining water and mix in the salt. The water should remain lukewarm, not hot. Pour the salted water over the starter, continuously mixing with a wooden spoon. Gradually add the remaining flour, mixing after each addition. You will obtain a soft and sticky dough. This dough is not kneaded. It is normal that it cannot be shaped like a classic bread or brioche dough. 3. Second rising Sprinkle a little flour on the surface of the dough, then let it rise again for 25-30 minutes. When ready, the dough should have visibly risen, almost doubling in volume. The time may vary slightly depending on how warm it is in the kitchen, so watch especially for the volume of the dough. 4. Shaping the donuts Heat the oil before you start shaping the donuts. In the original recipe, frying is done over high heat. Prepare a bowl of water. Before taking each portion of dough, moisten your hands in water. This way, the dough will stick less to your hands and will be easier to shape. Take a portion of dough and shape the donuts. There is no need to knead or roll out the dough; work directly with it while it is soft and airy. 5. Frying Place the donuts in the hot oil and fry them on both sides. Turn them when the bottom side is golden brown, then let them cook on the other side as well. Remove the donuts onto a paper towel to absorb excess oil. Continue until you finish the dough. 6. Serving After draining, dust the donuts with powdered sugar, to your desired amount. They can be served plain, immediately after frying. Why I make this recipe often It is a simple recipe when I want a vegan dessert and do not need milk or eggs. The dough is not kneaded, and the two rising stages are easy to follow. The donuts come out soft and fluffy, provided the yeast is active, and the water used for the starter and dough is not hot. Another advantage is that the dough is prepared from common ingredients. The part that requires a little attention is shaping, as it is softer than a classic donut dough. Moistening the hands solves most of the problem. Tips The water for the yeast should be lukewarm, not hot. Too high a temperature can prevent the dough from rising. Respect the 10 minutes for the first rising and 25-30 minutes for the second. Before frying, the dough should have risen nearly to double its initial volume. Do not try to knead the dough. The recipe is designed for a soft dough, worked with a spoon and then shaped with moistened hands. Moisten your hands before each donut, not just at the beginning. If the dough starts to stick again, wet your hands in water. Fry the donuts in well-heated oil, over high heat, and turn them to brown on both sides. Let them sit on a paper towel for a few moments before dusting with sugar. Substitutions The recipe does not include milk or eggs, so there is no need to substitute them. For the vegan version, use fresh yeast and check the ingredients of the vanilla sugar if you choose to add it. Water should not be replaced with another liquid, as the quantity and preparation of the dough are set for water. Variations For more flavorful donuts, add 2-3 sachets of vanilla sugar to the dough, as suggested in the original recipe. In the end, the donuts can be simply dusted with powdered sugar. The amount is determined according to preference. Serving ideas Serve the donuts warm or after they have cooled slightly, dusted with powdered sugar. Being already fried and flavored with sugar, they do not need any additional toppings to be served. Frequently asked questions Why is the dough so soft? That is how it should be. The recipe uses a soft dough that is not kneaded and is not shaped on the work surface. The donuts are formed directly with moistened hands. Can I use hot water for the starter? No. The water should be lukewarm. Hot water can affect the yeast and prevent the dough from rising normally. How long should the dough rise? The starter rises for 10 minutes, and after adding the remaining ingredients, the dough rises for another 25-30 minutes. It is ready when its volume has visibly increased, almost doubling. How do I prevent the dough from sticking to my hands? Keep a bowl of water handy and moisten your hands before shaping each donut. There is no need to add extra flour to the dough. How should the donuts be stored? The donuts are best eaten on the day they are fried. If any remain, keep them covered at room temperature and consume them as soon as possible. By storing, their texture will not be as fluffy as when they are fresh. Nutritional values The values are approximate and depend on the number of donuts obtained, the amount of powdered sugar, and how much oil the dough absorbs. For 100 g of fried donuts, without the powdered sugar added at the end, the following can be estimated: Calories: 280-340 kcal Protein: 6-8 g Carbohydrates: 45-55 g Fats: 8-14 g Fiber: 2-3 g The range is quite broad because oil absorption varies depending on the size of the donuts and the actual frying time. The powdered sugar added at serving increases the carbohydrate amount and caloric intake proportionally. Storage and reheating The donuts are best consumed freshly fried. If you need to store them, let them cool and keep them covered at room temperature. It is not advisable to keep them for long, as they gradually lose their soft texture. For reheating, heat them briefly, just enough to avoid drying out. The recipe does not include a precise time for reheating, so it is safer to check the texture after a short interval. Dust them with sugar only after they are heated.

Furious donuts

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