Simple donuts

Name: Simple donuts - Stela P.
Ingredients: 600 g flour; 4 tablespoons sugar; 4 tablespoons oil; 1/2 cup warm water; 25 g yeast; 2 teaspoons powdered sugar with vanilla pods; grated orange peel; a pinch of salt; oil for frying; powdered sugar.

Dessert - Simple donuts by Stela P. - Recipia

I usually make these donuts when I feel like having something quick, not too complicated, but fluffy. I love that they don't require hard-to-find ingredients and don't make a big mess in the kitchen. It helps me a lot to have everything on the table already, so I don't forget anything along the way. If I want them with jam or cream, I can fill them after they've cooled down a bit. Quick info Total time: about 2 hours (including rising and frying) Preparation time: 20 minutes Rising time: 1 hour + 20-30 minutes for the second rise Frying time: 20-25 minutes (depending on the pan) Servings: 15-20 donuts, depending on size Difficulty: easy Recipe type: quick homemade dessert Ingredients 600 g flour (sifted) 4 tablespoons sugar 4 tablespoons oil 1/2 cup warm water (about 125 ml) 25 g fresh yeast 2 teaspoons powdered sugar with vanilla beans grated orange peel (from a medium orange) a pinch of salt oil for frying (for deep frying) powdered sugar for finishing Preparation method 1. I mash the yeast with a tablespoon of sugar until it liquefies and becomes creamy. I let it sit for a few minutes. 2. In a large bowl, I put the sifted flour, the remaining sugar, the mashed yeast, the pinch of salt, and the grated orange peel. I mix with my hands to distribute everything well. 3. I start adding warm water, a little at a time. I knead after each addition. I want an elastic dough that doesn't stick to my hands. The amount of water may vary slightly depending on the flour, so I don't pour it all at once. 4. When the dough takes shape and no longer sticks, I add the 4 tablespoons of oil and continue kneading until well incorporated. 5. I cover the bowl with a clean towel and let it rise in a warm place, away from drafts. It takes about an hour to double in volume. 6. I sprinkle flour on the work surface. I tear pieces from the dough and roll each piece with a rolling pin until it has the right thickness (not too thin, not too thick). 7. I cut the donuts with a glass or a round cutter and place them on a tray. I cover them with a towel and let them rise for another 20-30 minutes. 8. I heat oil in a deep pan. The oil should be hot but not smoking. 9. I fry the donuts one by one, on both sides, until they are nicely browned. I remove them onto paper towels to absorb excess oil. 10. When they cool slightly, I dust them with vanilla powdered sugar. They can be filled as desired with jam, chocolate, or pudding. Why I make this recipe often I like that I don't have to think too much about complicated steps. It's a recipe I can return to anytime because the dough comes out fluffy even without eggs. It’s made from simple ingredients and doesn’t give me headaches when shaping. I can adjust the thickness to my liking, and they are ready quite quickly, considering that the rising happens on its own. Tips and variations Tips If I want the donuts to be airier, I make sure not to add more flour than necessary while kneading. It’s good not to overcrowd the pan; they fry more evenly that way. For a thin crust and fluffy interior, I make sure to take them out as soon as they are browned on both sides. Substitutions I can use dry yeast, but I need to adjust the amount (1 packet, which is 7 g). If I don’t have an orange, I can use lemon zest or leave it out entirely. Variations I can add a little cinnamon to the dough or over the powdered sugar. They can be filled with jam, chocolate, cream, or pudding after they cool down a bit. For a richer taste, they can also be dusted with a mixture of powdered sugar and a little cocoa. Serving ideas I like to serve them warm, with powdered sugar. They are also good cold, filled with jam or chocolate. They pair well with tea or a glass of milk. Frequently asked questions 1. How much dough should I roll out for the donuts to be fluffy? I don’t make thin sheets; I prefer to leave the thickness about half a finger, so they are fluffy after frying. 2. Can I bake the donuts in the oven? The recipe is designed for frying. I haven’t tried baking, and the texture would be different. 3. Can I use regular sugar if I don’t have powdered sugar with vanilla? Yes, I dust them with plain sugar if I don’t have vanilla powdered sugar, or I can add a little vanilla to the dough. 4. If I don’t have fresh yeast, can I use dry yeast? Yes, I can use one packet (7 g) and dissolve it in a little warm water. 5. How do I know if the oil is at the right temperature for frying? I test with a small piece of dough. If it rises quickly to the surface and bubbles form, the oil is ready. Nutritional values Estimate for 1 donut (out of 20 from the above quantities): Calories: approximately 120-140 kcal Carbohydrates: 22-24 g Protein: 3 g Fats: 3.5-4 g Values may vary depending on how much oil they absorb while frying and their size. Storage and reheating The donuts are best on the first day while they are still fresh. If they are left for the second day, I keep them covered at room temperature. I do not recommend refrigerating them, as they dry out. They can be warmed slightly in the microwave or steamer if necessary, but the texture changes. They do not last more than 2 days without losing their freshness.

Simple donuts

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