Fluffy donuts

The first time I made these quick donuts was one evening when I didn’t feel like spending too much time in the kitchen, but still wanted something warm and sweet without using yeast. Since then, I’ve made them many times, especially when I have milk to use up and eggs to spare. They don’t rise as much as yeast donuts, but the texture is different and, honestly, they are quite foolproof if you follow the steps correctly.

Quick Info

Total Time: 1 hour and 40 minutes (including dough cooling)
Servings: 20-25 small donuts
Difficulty: easy to medium (requires a little attention to the dough)

Ingredients

1 and ½ cups milk (approx. 350 ml)
1 and ½ cups all-purpose flour (approx. 210 g)
4 large eggs + 1 optional egg, depending on consistency
6 teaspoons sugar (approx. 30 g)
10-20 g butter (a small cube, about the size of a walnut)
grated zest of one small lemon (without the white part)
a pinch of salt (1/4 teaspoon)
2 packets of vanilla sugar (or 2 teaspoons vanilla extract)
oil for frying (approx. 500 ml, enough to create a generous layer in the pan)
powdered sugar (for finishing)

Instructions

1. In a heavy-bottomed saucepan, heat the milk together with the sugar and salt. When it starts to simmer, stir to dissolve the sugar.

2. Once it comes to a boil, add all the flour at once, in a rain-like fashion, and quickly stir with a spoon or heat-resistant spatula. The dough will come together immediately, and you need to stir it vigorously for about 2-3 minutes over low heat until it completely pulls away from the sides of the pot and leaves a thin film on the bottom.

3. Remove the pot from the heat. Stir the dough for 2-3 minutes to cool it down; otherwise, the eggs will cook too quickly in the next step.

4. Incorporate the butter, mixing until it melts. Add the lemon zest and vanilla sugar.

5. When the mixture is no longer hot, add the eggs one at a time. Fully incorporate each egg with force (you can use a mixer with paddles, but it can also be done by hand). The final dough should be thick but still flow slowly off the spoon – it shouldn’t be completely solid, but not liquid either. If it seems too thick, beat the fifth egg separately and add it gradually until you achieve the correct texture.

6. Cover the bowl and refrigerate for at least an hour. The dough will firm up a bit in the cold but should remain soft.

7. Heat the oil in a deeper frying pan or a small pot. Don’t fill the pan too much, but the oil should be at least 4 fingers deep.

8. Take a teaspoon of dough for each donut and drop it directly into the hot oil. There’s no need to shape them – that’s what gives them their irregular, characteristic shape. Don’t overcrowd the pan. Fry them over medium heat, turning them if they don’t turn themselves.

9. They are ready when they are evenly golden brown, have cracked a bit here and there, and have puffed up nicely. Remove them with a slotted spoon onto paper towels to drain.

10. Dust them with vanilla sugar or powdered sugar while they are still warm.

Why I Make This Recipe Often

What I appreciate most is that you don’t have to wait for the dough to rise. It’s a quick recipe without yeast, and I always find the ingredients on hand. They are perfect when you need something sweet with coffee or for guests, and they taste good even when cold and don’t get too hard the next day.

Tips and Variations

Tips
The dough should be quite soft. If it’s too stiff, the donuts will be dense. Beat the eggs separately and add them gradually if you’re unsure about the consistency.

If you want to know if the oil is hot enough, drop a little dough in – if it rises to the surface immediately and puffs up, it’s good.

Remove them directly onto absorbent paper and don’t cover them while warm, so they don’t sweat and become soggy.

Substitutions

You can use more butter for a richer taste or substitute with margarine if you’re short on time.

Milk can be replaced with plant-based milk (for example, almond or soy), but the texture will change slightly.

You can add rum or orange essence instead of lemon if you prefer.

Variations

If you like, you can add raisins or small pieces of apple to the dough, but the donuts will turn out denser.

A pinch of cinnamon in the powdered sugar gives a different flavor.

For an extra crunchy version, toss the fried donuts in a mixture of sugar and ground nuts.

Serving Ideas

You can place them in a large bowl and serve them plain with powdered sugar.

They also go well with jam or fruit preserves.

They can be used as a base for a dessert with ice cream and fresh fruit.

Frequently Asked Questions

1. Why don’t the donuts rise or are they too dense?
Most likely, the dough was too stiff or the oil wasn’t hot enough. Add an extra egg if you feel it doesn’t flow off the spoon.

2. Can I use whole wheat flour?
You can use up to a third whole wheat flour, but the texture will change – they will be more compact.

3. Can they be baked instead of fried?
No. The dough is not meant for baking; it won’t rise and will dry out on the outside while remaining raw inside.

4. How long do they stay good?
They are best on the day you make them, but they can also be eaten the next day.

5. What should I do if they break in the oil and absorb too much fat?
The oil is probably not hot enough or the dough is too soft. Adjust the consistency and watch the oil temperature.

Nutritional Values (estimated per donut, based on 25 donuts)

Calories: approx. 70 kcal
Protein: 1.4 g
Carbohydrates: 7.8 g
Fat: 3.2 g

Each donut absorbs some oil during frying, and the values depend on how well you drain them. They aren’t the most diet-friendly, but for a quick dessert, it’s reasonable.

Storage and Reheating

They store best at room temperature, lightly covered with a clean cloth to prevent them from getting soggy. Don’t put them in airtight containers, or they will steam. You can reheat them gently in the oven (5 minutes at 140°C), but not in the microwave, as they become rubbery. If you want to make them a day ahead, don’t dust them with sugar until you serve them.

 Ingredients: one and a half cups of milk, one and a half cups of flour, 4-5 eggs, 6 teaspoons of sugar, 10-20 g of butter (one cube), lemon zest, salt, 2 packets of vanilla sugar

 Tags:  fluffy donuts