Doughnuts

Doughnut Rings (with Yeast) – Simple and Straightforward Recipe

I usually don't rush to make doughnuts or pancakes. I find them tedious and rarely enjoy preparing them. However, for this recipe of yeast doughnut rings, I've made an effort several times, especially when I know guests are coming over or when I have a bit of milk and eggs left to use up. It's not difficult, but it does require patience with the rising and kneading.

Quick Info

Total Time: approx. 3 hours (including rising)
Preparation Time: 30-40 minutes (kneading and shaping)
Cooking Time (frying): 20-25 minutes
Servings: about 25 rings, depending on thickness
Difficulty: medium (kneading + rising)
Recipe Type: classic dessert, for days when you have a little time and motivation

Ingredients

500 g flour (I use type 000 for fluffy doughs)
25 g fresh yeast
100 ml milk (warm, not hot)
50 g butter (65% fat)
30 ml oil
1 tablespoon sour cream (18% fat)
3 eggs
100 g sugar
a pinch of salt
1 vial of rum essence

For decoration: powdered sugar

Preparation Method

1. Sift the flour into a large bowl. Make a well in the center for the yeast.
2. In a cup, combine the yeast with 50 g of sugar and 50 ml of warm milk (not hot). Gently mix and let it sit for about 10-15 minutes until a foam forms on the surface.
3. In the meantime, separate the eggs into a bowl. Beat them with the remaining sugar (50 g), the pinch of salt, the remaining milk (50 ml), and the entire vial of rum essence until the sugar dissolves and the mixture is smooth.
4. Once the yeast has risen, pour the beaten eggs over the flour, then add the yeast mixture. Start kneading gently to incorporate the liquid into the flour.
5. Lightly heat the butter just enough to melt it, then mix it with the oil and the spoonful of sour cream. Gradually add this mixture to the dough as you knead. It takes about 20 minutes for the dough to come together – at first, it may seem soft, but over time it becomes elastic and no longer sticks to your hands.
6. Cover the bowl with a clean towel and let the dough rise in a warm place, away from drafts, for about 2 hours or until it doubles in volume.
7. After it has risen, turn the dough out onto a floured surface. Roll it out to about a finger's thickness.
8. Cut out rings with a special cutter or use two glasses, one larger for the outer ring and one smaller for the inner hole.
9. Place the cut doughnuts on parchment paper or directly on a lightly oiled countertop and let them rise for another 10-15 minutes.
10. Heat oil in a wide pot over medium to high heat. Test with a small piece of dough – if it sizzles and rises quickly, the oil is ready.
11. Fry the rings on both sides until golden brown, being careful not to overcrowd the pan to avoid lowering the oil temperature.
12. Remove the doughnuts onto a paper towel to absorb excess oil.
13. When they are warm, dust them with powdered sugar.

Why I Make This Recipe Often

The dough remains fluffy and flavorful; it doesn't dry out quickly. The long rising time gives it a good texture, and the rum and butter aroma makes them special compared to classic doughnuts. They are suitable for larger portions or when you want a homemade dessert without complications.

Tips and Variations

Tips

Do not reduce the kneading time; otherwise, the dough will be dense.
If the dough is sticky, sprinkle a little more flour at the end, but don’t overdo it.
Do not fry over low heat – they will absorb too much oil.
The oil should be sufficient for the doughnuts to float and not stick to the bottom.
Substitutions

Fresh yeast can be replaced with 7-8 g of dry yeast, activated in the same way.
Rum essence can be substituted with vanilla essence, but the final flavor will be different.
Higher-fat butter can be used for a slightly more tender texture.
Variations

You can sprinkle vanilla sugar over the powdered sugar.
The rings can be filled with jam, but they should be cut thicker and stuck together in pairs; otherwise, they will turn out dry.
Serving Ideas

The simplest way is with powdered sugar.
They can be served with sour cream and jam or vanilla cream for something a bit more special.

Frequently Asked Questions

Can I make the doughnuts only with dry yeast?
Yes, use 7-8 g of dry yeast and activate it with the milk and sugar as in the initial steps.

Can the doughnuts be frozen?
I do not recommend it; they change texture and become dry after thawing.

What can I substitute for sour cream?
You can use full-fat yogurt or, if necessary, even extra milk, but sour cream adds a bit of extra tenderness.

Can the dough be made a day in advance?
It can be left to rise in the refrigerator, but it must be brought to room temperature and allowed to rise again before shaping.

How much oil do I use for frying?
The oil should be enough to cover at least half of the thickness of the doughnuts in the pot. The amount varies depending on the pan, but at least 500-600 ml for a medium-sized frying pan.

Nutritional Values

Estimation for one medium doughnut (approx. 40 g):
Calories: ~125 kcal
Protein: 2.5 g
Carbohydrates: 15 g
Fats: 6 g

These are estimates, and values may vary depending on how much oil they absorb during frying and the thickness of the rings. Fried doughnuts are quite energizing, so consume them in moderation.

Storage and Reheating

They are best consumed on the day they are made. If there are leftovers, keep them in a bowl covered with a clean towel at room temperature until the next day. They won’t be as fluffy, but they won't become hard. To reheat, microwave them for 10 seconds or leave them on a rack in a warm oven for a few minutes without drying them out too much. Doughnuts do not store well for long periods or freeze well; they become bland in texture.

 Ingredients: 500 g flour, 25 g yeast, 100 ml milk, 50 g butter 65% fat, 30 ml oil, 1 tablespoon sour cream 18% fat, 3 eggs, 100 g sugar, a pinch of salt, 1 vial of rum essence

 Tags:  doughnuts