Fluffy donuts

This morning I walked into the kitchen to make an omelet, but there was a bag of flour on the table – I couldn't stop thinking about it, I have no idea why. I got stuck on donuts. Probably because of that memory with my grandmother, who didn't want to let me turn them in oil, saying it would make a mess, but in the end, she would let me if there weren't any guests around. The first time I tried on my own, I poured the milk straight from the fridge (classic), the dough didn’t rise at all, and I put everything in the oven to see what would come out – don’t try this, it results in something heavy and wet that even the birds outside won’t eat. Now, after countless attempts, I've come up with a version that I really like, plus it can be quickly adapted if you're in the mood for something different or too lazy to go to the store. Fluffy donuts, not overly sweet, perfect for eating without regrets even for breakfast, cold, with milk on the side. Let me tell you how I make them, with the good and the bad, and what I've learned along the way.

By the way, the less complicated you make it, the better they turn out. Don’t be fooled by all sorts of “miracles” from the internet that promise something different – if you follow the steps at least somewhat, you’re unlikely to mess it up, I say.

Time: including rising, it takes about 2 hours. If you're in a hurry, put the dough in a warm place and take it out after an hour. Essentially, about 30-40 minutes of actual work, the rest is waiting. From these quantities, I get about 20 donuts, depending on how big you cut them – I usually end up with a large tray. Level? It’s not rocket science; you just need some patience and a bit of enthusiasm for kneading. Oh, and don’t rush frying, or you’ll end up eating raw ones in the middle, trust me, I’ve been there.

I've made these donuts in a ton of situations – when someone unexpectedly showed up, when I wanted dessert for the kids (since they’re not soaked in oil if you let them drain well), but mostly when I felt like something simple, without measuring everything to the milligram. You don’t even need fancy tools – just a salad bowl, a cup, and a large glass for cutting. Every time they come out almost the same, meaning fluffy, but not like cotton candy, rather with the taste of fresh flour and vanilla. When you don’t feel like baking in the oven or want something quick and classic, this is the recipe I turn to.

Ingredients – I’ve never been super strict, but this is how I do it:
Flour – 500 grams. It should be white, type 000 if you have it; otherwise, it will still work, just don’t use whole wheat flour, as they won’t rise as nicely. The flour is, of course, the base – don’t substitute it with anything else if you want classic donuts.
Milk – 150 ml, warmed (not hot, so you can keep your finger in it without shouting “ouch!”). It helps with rising, makes the donuts softer, and activates the yeast.
Fresh yeast – 25 grams. You can use dry yeast, about 7 grams would be equivalent, but honestly, fresh gives a better texture. If you put too little, nothing will rise; if you put too much, they’ll taste like yeast, so better stick to 25g.
Sugar – 100 grams. It provides sweetness and helps the yeast ferment. If you want them really sweet, add more, but I think it’s enough – you’ll sprinkle powdered sugar on top anyway.
Vanilla sugar – 1 packet, about 8-10 grams. For flavor, obviously. Many skip it, but without it, they taste bland.
Lemon zest – from a small lemon, make sure it’s not bitter. It adds freshness, don’t skip it; if you have kids, you can use less.
Rum or vanilla essence – I add a teaspoon, it’s fine without it, but it gives a nice aroma. Sometimes I forget to add it, and they still turn out good, but it’s a different taste.
Oil – for frying, at least half a liter if you want to submerge them, but you can use less if you flip them often. The oil should be odorless; don’t use olive or coconut oil, as it ruins the taste.
Optional: a pinch of salt; I don’t always add it, but it seems to enhance the flavor. Even though it sounds strange, sweet without salt is bland.
Powdered sugar – to sprinkle on top, add as much as you like.

My preparation method, with all the steps, because otherwise, I’ll always find an excuse to skip one. If you follow the order and don’t rush, you can’t mess it up.

1. Warm the milk. Be careful not to let it boil. I always test it with my pinky finger; it should be warm but bearable – if it’s too hot, the yeast dies, and goodbye donuts. About 40 seconds in the microwave is enough. From this milk, pour half into a small bowl.

2. Dissolve the fresh yeast (I mash it with a fork) in half of the milk, adding a tablespoon of sugar from there to kickstart fermentation. I let it sit for 10 minutes until I see it froth and puff up a bit – if it doesn’t do anything, I throw it out and get another yeast, no point in ruining the rest of the ingredients.

3. In a large bowl (or whatever bowl you have handy), put the flour, remaining sugar, vanilla sugar, lemon zest, and a pinch of salt. I mix with a wooden spoon; there’s no need to dirty the mixer since you’ll be kneading by hand in the end. I make a well in the middle, like a crater.

4. Pour the remaining milk, the rum/vanilla essence, and the yeast mixture (from step 2) into the well. Gently fold the flour from the edges into the center, making a paste, not pressing too hard at first. When I can’t mix anymore, I switch to kneading with my hands. At first, it’s sticky and strange, but after 5 minutes, it starts to come together. If it feels too dry, add a tablespoon or two of warm milk. If it’s too wet, sprinkle more flour, but don’t overdo it, or they’ll turn out tough.

5. Knead for about 15-20 minutes, longer if I’m feeling sporty. When I feel it’s no longer sticking to my hands and is elastic, I stop. The goal is to have a soft dough that doesn’t stick to the surface. Some add butter here, but I don’t – it’s unnecessary if you want them to be simple and fluffy.

6. I cover it with a clean towel, put it in a draft-free place (usually on a chair next to the radiator or oven if it’s winter), and wait for it to rise. It takes about an hour to double in size, sometimes longer if it’s cold in the kitchen. Don’t panic if it doesn’t immediately double in volume; be patient. In the meantime, I make coffee and heat the oil.

7. When it’s ready, I dust the work surface with flour, turn out the dough, knead it gently again, and then roll it out with a rolling pin (or a water bottle if you don’t have anything else) to a thickness of about 1.5-2 cm. Not thinner, as they won’t rise nicely, and not thicker than 2 cm, or they’ll be raw in the middle.

8. I cut circles with a large glass, dusting it with flour beforehand to prevent sticking. I gather the scraps and reuse them until I finish all the dough. I leave them on the table, covered with a towel, for another 10-15 minutes to relax.

9. I heat the oil in a deep pot, ensuring there’s enough space for them to float. I test the temperature with a drop of dough: if it bubbles and rises, it’s ready. The oil shouldn’t be too hot, or they’ll burn on the outside and be raw inside; I’ve experienced that too. The ideal temperature would be 170°C, but I don’t have a thermometer, so I rely on my eye.

10. I carefully place the donuts in the oil, not too many at once, as it lowers the temperature and they won’t fry nicely. I turn them after a minute so they’re golden on both sides. I remove them with a slotted spoon and let them drain on paper towels.

11. When they cool a bit, I roll them in powdered sugar (or dust them with a sieve for a nicer appearance). Don’t stack them on top of each other while they’re warm, or they’ll flatten.

Done. They’re best eaten fresh, but they last until the next day, provided you keep them at room temperature, covered with a towel. If you put them in the fridge, they harden; I don’t recommend it.

Tips, variations, and serving ideas

Useful tips and common mistakes:
- Don’t rush the rising process, no matter how much you crave them. Lazy dough makes the fluffiest donuts.
- If you have too little oil and fry them in batches, each batch will come out darker – change the oil halfway if you want them to look uniform.
- Don’t add too much flour while kneading, or they’ll turn into brick donuts, not edible ones.
- Salt is optional, but I always add a pinch; it enhances the sweetness.
- If you want donuts with a hole (like donuts), make a small hole in the middle with your finger before frying. They bake better but dry out faster.
- For more flavors, add a bit of cinnamon to the powdered sugar, but not to the dough, as it ruins the taste if overdone.

Substitutions and adaptations:
- For a vegan version, replace the milk with warm water (the same amount). They won’t be quite as soft, but they’re still good.
- If you have lactose intolerance, use plant-based milk – oat or soy, but make sure it doesn’t have a strong flavor.
- For those with gluten issues, you can use gluten-free flour, but add an egg if you can or a bit more yeast; otherwise, they’ll crumble.
- If you don’t have fresh yeast, use dry yeast – about 7 grams, and mix it directly with the flour.
- If you want extra fluffy donuts, you can add a small egg to the dough, but then they won’t be vegan.

Variations:
- Fill them with plum or apricot jam right after frying, using a thin syringe or the tip of a knife.
- For kids, add chocolate chips to the dough before rolling it out – they’re a hit with everyone.
- I’ve also tried adding a bit of orange zest – they turn out very fragrant, but only if you have untreated oranges.
- Instead of powdered sugar, you can melt some cooking chocolate and glaze them on top, like “donuts.”

Serving:
- They go well for breakfast with cold milk or coffee with milk; it’s not a diet thing, but you won’t regret it.
- For a quick dessert at a big meal, arrange them on a platter, sprinkle with powdered sugar, and serve with sour cherry jam on the side.
- If you’re in the mood for something special, tear them apart and put them in vanilla ice cream, like a caloric bomb, but it’s worth it at least once.
- Sometimes I use them as a base for desserts – I top them with fresh fruit and whipped cream, like an improvised roulade.

Frequently asked questions

1. Why isn’t my dough rising?
There are several reasons: the yeast might be bad, the milk was too hot and killed the yeast, or the kitchen is too cold. Always check that the yeast mixture froths before adding it to the dough. If it still doesn’t work, try a different brand of yeast; I’ve had bad batches before.

2. Can I use whole wheat flour?
You can, but not 100%, because they won’t rise as much and will be denser. I use a maximum of 30% whole wheat, with the rest being white flour. I don’t recommend trying only whole wheat if you want the classic donut texture.

3. How much oil should I use?
It depends on the pot – ideally, the donuts should float, at least 3 cm deep. If you fry in too little oil, you’ll need to flip them more often, and they won’t be as uniform. Used oil can be filtered and reused for other frying, as long as it doesn’t smell burnt.

4. What if my dough is too sticky?
Don’t panic and don’t add a lot of flour at once. Let it sit for 5 minutes and see if it firms up. If it’s still sticky, add a tablespoon or two of flour, but mix well after each addition. Better to have a soft dough than a tough one.

5. How do I keep them fluffy for the next day?
I let them cool on a rack, and when they’re no longer warm, I put them in a container with a lid or cover them with a thick towel. I don’t put them in the fridge, as they harden. If they do get stale, I heat them for 10 seconds in the microwave or put them in the oven for 2 minutes at a low temperature, covered with foil.

6. Can I bake them in the oven instead of frying?
I’ve tried, but they don’t turn out the same. If you want less oil, place them on a baking sheet lined with parchment paper at 180°C for about 20-25 minutes. Brush them with a bit of milk on top to prevent drying out. Fried ones are still the best, in my opinion.

Nutritional values (approximate)
They’re not a diet dessert, let’s be serious, but they’re not a nuclear bomb either if you eat in moderation. A medium donut (from this recipe) has about 100-120 calories, around 20 g of carbohydrates, 3-4 g of fats (from frying), and 2-3 g of protein (depending on the flour and whether you add an egg). The sugar isn’t that much, about 5 g per piece. If you want to reduce calories, fry them in less oil or bake them, but the texture won’t be the same. For kids, it’s fine for one or two, I don’t give them daily, but I don’t panic if they ask for them 2-3 times a month. Not much in terms of vitamins, but they guarantee a good mood.

How to store and reheat

These donuts last at room temperature for about 2 days if you put them in a container or cover them with a towel. If you feel tempted to put them in the fridge, they harden and lose their charm – better not. To reheat them, the quickest way is in the microwave for 10-15 seconds or in the oven for 3-4 minutes at 120°C, covered with parchment paper to prevent drying out. I don’t recommend frying them again or putting them back in oil; they turn out greasy. If they get really stale, tear them apart and make bread pudding with milk and egg, or use them as a “base” for desserts with fresh fruit.

That’s about it; if there’s something I haven’t covered, feel free to ask, as I keep discovering new things with every batch.

First, we heat the milk (not too hot); In half of the milk, dissolve the yeast; In a bowl, combine the flour, sugar, lemon zest, essence, milk, and the yeast mixture; mix the ingredients well and knead for about 20 minutes; Let it rise until it doubles in volume; Then roll out a sheet on the work surface and cut it using a shape (I used a glass); Fry them in hot oil and when they are ready, dust them with powdered sugar; Enjoy your meal! You can also add rum essence (to taste) For an ideal fasting dessert, replace the milk with water.

 Ingredients: 500 g of flour, 25 g of fresh yeast, 150 ml of warm milk, 100 g of sugar, lemon zest, 1 packet of vanilla sugar, oil

 Tags:  fluffy doughnuts