Spiral doughnuts

The first time I made these spirals was by accident, I swear. I was craving donuts, but I was too lazy to pull out the mold and carve them with a glass. So, I rolled out the dough, cut some uneven strips (let's be serious, no one’s ever going to get them all the same size), twisted them on the table, and thought: whatever happens, happens. I tossed them into the oil and… I liked them more than classic donuts. I think it’s also because I felt less guilty afterward, even though… they’re still donuts. Now I have fun with them every time I make them, because no two come out the same, but no one complains, I swear, and they even argue over the "ugliest" ones because they’re crunchier on the edges. And if someone asks me how long it takes or if it’s hard, I say it depends: if hunger strikes at the end, you eat them on the go and you don’t even care if you added the vanilla sugar on time.

With these quantities, you get about 18-20 pieces, depending on how thick you cut the strips; I’d say two large trays. As for time… including rising, it takes about two and a half hours, but you only work for about half an hour; the rest of the time, you wait for them to rise and nibble on something. It’s not complicated, just have patience. You can make them without stress even if you don’t have much experience, just don’t rush.

I make them often because no one ever gets tired of them. I tried not making them for a while, but my family chased me around the house to promise I’d make them “like last time, with spirals.” It’s much easier to shape them than to cut out discs and gather the leftover dough. Plus, with spirals, you can sneak in a surprise, like a bit of jam here and there, if you feel like it. The whole house smells amazing, everyone gathers around the pot and eats them hot, often they don’t even get dusted properly with sugar.

1. First, I heat the milk – not too hot, just enough that it doesn’t burn my finger if I dip it in. I toss in the sugar and yeast and mix them well to dissolve. I use a large bowl; I can’t stand it when it spills over because the dough rises like crazy.
2. I pour the flour into a sturdy basin and make a well in the center. In the well, I add the milk and yeast mixture, then sprinkle a few tablespoons of flour over it to cover it slightly, and gently mix in the center to create a semi-liquid “starter.” I like to leave it like that, like a thick pancake batter, so I can see it bubble and start to smell slightly sour after about 15-20 minutes.
3. When the starter has puffed up, I crack the eggs over it, add the salt, the packets of vanilla sugar, the lemon zest (and I’m generous with this, using zest from a large lemon), and the melted butter, but not hot, just warm. At first, I used butter straight from the microwave, and it ruined the dough; I don’t know why, but it doesn’t rise the same if it’s too hot.
4. I start mixing with a large wooden spoon, but after a few minutes, I put the spoon down and use my hands because otherwise, I can’t feel the dough. It shouldn’t be too hard or too sticky. If it’s sticking badly to your palms, sprinkle a little more flour. If it’s as hard as playdough, add a tablespoon or two of milk and knead it again. I knead it for about 10 minutes until it’s elastic and shiny.
5. I let the dough rise in the same basin, cover it with a clean towel, and leave it in a warm place for at least an hour. When it doubles in volume, it’s ready.
6. I sprinkle flour on the work surface and turn the dough out. I cut strips with a knife, about an inch and a half thick, and twist them with my hands like ropes, then I join the ends and let them relax like that, spirals. They don’t have to be perfectly round; that’s the fun part. I let them rise for another 15 minutes while I heat the oil.
7. The oil should be deep enough, about two fingers deep in a wide pot. I heat it well but don’t let it smoke. I do a test with a small piece of dough – if it sizzles and rises to the surface, it’s ready.
8. I carefully place the spirals in the oil, not too many at once. I fry them on both sides, not too long so they don’t dry out in the middle, about 2-3 minutes on each side over medium heat. I take them out onto paper towels to drain well.
9. While they’re still warm, I roll them in powdered sugar generously. Often, I don’t get to dust them all; I have to move quickly, or they disappear.

What I’ve realized after so many rounds of spiral donuts: if you add too much flour, they turn out hard, so don’t rush to add more. Butter is crucial – use butter, not margarine, if you want them to taste good and avoid an artificial flavor. If you run out of milk, you can use water, but it won’t be as flavorful, and they’ll come out a bit drier. They pair perfectly with cold milk, cocoa, or black tea, if you ask me. Once, I added a bit of cinnamon to the powdered sugar, and it was really good. Try pairing them with a tart jam (sour cherries, greengages) to balance the sweetness.

If you want to create a complete menu, I usually serve a simple fruit salad or yogurt with honey alongside them – I don’t know, it feels like a refreshing thing to have next to them when you take them straight out of the oil. For breakfast, they go well with strong coffee, no sugar, or homemade compote if you have it. If you’re looking for similar recipes, try making homemade crescent rolls or soft cookies – they’re all from the same family of sweet, fluffy doughs.

I’ve tried various variations, I admit. Once, I put raisins directly in the dough, and it wasn’t bad, but sometimes they burn when frying, so I wouldn’t recommend it too much. Another time, I filled some of the spirals with chocolate cream (I made them a bit thicker and twisted the ends tightly), and those are requested quite often too. If you want an even simpler version, you can make them without eggs, but they’ll be less fluffy. I’ve also tried using oil instead of butter, but it gives a different taste, not as good – it works in a pinch.

They’re best served warm, dusted with powdered sugar, alongside coffee in the morning or as a dessert after a hearty meal. I have friends who eat them with sour cream and jam, claiming it’s the ultimate combination. You can also use them as a snack, for kids’ lunchboxes, or for picnics – just pack them when they’re completely cool.

Questions that people often ask me (or that I had at the beginning):

Can they be baked? Theoretically yes, but they don’t come out as fluffy and don’t develop that characteristic crispy crust. I tried once, and they turned out more like sweet rolls.

Can I use less sugar? Yes, but not much less; otherwise, they lose their charm. Sugar also helps with rising, not just with flavor.

If I don’t have fresh yeast, can I use dry yeast? Sure, use about 7-8 grams, which is the equivalent of a packet and a bit. It’s important to mix it well with the warm milk and sugar to activate it.

What oil should I use for frying? Honestly, I use sunflower oil because it has a neutral taste and withstands high temperatures well. I tried coconut oil, but I didn’t like it.

What else can I fill them with? Any chocolate cream, jam, or even sweet cheese mixed with sugar and raisins. The important thing is to seal the ends well; otherwise, they’ll leak while frying.

Approximate nutritional values: for a medium-sized spiral (about 60g), you have around 190-220 kcal. Carbohydrates are about 35g, protein around 4g, fats 5-6g – this is without the added powdered sugar or fillings. If you fry them longer, they absorb a bit more oil, so they can exceed 250 kcal each. They’re definitely not diet food, but you don’t make them every day. For kids, they’re better than packaged sweets because you know exactly what’s in them, without additives and E-numbers. Plus, if you want to lighten them up, you can reduce the sugar a bit and fry them at a higher heat for a shorter time, so they don’t absorb much oil.

They keep well for a day or two if you store them in a covered box at room temperature. Don’t put them in the fridge, as they will harden. If you want them warm the next day, microwave them for 10-15 seconds or pop them in the oven for 2 minutes. If you want to make them ahead for a party, you can fry them a few hours in advance and dust them just before serving, so they don’t absorb moisture.

Ingredients (which I’ve measured repeatedly until I arrived at this version):

white flour – for structure and to bind everything; I don’t recommend other types because they won’t be fluffy

milk – adds flavor and tenderness; it can be replaced with water if necessary, but I don’t recommend it

fresh yeast – helps with rising; I prefer fresh, but dry works too

sugar – for sweetness and to aid in rising

melted butter – adds flavor, tenderness, and a richer texture; margarine doesn’t work the same, seriously

eggs – bind everything and add volume

vanilla sugar – for flavor; you can supplement with essence if you don’t have packets

lemon zest – for a fresh flavor; don’t skip this, as it changes the whole taste

salt – enhances flavors; don’t skip it, even if you use a little

oil – just for frying; it should be plenty and fresh

powdered sugar – for dusting; if you want, you can mix in a bit of cinnamon for a different flavor

 Ingredients: 600 g flour 350 ml milk 25 g yeast 3 tbsp sugar 50 g melted butter 3 packets vanilla sugar grated lemon peel 2 eggs a pinch of salt powdered vanilla sugar oil for frying

 Tags:  fluffy donuts