Super fluffy donuts

I have made this doughnut recipe dozens of times, especially when I want something quick that always turns out well. It’s not the kind of dough with complicated ingredients, but the texture is very fluffy. It has always mattered to have all the ingredients at room temperature and to be patient during the rising process. The recipe doesn’t require anything special besides some time for rising and a little attention to kneading. Other than that, everything is quite simple and straightforward.

Quick Info

Total time: about 2 hours and 30 minutes (including rising)
Preparation time: 20 minutes
Rising time: 1 hour 40 minutes
Frying time: 20-30 minutes
Servings: about 25 doughnuts (depending on the size of the cutter)
Difficulty: medium
Recipe type: homemade dessert, suitable for weekends or holidays

Ingredients

500 g all-purpose flour
1 packet of dry yeast (7 g)
200 ml warm milk (not hot)
2 eggs
5 tablespoons sugar
100 ml oil (for the dough)
1 packet of vanilla sugar
½ vial of vanilla essence (or to taste)
Zest of lemon and orange (to taste)
1 pinch of salt
Oil for frying
Powdered sugar for finishing

Preparation method

1. Make sure all ingredients are at room temperature. The milk should be warm, not hot, so it doesn’t kill the yeast.

2. Place the dry yeast in a small bowl with 100 ml of warm milk and 1 tablespoon of sugar from the total amount. Let it sit for 10-15 minutes until it foams.

3. In a large bowl, mix the flour with the salt, vanilla sugar, and the zest of lemon and orange.

4. Add the risen yeast to the flour, then pour in the remaining warm milk in which you dissolved the rest of the sugar. Start mixing with your hand or a large spoon.

5. Add the whole eggs and vanilla essence. Mix well, then start kneading the dough.

6. Gradually pour in the 100 ml of oil, continuing to knead for about 5 minutes until the dough becomes elastic and no longer sticks easily to your hands. There’s no need for excessive kneading, but the dough should be smooth.

7. Cover the bowl with a clean towel and let the dough rise in a warm place for 1 hour to 1 hour and a half until it doubles in size. If it’s cold in the kitchen, it may take a little longer.

8. Sprinkle flour on the work surface. Turn the dough out and roll it out to about 1.5-2 cm thick. Don’t roll it too thin.

9. Cut out round shapes using a glass (I use one with a wider mouth). Place the dough circles on parchment paper or directly on the floured surface, cover them with a towel, and let them rise for another 40 minutes. Don’t skip this step, or they won’t rise well while frying.

10. Heat the oil in a deep pot or pan. The oil should be hot but not smoking.

11. Fry the doughnuts in batches, turning them when they brown on one side. They fry quickly, so don’t leave them unattended.

12. Remove them to absorbent paper to drain excess oil.

13. After they cool slightly, sprinkle powdered sugar on top.

Why I make the recipe often

These doughnuts come out fluffy and stay soft the next day, if there are any left. I like that they aren’t greasy if I don’t fry them at too low a temperature. It’s a classic recipe with no hard-to-find ingredients.

Tips and variations

Tips
- Use type 000 flour for the finest texture.
- Don’t fry too many doughnuts at once to avoid lowering the oil temperature.
- If it’s cold in the kitchen, let the dough rise near a heat source.

Substitutions
- Lemon or orange zest can be omitted if you don’t have it or don’t like it.
- Vanilla essence can be replaced with any other preferred flavor.

Variations
- They can be filled after frying with jam, cream, or chocolate, but the original recipe is simple, just with powdered sugar.
- For an extra flavor, a little rum can be added to the dough.

Serving ideas
- They are good plain, with powdered sugar, alongside tea or coffee.
- They can be served with jam, melted chocolate, or yogurt.

Frequently asked questions

1. Why does the dough need to rise twice?
Dough that rises twice (in the bowl and then after shaping) comes out much fluffier. The first rise helps it grow, and the second gives it additional volume while frying.

2. How do I check if the oil is hot enough?
You can test with a small piece of dough – if it sizzles immediately and rises to the surface, the oil is ready. If it doesn’t sizzle, wait a little longer.

3. What do I do if the dough is too sticky?
Sprinkle a very small amount of additional flour while kneading, but don’t overdo it, or the doughnuts will be denser.

4. Can I use fresh yeast instead of dry yeast?
Yes, but the quantity needs to be adjusted. For 500 g of flour, about 25 g of fresh yeast, dissolved with sugar and milk at the beginning.

5. What type of oil is suitable for frying?
Any neutral-flavored oil (sunflower) is good. Avoid flavored oils or those with a low smoke point.

Nutritional values

Estimate for one doughnut (based on 25 from the recipe):
- approximately 130-150 kcal each
- 4 g fat (depending on how much oil is absorbed)
- 22 g carbohydrates
- 3 g protein

Values are approximate and can vary based on the size of the doughnuts and the amount of oil absorbed during frying.

Storage and reheating

Doughnuts are best on the day they are made, but they keep okay in a closed box at room temperature until the next day. Freezing is not recommended. If you want to reheat them, put them in the microwave for 10-20 seconds, no longer, or they will harden. After two days, they lose their fluffy texture.

The yeast is set to rise in 100 ml of warm milk mixed with 1 tablespoon of sugar. The flour is mixed with salt and lemon and orange zest. The risen yeast is added, mixed by hand with the remaining warm milk mixed with the remaining sugar. The eggs and vanilla essence are added, and kneading continues. The oil is added, and kneading is done for another 5 minutes. It is left to rise in a warm place for 1 to 1.5 hours. Flour is sprinkled on the work surface and the dough is rolled out. Circles are formed with a glass and left to rise for 40 minutes. In a pot, oil is heated, and the dough shapes are added one by one. Powdered sugar is sprinkled on top. Ingredients must be at room temperature. The oil must be hot.

 Ingredients: 500 g flour, 1 packet of dry yeast, 200 ml warm milk, 2 eggs, 5 tablespoons of sugar, 100 ml oil, 1 packet of vanilla sugar, 1/2 teaspoon of vanilla essence, lemon and orange zest, a pinch of salt, oil for frying, powdered sugar.

 Tags:  doughnuts