How To Make Donuts

This is the best home donut recipe you can make. Buds are grown, light and fluffy. Traditionally, I fry them in lard or vegetable oil. Yeast donuts are wonderful on Fat Thursday.

- traditional yeast donuts
- prepared on the yolks themselves
- the best yeast dough in butter

Preparation time: 1 hour
Frying time: 30 minutes Servings
: 17 donuts Calorie kcal: 250 in 1 donut Diet: vegetarian

Ingredients for donuts

Ingredients for lemon frosting

Other additions

The glass has a capacity of 250 ml.
I baked 17 medium-sized donuts from a given portion of ingredients.

To make donuts you also need: a tabletop or a board with a rolling pin + flour for filling the dough; 7 cm cutter or donut cutter glass; medium and wide pot; a colander for catching donuts; paper towels for laying donuts after frying; a spigot with a long spout for stuffing donuts or a large plastic syringe, a kitchen brush for spreading donuts with icing.

Additional time: “growing” leaven — a minimum of 15 minutes; first dough rises — minimum 60 minutes and buds rising before baking: 20–30 minutes.

Make a leaven. Make a spoonful of flour, sugar and 3 tablespoons of warm milk and 25 grams of fresh yeast from the ingredients for the dough. Grind yeast with the rest of the ingredients. Mix everything well, cover with a cloth and set aside in a warm place for a minimum of 15 minutes. The grout should grow and foam very much (wait 10 minutes if necessary). You can place the dish with the leaven in a slightly preheated oven (up to 35 degrees). I do it mainly in winter when the temperature in my home does not exceed 21 degrees.

Place in a large bowl: less than 500 grams of wheat flour (minus the spoon used for the leaven). For yeast donuts, I recommend Wroclaw wheat flour. If you only have cake flour at home, this will also be good. Add a pinch of salt, four egg yolks, 50 grams of melted and cooled butter, and the other two tablespoons of sugar.

It may tempt you to add more sugar to your donut cake. Do not do this. Too much sugar will cause the donuts to sinter too quickly during frying. After frying donuts you can icing and sprinkle with colored sugar sprinkles :) They will be sweet enough.

Also pour in less than a glass of warm milk (minus 3 tablespoons used to make the leaven) and leaven. You can also add alcohol at this time. Pour two tablespoons of spirit, rum or vodka. The high percentage of alcohol added to the dough means that donuts absorb less fat when frying. However, I must admit that I rarely add alcohol. Properly fried donuts do not absorb more fat than those with the addition of vodka. At least I don’t see much difference.

Mix all ingredients and start making dough for donuts. At first, I knead the dough with my hands and then transfer it to the mixer with hooks for yeast dough. Knead the dough for at least 5 minutes. After kneading the dough should be uniform, but quite sticky and loose. The dough will still stick to the walls of the bowl.

Leave such a cake in the same bowl. Cover them with a cotton cloth or foil. Leave to rise for a minimum of an hour. Preferably for a slightly preheated oven — temperature not above 35 degrees. After an hour, the dough should rise nicely. If I have time, I leave the dough to rise for even 80–90 minutes.

If you do not have fresh yeast and want to use dried yeast, do not prepare leaven. Then put all the ingredients for the donut dough in one bowl. Mix the dough and knead a little longer than the leaven. Instant yeast dough may need a longer time to rise than those prepared on fresh yeast.

Prepare your capital city. Pour some flour on it. Transfer the yeast dough to the prepared board. As you can see in the picture, the dough is slightly sticky. Sprinkle a bit of flour on top from above. Prepare a rolling pin and donut cutter. I used a cookie cutter with a diameter of 7 cm. You can also use a glass or plastic dough mold, which is very often found in children’s sets. Of course, the mold must be clean.

Fluffy dough rolls gently to a thickness of about 2.5 cm. Cut out donuts with the cutter. Place them side by side on a lightly flaked board. Dough after cutting (dough cuttings that were left after cutting out the previous batch) again lightly knead, roll and cut out the rings. Try to use as little flour as possible to spread the dough. So prepared donuts covered with a cotton cloth, leave for 30 minutes in a warm place. 17 donuts came out of the given portion of ingredients.

If you plan to trust the donuts with marmalade, then you can do it after frying the donuts (I do so) or stuff the donuts before frying. You can do it this way: Flatten each piece of the donut cake slightly. Put a teaspoon of marmalade in the middle. Close the marmalade in the middle of the dough (similar to dumplings) and stick the donut very carefully. The form is in your hands in the shape of a ball.

Prepare a medium-sized pot as you grow buds. Pour into it a minimum of 700 ml of fresh vegetable oil with a high burning temperature. I recommend refined oil: rapeseed, rice or coconut. If you have fresh, good-quality lard, it will also be perfect for frying donuts. Start heating oil. Set the average power of the burner and patiently wait for the oil pot to heat to 175 degrees.

If you have a confectionery thermometer, I recommend using it. If you do not have a thermometer, be sure to be patient and heat the oil at medium burner power for several minutes. The oil will be perfectly hot if a piece of dough thrown into the oil flows out immediately and begins to fry.

Place paper towels and a donut colander next to the pot. Put some donuts on the hot oil. Do not put too many of them at once. Donuts are still growing in a pot, so they should swim freely in it. Fry them browned after about 2–3 minutes per page. If the buds blush too quickly, reduce the burner output. They cannot be fished out too quickly because there is a risk that they will be raw inside. Put each batch on a paper towel and on a grid to cool.

Home donuts are ready to eat. After frying, you can stuff them with marmalade or thick jam or fruit mousse. Prepare yourself a wide plastic syringe (one without a needle), a pastry sleeve with a long butt or a disposable and narrow pastry bag. Put the previously mixed marmalade in a bag and inject it from the side into each donut.

If you only plan to sprinkle the donuts with powdered sugar, then do it after cooling the donuts completely. Otherwise, powdered sugar will dissolve
on the donuts.

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