Donuts are for many an absolutely irresistible temptation. The recipe is somewhat elaborate but simple, and, of course, it is worth spending the necessary time, because they come out delicious, soft, fluffy … We even take advantage of the balls that remain after we make the holes in the donuts and fry them! And if you want a variant of this sweet that belongs to the classics of our bakery, we also have the recipe for the authentic grandmother’s donuts.
The dough for these donuts is handmade, but if you have a food processor, you can use it to do this step. And a tip: so that the dough does not absorb oil when you fry them, when you remove them from the pan, drain them well with the slotted spoon, then put them on kitchen paper, better than a double layer, and count to five. Then turn them over on a clean part of the paper – or new paper – and turn them over again.
- 250 g of flour + the necessary to stretch the dough
- ¼ teaspoon salt
- 250 ml milk
- 50g sugar
- 5 g of active dry yeast or 12 g of fresh baker’s yeast
- 1 egg
- 25g butter
- Very mild sunflower or olive oil
- For the frosting
- 125 g icing sugar
- 1 pinch of salt
- ½ teaspoon vanilla extract
- 3 tablespoons of water or milk
- Cut the butter into small cubes and leave it at room temperature. Heat the milk a little, just enough to warm it. Add the sugar and stir until it dissolves. Put the yeast in a small bowl. Pour in the milk and mix gently. Let it sit for ten minutes.
- Beat the eggs. Sift the flour and salt into a large bowl. Push it sideways so that there is a hole in the center and pour the milk and yeast mixture into it. Add the butter and stir with a spatula to mix all the ingredients.
- When you can’t mix anymore because you have trouble moving the spatula, transfer the dough to your work surface and knead it with your hands for ten minutes or so, until all the flour has been incorporated and does not stick to your hands. In the end, it will be a soft and elastic dough.
- Form a ball with it, put it in a bowl previously greased with oil and cover it with a sheet of plastic wrap. Cover it with a cloth and let it sit in a warm place for at least an hour, until its volume increases to double or triple.
- Flour the work surface and put the dough on top. Roll it out with the rolling pin, also sprinkled with flour, and form a plate about a centimeter thick.
- Cut circles out of the dough. If you don’t have a special donut cutter that cuts both the large disk and the center hole, use a pastry ring or small bowl. Then for the one in the center, you can use the mouth of a well-washed spice jar or the stopper of a soda, but one of the big ones.
- Peel off the dough scraps put them back together and set them aside. Transfer the rings to the baking sheet lined with greaseproof paper, carefully, and cover them with a kitchen towel. Let them rest in the oven, preheated to 50 ° C but already off, for an hour at least, until they swell.
- Meanwhile, roll out the dough from the cuts that you had reserved and form more rings following the same instructions. Let them rest the same so that they increase in volume.
- Heat abundant oil in a large skillet and fry the donuts in batches, over high heat at first, but then lower it immediately so that they are well done on the inside and brown without burning. It will take about a minute for each side.
- Remove them with a slotted spoon, draining them well, and leave them on a double sheet of kitchen paper to absorb the excess fat.
- Fry all the donuts and the dough in the holes can also be used and fried. These balls will make faster than donuts; it will take about 30 seconds for each side. Let them cool down a bit.
- Lastly, prepare the frosting. Mix all the ingredients in a bowl until it is thick but fluid and smooth. If you see that it is too thick, add a teaspoon of water or milk, and stir.
- Dip the donuts, one at a time and halfway, into the frosting. Put them, with the topping up, on a rack placed on the baking sheet, so that the excess falls.
- Completely submerge the dough balls in the holes and remove them with a slotted spoon to drain the excess. Also, place them on the rack. When the frosting is dry and has set, they are ready to serve.