Yeast-dough donuts are those fluffy rings, deep-fried in oil and dusted with powdered sugar. The milk dough rises for an hour, then the cut-out shapes proof for another 30 minutes, which is exactly why the donuts come out so light and airy. Yes, it's indulgent, but sometimes it's fine. I highly recommend it.
Yeast-Dough Donuts
Fluffy yeast donuts made with milk, deep-fried in oil and dusted with powdered sugar - a classic homemade treat.
Ingredients
Method
- Put the flour, salt, sugar, yeast and egg in a deep bowl. Mix and add the milk.
- Knead the dough and gather it into a ball. Cover with plastic wrap and leave in a warm place for 1 hour to rise.
- Roll out the dough into a sheet no thicker than 1-1.5 cm and cut out donuts with a cutter. Cover with a towel and leave on the counter for another 30 minutes to proof.
- Pour vegetable oil into a pan, heat it well, and fry the donuts on both sides until golden.
- Place the finished donuts on paper towel to absorb excess fat. Dust with powdered sugar and serve. Enjoy your meal!
Notes
A dough sheet thinner than 1.5 cm and well-heated oil are the two keys to donuts that rise properly without soaking up too much fat.
Tips
- Don't roll thicker than 1-1.5 cm: the donuts rise two to three times while frying, and ones that are too thick will stay raw inside.
- The second proof is essential: 30 minutes under a towel after the shapes have been cut out.
- Heat the oil well before adding the donuts - if it's not hot enough, they'll absorb fat instead of turning golden.
- Be sure to place them on paper towel to absorb excess fat, and only then dust with powdered sugar.
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