Do you like doughnuts? Because everyone likes fried doughnuts, I present to you how to do the perfect yeast doughnuts step by step. I guarantee they will be delicious.
Table of Contents
- Let’s See the Ingredients From the Perfect Yeast Doughnuts
- Let’s make doughnuts dough first.
- Let’s Frying the Dough
- How do we serve these doughnuts?
As you know, doughnuts are a dessert made from only fried flour dough, not any other way.
The recipe I present today is widespread in Eastern Europe. The doughnuts have a round shape, no ring shape, just a hole in the middle. And another feature of my recipe is that I made the dough with fresh yeast.
You’ll find another doughnut recipe on our blog, the cottage cheese donuts, it is also delicious!
Let’s See the Ingredients From the Perfect Yeast Doughnuts
Well, first of all, we need flour, I used 500 g of self-raising wheat flour.
I also used 250 ml milk, 60 g melted unsalted butter and 30 g fresh yeast.
And we also need two egg yolks, two tablespoons of sugar, one teaspoon of rum essence, one teaspoon of vanilla essence and the zest of one lemon.
Let’s make doughnuts dough first.
To do this, first, heat the milk a little, be warm, in which dissolve two tablespoons of sugar by mixing. After crushing the yeast in milk, mix to dissolve and put in a warm place to activate the yeast.
During this time, melt the butter and mix the liquid ingredients, i.e. the egg yolks, the melted butter, and the essences of rum and vanilla.
If the yeast has activated, it starts to make a foam over the milk and mixes it with the liquid ingredients. Also, add a pinch of sea salt, and the lemon zest, and then incorporate the sifted flour.
Mix everything with a wooden spoon, as our grandparents did, or with the help of a dough mixer until you get a smooth and even dough.
Cover the dough with a kitchen towel and put it in a warm place to grow for about 45 minutes. If all goes well, the dough will double its volume.
Remove the dough to a work surface covered with flour and stretch it with a rolling pin until it thicknesses about 1 cm.
Cut the dough in doughnut shapes using a doughnut cutter or with the help of a glass, as I did.
We gather the remaining dough, knead it a little, stretch it again, and cut it into doughnut shapes until it is finished.
Cover these shapes with a kitchen towel and allow about 15 minutes to grow.
Let’s Frying the Dough
In a saucepan, pour to heat about 1 litre of sunflower oil, in which we will fry the doughnuts. The oil temperature does not have to be very high, up to 170 C (338 F), otherwise, the doughnuts will burn outside.
Take one dough shape, make a cavity with your finger in the middle and fry with the hole down.
Cover the pan with a lid and let it fry for about one minute. The lid is one trick to get the perfect yeast doughnuts.
Take out the lid, turn the doughnuts and fry them on the other side, this time without a cover.
Remove the doughnuts to a bowl lined with a paper towel to drain the excess oil. Continue until we finish all the dough shapes.
Sprinkle sugar powder over them, and ready, they are, in my opinion, the perfect yeast doughnuts for me.
How do we serve these doughnuts?
Serving depends on your imagination. Doughnuts can be served simple, just with sugar on top, or filled with jam, chocolate or custard cream.
I put a teaspoon of strawberry jam in the cavity, and they were delicious!
I recommend you try my perfect yeast doughnuts recipe and you will not regret it.
And of course, don’t forget to follow us on Facebook, Twitter, Pinterest and Instagram.
Perfect Yeast Doughnuts
Ingredients
- 500 g wheat flour
- 250 ml milk
- 60 g melted butter
- 30 g fresh yeast or 10 g dried yeast
- 2 pieces egg yolks
- 2 tbsp caster sugar
- 1 tsp rum aroma
- 1 tsp vanilla aroma
- 1 piece lemon zest
- 1 l sunflower oil
- 1 pinch sea salt
- 10 g powder sugar
Instructions
- Heat the milk a little, just be warm, in which dissolve the two tablespoons of sugar by mixing. After, crush the yeast in milk, mix to dissolve a little, and put in a warm place, to activate the yeast. During this time we melt the butter and mix the liquid ingredients, ie the egg yolks, the melted butter, and the essences of rum and vanilla.
- If the yeast has activated, it started to make a foam over the milk. Mix it with the liquid ingredients. Also put a pinch of salt, the lemon zest and then start to incorporate the sifted flour. We mix everything with a wooden spoon, as our grandparents did, or with the help of a dough mixer, until we get a smooth and even dough.
- Cover the dough with a kitchen towel and put in a warm place to grow about 45 minutes. Remove the dough on a work surface covered with flour and stretch it with a rolling pin until it has a thickness of about 1 cm.
- Cut the dough in doughnut shapes using a doughnut cutter or with the help of a glass. The remaining dough we gather, knead it a little, stretch it again and cut it into doughnut shapes until it is finished. Cover these shapes with a kitchen towel and allow about 15 minutes to grow.
- In a saucepan put to heat about 1 litre of sunflower oil, in which we will fry the doughnuts. The oil temperature does not have to be very high, up to 190 degrees, otherwise, the doughnuts will burn outside. Take one of the dough shapes, make a hole with your finger in the middle and fry with the hole in the bottom.
- Cover the pan with a lid and let it fry for about a minute. Take off the lid, turn the doughnuts and fry them on the other side, this time without a lid. Put the doughnuts in a bowl lined with a paper towel, to drain the excess oil.
Martin
Friday 26th of June 2020
Oh my goodness, thank you for this very simple and easy-to-follow donut making recipe. You just gave me an idea of what I’m going to make my daughter as she turns 11. I’m sure she’s gonna love it; and the fact that the recipe is simple means we can do it together. Very good for bonding. Can’t wait!
Timea
Friday 26th of June 2020
Thanks, Martin, I'm sure you'll surprise your daughter for her birthday.