Don’t you like doughnuts? Because everyone likes fried doughnuts, I present to you how to do it step by step the perfect yeast doughnuts. I guarantee they will be delicious.
As you know, doughnuts or donuts are a type of dessert made from only from a fried flour dough, and not in 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 yeast.
There are other doughnut types as well the cottage cheese donuts, whose recipe you can find on our site. It is also very tasty!
Contents
Let’s See the Ingredients From the Perfect Yeast Doughnuts
Well, first of all, we need flour, I used 500 g 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, a teaspoon of rum essence, a teaspoon of vanilla essence and the zest of a lemon.
Let’s make doughnuts dough first.
To do this, first heat the milk a little, just be warm, in which we dissolve the two tablespoons of sugar by mixing. After we 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, that is, it started to make a foam over the milk, mix it with the liquid ingredients. We also put a pinch of salt, the lemon zest and then we 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. If all goes well, the dough will double its volume.
We 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, as I did.
The remaining dough we gather, knead it a little, stretch it again and cut it into doughnut shapes until it is finished.
We cover these shapes with a kitchen towel and allow about 15 minutes to grow.
Let’s Frying the Dough
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.
We take one of the dough shapes, make a hole with your finger in the middle and fry with the hole in the bottom.
We cover the pan with a lid and let it fry for about a minute. This is a trick to get the perfect yeast doughnuts.
We lift 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. Continue until we finish all the dough shapes.
We sprinkle sugar powder over them and they are for me the perfect yeast doughnuts.
How do we serve these doughnuts?
It depends on your imagination. They can be served simple, just with sugar on top, or they can be filled with jam, chocolate or custard cream.
I put a teaspoon of strawberry jam in the hole and they were delicious!
I recommend you try this doughnut option and you will not regret it.
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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 teaspoon rum aroma
- 1 teaspoon 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.
