The quick sweet doughnuts are soft, fluffy, and fragrant brioches. A few days ago, I prepared these doughnuts in a savory version, and today I’m offering them in a sweet one that I’m sure you’ll love. They literally flew off the shelves here! Quick sweet doughnuts are kneaded and baked; I filled them after baking to have a richer and creamier filling that doesn’t dry out during cooking and to make them in different flavors based on what I feel like at the moment. However, you can also fill them beforehand with Nutella, jam (preserve), custard, pistachio cream, or another spreadable cream you like, or you can enjoy them on their own, empty. In any case, these quick sweet doughnuts will win you over. They are without butter and without eggs, perfect for breakfast, as a snack, or as a treat, and the little ones will adore them!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 quick sweet doughnuts
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 cups all-purpose flour
- 7 oz milk
- 6 tbsp sugar
- 5 tsp vegetable oil
- 1 packet baking powder
- 1 pinch salt
- to taste vanilla
- to taste Nutella®
- to taste milk (for brushing)
- to taste powdered sugar
Steps
Quick sweet doughnuts are very easy and quick to prepare. First, put the flour, sugar, baking powder, vegetable oil, milk, vanilla, and a pinch of salt in a bowl and mix all the ingredients with a fork until you form a homogeneous dough. It will be a little soft.
Work the dough on a lightly floured work surface, form a loaf, and divide it into 8 pieces (approximately 3 oz each).
Take a small piece of dough and shape it into a small loaf, making all the quick sweet doughnuts in this way. Place them on a baking sheet lined with parchment paper, brush them with some milk, and bake them in a preheated oven at 350°F for about 20 minutes, until they are lightly golden.
Once cooked, let the sweet doughnuts cool or at least warm up and fill them, if desired, with the filling you prefer. I put some Nutella in a piping bag with a long nozzle to fill and inserted it inside the brioches.
Garnish the quick sweet doughnuts with a sprinkle of powdered sugar, and they are ready to be enjoyed.
Notes:
The quick sweet doughnuts can be stored at room temperature for 3–4 days, remaining soft and fluffy for a long time. You can, of course, fill them with your favorite filling. Besides the classic hazelnut cream, you can use jam (preserve), custard, pistachio cream, or other spreadable creams as you like. I recommend inserting the filling after baking for an even creamier result. However, nothing prevents you from filling them before baking. The sweet doughnuts can also be fried in hot vegetable oil, in which case they will be even fluffier.
Do you want to make quick savory doughnuts? Find the recipe HERE
Other quick sweet brioche recipes HERE
