Fried donuts are a treat loved by both adults and children. Great for breakfast, or as a hearty snack. Their preparation is really simple, albeit not very quick because the rising process takes a bit of time.
That said, patience will reward you with their deliciousness.
Indeed, they are truly irresistible when enjoyed warm and just rolled in sugar. My recipe does not include potatoes, but we still manage to have donuts that are really puffy and soft. Moreover, the yeast I used is my sourdough starter but it can be replaced with baker’s yeast.
Shall we prepare them together?
See you soon, Susy
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- Difficulty: Easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 20 Minutes
- Portions: 20
- Cooking methods: Frying
- Cuisine: Italian
- Energy 630.95 (Kcal)
- Carbohydrates 35.50 (g) of which sugars 13.85 (g)
- Proteins 4.16 (g)
- Fat 53.85 (g) of which saturated 10.78 (g)of which unsaturated 40.44 (g)
- Fibers 0.82 (g)
- Sodium 144.24 (mg)
Indicative values for a portion of 55 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the donuts
- 1 3/4 cups all-purpose flour
- 2 1/4 cups Manitoba flour
- 200 g sourdough starter (or 15 g of baker's yeast)
- 1/3 cup butter
- 3/4 cup sugar
- 1/2 cup milk
- 1/2 cup water
- 1 tsp salt
- 1 lemon zest (grated)
- 1 quart peanut oil (for frying)
- 1 orange zest (grated)
- as needed sugar (for decoration)
Tools
- Stand mixer with hook attachment
- Stainless steel pan
How to make the donuts
To make the donuts with sourdough starter, I recommend doing two refreshes close together, 2/3 hours apart. When the starter doubles in 4 hours, it will be ready to use.
Break the sourdough starter into pieces and dissolve it in the warm milk, if using fresh baker’s yeast, do the same.
In the stand mixer, add sifted flours, sugar, and sourdough starter, and start mixing.
When the mixture starts to come together, add room temperature butter in small pieces, a pinch of salt, lemon, and orange zest.
Finally, gradually add the water, only when the dough is homogeneous turn off the mixer and let it rest for half an hour covered with a kitchen towel, then transfer it onto a floured board and knead by hand.
Work and compact it into a ball shape and let it rise in a bowl covered with plastic wrap until it doubles, which will take 8 hours.
After the rising, roll out the dough to a thickness of about 3/4 inch and with a 4-inch cookie cutter, form many disks and with a smaller one make the classic central holes typical of donuts.
Place the obtained donuts on a baking sheet lined with parchment paper and let them rise until doubled. After the second rising, it’s time to fry them.
In a deep pan heat the peanut oil and fry the donuts a few at a time over moderate heat, turning them often.
Once cooked, place them on a sheet of absorbent paper, then roll them while still hot in granulated sugar.
Susy’s advice
Be aware that with sourdough starter, the rising time is approximate because it greatly depends on the ambient temperature in your house. In fact, the ideal temperature for rising dough is between 78-82°F (26-28°C).
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See you soon, Susy
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