The fried donuts with my grandma’s recipe, this grandma’s recipe is perfect, you will get fried donuts as soft as a cloud that you can eat alone or fill with custard or Nutella! Once cold, you can also freeze them and always have a stock in the fridge. But now let’s skip the chatter and run to the kitchen to try grandma’s fried donuts! I almost forgot the trick for perfect donuts with the classic white stripe in the middle: fry them when the oil is very hot!
Other fried sweets with grandma’s recipes:
- Difficulty: Easy
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 15 Minutes
- Portions: 16 Pieces
- Cooking methods: Frying, Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Carnival
Ingredients for the fried donuts
- 3 3/4 cups all-purpose flour
- 150 ml milk
- 120 ml water
- 2/3 cup granulated sugar
- 1/4 cup lard
- egg (extra large)
- 3/4 tsp fine salt
- 1 packet dry yeast
- 1 packet vanillin
- 2 quarts sunflower oil (for frying)
- as needed granulated sugar (to coat the donuts after frying)
Tools to make the fried donuts
- Kitchen scale
- Stand mixer
- 3 Bowls
- Spatula
- Plastic wrap
- Parchment paper
- Pastry board
- Rolling pin
- Tray
- Paper towels
- Pastry cutter
- Skimmer
- Tongs
- Frying pan
Preparation and cooking of fried donuts
Weigh all the ingredients and gradually pour them into the stand mixer’s bowl in the following order: flour, salt, sugar, yeast, vanillin, milk, water, lard (in spoonfuls, it will blend by itself), and the egg, attach the bowl to the stand mixer.
Attach the dough hook and start the mixer at speed 2, let it work for 10 minutes then turn it off and with the help of a kitchen spatula pour the dough (it will be very soft, that’s normal, and it should be this way!) directly into the glass bowl, cover well with plastic wrap and let it rise until it triples in volume (about 3/4 hours, depending on the external temperature).
Once the dough has risen, pour it onto a floured pastry board, deflate it and knead quickly again, then roll the dough with the rolling pin to a thickness of 1/5 in, let it rest for a moment.
In the meantime, prepare the parchment paper by cutting squares of about 4 inches per side and placing them on a tray, take the pastry cutter (or a glass) and cut the donuts, placing each one on a piece of parchment paper, re-knead the scraps, roll them out, and cut until all the dough is used.
Cover the donuts by placing plastic wrap on top and let them rise in a dry, warm place without drafts (the turned-off oven is perfect) until they double (it will take about 2/3 hours, depending on the external temperature).
When the donuts are ready, pour the oil (all of it) into the pan and place on high heat, while it heats up, prepare a bowl with some paper towels (just to let the donuts drain for a moment after frying) and the skimmer.
Also prepare a bowl on the table with abundant sugar and once the oil is hot, put 4/5 donuts at a time into the pan (no more than that!) with the parchment paper, and as soon as they are all immersed, remove the parchment paper with the tongs, it detaches by itself.
Let 2/3 minutes pass and turn the donuts using a spoon and the skimmer, spoon the oil over them and when they are golden brown, drain them and pass them still hot in the sugar making sure they are totally covered, then place them on a serving tray and continue this way until all the donuts are finished.
Once the donuts are cold, you can enjoy them plain or filled with Nutella or custard! Enjoy your meal!
