Amusement Park Donuts.
Simple, very soft, delicious.
Do you remember those soft, sugary donuts they sell at amusement parks or town festivals? The ones you can’t stop eating because they’re so good… Today I made them at home again, and with the new oil they’re even better 🙂
Amusement Park Donuts are very delicious and as soft as a cloud, easy to prepare, fragrant and not greasy; they have a very simple dough without dairy and eggs, so even those who are intolerant to these foods can eat them, try them, with their softness and sugary goodness they will conquer everyone at first taste 🙂
Also try:
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 6 people
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 3 1/4 cups Manitoba flour
- 1 1/2 cups all-purpose flour
- 3 1/2 tbsp corn oil
- 1/4 cup sugar
- 1 tbsp honey
- 1 1/4 cups water
- 3/4 oz fresh brewer's yeast
- grated peel of 1 untreated lemon
- 1 vanillin
- 1 tbsp lemon flavoring
- 1 pinch salt
- as needed peanut oil (for frying)
- as needed granulated sugar (for finishing)
Tools
- 1 Stand Mixer
- 1 Bowl
- 1 Pastry Cutter
- 1 Rolling Pin
- 1 Rolling Pin
- 1 Saucepan
Steps
Dissolve the yeast in room temperature water.
Put all the dough ingredients in the stand mixer including the yeast dissolved in the water and knead for a few minutes until it becomes a smooth and homogeneous mixture that does not stick to your hands (if needed, add a little flour).
You can also knead by hand by placing the flour in a large bowl, and adding all the other ingredients in the center, then knead with your hands until it becomes a well-worked, smooth and homogeneous dough that is soft but does not stick to your hands.
Leave it to rise covered with a cloth for about 2 hours (it should double in size).
Let’s prepare the donuts:
After the rising time, take the dough, divide it into 2 parts, and roll it out into a rectangle about 0.4 inches (1 cm) thick.
With a pastry cutter (or a teacup) cut out many circles and with a much smaller cutter, make a hole in the center, thus forming donuts (you can also use a bottle cap).
Place the donuts one by one on a lightly floured cloth and let them rise until doubled.
Once the donuts are well risen, heat plenty of oil (340°F/170°C, you can check if the oil is at the right temperature by inserting a small piece of dough, if it immediately rises to the surface and bubbles appear nearby, the oil is ready) in a saucepan preferably with a thick edge and cook the donuts over medium-low heat a few at a time, browning them on both sides (the donuts will float on the oil during frying).
Once cooked, let them dry on paper towels and while still very hot, roll them in granulated sugar.
Serve them nice and warm, or lukewarm.
Put the water and yeast in the cup 98.6°F/37°C /20 seconds/ speed 4.
Add all the other ingredients Knead/6 minutes.
Transfer the obtained dough into a large bowl, cover with a cloth and let rise for about 2 hours.
Let’s prepare the donuts:
After the rising time, take the dough, divide it into 2 parts, and roll it out into a rectangle about 0.4 inches (1 cm) thick.
With a pastry cutter (or a teacup) cut out many circles and with a much smaller cutter, make a hole in the center, thus forming donuts (you can also use a bottle cap).
Place the donuts one by one on a lightly floured cloth and let them rise until doubled.
Once the donuts are well risen, heat plenty of oil (340°F/170°C) in a saucepan preferably with a thick edge and cook the donuts over medium-low heat a few at a time, browning them on both sides.
Once cooked, let them dry on paper towels and while still very hot, roll them in granulated sugar.
Serve them nice and warm, or lukewarm.
The amusement park donuts are ready to be enjoyed… Enjoy your sweet treat!
Also try Neapolitan Graffe, find the recipe CLICKING HERE.
Or those simple ones with the super soft dough with potato flakes, find the recipe CLICKING HERE.
Ps: To store them, cover them well with cling film and before eating them, heat them for 7 seconds in the microwave at maximum power 🙂
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