No-rise donuts, ready in 10 minutes.
Simple, quick, delicious.
How many times do you crave a sweet treat but have little time to make it? Fried donuts are that delicious treat that you really want 🙂 and here is the recipe to make no-rise donuts, soft and sugary donuts ready in no time and so good they disappear even faster 🙂
Also try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 12 donuts
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 tbsp butter (at room temperature)
- 1 large egg
- 1/2 cup milk (at room temperature)
- 7/10 cup sugar
- Grated zest of an orange (or a non-treated lemon)
- 1 pinch salt
- 1 packet vanillin
- 1 packet baking powder (16 g)
- as needed peanut oil
- as needed sugar
Tools
- 1 Stand Mixer
- 1 Kneading Board
- 1 Rolling Pin
- 1 Doughnut Cutter
- 1 Frying Pan
Steps
Place the flour on the kneading board and form a well in the center where you will add the sugar, softened butter, milk, and grated zest of the orange or lemon, vanillin, a pinch of salt, the egg, and sifted baking powder. Knead everything until you get a smooth and homogeneous dough. If needed, add more milk or flour. You can also knead with a stand mixer using the hook or paddle attachment.
Divide the dough into 2 parts.
Lightly flour the kneading board and roll out the dough into a sheet about 3/8 inch thick. Use a doughnut cutter or a teacup to cut out many disks, and with another smaller cutter or a bottle cap, make a hole in the center of the larger disk, forming the donuts.
Knead the scraps together with the other dough and shape additional donuts until all the dough is used up. You will get about 12 donuts, depending on the size you cut them.
Heat plenty of oil in a deep pan and fry the donuts a few at a time, letting them brown well on both sides.
As soon as they are golden, let them dry slightly on paper towels and pass the donuts still hot in granulated sugar.
The no-rise donuts are ready to enjoy.
Place the flour, sugar, softened butter, milk, and grated zest of the orange or lemon, a pinch of salt, vanillin, the egg, and sifted baking powder in the bowl, knead for 3 minutesSpiga.
Check the dough for the right consistency or if more milk or flour is needed, and knead for another 3 minutesSpiga.
Divide the dough into 2 parts.
Lightly flour the kneading board and roll out the dough into a sheet about 3/8 inch thick. Use a doughnut cutter or a teacup to cut out many disks, and with another smaller cutter or a bottle cap, make a hole in the center of the larger disk, forming the donuts.
Knead the scraps together with the other dough and shape additional donuts until all the dough is used up. You will get about 12 donuts, depending on the size you cut them.
Heat plenty of oil in a deep pan and fry the donuts a few at a time, letting them brown well on both sides.
As soon as they are golden, let them dry slightly on paper towels and pass the donuts still hot in granulated sugar.
The no-rise donuts are ready to be enjoyed. HAPPY DESSERT!
Try all the other fried donuts, you can find them all BY CLICKING HERE.
Notes:
To keep them soft, wrap them well in plastic wrap and heat them before serving for 20 seconds in the microwave or 1 minute in a preheated oven, but turned off.
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