The Fried Doughnuts I recommend today are just like those from the café, with a leavened and fragrant dough without potatoes; they are easy to make and delicious, and if you like, you can make them without a pastry cutter.
There are many recipes and versions for preparing doughnuts, but these are truly soft and delicious, just like those from the café, loved by children and adults alike.
I don’t usually like fried sweets much, but I could eat plenty of thesedoughnuts; a perfect treat
for breakfast and any other time of the day, they will definitely disappear in no time.
Let’s take a look at the recipe for fried doughnuts without potatoes.
You might be interested in many other doughnut recipes
- Difficulty: Medium
- Cost: Economical
- Rest time: 7 Hours
- Preparation time: 45 Minutes
- Portions: 8/10
- Cooking methods: Frying
- Cuisine: Italian
- Energy 694.44 (Kcal)
- Carbohydrates 33.14 (g) of which sugars 8.34 (g)
- Proteins 5.62 (g)
- Fat 61.32 (g) of which saturated 12.07 (g)of which unsaturated 46.12 (g)
- Fibers 1.11 (g)
- Sodium 199.98 (mg)
Indicative values for a portion of 50 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
- 7 oz Manitoba flour
- 10.5 oz All-purpose flour
- 7 oz milk (Room temperature)
- 0.35 oz fresh yeast
- 1 egg (large)
- 0.25 oz Salt
- 1.75 oz butter (room temperature)
- 1.75 oz sugar
- 1 lemon (grated untreated zest)
- 1 teaspoon vanilla extract
- 1 orange (grated untreated zest)
- as needed peanut oil (For frying)
- as needed granulated sugar (for decoration)
- 1 Pastry cutter 3.5 inches in diameter
- Pastry cutter 1.2 inches in diameter
- Bowl
- Plastic wrap
- 1 Stand mixer
- Mixing bowl
- Rolling pin
- Parchment paper
- Pan with high sides
- Slotted spoon
About 14 doughnuts (if you like, you can mix without a stand mixer, the important thing is to have a well-kneaded dough)
Always start by preparing the aroma mix first, as it will need to rest for a couple of hours:
Then in a bowl, put the grated zest of the lemon with the orange and add the vanilla, now let the mix rest.
In the meantime, start making the starter: take 3.5 oz of flour from the total and 3.5 oz of milk. In a bowl, mix the ingredients with the 0.35 oz of fresh yeast. Then cover with plastic wrap and let the mixture rise in the oven turned off with the light on, until the dough doubles in size.
Once it has doubled in size, it will take about 2/3 hours. Combine the remaining flours with the room temperature milk and sugar. Start kneading, if you want you can use a stand mixer, but at a low speed.
When the dough is ready, add the egg, mix it perfectly and add the aroma mix you prepared earlier. Continue to work the mixture and finally incorporate the butter a little at a time and finish with the salt.
Work the dough well whether by hand or with a stand mixer. In the end, you should have a well-kneaded, yet soft dough. Create a nice dough ball and place it inside a mixing bowl.
Cover and let rise in the oven turned off with the light on, it usually takes 4 hours for the dough to triple. Once ready; transfer it to a floured work surface and roll out a sheet 0.4 inches thick with a rolling pin.
Now, with the large pastry cutter, cut out the doughnuts and with the smaller one make the central hole. If you don’t have a mold, you can use any circle to cut the dough.
Otherwise create small doughnuts with your hands; once ready, place them on a baking sheet lined with parchment paper. They should be spaced apart, as they will rise again. Let them rest in the oven turned off, perhaps with the light on until doubled.
When they are ready, start frying: Prepare a not too large pan with high sides. Pour in the oil, which should not exceed a temperature of 356°F.
If you don’t have a thermometer to check it, just dip a piece of dough or a toothpick. When you see bubbles forming around the toothpick, the temperature is right.
If you test with a piece of dough, be careful that it doesn’t color immediately and excessively. Now you can start frying, but before dipping the doughnut in the oil. You should cut the parchment paper with the doughnut on it.
Make a square for each one, as you will fry them directly with the parchment paper. This will allow the dough not to deflate when dipped in the oil
Cook the doughnuts only 2 at a time, turning them from one side to the other. You should make them golden, but with care, otherwise, they darken too much.
Drain them and place them on absorbent paper to remove excess oil. Now pass your doughnuts in granulated sugar, do it on both sides.
And enjoy the treat!
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Tips for storing fried doughnuts
The doughnuts can be stored for a couple of days, inside a plastic food bag. They can also be frozen, but individually. You can make the dough by hand as I did or with a stand mixer.
The doughnuts can be stored for a couple of days, inside a plastic food bag. They can also be frozen, but individually. You can make the dough by hand as I did or with a stand mixer.
