Super soft donuts the simple recipe with guaranteed success. Ever since I was a child, donuts have always had a special charm for me, and even now I can’t resist them. Soft and fragrant, it’s impossible to resist eating them while they’re still warm, just fried. As a child, I remember there was a small shop right near where I went to school that sold large and fragrant donuts that were an irresistible call for us kids. With this recipe generously shared with me by a dear friend after much insistence, I made these delicious and super soft donuts today, and I want to share it with you because these small joys in life must really be shared: you can never have too much sweetness! Don’t miss the recipe for Baked Chocolate Donuts and the recipe for Orange and Ricotta Mini Donuts. Let’s hurry to the kitchen and make some deliciously soft donuts together, and don’t forget to let me know if they won your heart!
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 12 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 126.33 (Kcal)
- Carbohydrates 17.06 (g) of which sugars 3.52 (g)
- Proteins 3.36 (g)
- Fat 5.20 (g) of which saturated 1.48 (g)of which unsaturated 3.50 (g)
- Fibers 0.61 (g)
- Sodium 5.00 (mg)
Indicative values for a portion of 2 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 Fried Donuts
- 1 1/4 cups all-purpose flour
- 1 1/4 cups Manitoba flour
- 1 tsp fresh yeast
- 1 egg
- 1/4 cup sugar
- 2 tbsps butter
- 3/4 cup milk
- 1/2 lemon zest (untreated)
- 1 1/4 cups vegetable oil
- to taste powdered sugar (for decoration)
How to Make Soft Donuts
You can prepare the dough for the soft donuts by hand or with a mixer. Mix the all-purpose flour with the Manitoba flour, or use all 2 1/2 cups of just all-purpose flour if you prefer. Dissolve the yeast in lukewarm milk, then add the sugar and gradually the flour.
Also add the egg and melted butter while continuing to stir. Lastly, add half the grated zest of an untreated lemon. Knead for a long time until you have a soft and elastic dough, but not sticky. If needed, add a little more flour. Transfer the dough to a floured bowl, cover with a cloth, and let it rise for 3-4 hours in a warm place, for example, the turned-off oven with the light on.
Take the dough again and roll it out on a floured surface to a thickness of 1/2 inch. Cut out the donuts with two round cutters. You can also use two glasses of different widths and make them the size you prefer. Cover the prepared donuts with a cloth and let them rise for about 1 hour.
Heat plenty of vegetable oil in a pan and fry the donuts, turning them over on both sides and then letting them dry on kitchen paper towels. Let them cool before serving, if you can resist the temptation to eat them while they’re still warm. Sprinkle the donuts to taste with powdered sugar or granulated sugar.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
For lighter but equally delicious donuts, you can bake them instead of frying: after forming them, let them rise directly on a baking sheet lined with parchment paper for an hour and then bake them in a preheated oven at 350°F for about 12-14 minutes, until golden.
Don’t miss the recipe for the Soft Lemon Cake
