Quick Doughnuts

Good carnival doughnuts are delicious, light, and so soft that they melt in your mouth. We present you a tried-and-true recipe for slightly less sweet doughnuts without butter or margarine, shared by Grandma Ani from Mirna Peč, who has been baking them for 40 years. Since the dough doesn’t need to rise twice, the doughnuts are made very quickly, and the listed ingredients are enough for about 25 pieces of this popular carnival pastry. You can also watch the entire process in the VIDEO!

Details

  • Preparation Time: 60 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Dough

  • 1 kg Wheat flour, white, multi-purpose

  • 0.5 l Milk, whole milk

  • 5 dag Yeast, dry

  • 3 spoons Sugar, white

  • 6 pieces Egg, egg yolk, fresh

  • 1 dl Oil, vegetable oil, canola

  • 4 spoon Alcohol, Rum

  • 1 teaspoon Salt, table

  • pieces Lemon zest, fresh

  • pieces Oil, vegetable oil, canola

  • pieces Marmalade, orange

  • pieces Powdered sugar

Steps

  1. Crumble the yeast into a deciliter of lukewarm milk. Add a little sugar, mix, and let it sit for 10 minutes until the mixture rises. Mix the remaining milk with egg yolks, rum, lemon zest, oil, salt, and the rest of the sugar.

  2. Sift half of the flour into a larger bowl and make a well in the center. Pour the risen yeast mixture into the well. Quickly mix with a wooden spoon to combine the ingredients, then add most of the remaining flour (reserve about 100 grams) and pour in the egg yolk mixture. Knead the ingredients into a smooth, soft, and pliable dough that easily separates from the sides of the bowl. Add the reserved flour gradually.

  3. Once the dough is ready, you can let it rise for a while, or roll it out immediately on a floured cloth. If you plan to fill the doughnuts before frying (see VIDEO), roll the dough to about 1 cm thick. If you’ll fill them after frying, roll it to about 2 cm thick. Use a cutter to cut out circles from the dough and place them on a floured cloth. Leave a few centimeters of space between them as they will expand while rising. Let them rise for 30 minutes to an hour.

  4. Towards the end of the rising time, place a low pot on the stove and pour in a liter of oil. Heat it to 160°C. If you don’t have a kitchen thermometer, you can check the oil temperature by dipping the handle of a wooden spoon into it. When small bubbles form around the handle, the oil is hot enough. Carefully lift the doughnuts with a spatula and place them into the hot oil with the risen side down. Cover the pot with a lid and fry until the bottom side turns golden brown (about 4 minutes), then flip them over and fry for another 4 minutes. Leave the pot uncovered while frying the second side.

  5. Place the fried doughnuts on a large tray lined with paper towels to drain excess oil. Fill them as desired with jam, vanilla cream, or chocolate, dust with powdered sugar, and serve.

Nutrition Information (Per 100g)

  • Calories: 269.38 kcal
  • Fat: 2.54 g
    • Saturated Fat: 0.81 g
  • Carbohydrates: 48.38 g
    • Sugars: 3.46 g
  • Protein: 8.66 g
  • Fiber: 1.91 g

Advice

If you add less sugar to the dough, the baked doughnuts will be lighter in color. Adding rum ensures that the doughnuts absorb less fat during frying. Do not place the doughnuts in oil that is too hot. It’s best to heat the oil in a pot on a lower temperature for a longer time so that the pot also heats up. Fry the doughnuts in oil that is just slightly sizzling.