Flour donuts (Mikati)

Ingredients

• 340 g All‑purpose flour (Sift to avoid lumps)
• 100 g White sugar
• 1 c. à café Ground nutmeg
• 1 paquet Dry active yeast (About 7 g)
• 1 sachet Vanilla sugar (optional) (For extra flavor)
• 1 c. à café Salt
• 300 g Warm water (About 1 cup, at 35‑40 °C)
• 500 ml Vegetable oil for frying (Sunflower or peanut oil)
• 50 g Coating sugar (Mixed with a little vanilla sugar if desired)

Instructions

1. Mix the dry ingredients

   In a large bowl, pour the flour, white sugar, nutmeg, dry yeast, vanilla sugar (if using) and salt. Stir with a wooden spoon until everything is homogeneous.

   Time: PT5M

2. Incorporate the water and form the dough

   Add the warm water gradually while mixing. The dough should become smooth, slightly sticky and produce a light "flip‑flap" sound when worked.

   Time: PT5M

3. Let the dough rise

   Cover the bowl with plastic wrap and let rest at room temperature until the dough doubles in volume, about 1 hour (longer if the kitchen is cool).

   Time: PT1H

4. Shape the donuts and prepare the coating sugar

   After rising, remove the wrap. Using two spoons, form dough balls the size of a small walnut. In a small bowl, mix the coating sugar with a little vanilla sugar if desired.

   Time: PT5M

5. Heat the oil

   Pour the vegetable oil into the pan and heat to 180 °C. If you don't have a thermometer, test with a small dough ball: it should rise quickly and fry without burning.

   Time: PT5M

   Temperature: 180°C

6. Fry the donuts

   Gently drop the dough balls into the hot oil. Fry 2‑3 minutes on each side until golden and puffed. Turn regularly for even cooking.

   Time: PT10M

   Temperature: 180°C

7. Drain and coat

   Remove the donuts with the slotted spoon and place them on paper towels. While still warm, roll them in the coating sugar.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

20 g

Fat

7 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of All‑purpose flour: Whole wheat flour, Bread flour
• Instead of White sugar: Cane sugar, Coconut sugar
• Instead of Ground nutmeg: Cinnamon, Cardamom
• Instead of Dry active yeast: Fresh yeast, Sourdough starter
• Instead of Vanilla sugar (optional): Vanilla extract, Sugar + powdered vanilla
• Instead of Vegetable oil for frying: Mild olive oil, Canola oil
• Instead of Coating sugar: Powdered sugar, Coconut sugar

Equipment Needed

• Large bowl
• Wooden spoon or spatula
• Plastic wrap
• Measuring cup
• Deep pan or fryer
• Cooking thermometer (optional) (optional)
• Slotted spoon or skimmer
• Paper towels
• Bowl for coating sugar

Critical Steps — Do Not Skip

• Listen for the "flip‑flap" during kneading to achieve the right texture.
• Let the dough rise until it doubles in volume.
• Reach and maintain 180 °C for frying.
• Fry until achieving an even golden color.

Chef Tips from the Video

• Add a drop of vanilla extract to the dough for a subtle aroma.
• Lightly dust with cinnamon together with the coating sugar for a spicy variation.
• Serve the warm donuts with a drizzle of honey or maple syrup.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2‑3 days.

Freezer: After cooling, place in a freezer bag, up to 1 month. Reheat in the oven at 150 °C for 5‑7 minutes.

Room temperature: In a dry place, up to 1 day maximum.

Make-Ahead Tips

• Prepare the dough the day before and let it rise in the refrigerator; bring back to room temperature before shaping.
• The donuts can be fried ahead of time and reheated in the oven to regain crispness.