Flour Donuts with Powdered Milk

Ingredients

• 340 g All-purpose flour (Regular wheat flour)
• 100 g Granulated sugar (Can be increased to 124 g for more sweetness)
• 1/4 cuillère à café Ground nutmeg (Or freshly grated nutmeg)
• 1/2 cuillère à café Ground cinnamon (Optional, adjust to taste)
• 1/2 cuillère à café Salt
• 3.5 cuillères à soupe Powdered milk (type Nido) (About 30 g. Can be replaced by any other powdered milk or liquid milk.)
• 1 cuillère à café Vanilla essence
• 1 cuillère à soupe Instant dry yeast (About 9 g)
• 250 ml Warm water (About one coffee cup)
• 1 l Vegetable oil (or coconut oil) (Sufficient quantity for deep frying)

Instructions

1. Prepare the dry ingredients

   In a large bowl, sift the flour, add the sugar, nutmeg, cinnamon (if used) and salt. Mix lightly.

   Time: PT5M

2. Add the powdered milk, vanilla and yeast

   Add the powdered milk, vanilla essence and instant dry yeast to the dry ingredients. Mix well to distribute evenly.

   Time: PT2M

3. Form the dough

   Pour the warm water (250 ml) into the bowl and mix by hand or with the wooden spoon until you obtain a sticky and homogeneous dough.

   Time: PT5M

4. First rise

   Cover the bowl with plastic wrap and let rest in a warm place for 45 minutes, until the dough doubles in volume.

   Time: PT45M

5. Heat the oil

   Pour the vegetable (or coconut) oil into the pot and heat over medium‑high heat until reaching 175 °C.

   Time: PT5M

   Temperature: 175°C

6. Degas the dough

   Tap the risen dough lightly against the side of the bowl to release excess air.

   Time: PT2M

7. Shape the balls

   With slightly damp hands, take portions of about 30 g and shape smooth balls.

   Time: PT5M

8. Fry the donuts

   Gently drop the balls into the hot oil. Fry 1‑2 minutes on each side until golden and puffed.

   Time: PT12M

   Temperature: 175°C

9. Drain

   Remove the donuts with a slotted spoon and place on paper towels to eliminate excess oil.

   Time: PT3M

10. Serve

    Serve the donuts warm, dusted with powdered sugar if desired, or let cool and store.

    Time: PT2M

Nutrition Facts

Calories

310

Protein

5 g

Carbohydrates

44 g

Fat

10 g

Fiber

1.5 g