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

Ingredient Substitutions

• Instead of All-purpose flour: Whole wheat flour, Gluten-free flour
• Instead of Granulated sugar: Cane sugar, Coconut sugar
• Instead of Ground nutmeg: Fresh nutmeg
• Instead of Ground cinnamon: Ground cinnamon, Ground ginger
• Instead of Salt: Sea salt
• Instead of Powdered milk (type Nido): Whole powdered milk, Liquid milk (whole or semi-skimmed)
• Instead of Vanilla essence: Vanilla extract, Vanilla sugar
• Instead of Instant dry yeast: Fresh yeast (15 g)
• Instead of Warm water: Whole milk (for a richer version)
• Instead of Vegetable oil (or coconut oil): Peanut oil, Sunflower oil

Equipment Needed

• Large mixing bowl
• Wooden spoon or spatula
• Kitchen scale
• Coffee cup (250 ml)
• Plastic wrap (food film)
• Deep pot or saucepan for frying
• Kitchen thermometer (optional) (optional)
• Slotted spoon
• Paper towels (kitchen paper)
• Plate or dish for placing the donuts

Critical Steps — Do Not Skip

• Achieve a sticky but homogeneous dough (step 3).
• Let the dough rise for 45 minutes until it doubles in volume (step 4).
• Reach the correct oil temperature (175 °C) before frying (step 5).
• Do not overheat the oil to avoid the exterior burning before the interior cooks (step 8).

Chef Tips from the Video

• Using Nido powdered milk gives a slightly caramelized flavor highly prized in African cuisine.
• Adding a pinch of sugar to the oil (10 g) creates a light caramelization that makes the donuts even more golden.
• Dust with powdered sugar mixed with a little cinnamon just before serving for an extra aromatic touch.

Troubleshooting

Storage

Refrigerator: Store in an airtight container, up to 2 days.

Freezer: Wrap each donut in plastic wrap then place in a freezer bag, up to 1 month.

Room temperature: At room temperature, consume within 2 hours, otherwise refrigerate.

Make-Ahead Tips

• Prepare the dough the day before, cover and let it rise in the refrigerator; bring back to room temperature before frying.
• Donuts can be fried ahead of time and reheated in the oven at 150 °C for 5 minutes.