Sugar donuts

Ingredients

• 300 g all‑purpose flour (sift before use)
• 40 g granulated sugar (for the dough)
• 30 g unsalted butter (at room temperature, soft)
• 150 ml whole milk (lukewarm (35 °C))
• 1 sachet vanilla sugar packet (about 8 g)
• 7 g dry baker's yeast (about 2 tsp)
• 2 g salt (about ½ tsp)

Instructions

1. Yeast activation

   Warm the milk to about 35 °C and dissolve the dry yeast in it. Stir with a small spoon and let rest for 10 minutes.

   Time: PT10M

2. Mixing dry ingredients

   In the mixer bowl, pour the flour, vanilla sugar, granulated sugar and salt. Mix for 2 minutes with the hook on low speed.

   Time: PT2M

3. Incorporating the liquid

   Add the milk‑yeast mixture to the dry ingredients. Knead with the hook for about 10 minutes until the dough releases from the sides of the mixer.

   Time: PT10M

4. Adding the butter

   Cut the soft butter into small pieces and incorporate into the dough. Knead for 5 minutes until the butter is fully integrated.

   Time: PT5M

5. First rise

   Shape the dough into a ball, place it in the bowl, cover with a clean cloth and let rise for 12 hours at room temperature (≈25 °C).

   Time: PT12H

   Temperature: 25°C

6. Degassing and folding

   After the rise, press the dough with your hand to release the gases, place it on a floured work surface, fold it into “keys” (fold the edges toward the centre) then reshape into a ball.

   Time: PT5M

7. Rolling out

   With a rolling pin, roll the dough to a thickness of about 0.5 cm.

   Time: PT5M

8. Cutting circles

   Use a cookie cutter or a straight‑edged glass to cut circles of about 6 cm diameter. Place the circles on a baking sheet lined with parchment paper.

   Time: PT5M

9. Second rise

   Cover the sheet with a cloth and let rest for 1 hour at room temperature.

   Time: PT1H

10. Heating the oil

    Heat the oil in a saucepan or deep‑fryer to 175 °C.

    Time: PT10M

    Temperature: 175°C

11. Frying the donuts

    Drop a few circles at a time into the hot oil. As soon as the underside colors (≈1 min), flip them and cook another 1‑2 minutes until a golden colour is achieved.

    Time: PT15M

    Temperature: 175°C

12. Draining

    Place the fried donuts on absorbent paper to eliminate excess oil.

    Time: PT2M

13. Sugar coating

    While still warm, roll the donuts in powdered sugar until well coated.

    Time: PT5M

Nutrition Facts

Calories

85

Protein

0.9 g

Carbohydrates

12.6 g

Fat

1.7 g

Fiber

0 g

Ingredient Substitutions

• Instead of all‑purpose flour: T55 wheat flour, bread flour
• Instead of granulated sugar: caster sugar, cane sugar
• Instead of unsalted butter: margarine, vegan butter
• Instead of whole milk: semi‑skimmed milk, almond milk
• Instead of vanilla sugar packet: vanilla extract (½ tsp), flavored sugar
• Instead of dry baker's yeast: fresh yeast (15 g), natural sourdough (30 g)
• Instead of salt: sea salt

Equipment Needed

• Stand mixer with dough hook
• Mixing bowl
• Small spoon
• Rolling pin
• Cookie cutter or straight‑edged glass
• Baking sheet
• Parchment paper
• Clean cloth
• Saucepan or deep‑fryer
• Cooking thermometer (optional)
• Slotted spoon
• Absorbent paper

Critical Steps — Do Not Skip

• Yeast activation in lukewarm milk
• Incorporation of soft butter without melting it
• 12‑hour rise at room temperature
• Maintaining oil temperature at 175 °C during frying

Chef Tips from the Video

• Lightly dust the work surface with flour to prevent the dough from sticking to the rolling pin.
• For a richer flavor, add a teaspoon of vanilla extract to the dough together with the vanilla sugar.
• Use a probe thermometer for precise oil temperature.

Troubleshooting

Storage

Refrigerator: Store the donuts in an airtight container for up to 2 days. Warm slightly in the oven before serving.

Freezer: After cooking, let cool completely, then wrap in plastic film and freeze for 1 month. Defrost in the oven at 150 °C.

Room temperature: Consume the same day; they stay fluffy for up to 4 hours at room temperature.

Make-Ahead Tips

• Prepare the dough the day before and let it rise in the refrigerator (12 h). Bring back to room temperature before shaping.
• Fried donuts can be frozen and reheated in the oven to regain crispness.