Ultra-light donuts

Ingredients

• 500 g type 45 flour (all-purpose wheat flour, sifted)
• 30 g sunflower oil (neutral oil, at room temperature)
• 30 g butter (good quality butter, softened)
• 50 g white sugar
• 1 packet vanilla sugar (or vanilla extract) (or 1 teaspoon vanilla extract)
• 0,5 teaspoon fine salt
• 8 g dry yeast (instant yeast)
• 5 g baking powder
• 80 g lukewarm water (temperature 35-40°C)
• 120 g lukewarm milk (temperature 35-40°C)
• 1 unit egg (at room temperature)
• 500 ml sunflower oil for frying (heated to 170‑180°C, depth about 2 cm)
• to taste powdered sugar (to dust the donuts once cooled)

Instructions

1. Prepare the ingredients

   Measure all dry and liquid ingredients. Sift the flour into the mixer bowl.

   Time: PT5M

2. Mix the dry ingredients

   Add the flour, salt, white sugar, vanilla sugar, dry yeast and baking powder. Mix on very low speed for 2 minutes.

   Time: PT2M

3. Incorporate the liquids

   Pour the lukewarm water, lukewarm milk, sunflower oil and the egg. Mix on low speed until the dough begins to form.

   Time: PT3M

4. Knead the dough

   Add the softened butter. Knead on medium speed for 5‑8 minutes until you obtain a smooth, homogeneous and slightly elastic dough.

   Time: PT10M

5. First rise

   Cover the bowl with plastic wrap and let rest in the turned‑off oven, away from drafts, until the dough doubles in volume (about 45 minutes).

   Time: PT45M

6. Degas and roll out

   On a lightly floured work surface, gently press the dough to release gas. Roll it out to about 1 cm thickness with a rolling pin.

   Time: PT5M

7. Cut and second rise

   Cut circles with a cutter. Place the donuts on a clean cloth, cover with plastic wrap and let rise 30‑40 minutes until they puff slightly.

   Time: PT35M

8. Heat the oil

   Pour the frying oil into the pan, heat over medium heat until reaching 170‑180°C (test with a small piece of dough that rises to the surface).

   Time: PT5M

   Temperature: 170-180°C

9. Fry the donuts

   Gently lower the donuts into the hot oil. Fry 2‑3 minutes each side until a nice golden colour is achieved, then turn once.

   Time: PT5M

   Temperature: 170-180°C

10. Drain and decorate

    Remove the donuts with a slotted spoon, place them on paper towels. While still warm, dust with powdered sugar or glaze as desired.

    Time: PT5M

Nutrition Facts

Calories

200

Protein

3 g

Carbohydrates

25 g

Fat

9 g

Fiber

1 g

Ingredient Substitutions

• Instead of type 45 flour: all-purpose flour
• Instead of sunflower oil: rapeseed oil, vegetable oil
• Instead of butter: margarine, clarified butter
• Instead of white sugar: cane sugar
• Instead of vanilla sugar (or vanilla extract): vanilla extract
• Instead of fine salt: sea salt
• Instead of dry yeast: fresh yeast (20 g)
• Instead of baking powder: baking soda + cream of tartar
• Instead of lukewarm milk: almond milk
• Instead of egg: flax egg (vegan)
• Instead of sunflower oil for frying: peanut oil

Equipment Needed

• Stand mixer or large bowl
• Rolling pin
• Round cutter (or drinking glass)
• Deep pan or fryer
• Cooking thermometer (optional)
• Plastic wrap
• Spatula or slotted spoon
• Paper towels

Critical Steps — Do Not Skip

• Knead the dough until a smooth texture is achieved
• First rise until the dough doubles in volume
• Second rise before frying
• Heat the oil to 170‑180°C

Chef Tips from the Video

• For a quick glaze, mix powdered sugar with a little milk or water and add a few drops of vanilla extract.
• Add a pinch of cinnamon or orange zest to the dough to vary the flavors.
• Use a cooking thermometer to ensure the oil is at the correct temperature.

Troubleshooting

Storage

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

Freezer: After cooling, wrap the donuts individually and freeze for up to 1 month.

Room temperature: At room temperature, they stay soft for 1 day, then dry out.

Make-Ahead Tips

• The dough can be prepared the day before and kept in the refrigerator, covered with plastic wrap.
• After cooking, the donuts freeze very well; reheat them in the oven at 150°C for 5 minutes before serving.