Golden, airy, and wonderfully fragrant, these fried doughnuts are the kind of homemade fast food that calls for no complicated ingredients. Built on a simple yeast dough with milk and water, you can make either classic rings or doughnuts with a stretchy cheese filling. This recipe makes about 15 pieces — ideal for family tea time or a cozy gathering.
Ingredients
- All-purpose flour — 3 1/3 cups | 400 g
- Milk — 1/2 cup | 125 ml
- Water — 1/2 cup | 125 ml
- Fresh yeast — 1/2 cube
- Baking powder — 1 packet
- Sugar — 1 tsp | 1 tsp
- Salt — 1 tsp | 1 tsp
- Vegetable oil for frying — as needed
- Optional: firm cheese for the filling — 5 1/3 oz | 150 g
Step-by-Step Recipe
- Warm the milk and water until just lukewarm, not hot. Stir the sugar and crumbled fresh yeast into the liquid, then leave for 5–10 minutes to activate.
- Sift the flour together with the baking powder and salt. Pour in the yeast mixture and knead into a soft, elastic dough. A slight tackiness is fine, but it should not be overly sticky.
- Shape the dough into a ball, cover, and leave in a warm place for about 1 hour, until noticeably increased in volume.
- Turn the risen dough out onto a lightly floured surface, divide into 15 equal pieces, and roll into balls. Cover with a towel and rest for another 15 minutes.
- For the classic version, press a hole through each ball with your finger and gently stretch it into a ring.
- Heat the vegetable oil in a wide saucepan or deep skillet to 338–347°F | 170–175°C. Fry the doughnuts in batches until golden, about 1 1/2–2 minutes per side. Transfer to paper towels.
- Serve warm. Classic doughnuts can be dusted with powdered sugar, while the less salty ones pair nicely with dips and sauces.
Variation: Doughnuts with Cheese Filling
- Cut the firm cheese into small cubes.
- Flatten each dough ball into a disk, place a piece of cheese in the center, pinch the seam firmly closed, then roll gently into a neat ball.
- Rest the shaped doughnuts for 10 minutes, then fry them the same way as the classic ones.
Serving and Storage
These doughnuts are at their best within the first hour after frying — the crust stays light and crisp, while the crumb remains soft. Store leftovers in a paper bag at room temperature for up to one day and reheat in a dry skillet or in the oven at 320°F | 160°C for 5–7 minutes.
Nutritional Value (per 1 doughnut, approx.)
| Calories | 160 kcal |
|---|---|
| Protein | 4 g |
| Fat | 6 g |
| Carbohydrates | 23 g |
| Fiber | 1 g |
| Sugars | 1 g |
| Sodium | 200 mg |
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Tips and Variations
- Keep the dough warm and the oil hot: make sure the oil is properly heated. If it is not hot enough, the doughnuts will absorb too much fat; if it is too hot, they will brown too quickly on the outside and stay undercooked inside.
- Use a firm or semi-firm cheese that melts well: Gouda, Tilsiter, or Maasdam. You can add a pinch of pepper or herbs to the filling.
- Without milk: replace the milk with extra water for a more neutral flavor.
- For a sweeter version, increase the sugar to 2–3 tsp and dust the finished doughnuts with cinnamon powdered sugar.
- Shape: instead of rings, fry small balls — this is especially convenient for stuffed doughnuts.
FAQ
Can I use dry yeast instead of fresh?
Yes. Use 1 1/2–2 tsp of dry yeast (about 5–6 g), mix it with the warm milk and water, let it foam for 5–10 minutes, then make the dough as directed.
What oil is best for frying doughnuts?
Use a refined oil with a high smoke point: sunflower, canola, or corn oil. Keep the temperature at 338–347°F | 170–175°C and replace the oil if it turns cloudy.
Why are my doughnuts greasy?
Most likely the oil was not hot enough or the doughnuts fried too long. Make sure the oil holds a steady temperature and place the fried pieces on paper towels immediately.