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I think I will never get enough donuts, they are the most fluffy and delicious, anytime and anywhere! This recipe is very simple, very fast, if you use fresh yeast the dough will raise immediately and they also fry fast. If you want, you can fill them with vanilla cream.
Serves: 30
  • 500 gr flour (bread flour)
  • 50 g sugar
  • 250 ml of milk (1 cup)
  • 2 sachets vanilla sugar or 1 tbsp pure vanilla
  • 25 gr fresh yeast (8 g dry yeast)
  • zest of a lemon / orange
  • 1 pinch salt
  • 3 eggs
  • 50 ml melted butter
  • oil for frying
  • granulated sugar
  1. Put sifted flour into a bowl.
  2. Make a well in the middle and add the eggs mixed with a pinch of salt, sugar mixed with warm milk (only 200 ml warm up a bit on the stove to dissolve sugar, the temperature of the milk should be 37 degrees)
  3. Put yeast in a glass with a teaspoon of sugar and leave it about 10 min to liquefy. When is liquefied add the remaining milk and homogenize well, then add it over the ingredients in the bowl.
  4. Add vanilla, lemon or orange peel and start mixing by hand all ingredients. When the dough become homogeneous, drip butter little by little and knead the dough by hand until comes off the sides of the dish (about 10 min). Cover bowl with a clean towel and put the dough to rise in a warm place for about 30 minutes. or until it doubles in volume. (it can take even 1 h 30 min.)
  5. When the dough has doubled in volume, transfer to a clean, floured work surface.
  6. Roll the dough out to a thickness of about 1 cm (a little less than ½-inch); using a cookie cutter or glass cut out rounds about 7-cm to 7½-cm (2¾-inch to 3-inch) in diameter (keep the cuts as close together as possible). (Gather up the leftover pieces, give a quick knead to bring the pieces together and roll the dough again)
  7. Place the rounds on a parchment lined baking sheet lightly sprayed with vegetable spray, cover with a sheet of plastic wrap and leave to rise in a warm place until doubled in volume (they should appear full of air), 1½ to 2 hours. (I find it much easier to remove the rounds from the parchment paper when I lightly coat the parchment with vegetable spray opposed to flouring the parchment sheet. I also used a 3-inch deep baking pan instead of a baking sheet to place my rounds in to rise, this ensures the tops of my bomboloni will not stick to the plastic wrap.)
  8. When they doubled in volume, fry them in hot oil then remove them from the pan to a plate with paper towel to absorb excess fat. and immediately roll in caster sugar until evenly coated.
Recipe by gabriela cuisine at