Fluffy donuts recipe, just like grandma's

Grandma's donut recipe is like a little family secret, kept dearly and brought out every time we want to treat ourselves to something good. Usually prepared on Sundays, the fluffy donuts would lure the neighbors as soon as they started sizzling in the pan and their sweet aroma would spread to the four corners of the earth. All they had to do was smell it: they would immediately find an excuse to stop by our place. And no one left without a donut, because, as we all know, Romanian donuts are tastier when you share them.

Now it's your turn to learn how to make the donuts that remind you of your childhood. In this article, I'll tell you step by step how to prepare the perfect dough, which will rise beautifully and give donuts so fluffy that they melt in your mouth. You'll also discover "grandmother's" secrets for an unmistakable taste - those details that make the difference between good donuts and fluffy, downright delicious donuts.

In addition to the simple donut recipe, you'll also find some ideas for diversifying the dish. So, let's get started - it's time to bring the magic of grandma's donuts right into your kitchen, wherever it may be!

The secrets of fluffy donuts like grandma's

How do you make your donuts fluffy? Even though we're talking about one of the simplest Romanian desserts , every detail counts. Here's what you need to know to make donuts like grandma did!

1. The flour should not be cold

If you usually keep your flour in a cool place, bring it into the kitchen ahead of time so it reaches room temperature before you start the recipe. This is an essential step for a dough that rises beautifully. Once it has warmed up, don't forget to sift it - this process aerates the flour and helps the doughnut batter to be fluffier.

2. Egg yolks make donuts fluffy and delicious

If you want more tender and tasty donuts, add an extra egg yolk to the dough! The yolk makes them softer, fluffier, and gives them a richer flavor. It also helps them get that golden color, making you want to eat them just by looking at them.

3. Donut dough is not rushed

After kneading the dough, give it time to rise nicely – don't rush it. Also, the doughnut recipe says to let it rise for another 10 minutes after cutting it with a glass or mug before frying.

4. Kneading is serious business

A well-kneaded dough is the key to perfectly risen donuts. Allow time for this process so that the ingredients are fully mixed and the dough acquires an elastic and homogeneous texture.

5. Fluffy donuts are shaped with a mug or glass

When rolling out the dough, do it gently, without pressing too hard, so as not to burst the air bubbles that help the doughnuts to be fluffy. It's best to cut them with a glass, mug, or metal ring, but if you're in a hurry, you can tear off pieces of dough and shape them into balls between your palms.

Just be aware that the donuts made this way won't have that airy space in the middle and will be denser than the ones in the glass donut recipe. It's a quick variation, but the result will be a little different.

6. Donuts are not fried randomly

When placing the doughnuts in the pan, place them with the side that was on the work surface directly in the oil. This little detail helps the doughnuts rise nicely while frying. The oil should be hot, but not overly hot, so that the doughnuts fry evenly without burning.

Required ingredients

Here are the ingredients you need for fluffy donut dough like grandma's!

• 500 g flour for cakes
• 350ml milk
• 20g sugar
• 3 egg yolks
• 30 g fresh yeast or 10 g dry yeast
• 70 g melted butter or oil, for kneading
• a pinch of salt
• flavors: lemon peel, vanilla paste, cinnamon
• oil for frying
  

Preparation method

Have you prepared the ingredients for your donut recipe? Let's find out how to make them so they turn out exactly as you want them: first, sift the flour only when you start working, so that it is well aerated.

The fresh yeast is first rubbed with a teaspoon of sugar until it becomes a paste. Then it is diluted with a cup of warm, not hot, milk. You also add a little flour, to get consistency. Then you leave it to rise in a warm place.

If you have dry yeast, check the instructions on the package: the instant one does not require dissolving, you mix it with the flour; the active one must be dissolved in warm milk for 5 minutes.

If you used fresh yeast, wait about 15 minutes for the yeast to double in volume and pour it over the rest of the flour . Add the eggs, sugar and flavorings. Mix gently, add the milk, then continue mixing until all the sugar has melted. Before you start kneading, add the salt. Now, don't be scared if the dough is sticky - it's supposed to be that way! Anyway, add a little flour in the rain when you knead it, whenever necessary.

After kneading for about 15 minutes, gradually add the melted butter, a little at a time, folding it in until well incorporated. You'll know it's ready when, if you gently poke the dough with your finger, it springs back to its original shape. If you don't knead enough, the risen dough will be too soft and difficult to handle. Kneading develops the gluten, which gives the doughnuts structure and helps them rise beautifully.

When you're done, cover the dough with a clean towel or plastic wrap and leave it to rise.

Proving the dough

Proving the dough is a very important step in the doughnut recipe. Here's how to do it: let the dough rise until it doubles or even triples in size. Place it in a warm, draft-free place so it can rise nicely. Ideally, the room temperature should be somewhere between 26 and 29 degrees – not too hot, not too cold. If it's too dry in the room, cover the dough with a damp cloth to prevent it from getting a skin.

How do you know when your doughnut batter is ready? Press it lightly with your finger – if it leaves a mark and doesn’t collapse, it’s perfect. If it springs back immediately, it needs more time. And if it gives up completely, you’ve been using it too long. If you use it right away, you’ll have doughnuts that rise beautifully in the pan and are soft and airy.

Forming and frying the donuts

When the dough has risen, turn it out onto a lightly floured or oiled surface, knead it a little more, and roll it out gently, about three-quarters of an inch thick. If you're working with flour, flour your hands and rolling pin just enough to keep the dough from sticking, but don't overdo it – too much flour will end up in the oil when frying, which is not good.

With a floured glass, cut the doughnuts as close together as possible, leaving as little waste as possible. If there is any dough left, gather it into a ball and let it rest for 10-15 minutes before rolling it out again.

After cutting the donuts, let them rise for a few more minutes.

Heat the oil to about 190°C. Oil that is too hot will leave the doughnuts raw in the middle; oil that is too cold will cook quickly. The oil layer should be about 3 fingers deep.

Place them in the oil with the side that was on the counter facing up and do not crowd the pan. Fry the donuts for about 1 - 1 ½ minutes on each side, until golden brown. Remove them to a paper towel with a spatula or sieve to drain the oil, and voila – you have golden, fluffy donuts! No forks are used when frying donuts.

Serving and decorating donuts

And now, the final step in the doughnut recipe! Traditionally, you dust them well with sugar – the easiest way is to roll them in a bowl of powdered sugar while they are still slightly warm. This way the sugar adheres well and the doughnuts look like they came straight out of a fairy tale.

But not everyone prefers just powdered sugar. Some like them sprinkled with granulated sugar and cinnamon. Others brush them with honey – just a thin layer, just enough to make them sticky and delicious – and then sprinkle them with crushed walnuts. It’s a great combination, giving them a richer taste and a festive look. However you prepare them, they’re best served warm, and if there’s any leftover (unlikely), they’re just as tasty cold!

Donut variations

If you want to make something special, here are two donut recipes that will win over anyone – whether you prefer jam-filled or glazed donuts.

Glazed milk donuts

For a more modern twist, try chocolate-glazed donuts. The process is simple: melt chocolate (white or dark) in a bain-marie, as in the fluffy cake recipe . When the donuts have cooled, dip them halfway into the melted chocolate or spread it on top with a spoon. If you want them to be even more attractive, immediately sprinkle coconut flakes, colored candies, or ground walnuts on top.

Fluffy donuts filled with jam

For these donuts, you need a piping bag or a piping bag with a narrow nozzle. After frying the donuts and letting them cool a bit, fill them with your favorite jam – maybe a fragrant plum jam, a tart apricot jam or, why not, a cream like Nutella or vanilla pudding. Fill each one in turn, being careful not to overfill, so that the jam doesn’t spill out.

Now that you know the recipe for grandma's donuts and all the secrets to getting perfect donuts – fluffy, golden and delicious – it's time to get to work. Remember that each step in the recipe has its importance, so don't skip it! For example, if you don't let your donuts cut with a glass rise for another 10 minutes before frying, you might end up with tasty donuts, but without that fluffiness that makes them special.

It is equally important to use quality ingredients: fresh yeast, flour suitable for leavened doughs and the flavours you like. Everything you need can be found in our store, delivered quickly anywhere in the UK. Happy cooking and bon appetit!