Fluffy Donuts

5:00 pm on 24 November 2013


  • 1 kg. wheat flour
  • 2 cups of milk
  • 3 spoons of sugar
  • 50 gr. fresh yeast
  • rum and vanilla essence
  • 1 liter of sunflower oil
  • 1 lemon
  • 3 teaspoons of baking powder
  • 250 gr. margarine or butter
  • salt
  • 2 eggs


The milk is warmed, not hot; add sugar and mix until melted. Separately in a bowl put the yeast with 3 tablespoons of milk and 2 of flour, stir and leave to rise for 15 minutes, stirring it three times every 5 minutes. In a large bowl put the flour, the baking powder and the salt, then mix. In the middle of the bowl make a dimple and put eggs, essences, lemon juice, yeast and milk.

Knead all until the dough becomes soft and a bit sticky; you can ad more milk if needed; also you can add flour if needed, but the dough must remain sticky, glued on hand. In the end add all the margarine or butter and knead until the butter (margarine) melts. Allow the dough to rise for 2 hours and in this time knead again about three times, which means is kneaded at every 35-40 minutes and after allow to rise again and so on. Spread the dough on the work table and do donuts with a glass form. After forming the donuts, they are allowed to rise other 10 minutes, until the oil in which you fry the donuts is heated up very well.

Remove from oil after cooking and powder them with icing sugar.

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