Desserts · Photography



June 1st is the International day for kids. So, I am putting here a recipe from my childhood. My mom use to make it all the time. Everybody knows it. There is no doubt that these doughnuts are best eaten freshly made. That is when the sugary outside crust is wonderfully crisp. Yet when you bite through that crust, the inside is so soft and tender. I find it almost impossible to eat just one


1 tbsp yeast

4 tbsp caster sugar

150 ml warmed milk

225 g plus extra for dusting plain flour

a pinch of salt

50 g melted butter

1 beaten egg

300 ml oil for deep-frying

1 vanilla extract



Mix the yeast with half a teaspoon of the sugar and two tablespoons of the warm milk. Place in a warm place to rest for 15 minutes, or until frothy.  Sift the flour and salt into a large bowl. Stir in one tablespoon of the sugar. Make a well in the flour and pour in the yeast mix, the rest of the milk, the melted butter, vanilla  and the egg. Mix to make a dough and then knead, cover the bowl and leave to stand for 45 minutes, or until the dough has doubled in size.

On a floured work surface, knead the dough for five minutes, then divide into 12 balls and place in a warm place for 30 minutes, or until they have doubled in size.  Heat the oil in a deep pan until it reaches 190 C, or a cube of bread dropped in sizzles and turns golden in 30 seconds.

Gently lower the dough balls one at a time into the hot oil, in batches of two or three, and fry for 3-5 minutes or until golden-brown, and then carefully turn over. Remove from the hot oil with a slotted spoon and drain on kitchen paper.  Roll the hot doughnuts in the remaining sugar.



11 thoughts on “Doughnuts

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