How to make fluffy donuts like at the donut shop
Secrets from the Sezamo kitchen
What would a lazy Sunday morning be like? The warm aroma of vanilla and lemon zest flooding your home. The first bite of that donut so soft it feels like a sweet little cloud. Yes, we are talking about those fluffy donuts that remind you of childhood and grandma. You don't need magic to make them right in your kitchen. You just need a few quality ingredients and the right secrets that we reveal in this complete guide.
Yeast dough: The secrets behind the fluffiness
To get the best fluffy donuts, it all starts with the dough. This is the soul of your dessert. The first and most important secret is the temperature of the ingredients. All ingredients must be at room temperature. Take the eggs and milk out of the fridge at least an hour before you start working.
Bravo fresh yeast is the engine that will puff up your donuts. Dissolve the yeast in Miil fresh milk with three and a half percent fat, which must be lukewarm, not hot. Milk that is too hot will destroy the yeast, and cold milk will not activate it.
Another essential trick is to use only the yolks from Regalina eggs. Egg whites tend to harden the dough during frying, while yolks give it that creamy and fine texture that melts in your mouth.
For an unforgettable flavor, add grated organic lemon zest and Dr. Oetker vanillin sugar. These simple flavors will transform a simple dough and create a complete sensory experience. Sifting the Raftul Bunicii 000 superior flour is the final step that guarantees the perfect aeration of the mixture. All these baking ingredients are available on Sezamo, ready to be delivered straight to your door.
If you want a quick and extremely soft version, you can also try a recipe for fluffy donuts with yogurt, which brings extra acidity and tenderness to the dough.
Step-by-step recipe: From flour to the perfect donut
Here is how you can transform these simple ingredients into true culinary works of art. This simple donut recipe is designed to be easy to follow, giving you spectacular results every time.
- Step 1: Preparing the yeast mixture Mix the Bravo fresh yeast with a tablespoon of sugar, a little warm Miil fresh milk, and a tablespoon of Raftul Bunicii superior flour. Let the mixture rest for ten minutes until it starts to form playful bubbles on the surface.
- Step 2: Kneading the dough Use a spacious bowl to put the sifted flour. Add the Regalina egg yolks rubbed with a pinch of salt, Dr. Oetker vanillin sugar, organic lemon zest, and the activated yeast mixture. Gradually pour in the rest of the warm milk and start kneading with passion. The dough must be elastic, soft, and slightly sticky.
- Step 3: Proofing with patience Cover the bowl with a clean towel and let the dough rise in a warm place, away from drafts. The dough needs about an hour to double its volume. This is the moment when those air bubbles develop, which will make the donuts incredibly fluffy.
- Step 4: Rolling and cutting Sprinkle flour on the work surface. Roll out the dough carefully, using a rolling pin, until it reaches a thickness of about two centimeters. Cut out perfect circles using a glass dipped in flour. Let the cut-out donuts rise on the counter for another ten minutes before frying.
85 min
Correct frying: How to get that magical air pocket
Frying is the moment of truth. This is where the biggest secrets of fluffy donuts are applied to achieve that perfect white ring in the middle and a generous air pocket inside.
Pour plenty of Kitchin sunflower oil. The donuts must float freely in the pan without touching the bottom. The oil temperature is critical. If the oil is too hot, the donuts will brown quickly on the surface but remain raw inside. If it is too cold, they will absorb too much oil and become heavy. The ideal temperature is around one hundred and seventy degrees Celsius.
Place the donuts in the oil with the side that was facing up on the counter now facing down. This is an old trick that helps with even and rapid rising. Cover the pan with a lid for the first thirty seconds to trap the steam, which will help the donuts puff up even more.
When the donuts become beautifully golden brown on the first side, carefully flip them over. You will notice that magical white ring forming in the middle, a clear sign of a perfectly proofed and fried donut. This technique is inspired by the famous impartial donuts recipe, which you can explore for even more inspiration.
Remove the donuts onto paper towels to drain the excess oil. While they are still warm, dust them generously with vanilla-flavored Kitchin powdered sugar. Their aroma will instantly win you over.
