Light, fluffy, and slightly sweet—perfect for breakfast or snacks!
📝 Ingredients (Makes 8-10 donuts)
- 3 large eggs, room temperature
- 40g (3 tbsp) white sugar
- 3g (1 tsp) instant yeast (or 5g fresh yeast)
- 300g (2½ cups) plain flour, sifted
- 20g (1½ tbsp) neutral oil (vegetable/sunflower)
- 60ml (¼ cup) warm milk (optional, for softer texture)
- Pinch of salt
👩🍳 Instructions
1️⃣ Activate Yeast (5 mins)
- Mix yeast + 1 tsp sugar + 2 tbsp warm water (40°C/105°F). Let sit until frothy.
2️⃣ Make Dough (10 mins + 1 hr rise)
- Whisk eggs + sugar until pale. Add yeast mixture and oil.
- Gradually mix in flour + salt to form a sticky dough. (Add warm milk if too dry.)
- Knead 5-7 mins until smooth. Cover, let rise 1 hour or until doubled.
3️⃣ Shape & Proof (15 mins)
- Roll dough to 1cm thickness, cut with a donut cutter (or two round cutters).
- Place on parchment paper, cover, proof 15 mins until puffy.
4️⃣ Fry (10 mins)
- Heat oil to 170°C (340°F). Fry 1-2 mins per side until golden. Drain on paper towels.
5️⃣ Finish
- Coat while warm with:
- Cinnamon sugar (mix 50g sugar + 1 tsp cinnamon)
- Powdered sugar
- Chocolate glaze (melted chocolate + butter)
💡 Key Tips
✔ Yeast check: If mixture doesn’t bubble, yeast may be dead.
✔ Oil temp: Too hot = burnt outside, raw inside. Use a thermometer.
✔ No cutter? Use a glass + bottle cap for the hole.
🔄 Variations
- Baked version: Brush with butter, bake at 180°C (350°F) for 12-15 mins.
- Flavor boost: Add 1 tsp vanilla or zest of 1 lemon to the dough.
⏲ Timeline
- Active time: 20 mins
- Rising/frying: 1 hr 25 mins
