Dainty Donuts
Light and fluffy yeast donuts with a golden-brown exterior and tender crumb, glazed in a honey-lemon syrup — a classic treat perfect for any occasion.
Ingredients
- 500 gall-purpose flour
- 80 ggranulated sugar
- 7 ginstant yeast
- 1 tspsalt
- 2 large eggs
- 180 mllukewarm milk
- 60 gunsalted butter, softened and cubed
- 1-1.5 lvegetable oil for deep-frying
- 200 ggranulated sugar
- 150 mlwater
- juice of 1/2 lemon
- 3-4 tbsphoney
- powdered sugar for dusting
Method
- Dissolve the yeast and a tablespoon of sugar in lukewarm milk. Let stand 5-10 minutes until foamy. Whisk in remaining sugar, eggs, and salt. Gradually add flour, mixing until a dough forms.
- Add softened butter and knead for 8-10 minutes until smooth and elastic. Let rise in a covered bowl for 1-1.5 hours until doubled.
- Punch down, roll out to 1.5 cm thick, and cut out donuts. Let rest for another 30 minutes.
- Prepare syrup: simmer sugar, water, and lemon juice until sugar dissolves. Add honey and simmer 5 more minutes. Keep warm.
- Heat oil to 180°C. Fry donuts in batches for 1-2 minutes per side until golden brown. Drain briefly, then dip warm donuts in the hot syrup. Dust with powdered sugar if desired and serve immediately.
FAQ
The oil wasn't hot enough — frying temperature should be 170–175°C. Cold oil soaks into the dough before a crust forms. Use a thermometer and let the oil recover between batches.
They are too large, or the oil is too hot — the outside burns before the center cooks. Keep them small (6–7 cm), fry at 170°C, and turn them halfway through.
Yes, baked donuts are less greasy but have a more bread-like texture rather than the classic chewy-crispy contrast. Bake at 190°C for 10–12 minutes. They work best with a liquid glaze.
For a sugar glaze, dip the donuts while still hot so the glaze melts and sets in a thin coat. For chocolate or cream glazes, wait 5 minutes so the donut cools slightly — otherwise the glaze slides off.
Eat them the day they're made for best texture. Unglazed donuts can be frozen immediately — reheat in the oven at 170°C for 5 minutes. Glazed donuts do not freeze or store well.
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Comments (1)
Watch the oil, not the clock. At 180°C the donuts need 1–2 minutes per side; below 170°C they soak up oil and turn heavy. Dip them in the syrup while still warm so it soaks in instead of sitting on the surface.