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Yeast donuts in a pan

Author
Cookinero 23 Dec 2022
19590
Yeast donuts in a pan

Want to treat your loved ones to something delicious? Cook yeast donuts in a pan according to our recipe! And no matter what anyone says, secretly or openly, these buns fried in oil are loved, perhaps, by everyone. Of course, you should not eat donuts every day, but sometimes you can definitely afford this amazingly tasty delicacy. By the way, donuts according to this recipe are rolled in sugar mixed with cinnamon and citrus zest. Can you imagine their flavor?! When planning to cook donuts for a particular time, remember that yeast dough takes time to proof. You should not rush, otherwise the donuts will not be lush, as required.

How to cook Yeast donuts in a pan

Step 1

Yeast donuts in a pan

Prepare donut dough. Heat milk to 35°C. Pour yeast into it and mix. Cover with a towel and leave in a warm place for 20 minutes. The surface should be covered with small bubbles.

Step 2

Yeast donuts in a pan

Sift the dough dough flour through a fine sieve into a large bowl. Melt butter. Add salt, powdered sugar, warm butter and yeast mixture to the flour.

Step 3

Yeast donuts in a pan

Thoroughly knead the donut dough until a mass of a homogeneous consistency is obtained. Cover the bowl with a clean towel and leave in a warm place for 1 hour. The dough should rise.

Step 4

Yeast donuts in a pan

Lay the dough out on a work surface dusted with flour. Shape it into small balls. Cover with a clean towel and leave to rise in a warm place for 1 hour.

Step 5

Yeast donuts in a pan

Combine fine brown sugar in a small bowl with grated orange and lemon zest. Add ground cinnamon and stir. Heat vegetable oil in a deep frying pan.

Step 6

Yeast donuts in a pan

Make holes in the dough balls to make thick rings. Fry in oil on one side until golden brown. Turn over with a slotted spoon. Fry on the other side and place on paper towels to absorb excess oil. Roll donuts in flavored sugar.

Yeast donuts in a pan - FAQ About Ingredients, Baking Time and Storage

Yes, you can. Use the same amount as the recipe calls for (or as instructed on the yeast packaging), but you may need to proof it in the warm milk for a bit longer to ensure it activates properly. Look for bubbles to form.
Granulated sugar can be used as a substitute for powdered sugar, but the donuts may not be as smooth. You can also make powdered sugar by grinding granulated sugar in a high-speed blender or food processor until it reaches a fine powder consistency. Ensure it's very fine to avoid a grainy texture.
These donuts are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days. Keep in mind they will lose some of their crispness.
Yes, you can freeze the dough after the first rise (Step 3). Punch down the dough to release air, wrap it tightly in plastic wrap, and then place it in a freezer bag. Thaw it in the refrigerator overnight, allow it to come to room temperature and continue from Step 4.
While this recipe is specifically designed for frying, you can try baking them. Bake at 375°F (190°C) for approximately 12-15 minutes, or until golden brown. Baking will result in a different texture, more cake-like as opposed to chewy and rich.
Non-dairy milk, such as almond milk, soy milk, or oat milk, can be used as a substitute for milk in this recipe. Keep in mind that different non-dairy milks can affect the final taste and texture slightly.
Yes, you can skip the zest if you don't have any on hand or don't want those flavors. You could substitute with vanilla extract or another spice like nutmeg for a different flavor profile.
To make these donuts vegan, substitute the butter with a vegan butter alternative and the milk with a plant-based milk. Ensure your sugar is vegan-friendly, as some granulated sugars are processed using bone char. Also, be sure that the yeast is vegan.

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