Homemade donas are yeast-raised donuts made with flour, milk, butter, eggs, sugar, and vanilla, cut into rings, proofed, and either fried at 180 C (356 F) or baked at 200 C (392 F), then finished with powdered sugar, chocolate glaze, or vanilla glaze. They take 90 minutes of preparation plus 20 minutes of cooking and serve 6 people.
Donuts have become one of the world’s favorite sweets thanks to how easily they adapt to fillings, flavors, and decorations.
How to Make Homemade Donuts?
Like berlines, donas can be baked or fried, and they are very versatile when it comes to fillings, flavors, and toppings. The dough is kneaded, left to double, rolled, cut, proofed again, and cooked.
Nutritional Information
Each serving of homemade donuts contains approximately 450 kcal, 60 g of carbohydrates, 20 g of fat, 8 g of protein, 2 g of fiber, 30 g of sugars, 80 mg of cholesterol, and 200 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Donas Recipe
Preparation: 90 minutes
Cooking: 20 minutes
Servings: 6 people
Ingredients
Donuts
- 1 kg (8 cups) of all-purpose flour
- 250 g (1 1/4 cups) of sugar
- 200 ml (3/4 cup + 1 tablespoon) of milk
- 80 g (1/3 cup) of butter, melted
- 40 g (1.4 oz) of fresh yeast
- 1 teaspoon of vanilla
- 4 eggs
- Oil for frying
- Powdered sugar
- Colored sprinkles
Chocolate Glaze
- 200 g (1 2/3 cups) of powdered sugar
- 50 g (1.8 oz) of chocolate (50%)
- 50 ml (3 tablespoons) of cream
Vanilla Glaze
- 300 g (2 1/2 cups) of powdered sugar
- 50 ml (3 tablespoons) of cream
- 1/2 teaspoon of vanilla
Instructions
- Sift the flour into a large bowl, make a well in the center, and add the room temperature milk and the crumbled fresh yeast. Mix with your fingers or a wooden spoon until combined.
- Add the melted butter, eggs, sugar, and vanilla, mix again, and knead until the dough is smooth and elastic and no longer sticks to your hands. Shape into a ball, place in a greased bowl, cover with a clean towel, and let it rise for about 60 minutes, or until doubled.
- Turn the dough out onto a clean surface and press it gently to release the air. Roll it to about 2 cm (3/4 in) thick and cut the donuts with a donut cutter or with cookie cutters about 7 cm (2 3/4 in) across for the outside and 3 cm (1 1/4 in) for the hole. Place them on a lined tray, cover, and let them rest for about 30 minutes.
- For baked donuts, preheat the oven to 200 C (392 F) and bake for about 10 minutes, or until golden, turning them halfway. For fried donuts, heat plenty of oil in a large pot or fryer to 180 C (356 F).
- Lower the donuts gently into the oil without crowding. Fry for about one minute per side, until golden. Drain on paper towels and let cool for 5 minutes. Dust with powdered sugar or dip in chocolate or vanilla glaze, decorate with colored sprinkles, and let them set on a rack. Eat them the same day.
Additional Tips
Chocolate glaze
Heat the finely chopped chocolate with the cream in a small pot over medium heat until melted, stirring gently. Remove from the heat and stir in the sifted powdered sugar until smooth.
Vanilla glaze
Sift the powdered sugar into a bowl, add the cream and vanilla, and mix until smooth and slightly thick. Add a little milk if needed.
Control the oil temperature
Use a kitchen thermometer to keep the oil at 180 C (356 F): hotter oil burns the outside before the inside cooks, cooler oil makes them greasy.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Fresh yeast | Instant dry yeast | 13 g per 40 g | Mix straight into the flour |
| Fried | Baked at 200 C | About 10 minutes | Lighter, less crisp |
| Wheat flour | Gluten-free blend plus xanthan gum | 1 tsp gum per cup | Denser |
| Cream in glaze | Milk | 1:1 | Thinner glaze |
Frequently Asked Questions (FAQs)
1. Can I use dry yeast?
Yes. Use 13 g of instant dry yeast for every 40 g of fresh yeast, mixed straight into the flour without activating it first.
2. How do I keep them from absorbing too much oil?
Keep the oil at a steady 180 C (356 F), fry only 2 or 3 at a time, and drain them on paper towels right away.
3. How long do they stay fresh?
They keep for 1 to 2 days at room temperature in an airtight container, but are best within the first 4 to 6 hours. Do not refrigerate them, since they harden quickly.
4. Can I freeze the dough?
Yes. Freeze it after the first rise for up to 3 months, thaw it overnight in the refrigerator, and let it reach room temperature before rolling and cutting.
What Are Donas?
Donas, donuts, or rosquillas are sweet fried or baked rings of yeast dough, enjoyed around the world and decorated with sugar, glazes, sprinkles, or fillings.
Slow Fermentation for Softer Donuts
For fluffier donuts with a better crumb, let the dough ferment slowly in the refrigerator overnight after the first rise.
Did You Know?
The donut is often traced to the Dutch oliebollen, fried dough balls that Dutch settlers brought to New Amsterdam, today New York, in the 17th century.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
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