Dissolve the yeast in warm (not hot) milk together with 2 teaspoons of sugar.
Put the sifted flour in a bowl, add the milk, eggs, salt and the rest of the sugar.
We start to knead the dough by gradually adding the oil. Knead for about 15-20 minutes. The more we knead, the fluffier they will be.
Cover the balls and leave the dough to rise until it doubles in volume.
When it has grown, we knead it a little more to get all the air out of it and we spread a sheet of dough from which, with the help of a glass, we cut circles.
Leave to rise for another 15 minutes.
Fry them in plenty of hot oil until lightly browned on both sides.
Using a syringe, fill the donuts with jam.
Powder with powdered sugar!
The fluffiest donuts I've ever eaten! Donuts filled with sour cream!
- In a bowl, mix the flour with the dry yeast, sugar and salt. Separately in another bowl, mix the eggs with the melted butter and warm milk. Add the milk mixture over the flour mixture, mix them lightly, then knead with your hands a soft dough of medium consistency - neither too soft nor too dense. Cover the dough with a towel and let it rest for 40 minutes, until it will double in volume.
- Meanwhile, prepare the cream: in a bowl mix 50 ml of milk with the starch, then add the egg yolks and mix well. In a saucepan over medium heat put the remaining 350 ml of milk, condensed milk, starch mixture with milk. Cook until thickened (about 5 minutes), stirring constantly. Remove from the heat and add the vanilla essence. Stir and let the cream cool.
- Then divide the dough into two pieces and spread the piece of dough into a sheet 1-2 cm thick and cut medium-sized circles from it, using a glass with (diameter 8 cm).
- Let the future donuts rest for 20-30 minutes, until they double in volume. Pour a lot of sunflower oil into a thick-bottomed saucepan. Heat it well over medium heat. Check that it is hot enough with a piece of dough: if the oil sizzles and bubbles appear around the dough dipped in it, you can start frying the donuts.
- Fry 3-4 donuts at a time. Keep in mind that they will increase a lot during heat treatment. Fry them for 2-3 minutes on each side, until they are covered with brown crust. Transfer the fried donuts to paper towels.
- Make a notch in the middle of the donuts (on the side) with a sharp knife and insert the milk cream with a pastry bag. From this dough you can prepare 30-40 donut wax.
- Enjoy with pleasure!
- 520-540 g flour
- 25 g fresh yeast (or 7 g dry)
- 80 g of sugar
- 2 eggs
- a yolk
- 200 ml of milk
- a teaspoon of salt
- 2 tablespoons oil
- vanilla powdered sugar for decoration
Sift the flour (only 520 g) in a bowl, make a hole in the middle of it and put the yeast mixed with a teaspoon of sugar and 3-4 tablespoons of warm milk (from the given quantities). Cover with a thin layer of flour and leave to grow.
Meanwhile, beat the eggs with the salt, sugar and vanilla, add the sugar and beat well until it melts.
After the yeast has risen, put the mixture of eggs and warm milk in the bowl. Mix with a spoon, then start kneading the dough. If it is too soft, add the other 20 g of flour, then grease your hands with oil (from the 2 tablespoons).
Knead for about 10 minutes. The dough should be soft but not sticky.
Cover the bowl and leave to rise for an hour or until it doubles in volume.
Then transfer the dough on the work table, spread a rectangle of 20 x40 cm and cut it into 18 strips. From each strip form a 37 cm wick that you weave in two.
Fry the donuts in an oil bath over low-medium heat until nicely browned. Then soak them on absorbent napkins and then roll them in vanilla powdered sugar.
Eat them hot, they are absolutely great, soft and fragrant. Good appetite!
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Donuts filled with vanilla cream & # 8211 Creamy and delicious donuts, ready immediately
For the dough, mix warm milk with sugar. Add the yeast, mix and set aside for a few minutes. Put all the dry ingredients in a bowl, add the yolks, butter and yeast milk and knead a homogeneous and smooth dough.
Cover the bowl with a clean towel and leave the dough to rise for 20 minutes.
Transfer the dough to the work surface sprinkled with a little flour and spread it thinly with your hands. Cut the slices with a glass and leave them to rise for 1 hour.
Heat a generous amount of oil in which we fry the donuts until they are nicely browned on both sides. After frying, remove them on paper towels to remove excess oil.
For the cream, mix the milk with the starch, egg yolks and sugar.
Boil until you get a creamy consistency and finally add the vanilla.
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(5 points / total votes: 184)
Monica Mihaly 5 years ago - 1 June 2012 13:44
ioana, i also remember your grandma's donuts, they are definitely deliciouseeeeeeeee
Mela B 5 years ago - 1 June 2012 16:16
How beautiful are these donuts. I would like to prepare them today too) I only have yeast powder in the house, will it work out for me? How many I have to use are beginners but I only receive praise every time I submit a recipe from this site, thank you for your work, which makes our new life easier, you are a perfect housewife, I appreciate you very much, because you remind me of my mom .lots of success! kisses
Ioana 5 years ago - 1 June 2012 16:24
Apple, put a sachet of dry yeast (10 gr). in this case the yeast should no longer be dissolved in milk. put the milk, eggs, melted butter, sugar in the car tank and then sprinkle the yeast. continue with flour etc.
Simona-Adina Hotea 5 years ago - 1 June 2012 16:46
That's exactly what I make them, also an "inherited" recipe. Butter makes them tasty the next day, when they are cold. How good they are with a glass of milk.
Ioana 5 years ago - 1 June 2012 17:01
simona, you're right, if she lasts until the next day. I woke up last night and ate them all. to have seen Radu's face this morning when he went straight to the donut plate and found only the greasy napkin. I have to make up for something good today.
Andrei 5 years ago - 1 June 2012 18:38
I have two options to taste donuts as good-looking and tasty as yours: 1or I struggle to make them myself or 2: I run to my grandmother and ask her to make me, hers are better because they make itr a large pan of tuci (cauldron style) comes out a wonder. I'm not saying anything yet, I'm going to visit GRANDMA
Simona-Adina Hotea 5 years ago - 1 June 2012 20:15
Yep: The ball is in your court! Let's see WHAT you make up for.
elena.turnagiu 5 years ago - 2 June 2012 19:37
You are a very good housewife, I have something to learn from them. Thanks
Mari Ana 5 years ago - 3 June 2012 15:31
I would miss any donuts. I tried many recipes, simple, filled with jam, so I will not skip this recipe, I will make it for sure next week.
AliceKitchenette 5 years ago - 3 June 2012 19:33
Who doesn't like it, and since the recipe is from grandma, they are definitely mega delicious
dynamic 5 years ago - 25 June 2012 12:28
If I wanted to make fewer, say 10 pieces, can I halve the quantities?
Ioana 5 years ago - 25 June 2012 13:17
Madalina 5 years ago - 17 July 2012 23:01
Try it. very good. the children were extremely excited. in fact, since the holiday started, I am only inspired by the site and all my family are delighted. Congratulations for recipes, I'm supeeer!
Jolie25 5 years ago - 16 August 2012 08:49
I also tried this recipe, but they didn't work out, unfortunately I mixed the yeast with all the milk, which is wrong (I found out later). I mention that they are novices in the kitchen and I take the recipes as such
ioana grosu 5 years ago - 21 August 2012 10:40
Alina 5 years ago - 5 September 2012 12:44
I will try this recipe. although I'm only 17 I make donuts according to my own recipe but that seems simpler to me.
Robert 5 years ago - 5 October 2012 00:43
Good evening, I made the recipe for the first time and it turned out very well, I respected everything, I did it for the second time, but the dough didn't rise, is it possible to make something with it or something else?
Ioana 5 years ago - 5 October 2012 09:37
if you used the same ingredients and the yeast was good, it means that the area where you kept the dough was too cold. put it back in the heat (next to a stove eye on, for example) and see if it grows.
alina 5 years ago - 10 October 2012 20:26
Hi. I don't understand. The yeast dissolves in 240 ml of milk? And if I don't have a bread machine, I'm a beginner.
Ioana 5 years ago - 11 October 2012 09:17
yes, dissolve the yeast in the 240 ml of warm milk.
if you don't have a car, do the same: put flour in a large bowl, make a hole in the middle, put the rest of the ingredients in there and then knead by hand for at least 15-20 minutes. until the dough is elastic and non-sticky.
Vuta Andreea Adriana 5 years ago - 13 October 2012 12:56
Congratulations for the site, I tried several recipes posted by you and they all came out good!
Absolutely delicious donuts. You are a very good "guide" for beginner housewives
eva 5 years ago - 20 October 2012 18:41
I'm done making donuts. It's the second time I've done it and they're very good, but I don't know why they didn't all swell. I think I made them a little thick. I'm really glad that they really taste like donuts, they came out 22
eva 5 years ago - 20 October 2012 18:46
if I don't read the recipe well, that's how I suffer. I didn't let them grow. that's why they may not have all swelled. next time I'll take care. uof uof
Cozar Mariana Si Cornel 5 years ago - 28 October 2012 19:41
Today I also made donuts according to your recipe, I made them in the bread machine, they turned out very good. thanks for the recipe.
mary 5 years ago - 7 November 2012 11:13
all your recipes are very delicious
Ramona 5 years ago - 18 November 2012 23:38
Hi, I also made the recipe but the donuts didn't grow very well and inside they were a bit empty, can you tell me why?
Ioana 5 years ago - 19 November 2012 09:02
there can be many explanations for a dough that does not grow: it was not kneaded like the world, the quality of the flour or yeast, the temperature (minimum 24C) at which you left it raised. which do you suspect in your case?
inside there is an empty space, which is created when it swells quickly in oil, but they also have enough core.
elena 5 years ago - 15 December 2012 11:58
today I try your recipe my mother-in-law makes some wonderful donuts.
aoa 5 years ago - 28 December 2012 22:27
They raised me, but they came out of nowhere, without any God. Sweet bread. The ones with yogurt are better. I never do them again.
PS: I didn't put lemon peel
alinaa 5 years ago - 30 December 2012 18:55
I made the recipe and meow came out perfectly and now I enjoy them from now on only on this site I will make cakes. I really like the recipe, I will tell all my friends to enter this site
Loredana Iusan 5 years ago - 19 January 2013 17:29
they are delicious. thanks for the recipe
galic simona 5 years ago - 19 January 2013 20:24
I had another recipe from my mother but I tried yours and it comes out much better thank you very much
cristina popovici 5 years ago - January 30, 2013 08:30
Very good donuts, I made mine last night, they were delicious! Ioana, I congratulate you, I cooked many recipes from here, I admire you.
Bianca 5 years ago - January 30, 2013 14:43
How good and fluffy they turned out, for a long time I was looking for a recipe for good donuts like my grandmother. Congratulations very good recipe.
Alina 5 years ago - 31 January 2013 17:17
Hi. I want to try the recipe too. I don't have butter in the house. Can I replace it with oil?
VOINEA GABI 5 years ago - 1 February 2013 11:37
today I made the recipe. really. like at home mom. fluffy, tasty and without bragging or praising you were liked by everyone in the house. I still have a test to pass. tonight we go on a visit and more than likely these donuts will be appreciated. THANK YOU FOR THE RECIPE.
Mada 5 years ago - 24 March 2013 15:38
Can oil be used instead of butter?
Marinescu Amalia 5 years ago - 24 March 2013 18:24
I made the donuts and the wonderful aratya are fluffy, but they are not sweet, didn't you need more sugar?
Ioana 5 years ago - March 25, 2013 09:27
Mada, I think you can also try oil
Ioana 5 years ago - March 25, 2013 09:29
Ama, donuts are only slightly sweet, so I powder them with sugar to make them sweeter.
Cristina P 4 years ago - 14 April 2013 14:16
Ioana, your blog should be banned. I follow you every day, I think about him and what goodies I could do inspired by here)) At least try not to explain so well and beautiful, not to make everything so attractive. Joke aside, I really appreciate you for the passion with which you cook and share with us. Further increase: D
Ioana 4 years ago - April 15, 2013 08:22
mihaela 4 years ago - 26 April 2013 10:25
I totally agree with Cristina P. I also wanted to write the same thing to you before, but I said not to upset you. I want to say that one day my husband got upset that I kept mentioning you and your recipes and he also entered the site. He is a culinary critic. how rare you will meet. and I couldn't take it away from the computer. He browsed through countless recipes and decreed that I would only cook after this site. So. if you sob. that's it.
Ioana 4 years ago - April 26, 2013 11:13 AM
aha, so this hiccup was from you
I'm glad you and your husband found value in my site, this is important.
alina 4 years ago - 20 May 2013 18:17
about how many gogs come out of 500 g of flour ??
Cristina Mihaela Baragan 4 years ago - 24 September 2013 08:29
you do them and I get out. 10x: * not so swollen, though.
madalina 4 years ago - 15 October 2013 19:17
these donuts remind me of my grandmother when we went to make her tasty donuts
Ramona 4 years ago - October 31, 2013 9:15 p.m.
They are extraordinarily good! My boys especially liked it!
Ana Isac 4 years ago - November 3, 2013 11:20
Cosmarciuc Nadejda 4 years ago - 14 November 2013 19:32
I also have a question .. here it says that I need 25 gr of fresh yeast, I have dry yeast in packs of 7 gr. How much should I put to receive my donuts?
monica 4 years ago - 22 November 2013 17:47
I put the dough to rise in the oven off but with the light on. a miracle grows
ana 4 years ago - December 16, 2013 12:42 PM
yes they are really good and look nice
I'm going to do the holidays too
niko 4 years ago - 13 January 2014 00:23
very good. I can feel their aroma here, only my grandmother's recipe does not include technology. KNITTING APPARATUS (his mother of modernism).
Ioana 4 years ago - January 13, 2014 10:31
niko, if you want to visit Paris go by cart, is the plane or car too modern?
Now seriously, I wouldn't have time to make a cake, a loaf of bread, a cheesecake in my house every week if it weren't for the kneading machine. For me, modernism fits me like a glove. each with its own lifestyle, all have advantages and disadvantages, it is important what you like and how you organize yourself easier.
niko 4 years ago - 13 January 2014 13:39
First of all thank you for the answer. do not think that I am one of those who have nothing to do but sit on the net and argue with everyone (away from me that thought). BUT. there are some things related to the kitchen and after all simply if you want the national identity. GRANDMA'S RECIPE = BREAD MACHINE. BOUGH SOUP = SOUP, not for God's sake I don't want to hear them. Why. Grandma's recipe is that process of kneading the dough until Grandma sweats, and the borscht recipe is only with a little borscht (which is mainly used in MOLDOVA) compared to the soup that can be soured with lemon salt, vinegar, juice of cabbage, raw grapes, and more recently with hellas.hand kisses.pa
Ioana 4 years ago - 13 January 2014 13:59
it remains my grandmother's recipe even if the robot sweats this time. it has the same ingredients, the same steps, it looks the same. are traditional recipes that have arrived in the modern world.
gabriela ciovnicu 4 years ago - 17 March 2014 17:00
Hi, I want to thank you for the recipe, I made them today, they came out good, I never managed that now, I am very excited, I will always use this recipe.
Larisa 4 years ago - March 18, 2014 6:00 p.m.
Super good. I made it and I came out of the first thanks for the recipe
valentina 4 years ago - 25 March 2014 15:28
ela86 4 years ago - 26 March 2014 17:37
They are very good. tender and fluffy!
I've done them several times! the whole family was satisfied
Ramona 4 years ago - March 31, 2014 4:59 PM
Hi Ioana! Please tell me if I put oil instead of butter, water instead of milk and I take out the yolks, some fasting donuts come out? Thanks.
Ioana 4 years ago - April 1, 2014 09:45
oil and water is ok, you can replace them. just without eggs I don't know how your dough will turn out. must be tried.
Cozmina 3 years ago - 24 April 2014 13:16
I can brag that I am a native of Suceava who was quite a grandmother in the kitchen, although I have a total of some on one leg (I mean years). but if there's anything else I can brag about it's my mother-in-law (yeah. I have a mother-in-law: X: X: X). I don't feel like calling them when I go home, or packages sent even with sarmale ready to be boiled to Italy. there is a problem: it would be the top sami send donuts from romania. but they're damn good and they look perfect so in the afternoon I get to work with this recipe! if it works out for me, be sure to hiccup. I miss my mother-in-law's donuts so much.
Diana 3 years ago - 23 June 2014 21:41
Any suggestions for the remaining egg whites? By the way, why not lay whole eggs?
It's the first time I make donuts and they come out full inside. Yay! I did it yesterday, and today because they ate immediately
Ioana 3 years ago - 24 June 2014 11:21
I have many recipes with egg whites, but the best thing now is to make a pavlova: [link] with fruit.
the yolks strengthen the dough's resistance to growth and make the dough not absorb so much oil.
Laura 3 years ago - 7 October 2014 18:21
Hi Ioana, maybe I'm asking a stupid question but I'm still doing it. I would like to fill them with a jam of stronger consistency but. what is the technique ?? I never made stuffed donuts. Thank you very much
Ioana 3 years ago - 8 October 2014 13:23
I was going to look at you, so you have two options
- stretch the sheet as I stretched it with the ring (or glass) you make only traces of circles on half of the sheet (so don't cut them down, just to be marked so you can orient yourself). on the rest of the dough you cut out all the circles. On the uncut circles put 1 teaspoon of jam (stronger, as you said). cover with cut circles. Then pass it once more with the glass and cut it down this time (this helps you to stick the two pieces better). leave them to rise and fry them normally.
- fry the donuts and when they cool a bit you fill them with the pastry spritz in which you put a thin syringe tip (like this: [link]). a softer jam works in this version.
I like the first option, but see how you feel more comfortable.
Laura 3 years ago - 8 October 2014 15:09
I really thought you forgot about me! Thank you very much!
Ioana 3 years ago - 8 October 2014 15:13
almost, but there was a smell of fried dough from the neighbors and I remembered the donuts and your message. when I read it it was too early for such complex answers.
Laura 3 years ago - October 9, 2014 3:20 PM
Thank you Ioana, I'll take care of them. I know you also have donuts on the oven. This dough is a little different from the one from the donuts in the oven, but do you think it would go baked and not fried in oil? So, on moderate heat I think ..
Ioana 3 years ago - 9 October 2014 15:41
go, but the baked dough will be like muffins (fluffy cozonacei) filled with jam. very good in fact, but different from the taste of fried donuts.
Nico 3 years ago - 23 February 2015 21:58
Borrowed, missed, licked the plate!
Emily 2 years ago - 11 April 2015 17:58
Alexandra 2 years ago - 7 June 2015 16:43
First of all, I want to thank you for the recipes you post and which are extraordinary. I think your site is the best in Romania. I made quite a few of your dishes and they came out exactly as on the site, even if they were more complicated recipes with beef or lamb muscles. The only ones who gave me headaches were the donuts. I don't grow them when I fry them, although I followed the recipe with almost mathematical precision. They have grown about once and a half since I cut them until I fried them, but they have not grown in oil at all. Do you have any idea what could be the cause?
Ioana 2 years ago - 7 June 2015 19:57
alexandra, I guess the oil was very hot.
Alexandra 2 years ago - 7 June 2015 22:46
Yes, the oil was very hot. I thought that should be the case.
Ioana 2 years ago - June 8, 2015 09:34
that's how the oil should be, just check. was the sheet thin when you cut the donuts? what kind of flour did you put?
Alexandra 2 years ago - 8 June 2015 10:05
The sheet was like in your picture and 20 donuts came out at the first cut, after which I tightened the edges, I stretched them once more and I took out a few more donuts from them. I used Dobrogea 000 flour. When frying, I put the oil in a cast iron cauldron that I use when I have to fry in a lot of oil. Is it from the kettle? Next time I will use a pan and take pictures at each stage in case I hit it again. Thank you for your answers.
Ioana 2 years ago - June 8, 2015 10:08
can you try BL55 flour next time? I 000 use it only for delicate desserts.
the ham is super ok for frying, it heats up a lot, it can't be his fault.
Alexandra 2 years ago - 8 June 2015 20:15
I will try the flour recommended by you next time. Thanks.
Andreea 2 years ago - 12 August 2015 08:58
I also used Dobrogea 000 flour and they didn't grow me. Unfortunately, I only read the comments later. At first I thought it was yeast. I will try BL55 next time.
Roman Claudiu 2 years ago - January 8, 2016 16:33
The recipe is very good, I also tried it at home because I am in charge of the kitchen. They didn't come out exactly like the book, but for a cooking enthusiast like me it was ok. I honestly don't follow one hundred percent a recipe, I always improvise if I don't have the necessary ingredients.
Mom with 3 children a year ago - July 31, 2016 15:20
Many thanks for this recipe. I followed all the steps and weights and they came out perfect. The dough grew very nicely and doubled in volume. I got 40 donuts. The children and the husband were very excited.
I made other recipes and they came out as described.
Ioana a year ago - 3 August 2016 11:22
Radu a year ago - 7 February 2017 20:24
My dough didn't rise. and now I mixed it with baking soda dipped in lemon. I'm curious.
Ioana a year ago - 8 February 2017 10:26
always test the yeast before putting it in the dough. whether fresh or dry. dissolve it in a little warm water with a little sugar and leave it in a warm place for 10-15 minutes. if it is active it will foam. that way you won't have surprises like this.
Dia Dd a year ago - 20 February 2017 00:02
Very good recipe!
Don't have a langoustine recipe? ??
cristina a year ago - 15 March 2017 22:26
I made them too, they turned out very good. they are not oily at all and have been very successful. thanks
Ioana a year ago - March 16, 2017 10:15
Flowers vld 2 weeks ago - 20 March 2018 15:19
What oil should I use for frying? Sunflower?
Ioana 2 weeks ago - March 20, 2018 15:22
Yes. but if you want you can use another oil with a high burning point (rape for example).
Loredana 41 minutes ago - April 4, 2018 08:36
If I use dry yeast, how much should I have? Would Lidl flour be ok? That's what I use for bread
Ingredients for the recipe of simple donuts or donuts filled with jam or cream
- For the dough:
- -500 g flour
- -20 g fresh yeast
- -2 eggs
- -milk 250 ml
- -vanilla, lemon peel
- -1 salt powder
- -50 g sugar
- -50 g butter or oil
- -oil for frying
- -powdered sugar
Donuts with jam
Recipe for donuts filled with jam, powdered with powdered sugar and vanilla
Recipe for fancy donuts, woven, flavored with rum essence and decorated with powdered sugar and vanilla
"Braşov" type donut recipe with grated lemon peel, prepared from flour dough, eggs, milk and margarine
Quick donuts with parmesan
Recipe for hasty donuts with parmesan, prepared with eggs, flour, oil or lard and water
Method of preparation
Donuts filled with chocolate
1. Put the milk on the fire, add the salt, vanilla sugar and sugar and stir continuously until it is
Donuts filled with chocolate cream
We start with cream: In a bowl we put the dark chocolate and the milk chocolate, broken into pieces. add
Stuffed Spiral Stuffed
Stuffed Spiral Stuffed
We never say no when it comes to Doughnuts. This time the command was like donuts to be filled with jam and this is how this recipe was born with Stuffed Spiral Stuffed. You can use any jam or jam to fill them. See also the simple version of Gogosi Spiral .
Ingredient Gogosi Spiral Stuffed :
700 g flour
35 g fresh yeast
250 ml of milk
25 ml Rum (you can use rum essence if you don't have Rum)
4 tablespoons sugar
2 sachets of vanilla sugar
grated peel of 1 lemon
1 pinch of salt
80 g melted butter
Prepare Stuffed Spirals Donuts :
Heat 100 ml of milk to which we add 1 pinch of salt and 1 tablespoon of sugar. Dissolve the yeast in warm milk. We put the flour in a bowl and in the middle of it we make a hollow in which we pour the milk in which we dissolved the yeast, then we mix it with a little flour and we leave this mayo to leaven.
After the mayonnaise has risen, add the rest of the sugar, vanilla sugar, eggs, rum, grated lemon peel and another 150 ml of milk. Knead and at the end add the 80 g melted butter until incorporated and leave the resulting dough to rise until it doubles in volume. Pour the dough on the work surface sprinkled with flour and spread the dough in a finger-thick sheet.
At the edge we put the jam, we fold the dough over, we cut after which we take the resulting wick from the middle and we twist the ends.
We put them aside and let them rise for another 10 minutes. Meanwhile, heat the oil and then fry the filled spirals. Remove the Stuffed Spiral Donuts on paper towels and sprinkle with powdered sugar.
Good appetite !