Delicious Homemade Donas: A Step-by-Step Guide

Ingredients

  • 4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon active dry yeast
  • 1 teaspoon salt
  • 1/2 cup whole milk
  • 1/2 cup water
  • 1/2 cup unsalted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 4 cups vegetable oil, for frying
  • 1 cup powdered sugar, for coating

Steps and instructions

  1. In a large bowl, combine the flour, granulated sugar, yeast, and salt.
  2. In a small saucepan, heat the milk, water, and butter until the butter is melted and the mixture is warm.
  3. Pour the milk mixture into the bowl with the dry ingredients and mix until well combined.
  4. Add the eggs and vanilla extract and continue to mix until a soft dough forms.
  5. Turn the dough out onto a lightly floured surface and knead until smooth and elastic.
  6. Place the dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for about 1 hour, or until doubled in size.
  7. Punch down the dough and turn it out onto a lightly floured surface. Roll the dough out to about 1/2-inch thickness.
  8. Using a donut cutter or two round biscuit cutters of different sizes, cut out the donuts and arrange them on a baking sheet. Cover and let rise again for about 30 minutes, or until slightly puffed.
  9. While the donuts are rising, heat the vegetable oil in a large deep skillet or Dutch oven to 375°F (190°C).
  10. Fry the donuts, a few at a time, until golden brown on both sides, 2 to 3 minutes per side. Using a slotted spoon, transfer the donuts to a paper towel-lined plate to drain.
  11. Once the donuts are cool enough to handle but still warm, roll them in the powdered sugar to coat.
  12. Allow the donuts to cool completely before serving.

Tools for making

  • Mixing Bowl - A large bowl to combine the dry ingredients and mix the dough.
  • Saucepan - A small saucepan to heat the milk, water, and butter for the dough.
  • Baking Sheet - A flat sheet to arrange the cut-out donuts before frying.
  • Donut Cutter or Biscuit Cutters - Tools to cut out the donut shapes from the rolled dough.
  • Skillet or Dutch Oven - A large deep skillet or Dutch oven to fry the donuts.
  • Slotted Spoon - A utensil to transfer the fried donuts from the oil to a paper towel-lined plate.
  • Paper Towels - Towels to absorb excess oil from the fried donuts.
  • Clean Kitchen Towel - A towel to cover the dough while it rises.
  • Rolling Pin - A tool to roll out the dough to the desired thickness.

Recipe variations

  • Replace all-purpose flour with whole wheat flour for a healthier option
  • Add a teaspoon of cinnamon or nutmeg to the dough for a spiced flavor
  • Include a filling of your choice such as jam, chocolate, or cream
  • Use a different glaze or topping like chocolate ganache, maple syrup, or colored sprinkles
  • Make them gluten-free by using a gluten-free flour blend
  • Create a savory version by adding herbs and spices to the dough and filling with ingredients like cheese, bacon, or vegetables
  • Experiment with different extracts like almond, lemon, or coconut for unique flavors
  • Add texture by incorporating chopped nuts or dried fruits into the dough
  • Make mini donas by cutting the dough into smaller circles
  • Try baking the donas instead of frying them for a healthier alternative

Recipe overview

Donas, or Spanish-style donuts, are a delightful treat that can be enjoyed at any time of the day. This recipe will guide you through the process of creating these delicious sweet treats from scratch. You'll be mixing a simple dough, letting it rise to perfect fluffiness, cutting out your donuts, and then frying them to a golden brown. Once they're fried and slightly cooled, you'll roll them in powdered sugar for that classic donut finish. The end result is a batch of delectable, soft donuts that are sweet and satisfying, perfect for pairing with a cup of coffee or tea. Whether you're making these for a weekend brunch or simply to satisfy a sweet tooth, this recipe will not disappoint. Enjoy the process, and most importantly, enjoy your homemade donas!

Common questions

  1. Can I use instant yeast instead of active dry yeast? Yes, you can substitute instant yeast for active dry yeast in this recipe. However, you will need to adjust the quantity. Use 25% less instant yeast compared to active dry yeast. For example, if the recipe calls for 1 tablespoon of active dry yeast, you would use 3/4 tablespoon of instant yeast.
  2. Can I use a different type of flour? While all-purpose flour works best for this recipe, you can experiment with other types of flour such as bread flour or cake flour. Keep in mind that different flours may affect the texture and taste of the donas.
  3. Can I bake the donas instead of frying them? Traditionally, donas are fried to achieve their characteristic texture and taste. Baking them may not yield the same results. However, if you prefer a healthier alternative, you can try baking the donas in a preheated oven at 350°F (175°C) for about 10-12 minutes or until they are golden brown.
  4. Can I freeze the donas? Yes, you can freeze the donas for later consumption. Allow them to cool completely, then place them in an airtight container or freezer bag. They can be frozen for up to 2-3 months. To thaw, simply leave them at room temperature or reheat them in the microwave for a few seconds.
  5. What can I use instead of powdered sugar for coating? If you don't have powdered sugar, you can try coating the donas with cinnamon sugar or a mixture of granulated sugar and cocoa powder. However, keep in mind that the taste and appearance may differ from the traditional powdered sugar coating.

Serving dishes and utensils

Origin stories

Donas, more commonly known worldwide as doughnuts, originate from the Netherlands where they were called "olykoeks," or oily cakes. Dutch settlers brought these fried dough treats to America, and they have evolved into the popular round doughnut we know and love today. Interestingly, the hole in the center of the doughnut was introduced by an American, a sea captain named Hanson Gregory. Legend has it that Gregory was dissatisfied with the doughy center of the traditional olykoek, so he punched a hole in the center to ensure it cooked evenly throughout. Since then, the doughnut with the hole became the standard, and these sweet treats have continued to delight taste buds around the globe.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.