Italian Doughnuts
Indulge in the heavenly taste of freshly made Italian Doughnuts, a delightful fusion of light, fluffy dough and golden, sugary perfection. This recipe captures the essence of classic Italian pastries with its soft, pillowy texture and a delicate hint of vanilla. Perfectly fried to a crisp, these doughnuts are coated in a shimmering layer of granulated sugar and can be customized with a luscious filling of pastry cream or fruity jam for an added touch of decadence. With straightforward techniques like kneading and frying, these homemade treats are approachable for bakers of all skill levels. Whether served warm for a cozy brunch or as an irresistible dessert, these Italian doughnuts are sure to impress. Ideal for gatherings or a sweet indulgence, this recipe offers the perfect balance of simplicity and sophistication — a must-try for any donut lover!
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Recipe Information
Ingredients
- 3.5 cups all-purpose flour
- 0.25 cup granulated sugar
- 2.25 teaspoons instant yeast
- 0.75 cup whole milk
- 4 tablespoons unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 4 cups vegetable oil
- 0.5 cup granulated sugar (for coating)
- 1 cup pastry cream or jam (optional, for filling)
Instructions
In a large mixing bowl or the bowl of a stand mixer, combine the flour, sugar, instant yeast, and salt.
In a small saucepan, warm the milk over low heat until it is lukewarm (about 100-110°F). Be careful not to overheat it.
Add the lukewarm milk, melted butter, eggs, and vanilla extract to the dry ingredients. Mix until a soft dough forms.
Knead the dough by hand on a lightly floured surface for about 10 minutes, or knead with a stand mixer's dough hook attachment on medium speed for 5-7 minutes, until smooth and elastic.
Place the kneaded dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for 1-1.5 hours, or until doubled in size.
Punch down the risen dough and transfer it to a lightly floured surface. Roll it out to about 1/2-inch thickness.
Using a round cutter (about 3 inches in diameter), cut out circles of dough. Gather the scraps, re-roll, and cut more circles until all the dough is used.
Place the dough circles on a parchment-lined baking sheet, leaving space between them. Cover with a clean towel and let them rest for 30 minutes, or until slightly puffed.
In a deep, heavy-bottomed pot, heat vegetable oil to 350°F. Use a kitchen thermometer to maintain the temperature while frying.
Fry 2-3 doughnuts at a time, carefully lowering them into the hot oil. Fry each side for about 1-2 minutes, or until golden brown. Remove with a slotted spoon and drain on paper towels.
While the doughnuts are still warm, roll them in granulated sugar until evenly coated.
If filling the doughnuts, use a piping bag fitted with a small round tip. Fill the piping bag with pastry cream or jam, poke a small hole in the side of each doughnut, and pipe in the filling until slightly full.
Serve warm and enjoy your Italian doughnuts!
Nutrition Facts
Calories |
10566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 932.6 g | 1196% | |
| Saturated Fat | 171.3 g | 857% | |
| Polyunsaturated Fat | 537.8 g | ||
| Cholesterol | 756 mg | 252% | |
| Sodium | 1528 mg | 66% | |
| Total Carbohydrate | 554.7 g | 202% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 220.1 g | ||
| Protein | 77.2 g | 154% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 593 mg | 46% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 1322 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
