Airy Doughnuts

Airy doughnuts are a freshly fried yeast dessert best eaten warm, when the texture is at its most memorable. Warm, soft and fragrant doughnuts straight from the fryer are an unforgettable treat. Airy doughnuts suit a festive table, a birthday spread, or any moment when a simple homemade dessert feels special. Airy doughnuts make the most sense when served soon after frying, because the contrast between the delicate crumb and the just-crisp exterior is what defines them.

The dough works because each main ingredient supports softness, lift and flavour. Warm milk, water and dry yeast create the base that helps the dough rise well over a long rest. Sugar adds sweetness and also supports browning during frying. Egg gives the dough more structure and tenderness at the same time. Flour forms the body of the dough, while softened butter added after the first mixing makes the crumb richer and more supple. A pinch of salt rounds out the sweetness, sunflower oil gives the doughnuts their golden crust, and icing sugar adds the final sweet finish after cooling.

The main point during cooking is to let the dough rise fully and to fry each doughnut only until golden. The first rise takes 2 hours in a warm place, and that rest gives the dough its light texture. After shaping the dough into 50 g balls, the second 15-minute proof helps the pieces relax before the hole is made. When frying, cook the doughnuts in heated oil for 2 to 3 minutes on each side until golden. Golden colour is the clearest sign that airy doughnuts are ready, and paper towel helps remove excess oil before the icing sugar goes on.

The most sensible swaps are limited to the ingredients the source itself mentions or allows room for. Milk can be replaced with the same amount of plant milk, such as oat, soy or almond milk, and the dough should still rise well and stay soft. Dry yeast should stay dry yeast here, because the quantities and timing are written for that format. Butter, egg and flour shape the texture of airy doughnuts quite directly, so changing them would move the recipe away from the original result. Refined sunflower oil is the practical frying fat in the recipe, because it has a neutral taste.

Serving airy doughnuts is simplest when the doughnuts have cooled slightly and the icing sugar is still fresh on the surface. Airy doughnuts can be brought to the table on their own as a dessert, especially while still a little warm in the centre. Airy doughnuts also fit a tea table or a children's celebration because the recipe makes 6 portions and each doughnut is easy to serve individually. A generous dusting of icing sugar is enough, because the dough itself is rich, soft and aromatic.

Storage is short, and the best texture is on the day the doughnuts are made. Airy doughnuts are at their best on the day of preparation, when they are still light inside and slightly crisp outside. Airy doughnuts can be kept in a closed container at room temperature for up to 2 days, but airy doughnuts will lose some of their original texture. Finished doughnuts can also be frozen without icing sugar after cooling completely, then reheated in an oven at 160°C for 5 to 7 minutes or in a microwave for 20 to 30 seconds at medium power.

Questions about this recipe

How long does it take to make airy doughnuts?

Airy doughnuts take 3 hours 5 minutes in total. Airy doughnuts need 15 minutes of active work and about 3 hours for the yeast dough to rise.

Can I replace the milk in airy doughnuts?

Milk can be replaced with the same amount of plant milk, such as oat, soy or almond milk. Airy doughnuts should still rise well and stay soft with that change.

How do I know when airy doughnuts are cooked properly?

Airy doughnuts are ready when each side is golden after 2 to 3 minutes in heated oil. Airy doughnuts should then be placed on paper towel so any excess oil can drain away.

Can I freeze airy doughnuts after frying?

Airy doughnuts can be frozen after cooling completely, but freeze airy doughnuts without icing sugar. Reheat airy doughnuts in the oven at 160°C for 5 to 7 minutes or in the microwave for 20 to 30 seconds on medium power.

How long do airy doughnuts keep?

Airy doughnuts are best eaten on the day they are made. Airy doughnuts can be stored in a closed container at room temperature for up to 2 days, but airy doughnuts will lose some of their texture.