Description
These Italian Donuts are light, fluffy, and slightly sweet fried dough balls dusted with powdered sugar. Made with simple pantry ingredients including flour, sugar, eggs, milk, butter, and a hint of lemon zest, they are a delightful treat perfect for breakfast, dessert, or a snack. Crispy on the outside and soft on the inside, these donuts bring an authentic Italian flair to your kitchen with an easy frying method.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 3 large eggs
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
For Frying and Finishing
- Vegetable oil, for frying
- Powdered sugar, for dusting
Instructions
- Combine Dry Ingredients: In a large mixing bowl, combine 2 cups of all-purpose flour, 1/2 cup of granulated sugar, 1 tablespoon of baking powder, and 1/4 teaspoon of salt to create the base for your donut dough.
- Mix Dry Ingredients Well: Whisk these dry ingredients together thoroughly to ensure even distribution of the leavening agent and salt throughout the flour mixture.
- Beat Eggs: In a separate bowl, crack 3 large eggs and whisk them until they are well beaten, providing structure and moisture to the dough.
- Add Wet Ingredients: To the beaten eggs, add 1/2 cup of whole milk, 1/4 cup of melted unsalted butter, and 1 teaspoon of vanilla extract to impart richness and flavor.
- Incorporate Wet Ingredients: Whisk these wet ingredients together until fully blended, ensuring a uniform mixture.
- Add Lemon Zest: Zest 1/2 teaspoon of lemon and stir it into the wet mixture for a fresh citrus aroma that enhances the donut’s flavor.
- Combine Wet and Dry Mixtures: Carefully pour the wet ingredients into the dry ingredients. Mix gently with a spatula or spoon until just combined to avoid tough dough.
- Check Dough Consistency: The dough should be thick but slightly sticky. Avoid overmixing as it may make the donuts dense and chewy.
- Heat Oil: Heat vegetable oil in a deep frying pan or pot over medium heat until it reaches 350°F (175°C), the perfect temperature for frying donuts evenly.
- Prepare Draining Station: Line a plate with paper towels to drain excess oil from the donuts after frying.
- Fry Donuts: Using a spoon or cookie scoop, gently drop small amounts of dough into the hot oil carefully to prevent splashing.
- Fry in Batches: Cook the donuts in batches, taking care not to overcrowd the pan which can lower the oil temperature.
- Cook Until Golden: Fry the donuts for 2-3 minutes on each side until they turn a beautiful golden brown color, signaling they’re cooked through.
- Drain Donuts: Use a slotted spoon to transfer the donuts from the oil to the prepared paper towels to absorb excess oil for a crisp finish.
- Dust with Powdered Sugar: While the donuts are still warm, dust them generously with powdered sugar for a classic sweet topping.
- Serve Warm: Enjoy the Italian donuts immediately for the best taste and texture, warm and fresh from the fryer.
Notes
- Ensure the oil temperature remains steady at 350°F (175°C) for even frying and to prevent greasy donuts.
- Do not overcrowd the frying pan; frying in small batches helps maintain oil temperature and proper cooking.
- If the dough appears too thick, you may add a tablespoon of milk to loosen it slightly, but avoid making it too runny.
- Leftover donuts are best reheated briefly in a warm oven to regain crispness instead of microwaving.
- Use fresh lemon zest for a brighter flavor and avoid using dried lemon peel.
- Powdered sugar dusting can be substituted with a cinnamon sugar mix for variation.
