In Greek: ντόνατς, pronounced DOH-nuts
This is a basic Greek donut recipe. The key to this recipe is the temperature: all ingredients need to be at room temperature; work surfaces should be at room temperature as well, and the cooking environment needs to be warm and dry. If countertops feel cool or cold to the touch, use a cutting board or other room temperature preparation surface.
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
- 8 cups of all-purpose flour
- 5 teaspoons of dry yeast (2 packets)
- 1 2/3 cups of whole milk
- 2/3 cups of water (room temperature)
- 1/3 cup of sugar
- 1 egg
- 1/3 cup of butter (softened at room temperature)
- 1 level teaspoon of salt
- oil for frying
- granulated sugar
Note: A reminder that the temperature of the ingredients (room temperature) and the environment (warm and dry) are very important to good results.
In a large bowl, whisk together the flour and dry yeast.
In a saucepan, warm the milk and water to lukewarm. Add to the flour and yeast, mixing to combine completely. Mix in the sugar, egg, butter, and salt, and knead (or mix) until the dough is nice and elastic and doesn’t stick to the hands (or dough hooks). Add a little more flour if needed to correct consistency.
Cover the dough and allow to rise for 30 minutes.
Preheat oil in a frying pan (2-3 inches to allow the donuts to float freely) over medium heat.
Form the donuts (2 methods):
- Method 1: Take a fistful of dough and roll out into a cord. Join the ends to create the circular shape.
- Method 2: Take a fistful of dough and poke a hole in the center. Pull outward to create the circular shape.
Fry in preheated hot oil to a golden brown on one side, turn and fry the other side to a golden brown.
Note; Fry a few at a time so they don’t touch during the cooking process.
Remove from oil with a slotted spoon and drain on paper towels.
While the donuts are still hot, sprinkle with (or roll in) granulated sugar.
Yield: about 40 donuts