Water and Yeast Donuts: A Classic Recipe + 11 Step-by-Step Photos

Today I'm sharing a simple recipe for delicious yeast donuts made with water. Milk is typically used for this type of dessert, but if you don't have it, other liquids will do. To make fluffy donuts, you'll need water, dry yeast, an egg, and a little butter.

Nutritional value per serving

269.3 kcal

Proteins: 5.4 g
Fats: 7.4 g
Carbohydrates: 46.4 g

*Nutritional value is calculated per 100g of ingredients

Total time: 3 hours 35 minutes
Time in the kitchen: 25 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 6

Make classics Donuts are easy to make; they don't require any special tools or equipment. The key is to let the dough sit in a warm place until it doubles in size. This will ensure the donuts are tender and soft, and they'll rise and plump up nicely while frying.

To ensure the rings are evenly fried, make sure the dough pieces are half-submerged in the sunflower oil. Frying should begin only after checking the fryer is hot enough. Simply drop a small piece of dough into the pan. If bubbles begin to form around it, you're ready to fry.

Recipe with step-by-step photos

Donuts with water and yeast

Ingredients

Servings

Flour

500 G
Water

320 ml
Butter

2 tbsp
Sugar

2 tbsp
Yeast

5 G
Egg C1

1 pcs
Salt

pinches

Preparation

Step 1

Pour warm water into a bowl and dissolve the yeast in it. Let it sit until bubbles form on the surface, indicating the yeast has activated.

Step 2

Add 2-3 tablespoons of flour and whisk until the dough is as runny as sour cream. This is the dough, which needs to rise for 40 minutes in a warm place under a towel.

Step 3

Add sugar and salt to the dough and mix well again so that they are evenly distributed.

Step 4

Beat the egg in a separate bowl until smooth. Transfer it to the dough using a flexible silicone spatula to scrape down the sides. Stir until the egg is completely incorporated.

Step 5

Sift half of the flour into the bowl with the dough and knead into a very soft and tender dough.

Step 6

Pour in the melted butter and mix until it is completely incorporated into the dough.

Step 7

Sift the remaining flour and knead the dough with a spatula, then with your hands. It will be sticky, and that's normal.

Step 8

Grease another bowl with sunflower oil, form the dough into a ball, and place it on the bottom. Cover with a towel to prevent a skin from forming on top. Let rise in a warm place for 1 hour, then punch down and let rise for another 30-60 minutes.

Step 9

Transfer the dough to a silicone mat, lightly greased with sunflower oil. Divide it into equal pieces, cover with plastic wrap, and let rise for 30 minutes. Take each piece and poke a hole in the center with your fingers.

Step 10

Heat refined oil over low heat, increase the heat to medium, and fry the donuts for 2-3 minutes on each side. Turn them over with a spatula or two forks once they're golden brown.

Step 11

The water-baked donuts are ready. Place them on paper towels to drain off excess grease and serve with tea.

Glaze recipe

You can decorate the donuts with glaze, mixing about 50 g of powdered sugar with 1 teaspoon of water or lemon juice. Then top with sprinkles, finely chopped candied fruit, grated chocolate, coconut, or ground nuts.

Changing the dough

You can always enhance the flavor of your donuts with citrus zest or other ingredients, which can be incorporated into the dough during the kneading stage. You can also replace 20% of the wheat flour with almond, pistachio, oat, or any other flour.

Hot donuts for breakfast

The next day, donuts won't taste as good as the day they were made. To restore their original appearance, microwave them for 1-2 minutes and sprinkle with sugar again if you used only sugar. Don't re-decorate donuts that have been glazed or decorated in other ways.

Donuts are a wonderful, calorie-rich dessert. They're perfect for a quick snack and easily satisfy sudden hunger pangs. So, bon appétit!

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