Donuts or doughnuts, the way Italians make them

There are various recipes for donuts (or doughnuts): a longer and slower one based on the long rising of the batter, and a much quicker one  to get very tempting little donuts ready to eat in a few minutes, to decorate as you like better.


Today I am going to show you the quicker recipe so that you can prepare a delicious snack for your children without wasting too much time but making them happy anyway.

Preparation time: about 20 minutes + batter resting
Cooking time: 7/10 minutes
Difficulty: easy
Cost: low

Ingredients for about 30 donuts diam. 5 cm

  • 260 gr all purpose wheat flour
  • 160 gr sugar
  • 3 eggs
  • 80 ml sunflower oil
  • 250 ml full fat milk
  • 1 envelope yeast
  • grated lemon zest
To decorate
  • 150 gr dark chocolate bar
  • 3 tsp cream
  • 100 gr powdered sugar
  • lemon juice and water
  • granulated sugar and colored sugar balls



Whisk eggs and sugar till puffy and fluffy.

Add all purpose flour sifted with yeast, grated lemon zest and work with the mixer until you get a smooth batter.

Let the batter rest for about 20 minutes, so use the special donut maker machine, heat it and pour the batter, Close the donut machine lead and cook for 7 to 10 minutes.

If you do not have the donut maker machine, you can use a donut tray, similar to the one you use for muffins, and you can cook the donuts in the pre-heated oven (about 180°C for 10 to 12 minutes), but please check the cooking status before taking out from the oven.

When donuts are ready and cold, you can garnish them as you like: I made a white icing just mixing powdered sugar with lemon juice and as much water as it is necessary to get a thick and white glaze, and also a dark chocolate glaze melting a dark chocolate bar with and a couple of tbsp of cream, and decorating with multicolor sugar balls or granulated sugar.


Cook Italian is the English version blog of the Italian Cucina Italiana e Dintorni .. if you wish, you can read the original italian recipe here

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