Old-Fashioned Donuts

A cracked, crispy exterior revealing a dense and tender crumb. The scent of freshly grated nutmeg and browned butter defines this timeless classic.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 805
• Protein: 8 g
• Carbs: 90 g
• Fat: 46 g

Ingredients

• 233.3 g Wheat flour ( sifted )
• 100 g White sugar
• 26.7 g Minimum butter sweet ( softened )
• 1.3 piece Egg ( yolks only )
• 100 g Plain Greek yogurt
• 6.7 g Baking powder
• 0.7 pinch Nutmeg ( freshly grated )
• 0.7 pinch Gray sea salt
• 666.7 ml Sunflower oil ( for frying )
• 80 g Icing sugar ( sifted )

Instructions

1. Creaming and wet base

   In a mixing bowl, cream the softened butter with the white sugar until smooth. Add the egg yolks one by one, whisking well to emulsify the mixture.

2. Incorporating dry ingredients

   Sift the flour, baking powder, salt, and nutmeg. Incorporate these dry ingredients alternately with the Greek yogurt. Do not overwork the dough: it should remain supple and slightly sticky.

3. Chilling the dough

   Wrap the dough in plastic wrap and place it in the refrigerator. This rest is crucial for the dough to firm up and for the flavors to develop.

4. Cutting and frying

   Roll out the dough to 1 cm thickness. Cut into circles with a hole in the center. Drop them into 170°C oil. The donut should rise, puff up, and crack. Flip them when the side is deeply golden.

5. Glazing

   Mix the icing sugar (missing ingredient) with a little milk until the glaze coats the back of a spoon. Dip the warm donuts so the glaze sets into a thin, translucent film.

Chef's tips

• The oil must be exactly 170°C: too hot and it burns without cooking; too cold and it absorbs the grease.
• Don't skip the chilling time; it's what allows the dough to crack beautifully during frying.

Storage

Best consumed on the same day to maintain crispness. Otherwise, store in an airtight container at room temperature.