Ideal for breakfast or a quick snack, these versatile plain donuts can be topped with jam, cream, chocolate, or your favorite garnishes—a true crowd-pleaser. As a seasoned baker, I've perfected this foolproof method. Start by combining 700 g of flour, a pinch of salt, and 2 tablespoons of caster sugar in a large bowl. Create a well in the center and pour in 15 cl of milk, 15 cl of warm water mixed with 20 g of dissolved baker's yeast, and 80 g of melted butter. Stir with a spatula until combined, then knead by hand into a smooth dough. Cover with a clean tea towel and let rise for 1 hour 30 minutes at room temperature. Roll out to 1 cm thick, cut into discs, and let rise another hour. Fry in hot oil until golden, then dust with sugar for that authentic finish.
For a fruity twist, this recipe draws from traditional fritter techniques I've honed over years of home baking. In a bowl, whisk 250 g of flour with 1 sachet of yeast. Stir in 2 egg yolks, a pinch of salt, and 20 cl of milk until smooth. Gently fold in 2 beaten egg whites. Peel and core 4 apples, slicing into whole rounds. Dip the rings in the batter and fry for a few minutes until crisp. Sprinkle with sugar and serve warm—irresistibly fresh and satisfying.
Adapted from the apple donut batter but savory and vegetable-focused, this is my go-to for sneaking veggies into meals—kids love them! Follow the apple recipe, swapping apples for zucchini and omitting sugar. To boost flavor, mix curry powder and nutmeg into the batter. Fry as directed and serve hot or cold with cheese sauce and fresh herbs. A nutritious, expert-approved way to enjoy fritters.
