Donuts are one of the oldest and most popular sweet pastries in the world.
The recipe for fried stuffed dough pastry first appeared with the Dutch chef Küchenmeisterei in 1485, and then spread around the world.
Europeans discovered donuts relatively quickly, so they were more or less widespread in the 18th century. Usually, preparing donuts means frying them in oil, but they can also be prepared in the oven.
So they will be less greasy and just as soft and juicy!
Donuts from the oven (without oil)
- 1 bag of dry yeast
- 700-900 gr of flour
- 4 eggs
- 300 ml of yogurt
- 200 ml of water
- 150 g of sugar
- 100 g of sugar for sprinkling
- cinnamon to taste
- 150 g of margarine (leave one spoon aside)
- Mix yeast with a spoonful of sugar in lukewarm water, sprinkle with flour, cover and leave to rise.
- After five to ten minutes, add the flour, eggs and yogurt, melted margarine and sugar, mix everything well with a food processor and let it stand for half an hour to an hour.
- Then place on a floured surface, knead well, then roll out the dough to about a centimeter to a centimeter and a half.
- Use a glass to hollow out the donuts and place them on a baking sheet that has been previously greased with margarine or lined with parchment paper.
- If desired, make a hole in the middle. Don't place the donuts too close to each other, as they will grow in the oven and may stick together.
- Bake in an oven heated to 180 degrees. As soon as it is baked, spread it with melted margarine (from one tablespoon that we set aside at the beginning of the preparation) and sprinkle with sugar and cinnamon.