Doughnuts & Whole Donuts

This recipe needs no introduction. A classic culinary sinful temptation that nobody can (want) to resist!

My recipe is made with slow-rising dough for better texture and easy-to-digest dough.

Enjoy! 🙂

Doughnuts & Whole Donuts
  • DifficultyMedium
  • CostCheap
  • Preparation time30 Minutes
  • Rest time8 Hours 30 Minutes
  • Cooking time6 Minutes
  • Servingmakes around 20 doughnuts
  • Cooking methodOven
  • CuisineInternational


  • 250 gwhite spelt flour (or white flour type 0)
  • 250 gManitoba flour
  • 250 mllukewarm whole milk
  • 65 glight muscovado sugar
  • 50 gpure pork lard (from organic farming)
  • 7 gfresh yeast
  • 1egg
  • 1/2 spoonbarley malt
  • 1/2 teaspoonsground cinnamon


  1. – put the sugar and the egg into a planetary mixer;

    – whip them until the sugar dissolves completely in the egg;

    – add the lard and mix well;

    – in the meantime, pour the lukewarm milk onto a large bowl and dissolve the yeast and barley malt in it;

    – pour the milky mixture over the sugar and the egg and mix well;

    – add the sifted flours and ground cinnamon;

    – mix until a compact dough is obtained;

    – transfer the dough onto a working surface and knead as follow: fold the dough in half and rock forward on the heels of your hands to press it flat, turn the dough slightly, fold it in half, and rock into it again with the heels of your hands. Do this for about 30 seconds, then take the dough and smash it against the surface a couple of time. Alternate the kneading and the smashing for at least 10 minutes.

    – put the dough back in its bowl, cover it with a clean kitchen towel and store it away from air drafts for 8 hours (I store it in the switched-off oven);

    – after 8 hours, check that the dough has at least doubled its volume;

    – transfer the raised dough onto the working surface and roll it down into a disc of half a centimeter thickness;

    – use a 9 cm diameter round cutter to obtain about 20 discs;

    – use the lid of a bottle of water to pierce each disc in the middle (avoid this step if you want to make whole donuts);

    – fold a large baking tray with baking paper and transfer the dough-discs onto it, cover them with a thick kitchen towel and allow to rest away from air drafts for at least 30 minutes;

    – deep fry at 170 degrees for about 2/3 minutes on each sides;

    – roll the fried doughnuts into sugar and fill them with jam, custard cram or chocolate cream

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