Okay, friends, gather ’round, because I’m about to spill the beans on a recipe that’s going to change your breakfast game, your dessert table, and honestly, your whole week! You know that feeling when you bite into a perfect donut? That soft, pillowy cloud of sweetness that just melts in your mouth? Well, imagine making a whole mountain of those, easily, right in your own kitchen.

I still remember the first time I made a huge batch of homemade donuts – the smell filling the house, my kids’ eyes lighting up. It was pure magic! And the best part? With this recipe, you can make more than 30 fluffy donuts using just one kilo of flour. Seriously! It’s surprisingly simple, incredibly rewarding, and trust me, everyone you share them with (if you can bear to part with any!) will think you’re a baking superhero.

Why You’ll Love Making More Than 30 Fluffy Donuts

Oh, where do I even begin? This isn’t just about making donuts; it’s about making *lots* of happiness! When you whip up this recipe, you’re not just baking, you’re creating a little bit of magic. Here’s why you’ll be absolutely obsessed:

You get an insane amount of super fluffy donuts from just 1 kilo of flour – seriously, it’s like a baking superpower!
They’re incredibly easy to make, even if you’re a beginner baker.
The smell alone will make your home feel so cozy and inviting.
You’ll be the hero of every potluck, brunch, or spontaneous gathering.
Homemade donuts just taste *so much better* than anything store-bought, and these are no exception.

The Joy of Making More Than 30 Fluffy Donuts

There’s something truly special, almost therapeutic, about working with dough and watching it transform. And when that dough turns into over 30 golden, fluffy donuts? Wow! The satisfaction of seeing a huge platter of your own creations, knowing you made them with love (and just a kilo of flour!), is just the best feeling ever. It’s pure, unadulterated baking joy!

Ingredients for Your More Than 30 Fluffy Donuts

Alright, let’s talk about what you’ll need to make these absolute beauties. The good news is, we’re not talking about anything fancy here. Just simple, everyday pantry staples that, when combined just right, create pure donut magic. Get ready to gather your goodies:

1 kg all-purpose flour
250 g granulated sugar
100 g unsalted butter, softened
4 large eggs
250 ml warm milk
20 g active dry yeast
5 g salt
1 teaspoon vanilla extract
Vegetable oil for frying
Powdered sugar for dusting (optional, but highly recommended!)

Essential Ingredients for More Than 30 Fluffy Donuts

As you can see, it’s a pretty straightforward lineup! We’re sticking to the classics here. The real secret isn’t in some exotic ingredient, but in making sure you’ve got good quality basics. Fresh eggs, decent flour, and active yeast are your best friends for truly fluffy donuts!

Ingredient Notes and Smart Substitutions

Okay, a few quick notes on some of these. For the flour, I always go for all-purpose flour. It’s just reliable and gives you that perfect soft crumb. You could try bread flour for a chewier donut, but for fluffy? All-purpose is where it’s at. When it comes to yeast, active dry yeast is my go-to. Just make sure it’s fresh! If your yeast isn’t foamy after that first step with the warm milk, toss it and start over. Trust me, a little patience here saves a lot of disappointment later.

And that butter? Make sure it’s unsalted butter, softened. This is super important for creaming properly and getting that lovely texture. If you only have salted butter, just reduce the added salt in the recipe by a tiny pinch. For the milk, “warm” is key – not hot, not cold. Think bathwater temperature. Too hot and you’ll kill your yeast; too cold and it won’t activate properly. You got this!

How to Prepare Your More Than 30 Fluffy Donuts

Alright, this is the fun part! Watching all those simple ingredients come together to form pure donut magic. Don’t be intimidated by the steps; it’s mostly waiting for the dough to do its thing. My best advice? Read through everything once, gather your ingredients, and then just follow along. You’ll be a donut-making pro in no time!

Step-by-Step Guide to Making More Than 30 Fluffy Donuts

First things first, let’s get that yeast happy! Grab a big bowl, pour in your warm milk, and sprinkle in the active dry yeast along with a tiny pinch of sugar (it’s like a little snack for the yeast!). Give it a gentle stir and then just let it sit for about 5 minutes. You’re looking for it to get nice and foamy on top – that means your yeast is alive and ready to work its magic!
Once your yeast is bubbling, add in the rest of the sugar, your lovely softened butter, the eggs, vanilla extract, and the salt. Give it a good mix until everything is well combined.
Now for the flour! Start adding it gradually, mixing it in as you go. You’ll see a shaggy, somewhat messy dough start to form. Don’t worry, it’s supposed to look a little rustic at this stage!
Time for a little arm workout! Turn that shaggy dough out onto a lightly floured surface. Now, knead, knead, knead! You want to do this for a good 10-15 minutes until the dough is smooth, elastic, and feels soft to the touch. This kneading is crucial for developing the gluten that gives us those amazing fluffy donuts.
Once kneaded, lightly oil a clean bowl, pop your dough in, and give it a little turn to coat it. Cover the bowl with plastic wrap and find a warm, draft-free spot. This is where the magic happens – let it rise for 1-2 hours, or until it’s beautifully doubled in size. Patience, my friend, patience!
Okay, your dough is big and beautiful! Gently punch it down to release the air. Then, roll it out on a lightly floured surface to about 1/2 inch thickness.
Now for the fun part – cutting out those donut shapes! Use a donut cutter, or if you don’t have one, grab two round cutters (one larger for the donut, one smaller for the hole).
Carefully transfer your cut donuts (and the holes!) onto baking sheets lined with parchment paper. Make sure to leave some space between them. Loosely cover them again and let them rise for a second time, about 30-45 minutes. This second rise is super important for that ultimate fluffiness!
While they’re doing their second rise, get your frying station ready. Pour vegetable oil into a deep pot or Dutch oven. You’ll want about 2-3 inches of oil. Heat it up to 350°F (175°C). A thermometer is your best friend here!
Once the oil is hot and your donuts have had their second rise, carefully slide a few into the hot oil. Don’t overcrowd the pot, or the oil temperature will drop too much.
Fry for 1-2 minutes per side, or until they’re gloriously golden brown.
Use a slotted spoon to carefully remove the cooked donuts and place them on a wire rack lined with paper towels. This helps drain any excess oil.
If you’re dusting with powdered sugar (which I totally recommend!), do it while they’re still warm. It sticks so much better!

Tips for Achieving More Than 30 Fluffy Donuts

Listen, getting those perfect fluffy donuts isn’t hard, but a few little tricks really help! First, that dough consistency is key. After kneading, it should be smooth and elastic, not sticky, but not too stiff either. If it’s too sticky, add a tiny bit more flour; too stiff, a little more milk. Also, that oil temperature? It’s everything! Too cool and your donuts will be greasy; too hot and they’ll burn before cooking through. Keep your thermometer handy and adjust the heat as needed. And don’t forget those little donut holes – they cook super fast, so keep an eye on them!

Storing and Serving Your More Than 30 Fluffy Donuts

So, you’ve made a mountain of these incredible fluffy donuts! Now, the big question (if you miraculously have any left, that is!): how do you keep them tasting amazing? And what’s the best way to enjoy them? Don’t worry, I’ve got you covered!

Best Practices for Storing More Than 30 Fluffy Donuts

To keep your donuts fresh and delicious, pop any leftovers into an airtight container. They’ll stay wonderfully soft at room temperature for up to two days. Honestly, they’re best on the day they’re made, but they’re still pretty fantastic the next day too!

Frequently Asked Questions About More Than 30 Fluffy Donuts

I know, I know, you’ve got questions! Making such a large batch of deliciousness can bring up a few things. Don’t worry, I’ve heard them all, and I’m here to help you troubleshoot and make sure every single one of your donuts is a triumph!

Can I Bake These Donuts Instead of Frying?

You *can* bake them, but honestly, they won’t be quite the same. Frying gives them that signature crispy-on-the-outside, super-fluffy-on-the-inside texture that we all love. Baked donuts tend to be more cake-like. If you do bake them, preheat your oven to 375°F (190°C) and bake for about 10-12 minutes, or until golden. Just be prepared for a different experience!

What’s the Best Way to Ensure My Donuts are Fluffy?

Oh, fluffiness is key, right?! The biggest secrets are proper kneading and those two rises. Don’t skimp on the kneading time – that’s what develops the gluten for that lovely chewy-fluffy texture. And those rises? They’re crucial! Give your dough a warm, cozy spot and let it double in size. That second rise, especially, is what gives them that incredible airy lightness once they hit the oil.

Can I Make the Dough Ahead of Time?

Absolutely! This is a great trick, especially when you’re making so many. After the first rise, you can punch down the dough, wrap it tightly in plastic wrap, and pop it in the fridge overnight. Just pull it out about an hour before you want to roll it out and cut the donuts, so it can come back to room temperature. It’s a total game-changer for fresh morning donuts!

Estimated Nutritional Information

Now, I know some of you are curious about the nutrition side of things. Just a quick heads-up: while I’ve included some estimated nutritional information based on general ingredients, please remember that the exact values can vary quite a bit depending on the specific brands you use and how much oil your donuts absorb. This isn’t a precise calculation, just a general guide!

Share Your Experience Making More Than 30 Fluffy Donuts

So, there you have it! My absolute favorite recipe for making a mountain of the fluffiest donuts imaginable. I’d love, love, LOVE to hear how yours turn out! Did you make them for a special occasion? Did your family devour them in minutes? Please, don’t be shy! Drop a comment below, share your photos, or even rate the recipe. Your success stories make my day!

More Than 30 Fluffy Donuts: Make 1 Kilo of Pure Bliss

Author: ferecipe.com
Total Time: 2 hours 50 minutes
Yield: 30+ donuts 1x
Diet: Vegetarian

Print Recipe

Description

This recipe yields over 30 fluffy donuts using just one kilogram of flour. They are perfect for a sweet treat or sharing.

Ingredients

Scale

1 kg all-purpose flour
250 g granulated sugar
100 g unsalted butter, softened
4 large eggs
250 ml warm milk
20 g active dry yeast
5 g salt
1 teaspoon vanilla extract
Vegetable oil for frying
Powdered sugar for dusting (optional)

Instructions

In a large bowl, dissolve the yeast in warm milk with a pinch of sugar. Let it sit for 5 minutes until foamy.
Add the remaining sugar, softened butter, eggs, vanilla extract, and salt to the yeast mixture. Mix well.
Gradually add the flour, mixing until a shaggy dough forms.
Turn the dough out onto a floured surface and knead for 10-15 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1-2 hours, or until doubled in size.
Punch down the dough and roll it out to about 1/2 inch thickness.
Using a donut cutter or two different sized round cutters, cut out the donut shapes.
Place the cut donuts on parchment-lined baking sheets, leaving space between them. Cover loosely and let them rise again for 30-45 minutes.
Heat vegetable oil in a deep pot or Dutch oven to 350°F (175°C).
Carefully drop a few donuts into the hot oil, making sure not to overcrowd the pot.
Fry for 1-2 minutes per side, or until golden brown.
Remove the donuts with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
Dust with powdered sugar while warm, if desired.

Notes

Ensure your milk is warm, not hot, to activate the yeast.
Do not over-knead the dough.
The second rise is crucial for fluffy donuts.
Maintain a consistent oil temperature for even cooking.
Store leftover donuts in an airtight container at room temperature for up to 2 days.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 donut
Calories: 250
Sugar: 20g
Sodium: 150mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0.5g
Carbohydrates: 25g
Fiber: 1g
Protein: 4g
Cholesterol: 25mg

Keywords: donuts, fluffy, fried, dessert, sweet, pastry