This is the recipe for the homemade doughnuts of a lifetime. The recipe that my grandmother and my mother made in my house and that so many afternoons of Semana Santa and Easter He's accompanied us at home.

The trick that my grandmother used to make the dough uniform and easy to knead, was to lightly heat the oil that is added to the mas.

Lightly heat the oil to make it easier to mix all the ingredients and then mix everything. they are made very fast and it is a perfect recipe to make at home with the children this Easter.

Here I leave the recipe that is very simple and that the nulls of the house will love.

For the doughnuts

  • 150 g sugar
  • 3 eggs
  • the zest of 2 mandarins (actually has oranges but today I used tangerine instead)
  • the zest of half a lemon
  • 500g wheat flour
  • 2 teaspoons Royal-style yeast powder
  • 80 ml of extra virgin olive oil heated and then tempered
  • 1 teaspoon pure vanilla extract
  • 50ml aniseed liqueur or water or orange juice
  • 1 pinch of salt

For frying

  • abundant olive oil

For glaze

200 g icing sugar
25 ml mandarin or orange juice

To rewind them

  • 3 tablespoons sugar


In a saucepan, lightly heat the oil if it gets to smoke. We put it in a bowl and booked.

In a bowl put the eggs with the sugar and orange and lemon zest and beat well until you get a sparkling and soft cream.

In another bowl mix the flour with the yeast and a pinch of salt. Reserve

Add the already tempered olive oil and anise, water or orange juice and return to meclar a minute or two.

Using a strainer, sift half the flour mixture over the bowl and whisk again.

Add the rest of the sifted flour and finish kneading. Remove the dough from the bowl and knead a minute by hand. If the dough does not stick to the countertop, it is ready to let it rest. If it sticks knead a little more. Return to the bowl and cover with a cloth. Let stand for at least half an hour.

After the resting time, we put some oil in our hands and start forming balls. We'll make them the size of a golf ball or something smaller and with the same finger we make a hole in the center.

We prepare a dish with an absorbent paper and set aside.

In a large frying pan, heat the oil. When it's hot, fry the doughnuts, four or five at a time. We're turning them around until they're golden all over the place. It is important that the oil is not too strong as they would be golden on the outside but raw inside.

We put them on the plate with absorbent paper.

We can also bake them. At 180 degrees about 20 minutes turning them after 10 minutes. The texture won't be the same but they'll be very rich too.

Then we went through some sugar and finished them with a little chocolate.

To do this we temper a little chocolate cream on the mic and put it in a pastry sleeve or a bag of frozen. We make a small cut and spill the cream on the zig zag doughnuts, and ready to enjoy!

Tips and Tricks

  • The doughnuts can be prepared by hand or with electric mixer but with an electric mixer is much more comfortable and it gives me the feeling that they are softer, but by hand they come out very rich too
  • Difficulty: easy
  • Preparation time: 15 minutes plus rest time
  • Servings: 22 doughnuts depending on size

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