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Real doughnuts

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Preparation time

15 minutes

Cooking time

5 minutes

Resting time

2 hours


20 doughnuts





Product used


– 180g flour
– 2 tablespoons sugar
– 25g butter
– 1 egg
– 2g of 11g sachet Saf-instant® Baker’s dry yeast
– 50ml milk
– 60g icing sugar
– 1 litre of oil for frying


– deep fryer/large saucepan/deep hob-proof casserole
– mixing bowl
– tea towel
– skimmer
– rolling pin


1. Slightly warm the milk (35°C max.), add the Saf-instant® yeast and 1 tablespoon of sugar to the milk in a mixing bowl and stir well.

2. Add the flour to the mixing bowl, along with the egg, remaining sugar and melted butter.

3. Mix well and knead the dough until it has an even consistency and is no longer sticky. If necessary, add a little more flour.

4. Cover the mixing bowl and leave to rest for 2 hours at room temperature.

5. Roll out the dough on a work surface using a floured rolling pin until approximately ½cm thick. Then cut the doughnuts to the desired shape.

6. Pour the frying oil into a large saucepan or a deep-fryer and heat. Take care to ensure it doesn’t boil, oil splashes can be very dangerous.

7. Lower the doughnuts into the hot oil using the skimmer or a slotted spoon. Cook 4 or 5 doughnuts at the same time, turning them during cooking. Remove them when they begin to brown, and place them on absorbent paper on a plate.

8. Dust with icing sugar and serve.

Don’t forget to score the centre of each doughnut with a pastry wheel or a knife, to avoid them puffing up too much during cooking.


If you are not at ease with deep-frying, use a deep-fryer rather than a saucepan or other recipient. You can also cook them in an oven at 180°C for 12-15 minutes for a lower-fat version.