Plain doughnuts

Plain doughnuts, soft and golden: the treat of Shrove Tuesday and funfairs, made at home. Fried then rolled in sugar, they are best eaten warm, an occasional indulgence to enjoy without guilt.

Preparation: 20 min  |  Cooking: 15 min  |  Servings: 12  |  Difficulty: Medium

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 116 kcal · 4 g protein · 21 g carbohydrate · 1 g fat

Ingredients

• 300 g plain flour
• 12 cl milk
• 2 eggs
• 40 g sugar
• 1 sachet of dried yeast
• oil for frying

Method

1. Mix the flour, sugar, yeast, eggs and warm milk into a supple dough.
2. Leave to rise for 1 hour until doubled in size.
3. Shape into balls and leave to rest again for 20 minutes.
4. Fry for 2 to 3 minutes, turning them, then drain and roll in sugar.

Nutritional benefits

Made at home, doughnuts are still a fried treat to enjoy occasionally. At least you control the quality of the oil and the amount of sugar. Frying at the right temperature (170 °C) limits how much fat they absorb.

Variations and substitutions

• Baked or air-fried (lighter).
• Filled with jam.
• Flavoured with orange blossom water.
• Dusted with icing sugar.

Storage and making ahead

Best on the day, served warm; they go soft quickly.

💡 Good to know

Keep the oil at around 170 °C: too hot and the doughnuts burn outside and stay raw inside; too cool and they soak up the oil.

Read more

Discover more vegetarian recipes · kids’ recipes.

Foods in this recipe: flour · milk · eggs · sugar · oil.

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