TRADITIONAL DONUTS WITH THE TASTE OF CHILDHOOD

No one could make sweet, airy donuts like grandma – light, hollow inside, as if they were made of clouds rather than dough.

PHOTO: Ustupljena fotografija

This treat arrived under Austro-Hungarian influence, but we adapted it to our own tastes and traditions. Instead of butter, our grandmothers used lard, and that substitution made the biggest difference compared to the recipes you can still find today on the streets of Vienna or Berlin.

While today’s pastry shops and bakeries offer donuts filled with everything from pistachio cream to Oreo and vanilla, at home we still prefer the traditional ones – plain, or simply filled with jam, custard, or chocolate. The latter variety often reminds us of the seaside vendors carrying large baskets and calling out, “Hot donuts, hot donuts,” as they walked along the beach.

Whether you love the old-fashioned homemade donuts or modern yeast-free versions, the essence remains the same – this is an irreplaceable flavor of growing up, always wrapped in nostalgia.

Here’s how our grandmothers made them:

Ingredients

500 g flour

60 g fresh yeast (or 14 g dry yeast)

250 ml lukewarm milk

2 tablespoons sugar

2 egg yolks

2 tablespoons lard

1 teaspoon vanilla sugar

A pinch of salt

Powdered sugar for dusting

Oil for frying

Preparation

If using fresh yeast, crumble it and mix with 1 tablespoon sugar and 100 ml lukewarm milk. Leave it for 10–15 minutes until foamy.

If using dry yeast, simply mix it with the flour and continue.

In a separate bowl, combine egg yolks, remaining sugar, lard, and the rest of the milk. In a large mixing bowl, combine flour, vanilla, and salt. Make a well in the center and pour in the egg yolk mixture. Mix until you form a smooth dough.

Transfer the dough to a floured surface and knead for about 10 minutes, until soft and elastic. If too sticky, add a bit more flour.

Place the dough in a greased bowl, cover with a clean cloth, and leave in a warm place for 1–1.5 hours, or until doubled in size.

Once risen, roll out the dough on a floured surface to about 1 cm thick. Using a donut cutter or a glass, cut out circles. Arrange them on a floured tray, cover with a cloth, and let rise another 30 minutes.

In a deep pan, heat enough oil to 175°C (350°F). Fry donuts in batches, a few minutes on each side, until golden brown and crisp. Avoid overcrowding the pan for even frying.

Transfer the fried donuts to paper towels to absorb excess oil. While still warm, dust with powdered sugar.

These plain donuts are soft and delicious on their own but can also be served with jams, chocolate spreads, or even ice cream for an extra treat.

Source: Krstarica