Fluffy Italian Donuts

Fluffy Italian Donuts

This is an easy, delicious fluffy donut recipe that I learned from an Italian mamma! These donuts are a seasonal snack that people eat at carnivals, but we can enjoy them all year 'round.

Ingredients: Makes about 30 donuts

Flour (cake flour)
300 g
75 g
Baking powder
8 g
165 ml (150 g)
a small amount to add aroma
Vegetable oil
For deep-frying


1. In a bowl, combine the sugar and egg. Add the sifted flour and mix some more.
2. Once the batter is incorporated, add the baking powder. Add the milk (150 ml) in several batches, add the liqueur, and mix well.
3. If the dough from Step 2 is too thick and it is tough to whisk, add the remaining milk, a little at a time, to make it thinner.
4. The batter should be not too thick or not to thin, but needs just enough thickness as shown in this photo.
5. Form small balls using 2 small spoons, drop the batter into the heated oil at about 160-170℃, and slowly deep-fly.
6. The donuts should rise and start to spin around. They will turns into round balls and float to the top.
7. Sprinkle on some powdered sugar, and it they're done.

Story Behind this Recipe

This is one of the traditional snacks that people eat at carnivals in Italy. I reduced the amount of the original, since the recipe mamma gave me was too much. I also added some milk to the original recipe, to make the dough easier to handle.