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Adjust Servings:
Wheat Flour – 1 ⅛ lb (500 g)
Yeast – ½ oz (15 g)
Salt – ½ tsp
Water – 1 cup
Sugar – 3 tbsp
Butter – 3 ½ oz (100 g)
Eggs – 1
Sunflower Oil – 34 fl oz (1 l)
Powdered Sugar – 1 cup
Lemon Juice – 3 tbsp

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English Donuts

English Donuts

  • Vegetarian
  • 30 min
  • Serves 5
  • Medium




If you find traditional cookies or pastries you ordinarily make for breakfast or serve with tea boring, the English donuts will help you diversify your menu. These little crispy treats are not only utterly delicious but also adorable.

You do not need any fancy ingredients to make English donuts: the process is pretty quick and easy. They do make a great impression on those gathered around your table. Be sure to try them and see for yourself.



Crack an egg into warm water and mix.


Separately combine flour with yeast, salt, and sugar. Add chilled butter cut into cubes and mix. Pour the egg mixture into the flour mixture and knead the dough. Cover it with a towel and let it sit for 1 hour.


Sprinkle the work surface with flour and roll the dough into a one-fifth-of-an-inch thick rectangle. Fold inward the sides and then the upper and lower parts. Wrap the dough in foil and refrigerate for half an hour.


Roll out the dough on the surface sprinkled with flour again, and cut it into five-inch-long strips. Cut each of them lengthwise, not touching the edge on one side. Twist the halves of the dough together and pinch the ends. Cover with a towel and let sit for 45 minutes.


Heat oil to 340 °F and dip the donuts in it. Fry them on both sides until golden, and then place them on a napkin or paper towel.


Mix powdered sugar and lemon juice and brush the donuts with the glaze.

You can experiment with the recipe for English donuts and serve them with berry sauce, marmalade, or jam. We also recommend having them with condensed milk or hot chocolate. Then they will be somewhat similar to Spanish churros.


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.


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