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Golden brown doughnuts served with powdered sugar
Delicious sweet doughnuts with powdered sugar

Fluffy Carnival Doughnuts with Powdered Sugar

Author: Flavelo
Recipes Cakes and Desserts
The classic powdered doughnut is a triumph of simplicity. There is no filling to distract, so the dough itself must be perfect. The secret lies in the ratio of butter to egg and careful proofing. A successful Krofne is so light it's like biting into air, with powdered sugar just barely sweetening the fried, buttery dough flavor. The queen of carnival season, but also a royal treat for Sunday breakfast.
🕒 Prep Time 1 hr 30 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr 45 mins
🍽️ Servings 12 servings
🔥 Calories 420 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Sifter (for airy flour)
  • Large kneading bowl
  • Deep fryer or pot
  • Paper towels
  • Sieve (for dusting sugar)

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Mix a tablespoon of sugar into the warm milk, sprinkle in the yeast, and let it bloom (foam up) for 10 minutes.

Tip: If the milk is too hot (over 110°F), it will kill the yeast and the dough will stay flat. It should feel pleasantly warm to the touch.
2 ✓

Sift the flour into a bowl. Add the remaining sugar, salt, vanilla, and egg yolks. Pour in the foamy yeast milk.

Tip: Egg whites can dry out the dough, but yolks make it richer and tender.
3 ✓

Start kneading. When the dough comes together, work in the soft butter piece by piece. Knead until you have a shiny, elastic ball.

Tip: The secret to good doughnut dough is working it until the dough pulls apart in strands and has a blistered surface.
4 ✓

Cover and let rise in a warm place until doubled (approx. 45-60 minutes).

Tip: Don't put it directly on a radiator, or the bottom might cook while the top doesn't rise. Lukewarm room temperature is best.
5 ✓

On a floured board, roll out to finger-width thickness and cut into rounds. Gather scraps, knead briefly, rest for 5 minutes, and cut again.

Tip: Resting is needed when re-rolling to let the gluten relax, otherwise the dough shrinks back.
6 ✓

Cover the cut doughnuts and let them rest on the counter for another 30 minutes.

Tip: This 'double proofing' gives the dough its final, airy structure.
7 ✓

Heat the oil. Test with a scrap of dough: if it sizzles and bubbles form around it, add the doughnuts. Fry 2-3 minutes per side until golden brown.

Tip: Don't overcrowd the pot, as it lowers the oil temperature and makes the dough greasy.
8 ✓

Drain excess oil on paper towels. While still warm but not scorching hot, dust thickly with powdered sugar.

Tip: Powdered sugar sticks better to warm dough, but melts if it's too hot.

Recipe FAQ

Why is the top wrinkled?
You proofed it too long; the dough structure weakened and collapsed after frying.
Can I bake them without oil?
You can bake them in the oven, but they will be more like bread rolls and won't have the classic fried flavor or the white ribbon.
Are they good the next day?
Real doughnuts are best fresh. They might get a bit stale by the next day; microwaving for 10 seconds can revive them.

Ingredients

  • 4 cups All-Purpose Flour
  • 2 1/4 tsp Active Dry Yeast (1 packet)
  • 1 cup Warm Milk
  • 1/3 cup Granulated Sugar
  • 2 large Egg Yolks
  • 1/2 cup Softened Butter
  • 1/2 tsp Salt
  • 1 tsp Vanilla Extract
  • 4 cups Vegetable Oil (for frying)
  • 1/2 cup Powdered Sugar (for dusting)