Warm Italian Donuts Recipe

Bloom yeast

Combine warm water (105–115°F) and 1 tsp of the granulated sugar in a small bowl. Sprinkle the instant yeast over the surface, stir gently, and let stand 5–8 minutes until foamy.

Warm milk and combine wet ingredients

Gently warm the whole milk (to about 100–110°F). In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the warmed milk, the yeast mixture, remaining granulated sugar, melted butter, eggs, and grated lemon zest. Whisk lightly to combine.

Incorporate flour and salt

Add 3 1/2 cups of the flour and the sea salt to the wet mixture. Mix on low speed (or stir by hand) until a shaggy dough forms. If using a mixer, increase to medium speed and knead about 5–7 minutes, adding the remaining 1/2 cup flour gradually as needed until the dough is smooth, slightly tacky but not sticky. Total dough temperature should be around 75–80°F.

First rise

Shape the dough into a ball, lightly oil the mixing bowl, place the dough back in, and cover with plastic wrap or a damp towel. Let rise in a warm draft-free spot until doubled, about 60–90 minutes depending on room temperature.

Shape donuts

Turn the risen dough onto a lightly floured surface. Press gently to deflate and roll to about 1/2 inch (1.2 cm) thickness. Use a 2 1/2–3 inch round cutter to cut rounds. Re-roll scraps once. Place cut rounds on a parchment-lined baking sheet, cover loosely, and let rest 25–30 minutes until puffy (they will rise slightly).

Prepare oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches. Attach a thermometer and heat oil to 350°F (175°C). Maintain temperature between 340–360°F during frying.

Fry donuts

Gently slide 3–4 dough rounds into the oil (do not overcrowd). Fry, flipping once, until golden brown on both sides, about 60–90 seconds per side depending on size and oil temperature. Use a slotted spoon or spider to remove donuts and transfer to a wire rack set over a sheet pan to drain briefly (1–2 minutes).

Coat with sugar

While still warm (but not so hot as to melt sugar instantly), toss the donuts in a shallow bowl containing the granulated sugar mixed with ground cinnamon. If you prefer a crunch, sprinkle a bit of coarse/turbinado sugar on top immediately after coating.

Optional: fill with mascarpone

If filling the donuts: combine mascarpone, powdered sugar, vanilla, and lemon juice in a small bowl and stir until smooth. Transfer filling to a piping bag fitted with a small round tip. Insert tip into the side of each warm donut and gently pipe 1–2 tablespoons of filling into the center. Alternatively, slice donuts and spread filling inside.

Serve

Serve donuts warm within 1 hour for best texture. If needed, reheat briefly (10–15 seconds) in microwave to refresh before serving.