Fluffy Dough without Yeast (for Buns/Doughnuts)
Fluffy Dough without Yeast (for Buns/Doughnuts)
Ingredients
For the Lievito Madre (Sourdough Starter)
- 1 cup all-purpose flour
- 1/2 cup warm water, (about 90-100°F)
- 1/2 teaspoon honey
For the Dough
- 3 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1/2 cup whole milk, warm (about 100°F)
- 1/2 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1/2 cup active Lievito Madre, fed and bubbly
For Frying and Coating
- 6 cups vegetable oil, for deep frying
- 1 cup granulated sugar, for coating
For the Pastry Cream Filling (Optional)
- 1 1/2 cups whole milk
- 1/2 cup granulated sugar
- 3 large egg yolks
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter, cold
Instructions
- 1
To prepare the Lievito Madre (sourdough starter): In a medium bowl, combine 1 cup all-purpose flour, 1/2 cup warm water, and 1/2 teaspoon honey. Mix until a shaggy dough forms. Cover loosely with plastic wrap and let it sit at room temperature for 12-24 hours, or until bubbly and active. This step is for creating a new starter; if you have an established starter, feed it 4-6 hours before starting the dough.
⏱️ 15 min
- 2
In the bowl of a stand mixer fitted with the dough hook, combine 3 1/2 cups all-purpose flour, 1/2 cup granulated sugar, and 1 teaspoon salt. Mix on low speed for 30 seconds to combine.
⏱️ 2 min
- 3
In a separate bowl, whisk together the 2 large eggs, 1/2 cup warm whole milk, 1/2 cup melted and cooled unsalted butter, 1 teaspoon vanilla extract, and 1/2 cup active Lievito Madre until well combined.
⏱️ 5 min
- 4
Pour the wet ingredients into the dry ingredients in the stand mixer. Mix on low speed until a shaggy dough forms, about 2-3 minutes. Increase speed to medium-low and knead for 8-10 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should pass the 'windowpane test' (stretch a small piece of dough until it's thin enough to see light through without tearing).
⏱️ 10 min
- 5
Lightly grease a large bowl. Transfer the dough to the bowl, turning once to coat. Cover the bowl tightly with plastic wrap and let it rise in a warm place for 6-8 hours, or until doubled in size. Alternatively, for a slower rise and more flavor development, refrigerate overnight (8-12 hours).
⏱️ 5 min
- 6
Once the dough has risen, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Divide the dough into 12 equal pieces (approximately 2 1/2 to 3 ounces each).
⏱️ 5 min
- 7
Shape each piece of dough into a smooth ball. Place the shaped dough balls on a parchment-lined baking sheet, leaving some space between them. Cover loosely with plastic wrap or a clean kitchen towel and let them rise again in a warm place for 1-2 hours, or until visibly puffy and almost doubled in size.
⏱️ 5 min
- 8
While the dough is doing its second rise, prepare the pastry cream (if using): In a medium saucepan, whisk together 1 1/2 cups whole milk, 1/2 cup granulated sugar, 3 large egg yolks, and 3 tablespoons cornstarch until smooth. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Remove from heat, stir in 1 teaspoon vanilla extract and 1 tablespoon cold unsalted butter until melted and smooth. Transfer to a bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and chill completely in the refrigerator for at least 2 hours.
⏱️ 10 min - 9
Heat 6 cups vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat to 350°F. Use a deep-fry thermometer to monitor the temperature. Do not overcrowd the pot; fry 3-4 buns at a time.
⏱️ 5 min•🌡️ 350
- 10
Carefully place the risen dough balls into the hot oil. Fry for 2-3 minutes per side, or until golden brown and cooked through. Use a slotted spoon or spider to turn them and remove them from the oil.
⏱️ 10 min•🌡️ 350
- 11
Transfer the fried buns to a wire rack lined with paper towels to drain excess oil. While still warm, roll the buns in 1 cup granulated sugar until evenly coated.
⏱️ 5 min
- 12
If using pastry cream, once the buns are cooled slightly, fill them. Insert a piping bag fitted with a small round tip into the side or top of each bun and pipe in the chilled pastry cream until visibly plump. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Fluffy Dough without Yeast (for Buns/Doughnuts)
For the Lievito Madre (Sourdough Starter)
- 1 cup all-purpose flour
- 1/2 cup warm water, (about 90-100°F)
- 1/2 teaspoon honey
For the Dough
- 3 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1/2 cup whole milk, warm (about 100°F)
- 1/2 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1/2 cup active Lievito Madre, fed and bubbly
For Frying and Coating
- 6 cups vegetable oil, for deep frying
- 1 cup granulated sugar, for coating
For the Pastry Cream Filling (Optional)
- 1 1/2 cups whole milk
- 1/2 cup granulated sugar
- 3 large egg yolks
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter, cold
Instructions
- 1
To prepare the Lievito Madre (sourdough starter): In a medium bowl, combine 1 cup all-purpose flour, 1/2 cup warm water, and 1/2 teaspoon honey. Mix until a shaggy dough forms. Cover loosely with plastic wrap and let it sit at room temperature for 12-24 hours, or until bubbly and active. This step is for creating a new starter; if you have an established starter, feed it 4-6 hours before starting the dough.
⏱️ 15 min - 2
In the bowl of a stand mixer fitted with the dough hook, combine 3 1/2 cups all-purpose flour, 1/2 cup granulated sugar, and 1 teaspoon salt. Mix on low speed for 30 seconds to combine.
⏱️ 2 min - 3
In a separate bowl, whisk together the 2 large eggs, 1/2 cup warm whole milk, 1/2 cup melted and cooled unsalted butter, 1 teaspoon vanilla extract, and 1/2 cup active Lievito Madre until well combined.
⏱️ 5 min - 4
Pour the wet ingredients into the dry ingredients in the stand mixer. Mix on low speed until a shaggy dough forms, about 2-3 minutes. Increase speed to medium-low and knead for 8-10 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should pass the 'windowpane test' (stretch a small piece of dough until it's thin enough to see light through without tearing).
⏱️ 10 min - 5
Lightly grease a large bowl. Transfer the dough to the bowl, turning once to coat. Cover the bowl tightly with plastic wrap and let it rise in a warm place for 6-8 hours, or until doubled in size. Alternatively, for a slower rise and more flavor development, refrigerate overnight (8-12 hours).
⏱️ 5 min - 6
Once the dough has risen, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Divide the dough into 12 equal pieces (approximately 2 1/2 to 3 ounces each).
⏱️ 5 min - 7
Shape each piece of dough into a smooth ball. Place the shaped dough balls on a parchment-lined baking sheet, leaving some space between them. Cover loosely with plastic wrap or a clean kitchen towel and let them rise again in a warm place for 1-2 hours, or until visibly puffy and almost doubled in size.
⏱️ 5 min - 8
While the dough is doing its second rise, prepare the pastry cream (if using): In a medium saucepan, whisk together 1 1/2 cups whole milk, 1/2 cup granulated sugar, 3 large egg yolks, and 3 tablespoons cornstarch until smooth. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Remove from heat, stir in 1 teaspoon vanilla extract and 1 tablespoon cold unsalted butter until melted and smooth. Transfer to a bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and chill completely in the refrigerator for at least 2 hours.
⏱️ 10 min - 9
Heat 6 cups vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat to 350°F. Use a deep-fry thermometer to monitor the temperature. Do not overcrowd the pot; fry 3-4 buns at a time.
⏱️ 5 min•🌡️ 350 - 10
Carefully place the risen dough balls into the hot oil. Fry for 2-3 minutes per side, or until golden brown and cooked through. Use a slotted spoon or spider to turn them and remove them from the oil.
⏱️ 10 min•🌡️ 350 - 11
Transfer the fried buns to a wire rack lined with paper towels to drain excess oil. While still warm, roll the buns in 1 cup granulated sugar until evenly coated.
⏱️ 5 min - 12
If using pastry cream, once the buns are cooled slightly, fill them. Insert a piping bag fitted with a small round tip into the side or top of each bun and pipe in the chilled pastry cream until visibly plump. Serve immediately.
⏱️ 5 min