From childhood to now, beach donuts have been our summer staple, the sweet emblem of sunny days and salty air.

Along the Greek shores, these sugary delights reign supreme, beckoning with their irresistible aroma.

As the waves lap against the sand, we indulge in this timeless tradition, savoring every golden bite amidst the vibrant buzz of seaside life.

Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry

240 ml of warm water

1 (7gr) active dry yeast

80 grams of sugar

1 room temperature egg

1 tsp of vanilla extract

550 grams of all-purpose flour

1 pinch of salt

60 gr of melted unsalted butter

Oil for frying

Sugar for sprinkling

Directions

Begin by pouring the warm water (not hot) into the mixer bowl and dissolve the yeast in it along with 1 tablespoon of sugar.

Then, add 3 tablespoons of flour, mix to create a light batter, and let it rest for 5 minutes.

Next, incorporate the remaining sugar, egg, and vanilla extract into the mixture.

Combine the salt with the flour and gradually add them alternately with the melted butter (flour-butter-flour-butter-flour), starting to knead with the mixer hook for 7 minutes or by hand.

Cover the bowl and let the dough double in volume in a warm place (approximately 1 hour in summer).

Transfer the dough to a floured surface and roll it out into a thick sheet of 5-6 mm with a rolling pin. Using a cutter, cut out circles with a diameter of 8.8 cm, and within each, cut smaller circles of 3.5 cm.

Transfer each doughnut to individual sheets of parchment paper in the pan to prevent deflating when handled. Cover and let them rise for 15-20 minutes.

Heat oil in a pot, approximately 4-5 cm deep.

Drop the doughnuts carefully into the oil. Depending on the pot’s size, you can fry up to 3 at a time to maintain the oil temperature.

Fry each doughnut for 2-3 minutes on each side until golden brown.Remove the fried doughnuts onto absorbent paper.

While still hot, coat each doughnut in granulated sugar by dropping them one by one onto a plate of sugar, flipping to cover both sides, then serve.