We heat up the milk. We add yeast. I took dry ones. They fit faster. Put a pinch of salt, a tablespoon of sugar and vanilla. We mix everything. Crack in a couple of eggs and beat. Sift through a sieve half a kilo of flour and knead the dough. We put in a warm place for one to two hours (depending on the temperature of the room).
For now, let's get on with the cream. We combine a glass of milk with condensed milk. Add 200 grams of flour, beat well. We put the saucepan on the stove, bring the mass to a density, stirring constantly.
While we were preparing the cream, the dough had already risen. Roll it out into one inch thick layer. We take a glass or a small glass and cut circles in the dough. It turns out such flattened balls. From the rest of the dough, roll the ball and roll it out. We finish the circles on the remnants of the dough.
We spread the cooled cream on top of the flattened circles, in the center. To make it fit, stretch the edges with your hands. We put the cream somewhere in a teaspoon, depending on the size of the bun. We wrap it in a bud and roll it up with our hands.
Take a frying pan with high edges. If you have a deep fryer, use it! Pour sunflower oil into the pan so that the donuts are half covered with it. We heat the pan with oil, put donuts there. Flatten them with your hands before doing this so that they are better fried. Fry on both sides as a crust forms. Keep an eye on the oil level.
The first Friday of summer is National Donut Day in the United States. the site has selected for you the recipes of the easiest to prepare, but very tasty donuts, revealing all their secrets. After all, donuts are incredibly delicious pastries . The smell of freshly baked donuts will not leave anyone indifferent.
Donuts there are ordinary ones without filling, with filling, covered with icing, fudge and decorated with culinary sprinkling. They can be round and with a hole in the middle. There are such varieties of well-known donuts as donuts (donuts with a hole) and berliners (donuts). By the way, American donuts - donuts - are different from the donuts we are used to.
5 Donut Cooking Secrets
- In order to cook donuts, you need a deep fryer or a stewpan - a saucepan, a frying pan with a thick bottom and high sides.
- It is necessary to pour a lot of oil so that the donuts float freely in it and do not lower the temperature of the deep-fryer when laying.
- Deep fryer should be well heated, up to 160-180 degrees. If the deep-fryer is not hot enough, the donuts will absorb a lot of oil.
- Rotate donuts during cooking to ensure they cook evenly.
- Ready donuts must be removed on a sieve so that excess oil is glass. Then the donuts can be rolled in powdered sugar, covered with icing or fondant, or decorated in some other way.
Donuts homemade
Donuts are of European origin and have been mentioned since the 16th century. The holes appeared later, when, according to legend, the sailor Hanson Gregory made holes in them so that they would bake faster.
Prepare donuts from ready mixes, including various additives, therefore, their shelf life and use are quite large. They are prepared with various fillings, from cool yeast dough , specially form blanks, give them time to distance (increase in volume), then lower them into deep fat, immersing them entirely in it. Donuts are covered with various sprinkles, icing, fudge.
5 donut recipes
Ingredients:
- Wheat flour - 500 g,
- Water - 180 g,
- Butter (margarine) - 100 g,
- Egg (large) - 1 pc.,
- Sugar - 1-2 tbsp. spoons,
- Yeast (dry) - 6 g,
- Salt - 1 teaspoon
Cooking:
We prepare the dough without sponge method. Mix the dry ingredients first. Then add warm water. The last is butter or margarine. We leave the dough for 15 minutes and divide it into blanks of 70 grams each. The blanks should have a rounded shape. We spread the blanks on a sheet of baking paper or a baking sheet greased with oil, they should be spaced for about 20 minutes. After that, deep-fry in deep fat until golden brown, about 4 minutes. Then we take them out, let the excess fat drain, cool. Then you can lay out the filling and cover with glaze.
Berliners at home
Berliners are German donuts. They are also called Berlin balls. They are round without holes. They can be with various fillings.
According to legend, during the First World War, they were invented by a baker who, for health reasons, could not fight the enemy, but was able to become an army baker, and in honor of one of the victories he came up with sweet treat , which in its appearance was supposed to resemble cannonballs. Later they won universal love.
Berliners are deep-fried on the surface, alternating from one side to the other, and therefore have a white stripe on the product. They may also be round when fried whole. They have a filling of jam, jam, cream. Sprinkle with powdered sugar or glaze.
5 donut recipes
Ingredients:
- Flour - 500 g,
- Water - 170 ml,
- Margarine or butter- 125 g,
- Chicken egg - 3 pcs.,
- Yeast (dry) - 6 g,
- Powdered sugar for sprinkling.
Cooking:
We prepare the dough in a non-dough way: mix the dry ingredients, add warm water, then add butter or margarine. We leave the dough for 20-25 minutes and divide it into blanks of 50 grams each. The blanks should have a rounded shape. We spread the blanks on a baking sheet, cover with a towel and let the dough come up for about 30 minutes. Then we place it in deep fat afloat on each side for 2-3 minutes. When the donuts are cool, stuff them to taste. The mass of the filling is approximately 15 grams.
Recipes for Russian donuts and homemade donuts
Homemade donuts with milk
Donuts are a type of donut. The dough is prepared yeast-free or sponge-free. You can also cook donuts with baking powder. Deep-fried donuts. The mass of donuts is 30-60 grams. Covered with powdered sugar, various culinary sprinkles. They make donuts on water, sour cream, milk, potato, with lemon zest, with cinnamon, with filling and without stuffing.
5 donut recipes
Ingredients:
- Wheat flour - 1 kg,
- Milk - 750 ml,
- Chicken egg - 4 pcs.,
- Margarine - 1 pack (250 g),
- Powdered sugar - 300 g + for sprinkling,
- Baking powder - 1-2 teaspoons,
- Salt - 1 teaspoon.
Cooking:
The dough is prepared in a safe way. Break the eggs into a bowl, beat, add powdered sugar and rub well. Then add milk
, flour mixed with baking powder and salt (the amount of baking powder needed for 1 kg of flour is written on the baking powder package). Then we introduce softened margarine and knead the dough with a density like sour cream. We spread the donuts into the deep-fryer using a dough dispenser or a spoon. Fry until golden brown.
Cook until golden brown, remove and sprinkle with powdered sugar.
Delicate, airy, unrealistically delicious and so hearty donuts with a hole - this is the taste of childhood. Sprinkled with powdered sugar, these golden rings, my younger brother and I ate with tea or milk. And today I am preparing homemade donuts for my children and sharing the recipe with you, friends.
I propose to make appetizing and ruddy donuts in a lean version, that is, without eggs, milk, kefir, sour cream and butter. Nevertheless, the pastries will turn out to be fabulously tasty and truly fluffy, because the dough will be yeast - lively, soft, not clogged with wheat flour.
An important point in the preparation of this home baking- use good vegetable oil for deep frying. First of all, it must be refined, that is, odorless, and suitable for frying. And, of course, there should be really a lot of oil: donuts are far from low calorie baked goods, which is cooked in deep fat. Dough blanks should float freely when frying, so choose the right dishes and do not regret vegetable oil.
From the indicated amount of ingredients used, 20 donuts with a hole are obtained. It is advisable to eat them immediately after cooking, since the next day the baking becomes denser and dries up (which is quite natural). True, stale donuts (stored in an airtight container or bag) can be easily reanimated - just warm them up in microwave oven for 15-20 seconds or steam.
Ingredients:
Yeast dough:
(400 grams) (250 milliliters) (2 tablespoons ) (1 tablespoon ) (1 teaspoon) (0.25 teaspoon)
For frying and sprinkling:
Cooking step by step with photos:
The recipe yeast dough for donuts, the following ingredients are included: premium wheat flour, water, sugar, vegetable oil, salt and fast-acting yeast (I will write about yeast below). In addition, you can’t do without refined vegetable (I have sunflower) oil for deep-frying - you need quite a lot of it. And as a topping, take powdered sugar - I have it fragrant (homemade vanilla sugar ground in a coffee grinder).
We make yeast dough for future donuts: sift (preferably twice) 400 grams into a suitable dish wheat flour. Thanks to this, it will not only loosen and be saturated with oxygen, but also possible debris will leave. You may need more or less flour than indicated in the recipe.
About yeast: it is not necessary to take high-speed ones - just dry ones are perfect (also 1 teaspoon without a slide is 3 grams) or pressed (you need 3 times more, that is, 9 grams). Such yeast is not immediately mixed with flour, but is pre-activated in a warm, sweetish liquid for 10-15 minutes. In our case, you can slightly warm half a glass of water with a tablespoon of sugar and dissolve the yeast in it. Since I used fast-acting ones, I added them directly to the flour. We also put 2 tablespoons (without a slide of sugar), 1 teaspoon of yeast and a quarter teaspoon of fine salt there. Mix everything well so that the dry ingredients are evenly distributed throughout the mixture.
Make a well in the flour and pour some warm water into it. In no case should the liquid be hot, otherwise you will simply boil the yeast and it will die.
At the beginning of kneading yeast dough, you can simply mix all the products with a fork, spoon or hand so that the flour is moistened by absorbing the liquid. With a bread maker or dough mixer, the kneading process is greatly simplified and your work is reduced to a minimum. Add a tablespoon of refined vegetable oil and knead the dough.
You need to knead the dough for quite a long time (at least 10, and preferably 15 minutes) and intensively. An electric assistant will do it for about 7 minutes. As a result, the yeast dough should become completely homogeneous, smooth, very, very soft and tender, and at the same time sticky. We round the dough and put it in a bowl greased with a small amount of vegetable oil (not indicated in the ingredients) so that it does not stick to the dishes during the fermentation process. We send the dough to heat for about 1-1.5 hours. Where better than dough wander and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out about 28-30 degrees - the ideal temperature for fermenting yeast dough). Then we tighten the bowl with the dough with cling film or cover it with a towel made of natural fabric (linen is best) so that the surface does not wind up and become crusty. You can also let the dough ferment in the microwave, in which we first bring a glass of water to a boil. The dough will rise with the door closed, and the glass will stand there. Then you don’t need to close the bowl with anything, as the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one inadvertently turns on the microwave, otherwise the dough will disappear and there will be no donuts.
After about an hour (time is a relative concept, you may need more or less), the yeast dough will grow up perfectly, having increased in volume by 3 times. If the dough rises slightly, then you got old yeast - increase the fermentation time. My yeast dough rose well after 1 hour and 15 minutes.
Using a special cutting or a regular glass, we cut out round blanks. Since the dough is very tender, it is advisable to powder the sides of the glass with flour too, so as not to deform the workpieces.
Then we will make holes in the rounds - here you can use a dough cutter or use a glass of small diameter. Alternatively, you can proceed as follows: with your thumb, push the workpiece exactly in the middle to the very bottom to form a hole. Then we take the workpiece in our hands, insert 2 index fingers into the hole parallel to each other. On weight, we scroll the workpiece on our fingers to expand the hole to the desired diameter.
Thus, we form all future donuts with a hole. We collect the rest of the dough into a ball, roll it out again and make rings until this very dough is over. In total, out of the indicated number of products used, I got 20 donuts (on this board, only a part).
Secret delicious donut This is the right dough!
It should rise well, roast beautifully and, of course, delight in taste.
Here are the recipes for the "correct" dough for donuts. Let everything work out!
Donut Dough - General Cooking Principles
Donuts are cooked only on wheat flour. It is advisable to use the highest grade. The flour is sifted before use, be sure to keep it in a warm place. Liquid is added to the dough: milk, kefir, water. Be sure to lay eggs, sugar. Oil is found in some recipes different types, margarine or other fat. Don't make lean donuts.
The dough is prepared with yeast or on rippers. The first option requires time to rise, usually at least one hour. Dough with rippers can be used immediately after preparation. The consistency of the mass can be liquid or thick. The dough is spread in oil with a spoon or hands form donuts, and then fried.
Dough for donuts yeast on milk
A common donut dough recipe for whole milk. The list of ingredients indicates the amount of dry yeast.
Ingredients
300 ml of milk;
1.5 tsp yeast;
70 g cl. oils;
Four glasses of flour;
40 g of sugar;
Cooking
1. Prepare the products according to the list, heat the milk, melt the butter.
2. Mix dry yeast with milk, add granulated sugar, fresh egg, salt. Dissolve all ingredients.
3. Next, add the melted but cooled butter.
4. Now pour the flour, be sure to sifted. Knead the dough. Make a neat kolobok, cover.
5. After 1.5 hours, the dough should rise well. You can start making donuts.
6. Sprinkle the table with flour, roll out a cake from the prepared dough, thickness from one to 1.5 cm.
7. Squeeze round donuts with a mold or an ordinary cup. The diameter is arbitrary, but not less than 6 cm.
8. Make holes inside using a punch up to two centimeters in diameter.
9. Now you can heat up the vegetable oil fryer.
10. Fry donuts to a beautiful crust. Sprinkle with powder or decorate with icing.
Donut dough with cottage cheese
Option curd dough for donuts. This dish is accompanied by an unusual aroma. You can even use slightly stale cottage cheese, which you are already afraid to use raw, but within reason. A sour or moldy product will not work.
Ingredients
300 g of cottage cheese;
5 g of ripper;
60 g sugar;
1 st. flour;
Sour cream 3 l. Art.;
Cooking
1. Grind the cottage cheese, you can immediately combine with salt and sour cream. If the cottage cheese is soft, then just knead well with a spoon to get rid of large lumps.
2. Add sugar to the eggs. Using a whisk or mixer, beat until fluffy foam.
3. Combine curd mixture with egg foam.
4. Mix the ripper into the flour, add to the curd. Do soft dough. If the cottage cheese was originally soft, then a little more flour may be needed.
5. Now you need to form donuts from the dough. You can divide into pieces, roll sausages and connect into rings.
6. Or pinch off some mass and just roll into small balls.
7. Reheat fryer.
8. Fry cottage cheese donuts until golden brown in oil. Take out the balls with a slotted spoon. Or pry the rings with a fork.
9. After cooling, sprinkle ruddy donuts with powder.
Dough for donuts on kefir with soda
A very simple and quick test for donuts. He does not need rest, you can cook and fry products immediately after kneading. Kefir is easily replaced by another fermented milk drink, but without sugar, dyes and other additives.
Ingredients
Kefir 1 tbsp.;
Flour 1.8-2 cups;
1 tsp soda (without tubercle);
One egg;
2 tablespoons of oil;
A spoonful of sugar.
Cooking
1. Warm up the kefir. Or just take it out of the refrigerator in advance, put it on the stove or on the battery.
2. Pour the fermented milk drink into a bowl, send an incomplete spoonful of soda to it. Stir.
3. Add sugar, throw a pinch of fine salt and pour in vegetable oil. Stir.
4. Add a raw egg. If it is small, then you can throw two pieces into the dough. Stir with a whisk until completely dissolved.
5. Pour in the flour. If kefir is liquid, then more flour may go away. Look at the test. It should be thick and slightly sticky.
6. Sprinkle the table with flour, put the dough and it must also be sprinkled on top.
7. Take a rolling pin, roll out a piece to a thickness of one centimeter.
8. Take a glass or mold, dip the edges in flour and squeeze out the circles.
9. Fry in hot deep fat immediately after shaping. The donuts will brown very quickly so be careful not to burn them.
10. Take out on a plate, sprinkle with powder.
Donut yolk dough (American style)
Recipe for American donut dough. The cooking technology is not much different from the standard scheme, but the dough is more rich. It is customary to decorate these products after frying with colored glaze, decorate with sweet sprinkles, nuts.
Ingredients
0.5 liters of milk;
4 tablespoons of sugar;
1.5 l. dry yeast;
3 yolks;
50 g of oil;
4 tbsp. flour;
20 ml brandy;
Cooking
1. This dough is best prepared in a sponge way. Combine warm milk with two tablespoons of sugar, add two cups of flour and mix thoroughly. Put in heat.
2. As soon as the dough rises well and starts bubbling, you can add the rest of the sugar, about half a teaspoon of salt, pour in the yolks, it is better to beat them separately.
3. At the end, add cognac and flour. The consistency of the dough should be the same as for ordinary pies. Do not hammer with flour so that the donuts turn out airy.
4. We put the dough to ferment in heat. Looking forward to a good lift. On the dough, the mass will quickly go up.
5. We take out the dough, form round donuts with a hole from the rolled cake.
6. Warm the oil in a saucepan. Fry the rings, take out on paper to get rid of excess oil.
7. Decorate with icing, you can simply sprinkle with powder, chocolate chips or cocoa powder.
Dough for donuts on condensed milk
For such a test, you need white condensed milk without any additives. These donuts will not be very lush, the crumb is quite dense. But on the other hand, they are quickly prepared, an ideal option for hastily for breakfast, lunch or snack.
Ingredients
0.5 cans of condensed milk;
2 tbsp. flour;
Two eggs;
Soda 0.5 tsp;
Oil for frying.
Cooking
1. Put the condensed milk in a bowl, add eggs to the milk. Whisk everything together for a couple of minutes.
2. Sprinkle some salt.
3. Put out the soda, send it to the dough too.
4. Knead it all with flour.
5. Roll the flagellum out of the dough. But do not make a thin lace, the optimal thickness is around two centimeters.
6. Cut into washers across, the width is also about two centimeters.
7. Roll each piece into buns.
8. Heat the oils, a layer of at least two centimeters. Ideally, donuts should float freely.
9. Fry the balls until golden brown, serve immediately.
Yeast dough for donuts on the water
To make the dough on the water soft and fragrant, sour cream is added to it. It needs very little. The product is not the first freshness, slightly sour.
Ingredients
400 ml of water;
100 ml sour cream;
600 g flour (may take a little more);
70 g of sugar;
2 l. yeast;
120 g butter / margarine.
Cooking
1. Melt the margarine or butter, let it cool for now.
2. Add sour cream to warm water, shake well.
3. Add sugar with yeast immediately. Sprinkle in a slightly incomplete teaspoon of salt.
4. Beat the eggs with a fork and also add to yeast water.
5. Pour in the melted butter, stir all the ingredients of the dough so that they dissolve.
6. Pour flour, but not all at once. Add half a kilogram, knead the dough. Add more if necessary.
7. Transfer the mass to a large bowl, let rise, punch down once.
8. After the second rise, form donuts in any way, deep-fry.
Donut batter
A variant of another test on kefir. These donuts are deep-fried with a small spoon, they turn out round and neat.
Ingredients
0.4 l of kefir;
0.4 kg flour;
10 g of ripper;
20 g of sugar;
Salt, deep fryer.
Cooking
1. Pour warm kefir into a bowl.
2. Add all recipe ingredients except wheat flour. Don't add the ripper just yet.
3. Arm yourself with a mixer or just take a whisk. Whisk it all together.
4. Now you can add flour, stir and pour the ripper.
5. Ready dough leave for five minutes.
6. During this time, you can heat the deep fat in a deep bowl.
7. Take the dough with a teaspoon, dip it into the heated oil. Fry crispy donuts.
Unsure about the quality of your yeast? No need to translate products and waste your time! Dissolve the yeast in the recipe water, add sugar and a little flour, leave for a while. After 15 minutes, foam should appear. If it is not, then do not add the rest of the ingredients.
Donuts are most often sprinkled with powder. But do not do this if they are hot. The powder will melt quickly, and the fragrant rings will be sticky.
Any donuts can be prepared with filling. To do this, the dough is rolled out thinly, cakes are cut out, the filling is put in and the two things are glued together. But there are also recipes. lush donuts, into which the filling can be pumped with a confectionery syringe.
From ordinary donuts you can make a chic treat! Pour the dish with honey, condensed milk, chocolate icing. Sprinkle with nuts, confectionery dragees. The family will be delighted!
Donuts… What could be tastier and more tender?
Remember, donuts used to be sold on the street from stalls?
Golden pretzels with powdered sugar... it seemed that there was no greater joy - sweetness could not be found. Donuts are the perfect treat for those who start their day in the morning. Fried donuts in a pan can be consumed with jam and syrup, jam, honey and other sweets. And for those who do not belong to the category of a sweet tooth, you can cook donuts with herbs, cottage cheese donuts, cheese donuts and a hundred other varieties.
General principles for cooking fried donuts in a pan
Donuts should be fried in moderation, try not to overcook them, otherwise they will not turn out airy and golden.
Sprinkle the donuts with powdered sugar when they cool a little, otherwise the powder will simply melt.
Formed donuts must be allowed to brew, they should double in volume.
Donuts need to be fried on both sides.
To make donuts beautiful, squeeze a large circle with a glass, and squeeze out the middle of it with a glass.
Remember to watch the cooking time, otherwise the donuts will not acquire the desired golden hue.
Fried donuts in a pan: jam for every taste
This donut recipe is quick and easy to make. One of the components of the recipe is jam. It can be anything in taste and texture. Don't miss this delicacy! Fried donuts only benefit from it.
Ingredients:
A couple - three glasses of flour
A glass of milk
A couple spoons of sugar
A small piece of butter
Fifty grams of yeast
Jam
Powdered sugar
Cooking:
First, let's prepare the dough. Milk needs to be warmed up a little so that it is slightly warm.
We put yeast in it. We stir well.
Next step: melt the butter. After that, pour it into milk, add sugar. We stir well.
In this mass, add the egg, a pinch of salt. This is done so that our dough becomes elastic and soft.
Mix all ingredients with flour. Knead the dough and leave it in a warm place. When it fits, you need to knock it out again. After a couple of hours the dough is ready. Let's start making donuts.
First, roll out the dough with a thickness of one mm. Using a glass, make small circles. We put jam on each and put the second circle on top, pinch both circles well and carefully. Let the donuts rest for half an hour.
In a frying pan, heat the vegetable oil and fry our donuts in it on both sides. After that, put them on a paper towel so that it absorbs excess oil.
When the donuts have cooled slightly, sprinkle them with powdered sugar.
Fried donuts in a pan: a signature recipe
It is believed that every nation has its own special recipe donuts. Our nation also has its own recipe for donuts, and it is prepared using cottage cheese. These donuts are very fond of children, and therefore such pastries can also be safely called children's donuts. By the way, you can cook them together with the kids, this will make them even tastier and more desirable.
Ingredients:
Half a glass of flour
One egg
Vanillin
Quarter kg of cottage cheese
Powdered sugar
Vegetable oil
Cooking:
Thoroughly mix flour with salt and soda.
In the second bowl, beat the egg, mix it with cottage cheese and sugar, add vanillin.
Mix the flour with the contents of the second bowl. We knead the dough.
Roll out the finished dough and cut it into small pieces, make balls. In each ball we make a middle.
We heat the vegetable oil in a frying pan, fry the donuts in it on both sides, put them on a paper towel, let stand for about five minutes. After that, put the donuts on a dish and sprinkle with powdered sugar.
Fried donuts in a pan: add greens and cottage cheese
Recipe cottage cheese donuts with greenery is quite original. These donuts are not sweet, and therefore you can have lunch and breakfast with them. In addition, the main ingredient here is cottage cheese, not flour, which makes donuts even more healthy and tasty.
Ingredients:
Half a kg of cottage cheese
Large bunch of greens: parsley and dill
A glass of kefir
One egg
Vegetable oil
Cooking:
Mix cottage cheese with egg and kefir, add salt. Gently grind everything with each other.
Mix the flour sifted in advance with soda, add it to the curd mass.
Rinse the greens and finely chop, add it to the dough, mix and leave for 20 minutes.
After that, roll out the dough, the thickness should not exceed one cm.
Squeeze out the mugs with a glass, leave them to approach for ten minutes.
Heat the vegetable oil in a frying pan and fry the mugs in it on both sides. Let them rest on a paper towel to absorb excess oil.
It is best to serve these donuts hot.
Fried donuts in a pan: the simplest recipe from what is in the refrigerator
These donuts are airy and very tasty, they are prepared from those products that every housewife always has in the refrigerator. The size of the donuts depends on what kind of utensil you are using. You can make them small with glasses, and if you use glasses, then the donuts will turn out bigger.
Ingredients:
One egg
Powdered sugar
Granulated sugar
A quarter liter of kefir
Three glasses of flour
Vegetable oil
Cooking:
Pour the egg and kefir into a bowl, mix well and add granulated sugar, salt.
After that, pour soda into the mass, pour in three tablespoons of oil, add flour and knead the dough.
It should be soft and not stick to your hands.
We divide the dough into a couple of parts. Roll out each one 1 cm thick.
Squeeze the mugs with a glass or a glass. Punch another hole inside each circle.
Heat the vegetable oil in a frying pan and fry the donuts on both sides. We spread them first on a paper towel, then on a dish and sprinkle with powdered sugar.
Fried donuts in a pan in Polish
Donuts according to this recipe are also called Warsaw. There is a tradition in Poland, one day a year there is only donuts, it is believed that then the whole year will be happy and successful. Donuts are quite high in calories, and therefore we do not recommend getting carried away with them. The main difference from other recipes is that dough is used here.
Ingredients:
Third part of a glass of milk
Half a hundred grams fresh yeast
Several spoons of sugar
Half a kg of flour
Ten egg yolks
Glass of cream
Vanillin
Butter
Jam
Almond
Vegetable oil
Cooking:
All ingredients should not be cold, support room temperature. First of all, we prepare the dough. In warm milk, stir the yeast, add flour to the same place, add sugar. Mix everything thoroughly and leave to rise for 30 minutes.
At this time, beat the yolks with sugar until foam forms. Add in melted butter and hot cream.
After the dough becomes twice as large, we begin to pour flour into it, we do it gradually, we also pour in a mass of yolks, butter and cream.
Add alcohol, vanilla, sugar, salt. Mix and knead the dough. We do this for about 20 minutes. The dough should not stick to your hands!
We put ready-made donuts on a napkin. To do this, we pinch off a piece from the dough, roll it out into a ball, put the filling of jam and almonds into it, close it up and roll it into a ball again. Donuts should stand for an hour to double in size.
Heat the oil in a frying pan and fry the donuts on both sides. After we put them on a paper towel, let the remaining oil drain and put them in holiday dish, sprinkle with powdered sugar and put on the table.
Fried donuts in a pan: a favorite treat for adults and children
This recipe is considered universal. Both adults and children love to feast on tasty treats fried in a pan, and cooking such donuts is a real pleasure. The cooking process takes half an hour at most, but the pleasure received from donuts can be stretched for the whole day. The dish turns out to be medium-calorie, so it is suitable for breakfast and dinner.
Ingredients:
A quarter liter of milk
Half a kg of flour
A piece of butter
A couple spoons of sugar
One egg
a glass of water
Packet of dry yeast
Vanillin
Vegetable oil
Cooking:
In warm water, we dilute the yeast, add the egg there, pour in the milk. Mix well.
We also add vanillin, butter, previously slightly flooded. Beat everything well with a mixer.
Add flour, knead the dough. We leave an hour and a half to approach.
After that, we roll out the dough in the form of a large cake, squeeze mugs out of it with a glass, make holes in them with a toothpick. Let them rise for 20 minutes.
Heat the vegetable oil in a frying pan and fry the donuts in it on both sides. While they are hot, sprinkle them with powdered sugar.
Tips and tricks for cooking fried donuts in a pan
Use for stuffing thick jam otherwise, the filling will simply leak out of the donuts.
The dough for donuts should be shiny, soft and elastic, not sticky to your hands. Only then will the donuts be airy.
If you do not have kefir, use yogurt, fermented baked milk, bifidok.
Add vanillin only for flavor, do not pour the whole pack, just a pinch. The ideal option is vanilla essence.
If you are making donuts with herbs, then use only parsley and dill, the rest of the herbs will only spoil the overall taste.
