Calories: Not specified
Cooking time: Not indicated
Nowadays, buying donuts or cupcakes in the store is not a big deal. Various types will please any gourmet. However, it is pointless to argue that homemade baking very different from the store bought. So we're going to challenge the store and make our own homemade yeast donuts stuffed with powdered sugar, recipe with explanations and photos.
Ingredients:
- Wheat flour– about 800 g,
- dry yeast - 10 g,
- milk - half a liter,
- margarine or butter - 120 g,
- eggs - 2 pieces,
- sugar - 2 tbsp,
- salt - 1.5 tsp,
- boiled condensed milk - 1 can,
- vegetable oil,
- powdered sugar.
In our filling recipe, we use boiled condensed milk. However, thick jam is perfect instead.
A lot comes out of this serving of donuts.
How to cook with a photo step by step
The main ingredient that makes our donuts rise is yeast. Therefore, we will make a dough so that the yeast is activated.
In a small bowl, mix milk and about 100 ml of water. We heat it to a warm state for a couple of minutes and remove the pan from the stove. Milk can be warmed up in the microwave. Pour sugar and yeast into it, mix thoroughly and leave in a warm place for about 15-20 minutes. 
When the specified time has passed, continue to prepare the dough. The so-called cap should be obtained from the yeast. 
Using a water bath, melt the butter or margarine to a liquid state. After that, pour it into our mixture, along with this add eggs and salt. 
After that, the dough is thoroughly mixed and turned into homogeneous mass. Stir especially carefully so that the yolks and whites are mixed. Gradually, in small portions, so that no lumps form, add the sifted flour, and then knead the dough. 
Sprinkle the worktop with flour, put the dough on it and start kneading. If needed, you can add more flour. In the end, the dough turns out soft and elastic, you just need to control that there is not too much flour in it. 
After all these procedures, cover the dough with a towel and leave to approach for an hour or two in a dry and warm place. With yeast, the dough should double in size.
Recall that last time we cooked. 
Let's start forming future donuts. Roll out the dough into a layer about one centimeter thick. Using a cup or glass, cut out donut circles. 
We cover them with a towel and leave for 30-40 minutes, during which time they will come up a little. 
They will be deep fried. To do this, pour vegetable oil into a saucepan or deep frying pan, wait until it boils, and carefully lower our donuts there. 
All at once they are unlikely to fit, so we will cook several pieces.
Fry over medium heat, on both sides. 
Put the finished products on a paper towel so that all excess oil is absorbed. 
When the donuts are completely cool, using a pastry syringe, you can fill them with the filling. 
It is better to do this with a pastry syringe, make the hole minimal. 
Sprinkle yeast donuts on top with powdered sugar or powder, and can be served with tea. 
Bon appetit.
Pour water into milk and heat slightly. Pour sugar and yeast into a mixture of milk and water, mix, leave warm for 15-20 minutes to revive the yeast.
Then add eggs, salt, melted butter. Mix everything well. Add the sifted flour in small portions and knead a soft dough.
Sprinkle the work surface with flour, lay out the dough and knead it well, adding flour if necessary. The dough should be soft, elastic, but not heavily clogged with flour. Cover the dough with a towel and leave for 1-2 hours, the dough should double in size.
Cover our future yeast donuts with a towel and leave for 30-40 minutes, they will increase in size.
Heat the vegetable oil well, lower the donuts into the deep fat in small portions.
Remove the donuts with a slotted spoon and place on a paper towel to remove excess oil.
Cool the yeast donuts for a bit, then fill them with the filling (I filled the donuts with the filling using a pastry syringe).
Sprinkle with powdered sugar if desired. Airy, lush yeast donuts with filling will appeal to both children and adults. Delicious!
Happy tea!
Goodies from childhood bring us back to our parents' house, to a noisy family table. The atmosphere of comfort and warmth is given by favorite dishes from the family piggy bank. Donuts fried in oil, sprinkled with powdered sugar, with and without filling, are very suitable for a Saturday tea party with a large company
cottage cheese donuts
You can use 2-3-day cottage cheese. The taste of baking will not be affected by this.
Compound:
cottage cheese - 300 g
egg - 2 pcs.
0.5 cup sugar
flour - 1 cup
sour cream - 3 tablespoons
sunflower oil for frying
salt, soda - on the tip of a spoon
Cooking method:
Mix cottage cheese with sugar, sour cream, eggs. Add a quarter teaspoon of salt and baking soda. Lastly add flour and mix well. To make the dough elastic, let it lie down covered with a towel for 15 minutes. Let's make a sausage, divide it into pieces of 2-3 cm and roll each piece into a ball. In the meantime, pour oil into a deep frying pan and put on fire so that it is well heated. Gently lower our balls into the oil, mix with a slotted spoon for even frying. Donuts are golden brown. Put them in a colander to drain the oil. You can dip donuts in jam, condensed milk or sour cream. What's in this recipe? Firstly, main ingredient- useful cottage cheese, secondly, the dish is simply and quickly done.
Donuts on kefir
Incredibly tasty and tender donuts are obtained from kefir. They are easy to prepare and delicious to have tea in a large family.
Compound:
kefir - 1 glass
egg - 1 pc.
soda - 1 teaspoon
sugar, salt - 1 teaspoon each
vegetable oil - 3 tablespoons
flour - 1 cup
Add an egg to kefir, add salt and sugar. Then add soda. After the end of the active foaming process, pour in vegetable oil. We sift the flour, then it becomes lush, without impurities, enriched with oxygen. Add flour to the bowl and knead the dough until it is smooth and elastic. Divide the dough in half and roll out each part with a rolling pin. Cut out circles with a glass. In the middle of each of them we make a notch of a small diameter to make a ring. Fry the rings in hot vegetable oil evenly on both sides. With a slotted spoon, take out the donuts on a paper sheet to excess fat absorbed. Sprinkle with powdered sugar or colored sprinkles on top (like on an Easter cake).
American milk donuts
These donuts are popular in America. They eat tons of them there. And in every house they know how to cook. There are many options. We offer you one of the recipes. American donuts are made with milk. The dish is high-calorie, but not every day we allow ourselves to eat it.
Ingredients (for 40 donuts):
warm milk - half a liter
yeast - 1.5 tablespoons
sugar - 4 tablespoons
salt - 0.5 teaspoons
egg yolks - 3 pcs.
butter (softened) - 50 g
alcohol (aromatic) - 50 g
vanillin - 2 g
flour - 4 cupsFor glaze:
250 g powdered sugar and half a glass of milk
Cooking method:
Cooking yeast dough is not troublesome if you have a bread machine on hand. Load all the ingredients and knead the dough. If you are doing this without an assistant, first put a dough on half the milk. Add yeast, a little flour, sugar, salt to it. The consistency should be like sour cream. Let the dough stand for 30 minutes in a warm place. Bubbles on the surface will tell you when it's done. Then add milk, butter, cognac, egg yolks and remaining flour. Knead the dough, let it rise.
Ready dough roll out 3 mm thick. Cut out circles. Make a small hole in the middle of each. Leave bagels for 1 hour. Pour oil into a thick-walled pot (cauldron) just enough so that the donuts float in it. Heat the oil until sizzling, carefully (so that the dough does not sit down) lower the donuts into the oil. Fry evenly on both sides. We spread on a sieve or paper napkins to remove excess fat. Meanwhile, prepare the glaze. Gradually add milk to the powder and melt. As soon as the icing becomes viscous, dip each donut on one side into it and let the icing harden. All fragrant and delicious donuts ready!
Condensed milk donuts
These donuts are very tasty. They are not too airy, but they can be quickly prepared for breakfast. The recipe is simple, even an inexperienced hostess can handle it.
Compound:
condensed milk - half a can
eggs - 2 pcs.
flour - 2 cups
salt, soda - 0.5 teaspoons each
sunflower oil - for frying
Cooking method:
To prepare dough for donuts from condensed milk, you must first beat the eggs with condensed milk, add salt and soda quenched with vinegar. Then add flour. Knead the dough, leave for 15 minutes alone.
Heat the oil in a deep frying pan and fry the donuts in it. Brown evenly on both sides.
We remove them from the oil with a slotted spoon, let the fat drain, sprinkle the donuts with powdered sugar and serve with tea.
Yeast donuts
The highlight of these donuts is that they are airy and very tender. A special art is in cutting the dough. And now, in order:
Compound:
warm milk - 0.5 l
egg - 2 pcs.
flour - 600 g
sugar - 75 g
yeast - 1 teaspoon
butter (melted) - 150 g
powdered sugar
Cooking method:
Dissolve sugar and yeast in 100 ml of warm milk. Wait for the foam to rise like a cap. Then add this mixture to the rest of the milk with salt, butter and eggs. Add flour, mix. The dough will be runny. After it rises, after about 2 hours, cut it into rings. Lubricate your hands with vegetable oil. So that they don't stick to the dough. Fry in hot vegetable oil until golden brown. Sprinkle finished donuts with powdered sugar.
Donuts with filling
Filled donuts are the most delicious accompaniment to the tea ceremony. Inside you can put jam, boiled condensed milk, thick jam, chocolate.
How to make yeast dough, see above (yeast doughnuts). It will sleep well in the refrigerator. For breakfast, you can bake hot donuts.
Ingredients (for 12 donuts):
flour - 2 cups
yolks - 3 pcs.
sugar - 1/3 cup
milk - 1 cup
salt - a pinch
vanillin - 1 teaspoon
yeast - 1 sachet "quick"
Cooking method:
We roll out the finished dough 1 cm thick, cut out small circles. In the middle we put a piece of chocolate or 1 teaspoon of jam. Cover with a second circle and pinch the edges. We give the shape of a kolobok. Fry in vegetable oil until tender. We take out on a dish. Sprinkle donuts with powdered sugar on top.
Hello my good ones!! As Masha says from my daughter's favorite cartoon "Masha and the Bear" - "It's sweet to live - a whole science !!". And indeed it is! I love pastries and I can’t live a day without delicious candy, buns, ice cream. And the other day I decided to bake donuts. True, most often I buy this delicacy in stores, we especially love the whole family with stuffing inside or with chocolate icing.
And now I decided to dedicate a separate post on my favorite blog on cooking this yummy. 
and together with you to figure out how to Delicious and easy to make donuts at home.
You may be interested to know that the first recipes for this product appeared in England in 1803. A donut is a round, fried, small pie with or without a hole, prepared with different fillings and glaze. If we take our Russian cuisine, then it looks like a bagel, a bagel, only soft and delicate in taste, and if without a hole, it looks like a small bun.
I want to tell you what to actually cook favorite treat at home it is very easy and simple, the main thing is to know some of the nuances of cooking a dish:
Donuts are easy to shape. There are two ways. The first, when the dough is rolled into a sausage, is cut into koloboks of equal size, each kolobok is shaped like a circle and a hole is made in the center with a finger. The second way - several bundles are rolled from the dough, from which a ring of the desired size is formed.
When fried, these pies almost double in size. This must be taken into account when cooking. If you want to fill them, then you just need to make a small cut in the dough and fill it with a pastry bag with any suitable filling. For frying, deep-frying is usually used at a temperature of at least 180 degrees.
Any vegetable oil is suitable for deep frying, the main thing is not to fry too large a batch in the same oil.
Take out the finished dish with a slotted spoon and put it on a paper towel so that it absorbs excess oil.
Still hot donuts are sprinkled with powdered sugar, then it will melt a little and will hold on to them firmly enough.
Donuts classic step by step recipe with photos.
Cooking donuts from deep-fried yeast dough
Well, let's start preparing the favorite treat of the sweet tooth. By tradition, of course, consider classic way cooking.
We will need:
900 grams of wheat flour
500 milliliters of milk
100 milliliters of water
3 tablespoons of sugar
2 chicken eggs
a pinch of vanillin
11 grams dry yeast
100g butter
1 teaspoon salt
COOKING METHOD:
1. Pour the yeast into a deep plate, add sugar. We fill everything warm water, stir until the ingredients are dissolved.
2. Next, add eggs, salt, vanillin. Melt the butter until liquid and also pour into a plate. We heat the milk, it should be warm and pour it into the rest of the ingredients. Beat everything with a blender or mixer.
3. Now add flour in small portions and knead homogeneous dough. The consistency should be soft and almost not stick to your hands.
4. Leave the finished place in a warm place for about an hour. During this time, the dough should double in size.
5. When our dough comes up, punch it down and roll it into a large pancake. The thickness is not more than 1 cm. Take a glass and use it to cut out the same circles. In the center of each blank we make a hole - “bagels”.
6. Put the blanks on the board and leave for a while. Yes, they should double in size. By the way, you can not cut holes, but simply form the dough into small balls.
7. Pour oil into a deep fryer or deep frying pan, chop it and lay out the first portion of the treat.
8. Fry for two minutes on each side, so that the dish is browned. Place on a paper towel and sprinkle with powdered sugar. Served with flavored tea!!
You see everything is very simple!! And you know how delicious it is! 😛 If you have never tried to bake these buns yourself, then rather run to the kitchen and cook, your family will be delighted.
Cottage cheese donuts fried in oil
I think with curd dish you have known each other since childhood, because earlier they were often given in school canteens. This amazing taste, already salivating ... I really wanted to cook this yummy myself. I found the best and easiest recipe for you, take note.
We will need:
homogeneous cottage cheese from 9% - 200 gr.
egg - 1 pc.
sugar - 4 tbsp. spoons
dough baking powder - 1/2 teaspoon
flour - about 1 cup
vanillin - a pinch
refined sunflower oil - 1.5-2 cups
COOKING METHOD:
1. Mix the egg with sugar, beat the beaters until a homogeneous foam is obtained.
2. Add cottage cheese and rub the mixture with a fork.
3. Combine flour with baking powder and gradually add to curd mass, at the end add vanillin.
4. Knead the dough with your hands, it should turn out soft and plastic.
5. We form curd balls with walnut.
6. Cooking deep fat. We lower the curd blanks into the hot oil, stirring them constantly, cook over low heat so that the ball is browned on all sides.
7. Remove the finished donuts with a slotted spoon, let the oil drain. Sprinkle powdered sugar on top or pour over hot chocolate and eat to health.
How to cook donuts on kefir?
Classic recipe with photo
Our delicacy on kefir turns out to be very tender. I really liked this recipe, so I will definitely try it soon.
We will need:
Flour - 2.5 cups
Kefir - 250 ml
Sugar - 5 tbsp. l.
Egg - 1 pc.
Soda - 0.5 tsp
Salt - 1 pinch
Vegetable oil - 3 tbsp.
Powdered sugar
COOKING METHOD:
1. Combine kefir with egg, salt and sugar.
2. Add soda and vegetable oil. Mix well.
3. Add the sifted flour. We mix.
4. Knead elastic dough. We wrap in cling film and leave for 25 minutes.
5. Divide the dough into two parts, roll each into a layer 1 cm thick.
6. Cut out circles from the dough with a mold or a glass. Cut a hole in the center of each circle.
7. Put the blanks on a preheated pan with vegetable oil and fry on both sides until golden brown.
8. Sprinkle the finished dish with powdered sugar.
Fluffy milk donuts. Video recipe
A following way very interesting, we prepare the dough in milk and without yeast. Watch the video recipe and enjoy:
Air donuts on the water recipe
The next cooking option for this product is suitable for those who are on diets, we are preparing a lean treat.
We will need:
dry yeast - 2 tsp
warm water - 2 cups
flour - 400-500 gr.
vegetable oil - 0.5 tbsp. + for deep fat
sugar - 4 tbsp. l.
salt - 0.5 tsp.
powdered sugar for sprinkling
COOKING METHOD:
Lenten donuts are cooked only on sponge dough, otherwise they will be just hard and "rubber".
- Dissolve dry yeast in warm water.
- Pour a handful of flour into the yeast water, about 5-6 tablespoons. Mix thoroughly so that there are no lumps. We set aside the dishes with the dough in heat for 20 minutes.
- Can be poured into a larger container hot water and put a bowl of dough (thus creating heat). Be sure to cover the brew with a lid. After 20 minutes, the dough is already playing and you can knead the dough.
- Pour vegetable oil into the dough, add salt and sugar, mix well. Gradually add flour and knead a thick but not stiff dough. Not stuffing it with flour. Add a little more than one tablespoon of vegetable oil and mix. The oil is necessary for the dough to move away from the sides of the bowl. We set aside the finished dough for another 20 minutes in heat.
- You can also deep-fry, but if it is not on the farm, you can use regular frying pan pouring more oil. After 20 minutes the dough will rise. We pinch off pieces of dough and with greasy hands form a cake or a ball, depending on the coolness of your dough. We put the cakes in boiling oil, taking into account the fact that they will double in volume. Fry until golden brown on one side, flip to the other side.
- We throw the finished delicacy into a colander or paper napkins to drain excess fat. Only after we put it on a common plate.
- Sprinkle our pies on the water generously with powdered sugar. You can also cut it in half not completely and grease the inside with your favorite jam, or cook custard. Bon appetit!!
Donuts on sour cream at home
The next cooking method is good because, thanks to sour cream, the dish does not get stale for a long time, they rise well and cook quickly.
We will need:
egg - 1 pc.
sour cream - 200 gr.
sugar - 120 gr.
soda - 1/2 tsp
flour - 280 gr.
vegetable oil - 180 ml
powdered sugar - 1 tbsp. l.
vanillin - to taste
COOKING METHOD:
1. Mix sour cream, egg, sugar, vanillin and soda.
2. Gradually add flour and mix everything well.
3. Knead a loose dough, let it stand for a while in a warm place.
4. Roll out the dough, cut out our blanks, making holes.
5. Fry on both sides in in large numbers oil until golden brown. Spread on a napkin, let the oil drain.
6. Sprinkle powdered sugar on top and serve the treat on the table.
Donuts with condensed milk inside. Very tasty recipe
And now the most delicious recipe goodies. This is the divine taste of condensed milk, an appetizing soft bun!! Nothing compares!! I advise everyone to try.
We will need:
Chicken eggs - 3 pieces
Milk - 1.5 cups
Soda (slaked) - 1 teaspoon
Vinegar - 2 teaspoons
Vegetable oil - 7 tablespoons
Sugar - 6 tablespoons
Wheat flour - 2-2.5 cups
Boiled condensed milk - 1 can
Vegetable oil - for frying
COOKING METHOD:
1. We take a deep plate, pour sugar, pour in 7 tbsp. l. vegetable oil, break the eggs, mix well. We add milk.
2. In a separate bowl, mix in half the flour with slaked soda. Then pour this mixture into the liquid ingredients, mix well. We made it batter, gradually add the remaining flour to it. At the very end, add vinegar, mix.
3. Pinch off a piece of dough and knead it in your hands, forming a cake. Put the boiled condensed milk filling in the middle of the cake and, lifting the edges to the top, blind them, tightly pinching the seam. Do not allow holes to form on your bun. Formed one, take on the modeling of the next, each time sprinkling flour on your hands.
4. Warm up required amount vegetable oil and fry the dish in portions until cooked. Don't forget to drain excess oil before serving. Sprinkle with powdered sugar on top.
A delicious dessert according to this recipe can be prepared not only with boiled condensed milk, but also with jam or confiture.
Donuts stuffed in a pan recipe with photo step by step
In fact, I love different fillings, not just condensed milk, so I decided to post another recipe in which you can use what you like the most as a filling. I use milk custard with condensed milk, as my daughter just loves such a yummy. I want to note that the recipe comes from childhood. 😉
We will need:
Flour - 700 grams
Eggs - 2 pieces
Milk - 2 cups
Sugar - 1 tbsp. spoon
Vegetable oil - 0.5 cups
Yeast - 10 grams
Salt - 1 pinch
Vanillin - 1 piece
Powdered sugar - 100 grams
Condensed milk - 1 piece
COOKING METHOD:
1. We heat the milk. We add yeast. 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.
2. Now let's prepare 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.
3. Roll out the finished dough into one centimeter 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.
4. Put 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.
5. Take a frying pan with high edges. Pour into the pan sunflower oil so that the balls are halfway covered. We heat the pan with oil, put the blanks 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.
6. Sprinkle ready meal powdered sugar. A wonderful and very inexpensive delicacy goes very well with tea!
Donuts in glaze in the oven
Everyone's favorite dessert contains a very large amount of fat, and in order to somehow minimize it, we will cook it in the oven using butter dough.
We will need:
For donuts:
flour - 1 1/2 tbsp. (190 g) + 1/4 tbsp. (30 g)
sugar - 1/4 tbsp. (30 g)
salt - 1/4 teaspoon
dry yeast - 1 sachet (7 g)
milk - 2/3 tbsp. (165 ml)
vegetable oil - 3 tbsp. spoons (40 ml)
egg yolks - 2 pcs.
For glaze:
milk - 1/4 tbsp. (60 g)
cocoa powder - 1 teaspoon (3 g)
powdered sugar - 2 tbsp. (340 g)
COOKING METHOD:
1. Prepare the dough. Mix sifted flour with yeast and salt. Separately, we prepare the baking by whipping the yolks with butter and sugar until white. We heat the milk to 30-35 degrees and pour it into the flour mixture. Next, add the muffin and knead the dough for 2-3 minutes.
2. Put the sticky dough on the table and knead for about a minute. Let the dough rise in a warm place for 1 hour.
3. We crush and roll out the dough to a thickness of 1-1.2 cm, spread it on a baking sheet covered with parchment and leave it to rise a second time for 45 minutes.
4. Bake the rings in an oven preheated to 180 degrees for 10 minutes.
5. For glaze, mix warm milk with cocoa and powdered sugar. Dip the bagel into the finished glaze, sprinkle with any additives you wish.
The delicacy is not worse than store-bought!!
Donuts from Yulia Vysotskaya. Best Recipe
Well, at the end of today's post, a bonus video recipe from Yulia Vysotskaya. Watch, cook, eat healthy!!
Friends, do you have your own signature donut recipe?! Share with us in the comments!! With what filling do you like this dish the most and what glaze do you prefer?! And if you liked the article, share it with your friends. And I tell you see you soon!! Sweet life to you!!
Sincerely, Tatyana Kashitsina.
Delicate, fluffy like foam, fragrant, melting in your mouth, amber-golden and, of course, extraordinarily tasty - these are just some of the epithets for donuts that make them one of the most magnificent and beloved homemade products made from yeast or other types of dough.
To cook just such donuts, housewives must remember that for all their taste merits, these products are rather capricious in cooking and require some experience and the fulfillment of some special requirements:
* flour for their preparation must be necessarily warm and freshly sifted;
* yeast for dough should only be fresh and have good germination;
* dough and cut dough must be protected from the slightest cooling and especially from a draft;
* fat or deep fat, in which donuts float freely during frying, must be perfectly clean and well overcooked;
* when preparing donuts, it is necessary to strictly follow the list of products proposed in the recipes;
* and, finally, the most important thing - donuts are fried so that, having taken them out of the fat, they are immediately served on the table. If donuts are fried in the kitchen and served to guests or household members in another room, then it is necessary to carry the dish with donuts for even a very short distance covered with a white napkin. Prepare donuts and you will understand that all these “whims” are completely blocked extraordinary taste and the aroma of these wonderful products.
Deep fryer for frying donuts
The most delicious donuts are obtained if they are deep-fried from goose fat. But since it is very difficult to cook it today, you can replace it with deep-fried food made from lard mixed with melted butter. Boil the mixture and, starting to fry donuts, add 1 tbsp for every 400 g of deep fat. a spoonful of alcohol or good vodka. After use, be sure to strain it thoroughly and store it in the refrigerator.
Donuts with sweet filling (basic recipe)
Donut Products
* 1 glass of milk
* 30-40 g yeast
* 1 tbsp. a spoonful of sugar
* 50-100 g butter
* 4 yolks
*salt to taste
* ground cinnamon or other dough flavors to taste
* 0.5 cup thick jam without syrup
* 500 g flour
* 2 tbsp. tablespoons of liquor or rum
* sugar and cinnamon for sprinkling finished donuts
* fat for frying
* 1 tbsp. deep-frying spoon of vodka
Dough preparation
Dissolve the yeast in warm milk, add 2 cups of flour and knead the dough. Leave it for 2 hours in a warm place to rise well. Then knock out the dough with a wooden paddle, add salt to taste (1-2 pinches), add softened butter or margarine and pounded with 1 tbsp. a spoonful of sugar egg yolks. Pour in the rest of the flour, reserving a little for dusting on a cutting board. Add ground cinnamon or other dough flavors to taste (cardamom, lemon zest), pour in liquor or rum. Knock out the dough thoroughly with a paddle or with your hands and put it in a warm place for fermentation (from half an hour to an hour, depending on the germination of the yeast). board.
Put the well-risen dough on a board, divide it into 2 parts and roll out circles about 2 cm thick. Do not forget to add flour under the dough.
On one of these layers, spread the filling from thick jam (1 teaspoon each to make about 25 donuts), cover with a second layer of dough and cut donuts with a notch or a suitable glass. It is good to blind the edges and lay the chopped donuts on a floured sheet. Put them in a warm place to rise and start frying after half an hour.
Try not to let the donuts rise too high, because the dough will lose its strength and the donuts will be tempered when frying.
donut frying
It is good to heat the fat or deep fat and, dropping 5-6 donuts each time, fry them over low heat under the lid, turning the donuts with a slotted spoon. Fat should boil evenly, then donuts will be fried in it without burning. put on a sieve white paper and take out ready-made donuts on it. Sprinkle them with powdered sugar, mixed to taste with ground cinnamon, then transfer the donuts to a dish and serve hot.
Donuts will be tastier, the less thick the dough prepared for them will be. It is better not to roll such a dough into a layer, but to cut it into a tourniquet, cut into right amount pieces, roll them in flour and, gently stretching, form round blanks from them with your hands. Put the jam filling on each blank, carefully pinch, roll into a ball, flatten slightly and proceed as above.
Instead of jam for donut filling, you can make apple marmalade:
Bake 3 medium apples, rub them through a sieve, add a quarter cup of sugar and cook, stirring, until the desired thickening.
Donuts Warsaw "Wonderful"
(recipe of old Polish cuisine)
Excellent sweet donuts can be prepared strictly following the proposed recipe and the technology for their preparation. Such donuts, based on the products they need and their rather high cost today, are not a product for everyday cooking, but having cooked them at least once, we can confidently say that they will become your favorite festive dish and especially on New Year's Eve.
Products for the test
* 500 g flour
* 60 g yeast
* 8 yolks
* 1/2 cup sugar
* 1/3 cup warm milk
* 1 cup warm but not boiled cream
* 150 g butter
* vanilla or vanilla sugar taste
* 1 shot of alcohol
* 1/3 teaspoon salt
* lemon peel(optional)
stuffing products
* 150 g rose jam (without syrup)
* 80 g of peeled ground almonds
Dough preparation
Prepare a dough from 100 g of flour, 1 tbsp. spoons of sugar and yeast diluted in 1/3 cup of warm milk. When the dough is suitable, add the yolks, pounded with the remaining sugar according to the recipe, warm cream, melted (but not hot) butter, vanilla sugar, salt and alcohol. Pour in the remaining flour and knead the dough very carefully until it stops sticking to your hands and the walls of the dish. The dough should be not very cool, elastic and shiny.
Filling preparation
Stuffing from pink jam considered classic for donuts. Carefully drain the homemade rose jam from the syrup and mix with finely chopped, and best of all, almonds passed through a meat grinder.
Cutting and frying donuts
When the dough rises, take small portions (approximately 40-50 g each) with a spoon moistened with melted butter and form small round pieces with your hands (also moistened with butter). Put 1 teaspoon of filling in the middle of each, blind the edges, roll up the balls and lay them seam down on a floured napkin. Lightly sprinkle the donuts on top with flour, cover with a second napkin and let them stand apart so that they double in volume.
Before frying, brush the remaining flour from the donuts (with a brush or feather) and fry in a very hot lard in a low wide pan, dropping so many donuts so that they boil freely in fat without touching each other.
So that donuts do not fry too much on top (then in the middle of the donut there may be raw dough), in boiling lard you need to put 2-3 slices raw potatoes or pour a little vodka or alcohol.
When the donuts are browned on the bottom, carefully flip them over with a slotted spoon or large fork and fry until cooked through.
Carefully remove the hot donuts on a sieve, let excess fat drain and, while still warm, sprinkle generously with powdered sugar, mixed to taste with vanilla or cinnamon. You can optionally cover the donuts with a clear white wine glaze and immediately sprinkle with very finely chopped candied orange.
Glaze preparation
Mix together 1/2 cup fine sugar or powdered sugar, juice of 1/4 lemon, 1/2 tbsp. tablespoons of white wine and grind everything thoroughly.
Pinchiki with jam "Holiday"
Donut Products
* 1 cup cream
* 600 g flour
* 1/4 cup melted butter
* 10 yolks
* 1/3 cup sugar
* 40-50 g yeast
* 1/3 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon of rum or cognac
* 3/4 cup thick jam without syrup or homemade marmalade
* 1 tbsp. a spoonful of alcohol in fat for frying
* deep-fried or pork fat
The approximate output of donuts is 25-30 pieces. The dough for donuts is prepared according to the main recipe, only the yolks are first carefully ground with sugar.
Donuts without filling "Carnival"
Products for the test
* 500 g flour
* 6 yolks
* 60 g butter or good margarine
* 50 g of powdered sugar
* 2 glasses of milk
* 1 tbsp. a spoonful of rum or cognac
* 20 g yeast
* a pinch of salt
Preparation of products for the test
Flour for the dough must be taken necessarily room temperature. Dissolve yeast in warm milk along with powdered sugar and salt. Melt butter or good quality margarine and use warm.
Dough preparation
Combine all prepared products with freshly sifted flour, mix the dough thoroughly with a large spoon and, covering the bowl with the dough with a lid, let it stand in a warm place for 30-40 minutes. Pour the finished dough from the walls of the dish with a spoon or knife, transfer it to a cutting board well sprinkled with semolina, lightly knead it with your hands and roll it into a layer up to 2 cm thick.
donut cutting
Cut the donuts into a small notch or glass, lay on a cutting board, cover with a light towel or napkin and let stand to double the thickness of the donut. When raising in the kitchen should not be cool.
donut frying
Fry donuts in well-heated, taken in large quantities of lard or deep-fried. During frying, you can add a spoonful of alcohol to the fat so that no fumes appear. Dip donuts in fat in small batches, otherwise they may stick together when frying.
After lowering the donuts in fat, cover the dishes with a lid until the bottom side is browned. Then carefully turn the donuts over to the other side and fry them without a lid.
Remove the finished donuts with a slotted spoon and place on big dish slide, sprinkling with powdered sugar. Separately serve with donuts slightly diluted boiled water raspberry, currant or apricot jam.
Almond donuts "New Year's"
Products for the test
* 500 g flour
* 0.4-0.5 l. milk
* 30 g yeast
* 100 g of cinnamon and raisins
* 50 g candied fruits
* 50 g crushed kernels walnuts or sweet almond
* 2-3 sour apple
* 1 egg
* 1 teaspoon salt
Dough preparation
Sift flour together with salt into a bowl. Dissolve the yeast in half a glass of warm milk. Make a funnel in the flour, pour in the prepared yeast and mix everything with a wooden spatula, then beat the egg into the mass and knead the dough, gradually pouring in the remaining warm milk. Beat the dough with the back of a wooden spoon until it becomes elastic and bubbles form on the surface.
Wash thoroughly, dry with a napkin and dust the cinnamon and raisins with flour. Finely chop candied fruits, nuts or almonds and peeled apples. Add everything to the dough, mix thoroughly and let it rise, covering with a damp cloth and leaving in a warm place for about an hour.
Cutting and frying donuts
Heat the vegetable oil over low heat until a bluish haze appears. mold donuts dessert spoon by soaking it in hot oil. Dip them in boiling oil and fry on all sides until browned.
Remove the finished donuts on a sieve to drain the remaining oil. Then transfer them to a dish, sprinkle with powdered sugar, mixed to taste with ground cinnamon.
Donuts old Russian sweet
Donut Products
* 600 g flour
* 0.5 l. milk
* 50-60 g yeast
* 100 g sugar
* 5-7 eggs
* 100 g butter
* 200 g jam or marmalade
* 2C0 g icing sugar or very fine sugar for sprinkling
Dough preparation
Dilute yeast in a small amount a little warm milk, boil the remaining milk. Brew 400 g of flour with boiling milk, mix well and let cool. Pour in the prepared yeast, then add sugar, yolks and beaten egg whites. Pour in the remaining flour, add softened butter and knead the dough thoroughly with your hands for half an hour to an hour. The longer the dough is kneaded, the more fluffy the donuts will be. Let the dough ferment again.
Cutting and frying donuts
From ready dough pinch off small (if possible the same) pieces of dough with oiled hands, knead them into cakes and put 1 teaspoon on each sweet stuffing. Then roll the dough into a ball, sprinkle with flour and spread the donuts on a cutting board sprayed with flour or an overturned sieve. Deep fry them according to the main recipe.
Spread hot donuts on a sieve lined with soft paper to remove excess fat, and sprinkle with very fine sugar or powdered sugar.
Donuts with jam or marmalade
Donut Products
* 200 g butter
* 10 yolks
* 40-50 g yeast
* 1.5 cups of milk
* 1 tbsp. a spoonful of sugar
* a pinch of salt and ground cinnamon
* about 800 g of flour
* thick jam or marmalade for filling
* fat for frying, to which add 1 tbsp. a spoonful of alcohol
Preparing dough and donuts
Rub the butter until white, add the yolks and rub again for as long as possible. Pour the yeast diluted in warm milk, salt, add sugar, cinnamon and flour. Knead a fairly loose dough and let it ferment well. Cut donuts stuffed with thick homemade jam or marmalade and fry them (yield about 40 pieces) according to the main recipe.
Custard donuts with jam
Donut Products
* 600 g flour
* 1.5 cups of milk
* 40-50 g yeast
* 1/2 cup sugar
* 4-5 eggs
* 100-130 g butter or margarine
* 5-6 pcs. bitter almond kernels
* a pinch of salt
* 1/2 cup thick jam or jam
* fat or deep fat for frying
* 1 tbsp. a spoonful of alcohol for deep-frying
* sugar or powdered sugar mixed to taste with cinnamon for sprinkling donuts
Cooking custard dough
Brew 2 cups of flour with one glass of very hot milk, mix thoroughly and let the mass cool. Then pour in the yeast diluted in the remaining warm milk and beat the dough well. Let it rise in a warm place and then carefully beat the dough again with a spatula. Add salt, white egg yolks mashed with sugar, warm melted butter or margarine (margarine must first be melted, allowed to stand and carefully separate the fat from the milk sediment), crushed almonds and flour.
Knead a loose and not very thick dough, add beaten egg whites into it, stir and leave for fermentation for 40-50 minutes.
donut cooking
Cut donuts stuffed with thick jam or jam and fry them according to the main recipe.
Such donuts can be prepared with nut filling.
Finely chop the walnut kernels, peeled. Pour them into a saucepan, pour hot milk, add sugar to make the mass thick. Cook, stirring, until the mixture thickens completely. Use the filling cold.
Donuts with minced meat for soups
Option 1
Products for the test
* 1/2 cup milk
* 30 g yeast
* 50 g butter
* 2 cups of flour
* 2 yolks
Minced meat products
* 200 g beef
* 100 g beef fat
* 1 bulb
*salt and pepper to taste
Option 2
Products for the test
* 1 glass of milk
* 200 g butter
* 4 yolks
* 1 teaspoon ground cinnamon
* 500 g flour
* 1 tbsp. a spoonful of alcohol or strong vodka
Minced meat products
* 400 g beef
* 100 g beef fat
* 1 bulb
*salt and pepper to taste
Minced meat preparation
Very finely chop or mince the beef pulp along with beef fat and onion. Put in a saucepan, add 2-3 tbsp. spoons of broth and simmer under the lid for about half an hour. Then salt and pepper to taste and chop again, as finely as possible.
Cutting and frying donuts
From cooked and well fermented yeast dough rather weak consistency and minced meat to cut into small donuts. Fry them on both sides in lard or melted beef fat. Serve hot to clear broths, soups or soups. The same donuts can be prepared stuffed with mushrooms or brains.
