Cooking donuts is simple, but in order to make them really airy, you need to strictly follow the recipe.
Donuts are deep-fried, so this is a fairly fat dish, but sometimes you can treat yourself to this delicacy.
Air Donuts - Basic Cooking Principles
Classic donuts are made from flour, water, margarine, dry yeast, sugar and salt. To make the dough air and without lumps, be sure to sift the flour. It is because of this that it is saturated with oxygen.
Yeast, salt, and granulated sugar are dissolved in warm water. Then poured into the mixture of baked margarine and mix. Gradually pouring the flour, knead the smooth smooth dough. Then leave it for forty minutes to separate. Make sure that the dough does not stop, otherwise donuts will not turn out to be airy.
Donuts are fried in deep fat. Do it in a deep pan or a small cauldron.
The dough is cut into pieces and rolled into strips. Fold them in a ring and put them in deep fat. Fry on both sides until ruddy. Donuts are taken out with a slotted spoon and spread on a plate covered with napkins.
Dough for donuts is also prepared on fermented milk products, condensed milk and cottage cheese. Donuts can be made stuffed with jam, chocolate, fresh fruits and berries.
Ready-made donuts are sprinkled with powdered sugar and served with sour cream, sweet sauce or condensed milk.
Recipe 1. Air Donuts in Yeast
Ingredients
- 200 ml of milk;
- on the tip of a salt knife;
- 12 g instant yeast;
- a quarter pack of butter;
- 80 g of granulated sugar;
- three egg yolks;
- 300 g flour;
- powdered sugar;
- refined sunflower oil.
Preparation Method
1. Dissolve sugar and yeast in warm milk. Leave on for five minutes to create foam on top.
2. Sprinkle flour on the table. In the middle, make a well and place soft butter and yolks in it. Add salt and pour in the milk with yeast. Knead a smooth dough, cover it, and leave for half an hour in a warm place, so that it rises.
3. Divide the dough into equal pieces. Form round donuts with a hole in the middle. Leave them for ten minutes to rest.
4. In a deep cauldron pour a lot of sunflower oil and heat it almost to a boil. Dip donuts in butter and fry on both sides until golden brown. Put the napkin on the dish.
Recipe 2. Curd Air Donuts
Ingredients
- 300 g of cottage cheese;
- two eggs;
- salt;
- baking soda;
- sugar - half a cup;
- 80 g sour cream;
- wheat flour - 250 g.
Preparation Method
1. Grind the curd through a sieve. Add sour cream, eggs and sugar. Thoroughly rub the mixture until smooth. Better to do it with a blender. Gradually add the sifted flour, knead the soft dough. Cover it with a towel and leave to rest for a quarter of an hour.
2. Roll the dough into a sausage. Cut it into pieces, two centimeters wide. Roll them into balls, lightly press them with your palm and leave for proofing for half an hour.
3. Pour sunflower oil into the cauldron and heat it well. Carefully dip the donuts in the butter and fry, stirring with a slotted spoon, until they are covered with a delicious crust. Put the finished donuts in a strainer so that the glass has excess oil. Serve donuts with sour cream, condensed milk or jam.
Recipe 3. Sesame aerial donuts with raisins and cherries
Ingredients
- 200 ml of yogurt;
- 60 g of raisins;
- 100 ml of warm water;
- 60 g dried cherries;
- 10 g high-speed yeast;
- vanillin;
- kg of flour;
- 75 ml of cognac;
- two eggs;
- one third cup of sesame;
- 70 g butter;
- 100 g of sugar;
- sunflower oil;
- salt kitchen.
Preparation Method
1. Eggs and yogurt are taken out of the refrigerator beforehand. In a half cup of warm boiled water, dissolve a spoonful of granulated sugar and yeast. Leave for ten minutes until foam appears on the surface.
2. Rub the eggs with sugar until smooth. Pour into the egg mixture yogurt and diluted yeast. Salt and add vanilla. Stir.
3. Sift two cups of flour into the mixture and knead the viscous and viscous dough. Cover and leave to approach.
4. Cherry and raisins pour boiling water and leave for ten minutes. Merge the infusion and cut the dried fruit into small pieces. Put in a jar and pour brandy. Leave for forty minutes.
5. Cooking sesame paste. Pour the sesame into a hot frying pan and fry until light rosy. We shift the sesame seeds into the blender tank and smash until they turn into a slightly sticky mass. Pour in 30 ml of oil and continue to interrupt further until uniform. Add the same amount of vegetable oil and interrupt until you get a shiny homogeneous paste.
6. Add to the dough soft butter, dried fruit soaked in cognac and sesame paste. Sprinkle flour and knead the dough, which will stick slightly to the palms. Lubricate the bowl with vegetable oil, put the dough in it, cover and leave in a warm place. We give him rise twice.
7. Sprinkle the work surface with the semolina. We pinch off small pieces of dough and roll them into balls, lightly press down and lay out on the table, dab it in with semolina. Cover and leave for proofing for 20 minutes. 8. Pour sunflower oil into a deep frying pan so that the donuts are half dipped in it. Fry them on both sides for three minutes each. We invest on a napkin and crush with powdered sugar.
Recipe 4. Coconut air donuts
Ingredients
- a glass of kefir;
- 150 g raisins, dates and candied fruits;
- 100 ml of warm water;
- half a cup of coconut chips;
- two eggs;
- 7 g dry yeast;
- 150 ml of milk;
- kg of flour;
- 60 g butter;
- vanillin;
- salt;
- 50 ml of cream liqueur;
- 100 g of sugar;
- half a cup of semolina;
- powdered sugar;
- refined vegetable oil.
Preparation Method
1. In the morning, pour the semolina with kefir and leave it until the evening. We mix yeast and some sugar in warm water. Leave for seven minutes so that they are completely dissolved. Then pour in warm milk and pour in a glass of wheat flour, mix and leave for forty minutes, covered with a lid.
2. Dried fruits pour hot water so that they are steamed. Then drain the water, and dried the dried fruit on a napkin. Chopped candied fruits. Remove bones from dates and grind. Remove the butter from the refrigerator and leave it to become soft.
3. In the brew, we introduce a mixture of semolina and kefir, eggs, soft butter, salt and the remaining sugar. All mix well until smooth. Add vanilla, coconut chips, liquor and dried fruits to the dough. Stir. We sprinkle flour and knead elastic dough. Put it in a greased bowl, cover with a kitchen towel and leave for an hour to approach. Then knead the dough, cover and put in the refrigerator until the morning.
4. In the morning we crush the dough and divide it into small balls, the size of a nut. Pour semolina in a plate. Each ball is pressed down with a palm and dipped in semolina on both sides. We spread on the board, cover with film, on top of a towel and leave to approach for two hours. 5. Pour a lot of oil into a deep stewpan so that the donuts are deep-fried. Heat it up to the boil and fry on both sides. We spread the finished donuts on a sieve to make excess glass of butter and powder it with powder.
Recipe 5. Air donuts with apricots
Ingredients
- 20 apricots;
- 10 g vanilla sugar;
- flour - half a cup;
- 50 g of powdered sugar;
- 50 ml semi-sweet white wine;
- 150 ml of deep fat;
- two eggs;
- 60 ml apricot liqueur;
- 20 g butter;
- salt;
- 50 g marzipan.
Preparation Method
1. Proteins are separated from the yolks. Protein whisk mixer in a dense foam.
2. Put the yolks in deep dishes, add wine, oil, salt and flour to them. Stir. It should make the dough like pancakes. Carefully add the whipped proteins into it and mix with a spoon.
3. My apricots, wipe with a towel, cut in half and remove the bones. Apricot liqueur mixed with white wine. Soak apricots in alcohol for a quarter of an hour so that the fruit is soaked. We mix marzipan with cocoa and make a ball of the size of an apricot stone out of it. We put it between two halves of apricots.
4. Prick fruit with marzipan on a fork and dip in the dough. Fry in deep fat until ruddy and spread on a plate covered with napkins. Mix powdered sugar with vanilla and sprinkle donuts with this mixture.
Recipe 6. Air donuts with chocolate
Ingredients
- 200 g of dark chocolate;
- 50 g of sugar;
- 50 g of honey;
- 75 g brown sugar;
- 150 ml heavy cream;
- 10 g cinnamon;
- 600 ml of vegetable oil for deep-frying;
- 150 ml of milk;
- two yolks;
- 15 g yeast;
- sea salt;
- 100 g butter;
- 320 g wheat flour.
Preparation Method
1. Put yeast and some sugar in half of warm milk. In the second half of the milk, add half the butter. In a deep dish sift the wheat flour with salt. Make a funnel and pour in milk with yeast and butter. Knead soft dough, cover and let it go.
2. We spread the dough on the powder table with flour, and roll it into the layer, one and a half centimeters thick. Cut it into rectangles, cover and leave to warm for forty minutes.
3. Break the chocolate into pieces and place in a deep plate. Bring cream to a boil and add chocolate and butter in them. We twist the fire and cook, stirring, until the chocolate is dissolved.
4. We fry donuts on both sides deep-fried to rudiness. Mix cinnamon with brown sugar and roll the finished donuts in the mixture.
5. Put the chocolate filling in the pastry bag, pierce the donut and fill it with chocolate.
Air Donuts - Tips and Tricks
- Add some citrus zest to the dough.
- Add flour to the dough in portions to make it airy.
- Knead the dough thoroughly; the longer you do this, the more donuts you will get.
- Add a spoonful of vodka to the butter, so donuts will absorb less oil.
