Donuts are cooked in many countries. In some cases, this dish has a round shape, in others - the shape of a ring. Some people prefer to eat donuts without filling, or even make them unsweetened to replace bread, others fill them with cream, chocolate, jam, whipped cream, icing. But these culinary products differ not only in the shape and presence of the filling. The type of dough is of primary importance: it can be yeast or fresh, made on kefir or condensed milk, with the addition of butter, eggs. The batter is spread on the pan with a spoon, from the thick donuts are formed by hand. Sometimes it is rolled out for this purpose in order to cut rings or circles.
Cooking Features
Donut dough is easy to prepare, even if a recipe is chosen that involves the use of yeast. However, without knowing some of the moments, an inexperienced chef can face failure.
- Flour for dough must be sieved, even twice. The main task is not even to clean the flour from small litter, but to saturate it with oxygen. Only then donuts will turn out tender and airy.
- Before making yeast dough, make sure the quality of the yeast. If they turn out to be old, the dough will not rise, the products will be spoiled. To make sure that the yeast quality, they are diluted in water or milk with added sugar and wait for the foam to appear. If after 10-15 minutes this did not happen, the yeast does not work, you should not mix them with other products. If foam appears, it means that the yeast is working and you can continue preparing the dough according to the instructions in the recipe.
- In order for the yeast to work, it is diluted with a warm liquid. If it is hot or cold, the yeast will not do its job.
- Yeast dough is afraid of drafts, they can lead to the fact that the dough does not rise or settles. When preparing the dough for donuts, make sure that the kitchen is warm, do not open the window in the room.
- Yeast dough needs time to rise. It usually takes at least an hour, sometimes more time. But yeast-free dough immediately after cooking is not recommended. If it lasts for 20-30 minutes, the gluten contained in the flour swells and the dough will become more elastic, it will be easier and more pleasant to work with it.
- Fry donuts should be in a large amount of oil, putting them into the oil one by one or in small portions. Keep in mind that when frying products increase in volume.
- After frying, donuts are recommended to be put on a napkin so that it absorbs excess fat.
Donuts are often sprinkled with powdered sugar before serving. Before sprinkling, they need to be cooled slightly, otherwise the icing sugar will melt instantly and donuts will look less appetizing.
Yeast dough for donuts
Composition:
- milk - 0, 5 l;
- dry yeast - 10 g;
- egg yolks - 2 pcs .;
- salt - 4 g;
- sugar - 50 g;
- flour - 0.5 kg;
- butter - 50 g.
Preparation Method:
- Heat the milk to about 35-40 degrees.
- Pour about 120-150 ml of milk into a separate container, add yeast and sugar into it, mix. Wait 10 minutes until a cap of foam forms on the milk.
- Mix the brew with the remaining milk.
- Melt the butter, pour it into a container with milk, mix.
- Beat the eggs, separating the yolks from the proteins. Proteins for making yeast dough for donuts will not be required. You can put them in a clean jar, close them tightly and put them in the fridge to use for cooking other dishes. (If there is no use for proteins for two days, they will have to be thrown away.)
- Combine yolks with milk, mix well.
- Double sift flour. In several steps, enter it into the liquid mixture, mixing it thoroughly each time. After adding the last portion of flour dough should be kneaded for at least 10 minutes.
- Put the dough in a saucepan, cover with a cloth and place in a warm place.
- After 40 minutes, crush the dough and let it rise another 1-1, 5 hours.
Form small balls of dough and deep-fry them. This recipe for donuts is considered a classic, but not the easiest.
Dough for donuts on kefir
Composition:
- kefir - 0, 2 l;
- sugar - 0, 2 kg;
- soda - 5 g;
- chicken eggs - 2 pcs .;
- wheat flour - 0, 5 kg.
Preparation Method:
- Remove the kefir from the refrigerator in advance so that it warms to room temperature.
- Break eggs into a bowl, add sugar to them, grind.
- Add soda to kefir, mix, wait for the reaction.
- Mix the kefir with the eggs.
- Sift flour, add it to the liquid mixture. Stir thoroughly, so that the dough has a uniform texture, without lumps.
This is one of the few test options that should be used immediately after preparation. It turns out to be liquid and should be spread into boiling oil with a spoon. You can also use a special device for frying donuts, having a ring shape. The dough is poured into a mold on a long handle, lowered into a deep fryer, when the donut is fried and separated from the mold, it is removed from the deep fat fryer and spread on a napkin.
Cottage cheese batter for donuts
Composition:
- cottage cheese - 0, 25 kg;
- flour - 0, 3 kg;
- chicken eggs - 2 pcs .;
- soda - 5 g;
- sugar - 100 g.
Preparation Method:
- Curd the curd through a sieve so that it acquires a delicate texture.
- Sift flour and mix it with soda.
- Spread eggs with sugar, add cottage cheese to them and stir until a homogeneous composition is obtained.
- Combine the curd mass with flour, knead the dough. Cover it with cling film and leave for half an hour.
- Divide the dough into several pieces. Roll the first part into a layer about 8-10 mm thick. With a glass or a glass cut from it mugs or rings.
After deep-frying the first batch of donuts, you can roll out the next piece of dough and make donuts from it. The last layer is rolled out of dough scraps. Curd donuts are not only tasty, but also useful, although it is impossible to name this dietary.
Dough for donuts from condensed milk
Composition:
- condensed milk - 120 ml;
- chicken eggs - 2 pcs .;
- salt - 5 g;
- soda - 5 g;
- wheat flour - 0, 4 kg.
Preparation Method:
- In a bowl, combine condensed milk with eggs and salt. Whisk with a whisk.
- Extinguish soda, add to the resulting mass, mix well.
- Pour the previously sifted flour, knead the dough.
It remains to form balls of dough, dip them into boiling oil and fry until done. Before forming donuts, let the dough rest for 20-30 minutes to make it more pliable.
Donuts have a lush airy structure and look very appetizing. They are pleasant to eat just like that, but more often they are served with tea, coffee, cocoa, some like to eat donuts with milk. Serve donuts preferably warm, after cooling, they become a little less tasty. How much lush, tender and tasty donuts you get will depend not only on the composition of the dough, but also on compliance with the technology of its preparation.
