It is difficult to say how and to whom the idea came to fry donuts not empty, but with filling.
Perhaps, someone's baby refused fruit, and maybe quite the opposite - the only way he managed to make him crunch his crisp crust. We do not know and do not care.
But we have wonderful recipes for donuts with filling and not only fruit ones.
Stuffed Donuts - General Cooking Principles
• The dough for donuts, cooked with a filling, can be both thick and liquid. It is kneaded on kefir, milk, water or cottage cheese. In order for the products to be lush, when kneading, yeast or a ripper is added to the dough.
• Stuffing put in the dough when forming products or fill it with ready-made donuts. Often, the fruit filling is dipped into the batter and immediately spread in frying for frying.
• Donut filling can be not only whole or chopped fruits and berries. Products are often stuffed with self-made chocolate or custard creams.
• Stuffed donuts are formed with balls or tortillas and fried in a large amount of pre-heated refined oil - deep-fried. Finished products are decorated by abundantly sprinkling with powdered sugar, cutting it through a sieve.
Filled donuts - “Balloons with custard”
Ingredients:
• 600 gr. wheat flour;
• two spoons of brandy (vodka);
• a glass of pasteurized milk;
• large egg;
• sugar - 0.5 tbsp. l .;
• 7 gr. “Instant” yeast;
• small package of vanilla sugar.
For cream:
• one egg;
• half a cup of sugar;
• pasteurized milk - 250 ml;
• one and a half tablespoons of flour.
Optional:
• 60 gr. white chocolate;
• powdered sugar.
Cooking Method:
1. Warm the milk to a warm, but not hot, state and dissolve the dry yeast in it. Add cognac, loose egg, a small pinch of salt, plain and vanilla sugar, stir well again. 2. Entering the flour gradually and in small portions, quickly knead the dough in a bowl. Put it on the table and well crush several times with your hands. Return it to the bowl and leave under the linen napkin until it rises. It should almost double. To speed up the process, put a bowl of dough closer to the heat.
3. In the third part of cream milk, break an egg, add refined sugar and whisk well. Enter the flour and bring the mixture to a uniform whisk.
4. Boil the remaining milk and, stirring it with a whisk, trickle in the cooked mixture. At the very minimum heat, boil the cream until thick. Then remove from the stove, immediately add the grated chocolate with a large grater, stir well and cool.
5. Divide the dough into balls the size of a chicken egg and form cakes out of them. At the center of each place a teaspoon of cooled cream and glue the edges tightly, securing them over the cream filling. Carefully shape the blank into a ball.
6. Fry donuts with cream filling in deep fat. Lay in small batches, several pieces at a time, the balls should not touch, swimming in hot oil.
7. Sweeten the slightly cooled donuts with powdered sugar.
Filled donuts - “Fruit platter”
Ingredients:
• 125 ml of fat kefir;
• white flour - 600 gr .;
• 250 gr. elastic fat cottage cheese;
• 2 gr. vanilla powder;
• two spoons of factory ripper;
• 125 gr. creamy “traditional” butter;
• two eggs;
• Whole condensed milk - 250 gr.
For the filling:
• two bananas;
• large sweet apple;
• a large tangerine or orange.
Cooking Method:
1. Pour in condensed milk into melted and slightly cooled butter and whip at medium speed with a mixer.
2. Add warm kefir mixed with vanilla and ripper, break eggs. Add the curd grated through the sieve. Stir the products and knead the dough, gradually adding small portions of flour. It should not be steep and may stick slightly to your hands. When cutting it, be sure to wet your hands with vegetable oil. 3. Peeled apple and mandarin cut into small pieces, bananas in circles.
4. Divide the dough into pieces and roll them into thick sausages. Then cut each into pieces, from which shape the cakes. Place a piece of any fruit in the middle of each piece, and tightly fasten the edges over it.
5. Pour vegetable oil into deep container and fry cooked preparations in hot, boiling deep-fat.
6. Immerse several blanks in boiling oil in one run. Their quantity depends on the volume of the tank and the amount of oil poured into it; they must be free from floating in vegetable fat. Fry donuts should be until they form a light brown crust.
Fluffy Cherry Donuts
Ingredients:
• 100 ml of preheated milk;
• 400 gr. wheat flour;
• teaspoon of dry “fast” yeast;
• creamy “Peasant” butter - 20 g;
• five tablespoons of brown sugar;
• egg - 1 pc .;
• a small pinch of vanilla;
• Cherry, fresh or frozen.
Cooking Method:
1. Sprinkle cherries with sugar, leave for 20 minutes. Drain well after this in a sieve.
2. Dissolve the yeast, be sure to heat the milk, add granulated sugar, not more than a tablespoon, and mix well. Pour one and a half tablespoons of flour and, intensively chattering with a whisk, bring the yeast mass to homogeneity. Put her close to the heat and wait until she starts to foam.
3. Then pour the yeast into a wide bowl. Add the flour, three spoons of granulated sugar, crystalline vanillin and melted butter to them. Pour in the egg and immediately knead the elastic, non-sticky dough. Cover with a towel, let it stand for half an hour.
4. Divide the dough in half, roll each part into a layer and cut the circles into a glass. In one such circle, place three cherries and cover with a free circle, blind edges and set aside. When all the preparations are ready, heat the oil “up to the smoke” in a deep thick-walled frying pan, and brown the donuts to a delicate golden color.
Filled donuts - “Apricot obsession”
Ingredients:
• ripe apricots - 20 pcs .;
• 50 ml of dry muscatel wine;
• two large eggs;
• 20 gr. cream margarine or butter;
• 50 gr. marzipan;
• two spoons of apricot liqueur;
• 50 gr. powdered sugar;
• 120 gr. wheat flour;
• 8 gr. vanilla sugar;
• a spoon of finely ground cocoa.
Cooking Method:
1. Smashing eggs, gently pour in a separate bowl, drain the whites, and mix the yolks with melted butter and half a serving of wine. Salt, add flour and cook batter.
2. Before the foam, whip the whites and gently insert them into the prepared dough. This should be done very carefully so that the protein foam does not settle. Therefore, stir the dough from the bottom up.
3. Wash the apricots, cut on one side and remove the bones, make sure that the fruits do not split in half.
4. Mix the remaining wine with the liqueur and pour the stoned fruit for a quarter of an hour.
5. Mix marzipan with cocoa, form balls, the size of an apricot stone, and put them inside the fruit. Seal apricots with a toothpick, and best of all with a long wooden skewer.
6. Prepared fruit, carefully lift, holding the tip of a wooden stick, dip in batter and dip into red hot frying. As soon as the donuts are covered with a light golden blush, lay them on a paper towel, hooking with a skimmer, and wait until the fat comes off. Then put the product on a wide dish, remove the wooden sticks and do not forget to sprinkle with powdered sugar.
Stuffed Donuts - “Shoko-ko”
Ingredients:
• chicken eggs (yolks) - 2 pcs .;
• 50 gr. white refined sugar;
• three spoons of brown sugar;
• two teaspoons of cinnamon;
• 150 ml of warm milk;
• 15 gr. fresh pressed yeast;
• 100 gr. sweet cream butter;
• 350 grams of wheat flour;
• cream of 22% fat content - 150 ml;
• two spoons of honey;
• 200 gr. Natural bitter chocolate or dark milk. Cooking Method:
1. Grate the butter with a large grater. Warm up the milk to 38-40 degrees and divide it into two bowls in equal parts. In one, add the yeast, and in the second, add half the butter and mix both mixtures well.
2. In a large bowl, cross the flour, make a “hole” in it, pour the yolks into it, add salt and, gradually introducing the yeast mixture, knead the dough. Transfer it to a cutting board dusted with flour, knead it several times and then return it back. Cover with a dry cloth and place in heat for further lifting.
3. Roll up the dough into a 1.5 cm thick layer. Cut the layer into small rectangles and leave them under the towel.
4. After they stand for 20 minutes, fry in deep fat.
5. Immediately put the finished product in a mixture of dark and white sugar, and, well rolled in it, shift to a dish.
6. Chop the chopped chocolate into small, deep dishes and add the remaining butter to it.
7. Bring the cream to a boil, but do not boil and pour chocolate on them. Mix well and leave to cool. Put the warm stuffing in a pastry bag or syringe and fill the cooled donuts. Spread the products filled with chocolate on a serving dish, punctured upwards.
Filled donuts - “Snowball”
Ingredients:
• five tablespoons of dark sugar;
• one chicken egg;
• 250 gr. vanilla curd mass;
• 180 gr. white flour;
• one large, sweet and sour apple;
• teaspoon of special ripper for dough;
• powdered sugar.
Cooking Method:
1. Cross over the flour and ripper mixture. Put the curd mass in a bowl and add sugar. You can apply and natural cheese, but then you should increase the rate of sugar. Pour in a small pinch of salt, add a loose egg and a ripper with flour, knead the neat dough.
2. Cut the apples into small pieces without peel or seeds.
3. Roll out the curd dough thin, no more than 3 mm, in a layer and squeeze a circle out of it with a small cup, put on each few apples. Sprinkle brown sugar over the top and pinch the edges firmly, lightly sticking them over the filling. Shape blanks balls and fry until golden brown in deep fat. 4. Decorate, as in all other recipes.
Stuffed donuts - cooking tips and helpful tips
• Do not dissolve the yeast in a hot liquid, just warm the liquid base of the dough to a temperature slightly above 38 degrees. In a hotter environment, the yeast bacteria die, and, as a result, instead of lush, airy donuts, you can get hard, “rubber” cakes.
• You can not “fill” with flour cottage cheese dough, even if it came out sticky. It is best to wet your hands in vegetable oil before cutting, which will greatly facilitate the work with such a dough.
• If fruits are needed to be dipped in batter, chop them onto a long wooden skewer, and when lowering in deep-frying, slide the product off of it with a fork.
• To ensure that donuts with filling are well-cooked from the inside, do not dip them into an uncooked deep-fat fryer. When the vegetable oil is sufficiently heated, a barely noticeable haze soars above it.
• To remove excess butter from ready-made donuts, put them on a paper towel right after frying, it will absorb the remaining fat.
