Donuts seem to be plain pastries - no cream, like in a cake, no friability of cookies, no juicy biscuit.
But it’s worth saying to the kid that you’re going to fry donuts and you won’t be left alone until everyone is devoured.
It is quite appropriate to rephrase the proverb: no matter how many donuts you have, but still knead the dough twice.
Gingerbread donuts - general principles of cooking
• Wonderful air donuts are cooked in water, milk, sour cream, kefir, cottage cheese or condensed milk. To make the products come out lush, the dough is kneaded on a yeast dough or rippers are added. Its density depends on the recipe.
• Aerial products can be dessert or snack foods, and their shape depends only on the imagination. Typically, donuts are formed in the form of rings, balls or magnificent cakes. The desired shape of the product is squeezed out of the rolled dough, formed from its flagella, or simply nip off small pieces of dough and give them the desired shape.
• Donuts are usually fried in a large amount of high-quality vegetable oil, which is well heated in a deep thick-walled bowl over low heat. Dip the products in deep fat in small portions, a few pieces. Products should float freely in hot fat. To donuts fried evenly, they are mixed with a slotted spoon. You can fry in less fat, for example, in a deep frying pan. Then the oil is poured into it so that it covers the product up to half, and is turned over as soon as the underside becomes a pale ruddy color.
• Hot, donuts are laid out on a paper towel to remove the remaining oil from them and only then transferred to a common dish. The surface of dessert products is covered with icing, chocolate or sprinkled with powdered sugar.
Gingerbread Donuts - Rings
• 360 gr. wheat flour;
• 25 gr. alcohol yeast;
• three tablespoons of sugar;
• 250 ml of drinking water;
• powdered sugar.
1. In a small container, crush the pressed yeast with your hands. Pour sugar in them, half a spoonful of salt and pour everything with warm water.
2. Pour 1.5 tablespoons of flour and immediately sprinkle the mixture well with a whisk so that the yeast completely dissolves and the flour does not stray into lumps. Transfer the remaining flour twice in a wide bowl.
3. When the yeast begins to bubble and increase in volume, pour the mixture into the flour and immediately begin to knead the dough.
4. Put it on a table dusted with flour and continue to knead for 10 minutes, washing well with your hands.
5. Lubricate a clean, deep container with oil, put a ball of dough into it and cover with a cloth to prevent it from weathering.
6. After an hour, when it doubles in volume, wrap it in your hands and roll it with a rolling pin with a large layer, a little thicker than 0.5 cm.
7. Take a cup with a diameter of up to 6 cm and squeeze circles out of the dough. In the center of each, cut a small circle with a glass and leave the blanks under the towel for 7 minutes to fit.
8. Fry the donuts in hot oil until golden on both sides.
9. Sprinkle slightly cooled donuts with powdered sugar and serve.
Gingerbread Donuts - Bombs
• high-quality wheat flour - 400 gr.;
• a glass of thick sour cream;
• a teaspoon of sugar;
• one egg;
• refined sunflower oil;
• a spoonful of baking soda;
• for sprinkling - powdered sugar.
1. Break the egg into sour cream, add a small pinch of fine salt, sweeten and stir, completely dissolving the sugar grains.
2. Pour flour sifted through a fine-mesh sieve and knead gradually, knead well with your hands and knead soft dough.
3. On a table well sprinkled with flour, roll it out with a large thin layer, rectangular in shape and evenly sprinkle 1/3 teaspoon of soda on its surface. Rub it well over the entire layer and wrap it with a tight roll.
4. Roll out a thin layer again, sprinkle it with half of the remaining soda and wrap it in a roll. For the last time, repeat the procedure and wrap the edges of the roll towards the center, without overlapping each other.
5. Sprinkle the bottom of the bowl with flour, put the roll into it and leave for two hours. Do not forget to cover the container with a linen towel so that the surface of the dough is not weathered.
6. Sprinkle the table with flour and roll out a layer of 0.5 cm thick on it. Squeeze out circles of at least 5 cm in diameter and fry them in well-heated oil on both sides.
7. Sprinkle lightly chilled products with powder, sifting it with a small, fine sieve.
Gingerbread donut crab sticks
• 150 ml of not too fat milk;
• 50 gr. dark sugar;
• two large spoons of vodka;
• 60 gr. homemade, thickened cream;
• 200 gr. crab sticks;
• two eggs;
• a spoon of “fast” yeast;
• 50 ml of drinking water;
• 600 gr. white flour;
• half a liter of refined, quality oil.
1. Melt the cream. Warm water and milk in separate containers.
2. In water, dilute the yeast with a tablespoon of sugar and let stand 20 minutes.
3. Then pour the yeast mixture into a wide bowl. Add the sifted flour, but not all, about half a kilo, and pour 0.5 tablespoons of salt. Pour in vodka, milk, cooled melted butter and eggs. Slowly knead the dough that is not too thick and sticks to your hands. Pull the film over the bowl or simply cover it with a lid, leave for 40 minutes to rise, preferably closer to the heat.
4. Then add the crab sticks grated with a coarse grater to the dough and, gradually adding the remaining flour, knead the dough. It will not stick much, will become malleable and elastic. Cover the bowl again and set for a final lift for 20 minutes.
5. Then roll small balls the size of a medium plum from the dough and let them stand under the linen cloth for 10 minutes.
6. After that, dip the workpieces in hot sunflower oil a couple of pieces at a time, and fry, turning over two minutes later on the opposite side.
7. Serve with sour cream sauce mixed with crushed garlic.
Glazed Banana Donuts
• half a glass of highly carbonated mineral water;
• three tablespoons of dark sugar;
• one and a half large banana;
• two and a half cups of wheat flour;
• two tablespoons of lean, refined oil;
• 15 grams of pressed spirit yeast;
• 100 gr. powdered sugar;
• fresh juice from 1/4 of a small lemon.
1. Dissolve the crumbled yeast with one tablespoon of sugar in a warm mineral water and put the dough in heat for 15 minutes.
2. Grate the whole banana with the finest grater, mix with the remaining sugar and transfer the banana puree to the dough. Add a small pinch of salt, pour two full tablespoons of oil and mix well.
3. Pour most of the flour into the mixture and immediately begin to knead the dough. Constantly adding the remaining flour, adjust its density. A well and thoroughly kneaded dough should not stick noticeably to either hands or dishes.
4. Transfer the dough, forming it with a ball, into a bowl greased with vegetable fat and leave it to rest under a linen napkin for at least an hour.
5. Roll out a well-suited dough in a circle about a centimeter thick and cut a donut blank from it with a glass. Fry products in a large amount of vegetable fat and lay them on a paper towel.
6. Grind the remaining half of the banana with the smallest grater in mashed potatoes or beat well with a blender. Mix the banana puree with lemon juice, gradually add the powdered sugar and glaze the finished donuts.
Chocolate donuts with condensed milk
• 250 gram can of condensed milk;
• 450 gr. flour;
• vanilla powder - 1 g .;
• three eggs;
• 10 gr. cultivator.
• 200 gr. milk chocolate;
• 50 gr. thickened homemade cream.
1. Mix the eggs well with the condensed milk. Just mix, not whisk.
2. Pour in the sifted flour, add vanilla powder with a small pinch of salt and immediately knead the dough, gently mixing first with a spoon, and then with your hands, right in the bowl.
3. Put it on a table slightly powdered with flour and knead a little, two minutes, no more. The more elastic the dough will be, the more tender and magnificent donuts.
4. Immediately roll it with a layer and squeeze the blanks in the form of rings from the dough into two rings of different sizes.
5. Fry them in a large volume of warmed oil and put on a wide dish, covered with a paper towel.
6. In a water bath, constantly stirring, melt the cream and chocolate, and brush the donuts on top with icing. You can just take the donuts in your hand and alternately dip them with the bottom into the icing. Then turn over, laying in one row on a dish, greased side up.
Curvy curd donuts with sour cream
• 300 gr. elastic, non-grainy curd;
• three tablespoons of sour cream of medium fat content;
• one full glass of flour;
• half a glass of refined granulated sugar;
• two eggs;
• baking soda - 1/4 tsp;
• a small pinch of fine salt.
1. Put the cottage cheese in a deep bowl. Pour in the eggs, put sugar with sour cream, and carefully grind everything with a spoon, achieving uniformity. If cottage cheese is caught in grains, grind it through the rarest sieve in advance and only then mix with other products.
2. Add soda and salt to the measured flour and mix well, then transfer twice through a rare sieve. This will enrich the flour with air, and the curd donuts will turn out even more magnificent.
3. Transfer the flour to the curd and knead well. Cover the bowl with the dough with a linen napkin and leave it alone for 15 minutes.
4. Roll a thick sausage and cut it into pieces, from which roll the balls. The width of each piece should be no more than 3 cm, and the diameter of the sausage 2-3 cm.
5. Dip the donut round blanks in hot oil in small batches, 3-4 pcs. and for even frying, gently mix with a slotted spoon.
6. Finished products can be served with sour cream or jam, or simply sprinkled with sweet powder when they are slightly cooled. Powdered sugar melts on hot.
Gingerbread donuts - cooking tips and tricks
• When kneading a yeast-free dough, first mix the cultivators with flour and sift with it. So they evenly disperse in the test. If soda needs to be extinguished, add it to the base mixed with a small amount of flour.
• Do not clog the dough with flour, even if it sticks to your hands, otherwise the products will not turn out lush. To facilitate the cutting of such a test, the hands and the table are moistened with pure sunflower oil.
• Do not dip the blanks in poorly warmed butter, they will not only not be fried, the dough will not “open” completely and donuts will not be magnificent. A light, more steam-like smoke should rise from a well-heated oil.
• Do not glaze with chocolate and do not sprinkle powdered sugar on hot products, they should cool slightly, otherwise the chocolate glaze will melt and the powder will melt.