Delicate, airy, unrealistically tasty and such satisfying donuts with a hole - this is the taste of childhood. Sprinkled with icing sugar, these golden rings we ate with my younger brother with tea or milk. And today I am preparing home-made donuts for my children and sharing the recipe with you, friends.

I propose to make delicious and ruddy donuts in a lean version, that is, without eggs, milk, kefir, sour cream and butter. Nevertheless, the pastries will turn out to be fabulously delicious and truly fluffy, because the dough will be yeast - lively, soft, not clogged with wheat flour.

An important point in the preparation of this homemade baking is the use of good vegetable oil for deep fat. First of all, it should be refined, that is, odorless, and suitable for frying. Well and, of course, there should be really a lot of oil: donuts are far from low-calorie pastries, which are cooked in deep fat. Dough blanks should be free to float when frying, so choose the right utensils and spare the cooking oil.

From the indicated amount of ingredients used, 20 donuts with a hole are obtained. It is advisable to eat them immediately after cooking, since the next day the baking becomes denser and dries up (which is quite natural). True, lying down donuts (stored in an airtight container or bag) can easily be reanimated - just heat them in the microwave for 15-20 seconds or warm them up for a couple.

Ingredients:

Yeast dough:

(400 grams) (250 milliliters) (2 tablespoons ) (1 tablespoon ) (1 teaspoon) (0.25 teaspoon)

For frying and sprinkling:

Cooking in steps with a photo:

The donut yeast dough recipe contains the following ingredients: premium wheat flour, water, sugar, vegetable oil, salt and quick-acting yeast (I'll write about yeast a bit below). In addition, for deep fat, you can not do without refined vegetable (I have sunflower) oil - it needs quite a lot. And as a topping we take powdered sugar - I have it fragrant (home-made vanilla sugar crushed in a coffee grinder).

We make yeast dough for future donuts: sift (preferably twice) 400 grams of wheat flour into a suitable dish. Thanks to this, it will not only loosen up and be saturated with oxygen, but also possible debris will leave. Flour may need more or less than indicated in the recipe.

About yeast: it’s not necessary to take high-speed ones - just dry (also 1 teaspoon without a slide is 3 grams) or pressed (3 times more, that is, 9 grams) are perfect. Such yeast is not immediately mixed with flour, but pre-activated in a warm, sweetish liquid for 10-15 minutes. In our case, you can slightly warm up half a glass of water with a tablespoon of sugar and dissolve the yeast in it. Since I used high-speed ones, I added them immediately to the flour. There we put 2 tablespoons (without a hill of sugar), 1 teaspoon of yeast and a quarter of a teaspoon of fine salt. Mix everything well so that the dry ingredients are evenly distributed throughout the mixture.

We make a hole in the flour and pour a little warm water there. The liquid should never be hot, otherwise you just boil the yeast and they die.

At the beginning of kneading the yeast dough, you can simply mix all the products with a fork, spoon or hand, so that the flour is moistened, absorbing the liquid. With a bread machine or dough mixer, the kneading process is greatly simplified and your work is minimized. Add a tablespoon of refined vegetable oil and knead the dough.

Knead the dough for a rather long time (at least 10, and preferably 15 minutes) and intensively. The electric assistant will cope for 7 minutes. As a result, the yeast dough should become completely homogeneous, smooth, very, very soft and tender, while sticky. We round the dough and put in a bowl greased with a small amount of vegetable oil (not indicated in the ingredients) so that it does not stick to the dishes during fermentation. We send the dough to heat for about 1-1.5 hours. Where is it better to roam the dough and what does a warm place mean? There are several options. First of all, in the oven with the lamp on (it turns out about 28-30 degrees - the temperature is ideal for fermenting the yeast dough). Then we tighten the bowl with the dough with cling film or cover it with a towel made of natural fabric (linen is best suited) so that the surface does not wind and crust. You can still let the dough roam in the microwave, in which we first bring the glass of water to a boil. The dough will rise with the door closed, and the glass will stand there. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one inadvertently turns on the microwave, otherwise the dough will disappear and there will be no donuts.

After about an hour (time is a relative term, it may take more or less), the yeast dough will grow up excellently, increasing in volume by a factor of 3. If the dough rises slightly, it means you have caught old yeast - increase the fermentation time. My yeast dough grew well after 1 hour 15 minutes.

Using a special cutting or a regular glass, we cut round billets. Since the dough is very tender, it is advisable to dust the sides of the glass with flour, so as not to deform the workpieces.

Then we make holes in the rounds - here you can use the cutting for the dough or use a glass of small diameter. Alternatively, you can do the following: with your thumb we push the workpiece exactly in the middle to the very bottom, so that a hole forms. Then we take the workpiece in hand, insert 2 index fingers parallel to each other in the hole 2. On weight, scroll the workpiece on the fingers to expand the hole to the desired diameter.

Thus, we shape all future donuts with a hole. We collect the rest of the dough into a ball, roll it out again, make rings until this dough ends. In total, from the indicated number of products used, I got 20 donuts (only a part on this board).

Donuts are called sweet round pies, fried in large quantities of vegetable oil. Sometimes they are made in the form of a donut with a hole in the middle. Donuts can be cooked in different ways. The classic recipe involves the use of yeast dough.

Making donuts

Donuts are difficult to confuse with other flour products. These little rings of dough, soaking through them after frying with vegetable oil, become simply airy. How to cook these magnificent and fragrant donuts? The classic recipe provides the following ratio of products:

For 0.5 kilograms of flour, a tablespoon of yeast (dried), a glass of whole milk, 100 grams of butter, 2 eggs, 5 grams of salt, 150 grams of sugar, 500 milliliters of vegetable oil and a little powdered sugar.

What technology are donuts prepared for? The classic recipe is designed for the use of yeast dough. It is with him that the process of their preparation begins:

1. First you need to warm the milk and dilute the yeast in it.
2. Then gradually you need to introduce part of the flour (150 grams) with sugar and mix everything thoroughly.
3. Put the semi-finished product in a warm place for half an hour.
4. Add the remaining ingredients and make the final batch. After that, the dough should come up after standing in a warm place for at least another hour.
5. For molding, you can use two glasses of different diameters. To do this, the finished dough needs to be divided into parts, each of which is rolled out alternately in the form of an even layer with a thickness of not more than 1 centimeter. After that, a large glass first needs to cut round billets, and then make smaller holes in the dishes with smaller diameters.
6. Heat oil in a pan.
7. Put the blanks in boiling fat and fry them on both sides.
8. Cool the finished donuts and sprinkle them abundantly with powdered sugar.

Now you can safely make tea and prepare to have fun.

A bit of history

The first donuts were baked by the ancient Romans. True, at that time they used a slightly different set of products for their preparation. Over time, lush fragrant pies began to cook in many countries of the world. And in each of them the donut was called in its own way. For example, in Ukraine it is a “pampushka”, in Germany it is a “Berliner”, and in Norway it is a “smattering”. The difference between such products is only in certain subtleties regarding cooking technology, which depend on the national characteristics and taste preferences of the people.

Nevertheless, all these are donuts. The classic recipe involves frying round billets made from yeast dough in vegetable oil. Sometimes donuts are cooked with vegetables, fruits, meat or cottage cheese. So, for example, the Poles add jam to them, and the Germans love to have cheese or a sweet cream inside. For the Americans, the "donuts" became an occasion for a real holiday. Since 1938, here every Friday has been considered National Donut Day. At this time, deep-fried sweet balls are sold in large quantities at every cafe and grocery store.

Quick and easy

Those who do not like to bother with pastries for a long time can try to cook tender and very tasty kefir donuts. Moreover, this will take quite a bit of time. As initial products for work you will need: 1 egg, 6 grams of soda, 250 milliliters of kefir, 3 cups flour, 125 grams of sugar, a little salt and vegetable oil.

Making donuts on kefir is easy:

1. First you need to cook the dough. To do this, pour kefir into a deep bowl, and then add salt, 50 grams of vegetable oil, sugar, an egg to it and mix it all thoroughly. Gently introduce soda into the resulting mass.
2. To make the donuts airy, sift the flour before kneading. This makes it possible to enrich it with oxygen. Prepared flour should be introduced gradually. As a result, the dough should not stick to your hands.
3. Various methods can be used to form blanks. The easiest way is to divide the dough into pieces, each of which is rolled into a thin sausage, and then roll it into a ring.
4. Heat the oil strongly in a pan.
5. Alternately lower the dough pieces into boiling fat and fry them on both sides.

Still hot donuts can immediately be sprinkled with powder or dipped in one side of melted chocolate.

Curd treat

Fans of sour-milk products will be interested to learn how to cook donuts from cottage cheese. It will not be difficult to do this if you first collect the following products on your desktop: a pack of 9% fat cottage cheese (200 grams), 3 eggs, 130 grams of flour, 6 grams of soda (slaked in ½ tablespoon of vinegar), 75 grams of sugar and a liter of vegetable oil .

Once all the ingredients are complete, you can begin to comprehend the art of how to make donuts:

1. First, in a bowl, you need to knead the cottage cheese with eggs.
2. Introduce sugar, and then, gradually adding flour, knead the dough with a spoon.
3. Pour slaked soda and mix everything again until the mass becomes almost uniform.
4. Pour oil into a pan (it is better to take enameled) and bring it to a boil.
5. For forming blanks, it is better to use an ordinary tablespoon. First, it needs to be dipped in boiling fat, and then quickly scoop up part of the dough with it. The shape of the donut will be arbitrary.
6. Four minutes is enough for frying. During this time, the workpieces must be constantly turned. As a result, donuts on all sides should become a pleasant brownish tint. If the process goes faster, then the flame should be reduced. Otherwise, the middle will not be baked.
7. Remove the finished products with a slotted spoon and put them on a dish.

Now it remains only to sprinkle the rosy donuts with powdered sugar.

Lenten Dessert

Yeast donuts can also be made without oil. It will turn out very tasty pies that can be eaten even during the fasting period. You will need the following set of components: two cups of warm water, a tablespoon of yeast (dry), 25 grams of sugar, vegetable oil, 10-15 grams of salt and powdered sugar.

The technique by which such yeast donuts are prepared is slightly different from the previous options:

1. First, the flour must be combined with the remaining dry components.
2. Pour in 50 grams of vegetable oil and, gradually adding water, knead the dough. It should turn out to be moderately soft.
3. After this, the dough should be covered with a towel and put in a warm place for ripening.
4. Divide the prepared semi-finished product into four parts, each of which is carefully rolled up in the form of sausages, then divide them into pieces about eight centimeters long.
5. Wrap blanks with a ring and fasten the edges together. After that they should lie down for about 15 minutes.
6. Donuts need to be fried in hot oil for two minutes on each side.
7. Arrange hot items on a napkin to remove excess fat.

Cooled fragrant donuts can already be safely sprinkled with powder.

Sour cream dough

Using sour cream, you can cook very magnificent donuts. When interacting with soda, this product allows the test to increase several times. True, sour cream should not be too thick. Otherwise, you just need to dilute it with kefir. To make such magnificent donuts, you will need the following set of ingredients: 2 eggs, 350 grams of flour, 6 grams of soda, 200 grams of sour cream, 4 tablespoons of kefir, 120 grams of ordinary and a little vanilla sugar, vegetable oil and powder.

Everything is done very simply:

1. First of all, beat the eggs with sugar (along with vanilla).
2. Add kefir, sour cream, add soda and mix well.
3. Gradually pouring flour, knead elastic, but not very cool dough.
4. Roll it into a ball, cover with a towel and give a little rest.
5. Then roll the finished product on the table into a layer with a thickness of not more than 2 centimeters.
6. Using two glasses, cut out neat rings from it and let them lie down for 10 minutes.
7. Fry blanks in preheated oil for one minute on each side.
8. To cool, place the donuts on a dish covered with a cotton napkin. She will absorb excess fat.

Slightly cooled foods can be sprinkled with powder and serve immediately.

Oven dish

To cook delicious donuts at home, you don’t have to be a great chef. In addition, it is not necessary to fry them. There is an excellent recipe with which you can make wonderful airy cakes by baking them in the oven. For the test you will need very few products: a glass of milk 2 teaspoons of yeast (dried), 10 grams of salt, 2 eggs, 4 cups of flour, half a glass of sugar and 80 grams of butter.

Process technology:

1. Thoroughly dilute the yeast in half the available milk, adding a little sugar, and leave them to ripen for 15 minutes.
2. At this time, the eggs should be beaten into a dense foam, gradually adding the remaining components.
3. Without interrupting the batch, carefully pour in the prepared yeast.
4. While adding flour in portions, prepare the dough and leave it for 60 minutes in a warm place, slightly covering with a napkin.
5. Warm up and let the cake mix for another 30 minutes.
6. Roll out the dough into a cake, the thickness of which should be no more than 1 centimeter.
7. Cut circles out of it with a glass, and then use a glass or plastic bottle to make a hole in the center.
8. Lay the blanks on a baking sheet, lining it with parchment first.
9. Cover again with a towel and let it rest for another 45 minutes. This will be a kind of proofing.

Bake for 15 minutes at a temperature of about 160 degrees.

As soon as the donuts are lightly browned, they can be removed and sprinkled with powder after cooling.

Simple option

Most housewives still prefer to cook it is fried donuts. Moreover, they can be made with a filling, which does not have to be sweet. And if the time for work is catastrophically small, then it is worth using ready-made semi-finished products. In this case, the list of ingredients will be as follows: 0.5 kilograms of minced meat, 1 onion, 1 kilogram of yeast dough, a bunch of dill and vegetable oil.

The technological process for the preparation of such donuts can be divided into 4 parts:

1. First you can improve the minced meat a little. You just need to add finely chopped onions and chopped herbs to it.
2. Divide the dough into pieces, each of which is rolled into a ball.
3. After this, the workpiece must be slightly crushed, filled with minced meat, and then turned back into a ball.
4. It is better to fry such donuts in deep fat over medium heat so that the filling also has time to bake well.

Rosy balls are juicy, fragrant and very tasty.

Donuts - aerial light dough products fried in a deep fat fryer filled with plenty of boiling lean oil. They are prepared with the addition of cottage cheese, milk, sour cream or kefir. Depending on the recipe you choose, they can be with a sweet or meat filling, as well as without any filler at all. By reading this article today, you will learn how donuts are made.

Despite the deceptive simplicity of making donuts, each technology has its own nuances. But at the same time, there are common secrets that apply to all recipes. First of all, this applies to the ingredients used. They must be fresh and high quality.

Before making donut dough, sow flour twice. So it will not only be cleaned of impurities, but also saturated with oxygen. Products mixed with such flour will be more tender and airy. Next, donuts are formed from the resulting dough and immersed in deep fat.

The volume of oil should be several times the number of products fried in it. The fryer must be kept at a very high temperature. Otherwise, slices of dough will be thoroughly saturated with fat and will lose their taste. The average duration of heat treatment should not exceed three minutes on each side. To make the donuts evenly baked, it is advisable to turn them over periodically.

Classic version

This technology is likely to cause some interest among those who are trying to figure out how to make donuts at home. The recipe for traditional donuts involves the use of yeast dough. Therefore, you need to start the process when you are definitely not in a hurry. In order not to waste precious minutes searching for the missing components, double-check in advance whether you have at hand:

• A pair of cups of wheat flour.
• 1.5 teaspoons of yeast.
• ¾ cup of milk.
• A pair of raw chicken eggs.
• A teaspoon of crystalline salt.
• ¾ cups of granulated sugar.
• A pair of full tablespoons of soft butter.

If you wish, you can add nutmeg, cinnamon or vanillin to the dough. Thanks to the presence of these spices, finished products will acquire a special aroma.

Process description

Before making donuts at home, you should do dough. For its preparation, slightly warmed milk, high-speed yeast, sugar and half the available sifted wheat flour are combined in one bowl. All is well mixed and left in a warm corner.

After a few minutes, soft unsalted butter, fresh eggs, aromatic spices and the remaining flour are added to the foamed liquid. All this is carefully treated with a mixer until the mass ceases to adhere to the walls of the vessel. Then almost the finished dough is kneaded by hand. As soon as it acquires a smooth structure, it is rolled into a ball and placed in heat.

After an hour, the increased dough is rolled out into a layer about one and a half centimeters thick and circles are cut out of it. This can be done not only with a special device, but also with an ordinary glass. The resulting workpieces are deep-fried on all sides, deep-fried, kept on disposable towels and generously sprinkled with powdered sugar.

Option on kefir

Having familiarized yourself with the information below, you will learn how to cook another variety of donuts and learn how to make donut glaze. Since this recipe involves the use of a yeast-free dough, it will surely appeal to many working housewives who do not have too much time to stand by the stove for a long time. Before you begin the process, make sure that you have everything you need at your disposal. You will need:

• 3 cups high-quality wheat flour.
• 4 raw chicken eggs.
• 200 milliliters of kefir.
• 3 full tablespoons of crystalline sugar.
• A bag of vanillin.
• A teaspoon of baking soda.
• Liquid honey.

Action algorithm

In a clean deep bowl combine kefir, raw eggs, vanillin and sugar. The required amount of baking soda is sent there. White sifted white flour is gradually poured into a slightly bubbling mass and knead well until smooth.

Before making donuts, the recipe of which will probably fall into your cookbook, you need to briefly leave the dough in a warm corner. Once it becomes thick and begins to slowly slide off the spoon, you can proceed to the next step. Roll small balls from the finished dough and very carefully immerse them in boiling refined vegetable oil. The browned donuts are greased with a glaze made from honey melted in a water bath and allowed to dry slightly.

Cottage Cheese Option

The recipe below gives a very airy and light dessert, perfect for any occasion. It is equally appropriate for family breakfasts and dinner parties. It is prepared from simple budget components, which almost always have any thrifty housewife. Before making curd donuts, be sure to make sure that you have at hand:

• 400 grams of cottage cheese.
• 6 full tablespoons of sugar.
• 200 grams of wheat flour.
• 4 eggs.
• A teaspoon of baking soda.
• Refined oil.

Cooking technology

Before making donuts from cottage cheese, it is ground through a sieve and laid out in a suitable bowl. Sugar, baking soda and pre-sifted white flour are added there. All is thoroughly mixed and spread with a spoon into a deep frying pan in which boiling vegetable oil is poured.

Fry products for several minutes on each side. The browned donuts are sent to disposable paper towels and left until the excess fat is drained from them. After that, they are generously sprinkled with powdered sugar and served to the table.

Prune Option

This recipe will surely interest those who want to learn how to make donuts with toppings. The technology for their preparation is extremely simple, so it will not cause difficulties even for beginners. Before you start working with products, be sure to check if you have everything you need in the kitchen. In this situation, you will need:

• 300 grams of cottage cheese.
• A teaspoon of baking soda.
• A pair of fresh chicken eggs.
• 4 full tablespoons of semolina.
• 100 grams of prunes.
• 4 tablespoons of wheat flour.
• A little bit of icing sugar.
• Refined Vegetable Oil.

Sequencing

Before making donuts with filling, you need to do a test. To prepare it in a clean bowl, combine the cottage cheese, rubbed through a fine sieve, and raw eggs. Beat everything well with a fork, and add sugar, soda, semolina and half of the sifted white flour to the resulting mass. All is thoroughly kneaded until sticky dough is formed.

Middle pieces are nibbled off from the resulting mass, form cakes from them and begin with pre-washed prunes. The resulting semi-finished products are breaded in the remaining flour and carefully immersed in warmed vegetable oil. Donuts are fried from all sides to a golden hue, spread on paper towels and decorated with icing sugar.

Condensed milk option

This recipe will also cause some interest among those who are trying to understand how donuts with sweet filling are made. Since it involves the use of yeast, you need to start the process only when you have enough free time. So that your family can appreciate the dessert you prepared, stock up on all the necessary ingredients in advance. In this case, you will need:

• 700 grams of high-grade wheat flour.
• A pair of chicken eggs.
• A tablespoon of sugar.
• A pair of glasses of milk.
• 10 grams of yeast.
• 100 milliliters of vegetable oil.
• A bag of vanillin.
• 100 grams of powdered sugar.
• Bank of condensed milk.
• A pinch of salt.

Cooking algorithm

Before making donuts at home, you need to warm half of the available milk and combine it with high-speed yeast. Vanillin, a tablespoon of sugar and a pinch of salt are added there. All mix well and clean in a warm corner. After a few minutes, the raw eggs are broken into the foaming mass and a pound of pre-sifted flour is poured out. All mix well and leave alone for a couple of hours.

Since we are trying to figure out how donuts with filling are made while the dough rises, you can pay attention to the cream. To prepare it in a clean bowl, combine a glass of cow's milk and condensed milk. 200 grams of wheat flour are poured there. All mix well, trying to prevent the appearance of the smallest lumps. The resulting mass is sent to the stove, brought to a boil and boiled to the desired consistency.

The approached dough is rolled out with a centimeter layer and circles are cut out. In the center of each of them spread a teaspoon of cream and gently fix the edges. Such donuts are fried in a large amount of heated vegetable oil for several minutes on each side. After this product is laid out on disposable towels and sprinkled with powdered sugar. They are served with a cup of fragrant tea or a mug of fresh milk.

Option with nuts and lemon

Donuts prepared according to the method described below have an amazing taste and delicate citrus aroma. They will be a pleasant addition to quiet family gatherings with a cup of hot herbal tea or a mug of strong coffee. They are made from simple and readily available ingredients sold in any modern store. Before starting the process, make sure that at the right time you have at your fingertips:

• 6 glasses of white wheat flour.
• 80 grams of pressed yeast.
• ¾ cup sugar.
• 4 chicken eggs.
• A pair of glasses of fresh cow's milk.
• Yolks from four eggs.
• 100 grams of ghee.
• Lemon.
• 6 tablespoons of any vegetable oil.

All of these ingredients are part of the dough. To prepare the filling, you need to additionally acquire:

• 400 grams of peeled walnuts.
• 1.5 cups of granulated sugar.
• 3 lemons.

In addition, you will need vanillin, icing sugar and any vegetable oil.

Cooking sequence

The first thing you need to do is dough. To do this, pressed yeast and a teaspoon of sugar are added to warmed milk. As soon as a froth cap appears on the surface, a glass of flour is added there and all this is left in a warm corner.

Chicken eggs and yolks, previously ground with sugar, are driven into an increased dough. They add the juice of one lemon, a pinch of salt and sifted wheat flour. All is well kneaded, covered with a clean towel and cleaned in warmth.

While the dough rises, you can take the time to stuffing. For its preparation, nuts and peeled lemons are combined in a small bowl. All this is scrolled through a meat grinder, sweetened and mixed.

The finished dough is divided in half. Each piece is rolled into a layer, the thickness of which is no more than two centimeters, and circles are cut out. Half a teaspoon of nut filling is spread in the center of each workpiece. Place a second circle of dough on top and gently pinch the edges. Donuts are fried in a pan filled with warmed vegetable oil. As soon as they are browned, they are caught with a slotted spoon and placed on disposable napkins. After a few minutes, the items are sprinkled with powdered sugar mixed with vanilla and served for tea.

Goodies from childhood return us to the parental home, to the noisy family table. The atmosphere of comfort and warmth is given by your favorite dishes from the family piggy bank. Donuts, fried in oil, sprinkled with powdered sugar, with and without filling, are very suitable for a large tea party on Saturday tea.

We have selected the most delicious and uncomplicated donut recipes:

Curd donuts

You can use 2-3-day cottage cheese. The taste of baking will not be affected.

Composition:
  cottage cheese - 300 g
  egg - 2 pcs.
  0.5 cups 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 soda. Lastly, put the flour and knead well. To make the dough elastic, let it lie for about 15 minutes covered with a towel. Let's make a sausage, divide it into pieces of 2-3 cm and roll each piece into a ball. Meanwhile, pour oil into a deep frying pan and set it on fire to heat it well. Gently dip our balls into the oil, mix with a slotted spoon for even frying. Donuts are golden. We put them on a colander to make the glass oil. You can dunk donuts in jam, condensed milk or sour cream. What is valuable in this recipe? Firstly, the main ingredient is healthy cottage cheese, and secondly, the dish is simply and quickly made.

Kefir Donuts

Kefir makes incredibly tasty and tender donuts. They are easy to prepare and have a nice tea in a large family.

Composition:
  kefir - 1 cup
  egg - 1 pc.
  soda - 1 teaspoon
  sugar, salt - 1 teaspoon each
  vegetable oil - 3 tablespoons
  flour - 1 cup

Add the egg to kefir, pour salt and sugar. After that add soda. After the end of the active foaming process, pour in vegetable oil. Sift the flour, then it becomes lush, without impurities, enriched with oxygen. Add the flour to the bowl and knead the dough until it turns smooth and elastic. We divide the dough in half and roll out each part with a rolling pin. Cut a glass with a glass. In the middle of each of them we make a small diameter recess to make a ring. It is necessary to fry the rings in red-hot vegetable oil evenly on both sides. With a slotted spoon, we take out the donuts on a paper sheet so that the excess fat is absorbed. Sprinkle with powdered sugar or colored powders on top (as on Easter cake).

American milk donuts

These donuts are popular in America. They are eaten in tons. And in every house they know how to cook. There are many options. We offer you one of the recipes. They make American donuts in milk. The dish is high-calorie, but not every day we allow it to ourselves.

Composition (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 cups

For glaze:
  250 g of powdered sugar and half a glass of milk

Cooking method:

It is not troublesome to prepare a yeast dough if you have a bread machine on hand. Download all the ingredients and knead the dough. If you do this without an assistant, first place the dough on half the milk. Add yeast, a little flour, sugar, salt to it. By consistency, it should be like sour cream. Let the dough stand for 30 minutes in a warm place. Bubbles on the surface will tell you its readiness. Then add milk, butter, cognac, yolks and the remaining flour. Knead the dough, let it rise.

Roll out the finished dough with a thickness of 3 mm. Cut a notch circles. In the middle of each we make a small hole. Bagels leave for 1 hour. In a pot with thick walls (cauldron), pour just enough oil so that the donuts float in it. Heat the oil to a hiss, gently (so that the dough doesn’t settle), lower the donuts into the oil. Evenly fry on both sides. We spread it on a sieve or paper towel to remove excess fat. In the meantime, cook the icing. Add milk to the powder a little and melt. As soon as the glaze becomes viscous, dip each donut with one side into it and let the glaze harden. Everything, fragrant and tasty donuts are ready!

Condensed Donuts

Such donuts are very satisfying. They are not too airy, but they can be cooked quickly for breakfast. The recipe is simple, even an inexperienced housewife will cope with it.

Composition:
  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 the dough for condensed milk donuts, you must first beat the eggs with condensed milk, add salt and baking soda with vinegar. Then add flour. Knead the dough, leave it for 15 minutes alone.

In a deep frying pan, heat the oil and fry the donuts in it. Evenly brown on both sides.

Using a slotted spoon, we extract them from the oil, let the fat drain, sprinkle the donuts with powdered sugar and serve for tea.

Yeast donuts

The highlight of these donuts is that they turn out airy and very tender. A special art is in cutting the dough. And now, in order:

Composition:
  warm milk - 0.5 l
  egg - 2 pcs.
  flour - 600 g
  sugar - 75 g
  yeast - 1 teaspoon
  butter (melt) - 150 g
  powdered sugar

Cooking method:

Dilute sugar and yeast in 100 ml of warm milk. Wait for the foam to rise. Then add this mixture to the rest of the milk with salt, butter and eggs. Pour in flour, mix. The dough will turn out liquidish. After it rises, after about 2 hours, cut it into rings. Grease your hands with vegetable oil. To not stick to the test. Fry in warmed vegetable oil until golden brown. Sprinkle the finished donuts with powdered sugar.

Stuffed donuts

Filled air donuts are a 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 donuts). It sleeps well in the refrigerator. You can bake hot donuts for breakfast.

Composition (12 donuts):
  flour - 2 cups
  yolks - 3 pcs.
  sugar - 1/3 cup
  milk - 1 cup
  salt - a pinch
  vanillin - 1 teaspoon
  yeast - 1 bag of “fast”

Cooking method:
  Roll out the finished dough 1 cm thick, cut small circles. In the middle we put a piece of chocolate or 1 teaspoon of jam. Cover with the second circle and pinch the edges. Give the shape of the bun. Fry in vegetable oil until tender. We take out on a dish. Sprinkle donuts on top with powdered sugar.

Liliya Zakirova for the Women's magazine "Love"

The popular children's writer Nikolai Nosov, the author of books about Dunno, named the character better than others understanding about foodDonut. Still would. In Soviet times, donuts were one of the main treats not only for children.

They could be bought both in a small stall and on the street - with heat, with heat. Over the years, donuts have not lost their leading position in the ranking of pastry preferences, they only become more diverse: round, donut-like and pie-shaped, with and without filling, sprinkled with icing sugar and coated multi-colored icing and crumbs.

Donuts with pleasure are made by housewives in the home kitchen - they can be prepared quickly, and right in the pan, without wasting time preparing for the operation of the oven. You can try different recipes, experiment with the test.

The only thing that will upset someone is the high calorie content of the product. Otherwise, unfortunately, it will not work: frying in oil, sugar in the composition of fillings   doing their job. But donuts are still a delicacy, and they do not indulge themselves and household members every day.

The classic recipe for making donuts in butter

Classic donuts, which are enough for 14 servings, can be prepared in 2 hours 15 minutes. Calorie content of 100 g will be 418 kcal.

The following products will be required:

• two and a half cups of flour
• 250 ml of milk
• 60 g butter
• vegetable oil (it is necessary for deep fat)
• one tablespoon of sugar and yeast
• for decoration - chocolate, coconut, powdered sugar, confectionery powder and condensed milk (choose any of these ingredients according to your taste and possibilities)

The easiest donut rings recipe

Kefir donuts - what will be needed for cooking?

To prepare 12 servings of donuts on kefir (their calorie content is 230 kcal per 100 g), it will take an hour and a half.

Have to take:

• glass of kefir
• 3 cups flour
• 4 pieces of eggs
• plain and vanilla sugar

Basic steps for making donuts:

How to make a tasty donut dough without yeast?

Donuts can be made very quickly based on yeast-free dough. 4 servings with a calorie content of 382 kcal per 100 g of product will appear on your table within 20-30 minutes.

Which of the products for this is necessary:

• one glass of milk, flour and vegetable oil
• 3 eggs
• icing sugar and granulated sugar
• some salt

After all the products have been prepared, proceed to frying:

Tip. Why do we take just a teaspoon and not a tablespoon? The fact is that the donut during frying increases in size, and you run the risk of getting too big a “piece”, which the mouth is clearly not happy about, or even upset.

Cooking lush home-made cottage cheese donuts

Curd donuts (3 servings) are cooked within an hour. Their calorie content is 289 kcal per 100 g of the finished product.

Would need:

• 120 g of 9 percent cottage cheese
• 150 g flour
• 50 g sugar
• one egg
• powdered sugar
• vegetable oil

Now we start cooking donuts:

Tip. If you make donuts in the form of balls, you can provide them with something like a filling - a few raisins or finely chopped dried apricots.

How to give a beautiful shape to our test?

If your stuffed donut, then you can dazzle it in the image and likeness of a pie, pinch the edges well, and then give it the shape of a ball. There are other options.

You can roll a small lump of dough in the form of a circle, put the filling on it and, having covered the same size circle, connect the edges.

You can work with the dough layer: spread small portions of the filling on it, close it with the second same layer and cut out the donuts with a glass (you will need to pinch it in this case too, since the dough only sticks a little during cutting, but you won’t get a reliable “seam” remember this).

Donuts without filling   do this: roll a long thin sausage, cut into pieces, connect each of them in the form of a ring. If yeast dough is used, donuts will need some time to rise - only after that they are sent to the deep fat fryer or to the pan.

As for the fillings, then the main rule is this: they should not be liquid. If, for example, the jam that you want to use is not thick enough, add a little semolina to it (one teaspoon per hundred grams of jam is enough). Coming up with the next version of the filling, give way to your own imagination. It can be:

• pieces of apple with cinnamon;
• mashed banana with a fork;
• cottage cheese in which egg yolk and sugar are added;
• nuts and chocolate;
• beaten egg cream with zest and lemon syrup.

A few historical facts about the dish

Many countries have culinary stories related to the origin of donuts. For example, Poland claims the name of the product itself - polish word "paczek"   in Russia transformed into a “donut”.

But Germany reserves the championship in baking: in 1756, a field baker prepared delicious “cannonballs” for Frederick the Great.

There is also an author at the “hole”: the sea wolf Gregory (the captain of a Danish ship) controlled the ship and at the same time had a snack, however, a storm began and Gregory “put on” the roll on the handle located at the helm. The idea turned out to be promising - a donut with a hole fried faster, this property was appreciated not only by the cook, but also by ordinary, “land” cooks and confectioners.

Donut is popular in many countries:

1. in the USA it is Donuts, a traditional dish, it is often served for breakfast, sometimes made from chocolate dough;
2. "Berlin balls" are usually cooked with a filling (cream, confiture);
3. french whiskey donuts are distinguished by the fact that the fillings in them are maximum, and the dough is minimum, this is just a crispy crust;
4. “Bunuelos” are donuts in Spanish, they are kneaded in milk and put whipped cream inside.

Interestingly, in New Zealand, the donut is treated with such respect that a monument was even erected in honor of it.

Video recipe for lush curd balls in oil

Some interesting cooking secrets

Best temperature for frying donuts is from 180 to 200 degrees. Donuts must be deep-fried in "free swimming", do not interfere with each other, because in the process of roasting their size increases.

To all the donuts were the same, cut them conveniently with a glass, and make a hole with a small glass, but you can use any cylindrical object, it depends on your imagination.

Unsweetened donuts can be cooked, using greens   (parsley and dill are suitable, but other herbs can ruin the taste). Finely chopped greens and add to the dough.