1. Let's start with the dough. Crumble the yeast, pour over warm milk, add 1 tbsp. sugar., 4 tbsp. flour. Leave on for 30 minutes.

2. Add soft butter, 30 g vanilla sugar, 1 tsp. salt, 1 tbsp. sugar, 2 eggs. Stir the mixture until smooth. Gradually introduce sifted flour. For kneading the dough, I use a stationary mixer with dough hook attachments, but you can manually. Do not add too much flour to avoid clogging the dough. It should be soft, tender and pliable. Transfer the dough to a large container sprinkled with flour. Sprinkle with flour on top, cover with a lid, a damp towel or cling film. Leave for proofing for 1-1.5 hours.

4. The dough fits well, we transfer it to the work surface, well dusty with flour, knead the dough a little. Divide into 2 parts. We continue to work with one, put the second in a bowl, cover with a lid or a towel so that the dough does not wind out. We roll out a layer 1-1.5 cm thick. Using a glass or saucer, cut out round donuts. Leave it under a towel for proofing for 30 minutes.

5. Heat the oil, it should not smoke, otherwise the donuts will burn. Fry on both sides until golden brown.

1. Pour sugar into milk and warm well.
2. In a separate container, combine the egg, flour and salt.
3. Add some of the hot milk, mix well. All milk does not need to be added right away, because eggs can be boiled. Add most of the milk, then pour everything back into the saucepan.
4. Cook the cream, stirring constantly, until it thickens. Add butter and vanilla sugar. When the cream has cooled, it will be thicker.
5. Divide the cream into 2 parts. Add sifted cocoa to one (1 tablespoon).
6. Cover the cream with foil and leave to cool.

7. After the donuts have cooled, fill the donuts with cream using a pastry syringe (bag) with a special attachment. You can also use preserves, marmalades, or marmalades. If there is no special syringe, you can gently cut the side and place the cream with a teaspoon.

I don't know about you, but I have donuts more associated with dough with meat or vegetable filling, rather than sweet. Well donuts with jam in my house did not take root. Yes, they are delicious, but first of all, the usual options diverge, and sweet pastries are left to last.

But recently I discovered donuts in Yerevan style with custard... Calorie? Oh-oh-very much. If you watch your diet carefully, cooking them often won't work. And if you decide to pamper your family twice in a row, the second you will have to take our word for it, how delicious it is. Otherwise, such a belly festival will be reflected in your figure.

Ingredients

Preparation

1. 1 Whisk 2 eggs into a deep bowl. Begin to beat them with a mixer, gradually adding 100 g of sugar.
2. 2 When the eggs and sugar are thoroughly beaten, add the rest of the ingredients for the dough: yeast, 500 g of wheat flour, cognac, 350 g of milk, and 3 tbsp. l. vegetable oil.
3. 3 Knead the dough, and then send it to a warm place for 2-3 hours.
4. 4 In the meantime, start preparing the cream. To do this, beat 1 egg in a deep bowl. Add 50 g of wheat flour and 250 ml of milk to the egg mass. Mix all ingredients gently until smooth.
5. 5 Take a small saucepan and fill it with 250 ml milk and 150 g sugar. Place the container on fire and wait for the mixture to boil. Then add the egg mass to the pan. Cook until the mixture thickens in a saucepan.
6. 6 The dough has already come up. Lubricate the work surface with a little vegetable oil. Cut the dough into small egg-sized pieces. Form each piece into a small tortilla and place 1 tsp in the center. custard. Pinch the edges of the cake and simply flatten it with your hand.
7. 7 Preheat a skillet, pour out the remaining sunflower oil, and fry the donuts on both sides. When ready, lay them out on a paper towel.

Step 1: Knead the dough.

Sift flour through a sieve and mix it with yeast. Add milk to flour and mix thoroughly with a spoon until the lumps are completely dissolved... Then add the egg, sugar, milk, butter, salt and knead the ingredients until a smooth, homogeneous dough. Then cover the dough with foil and leave for an hour in a warm place (during this time the dough should "come up", that is, rise, double).

Step 2: Prepare the cream.

Mix 3/4 cup milk and sugar. Heat the mixture in a small saucepan. Then we combine the remaining milk with flour and egg, stir until smooth. Make sure there are no lumps. Pour into the resulting mixture in a thin stream hotter milk, stirring constantly. Put the mixture on low heat and cook until thickened 10-15 minutes. Add vanilla essence and cool the resulting cream.

Step 3: Cooking Donuts.

We unfold and knead the dough. We tear off a piece from it in size with an egg and with our hands we form a cake in the size from the palm... Put a teaspoon of cream in the middle of the cake, and then pinch the dough on four sides.
We take a medium-sized saucepan or deep frying pan, pour vegetable oil into it (there should be enough so that the donuts float in it without touching the bottom) and heat the oil over medium heat. Put donuts in a frying pan. Fry donuts on both sides until golden brown about 5-10 minuteson average fire. We spread the finished donuts on a paper towelto absorb excess fat.

Step 4: Serve the custard donuts.

Put donuts on a platter and sprinkle with powdered sugar. Enjoy your meal!

Fry the donuts over medium heat; if the heat is set too high, they will brown on the outside and remain moist on the inside.

Instead of vanillin, you can add 3 tablespoons to the cream. cocoa.

A simplified way to fill donuts is to fill the finished fried donuts with cream using a pastry syringe or bag.

To add a special flavor to the dough while kneading, you can pour 2 tablespoons of brandy or cognac.

The cling film can be replaced with a plastic bag.

Custard donuts are a favorite treat for my grandson, who can eat more than a dozen of them in one "sitting" (his parents no longer allow). I suggest you cook donuts according to the following recipe.

How to make cream donuts?

Ingredients for making donuts:

500 g flour (pre-sift through a sieve)

7 g yeast

2 pcs. chicken egg

1.5 tbsp. spoons of brandy

2 tbsp. tablespoons of sugar

2 cups milk

1-1.5 cups of water

1 tsp salt

1 bag of vanilla sugar.

For sprinkling

powdered sugar.

Custard Donut Recipe.

Pour the sifted flour into a bowl with a slide, make a depression in the middle, drive in 1 egg, pour in brandy, water, add salt, yeast, 1 tbsp. a spoonful of sugar - knead the dough. Cover the bowl with the dough with a towel and put in a warm place for 1-1.5 hours.

Put 1 egg in the second bowl - beat it, pour in 1 glass of milk - mix, add 3 tbsp. tablespoons of flour and mix.

Put the second glass of milk on fire, bring to a boil, add sugar, egg mixture (stir constantly) and cook until thickened over low heat. Add vanilla sugar.

Sprinkle flour on the table (the place where you roll out the dough), lay out the dough and knead it, then divide it into balls. Roll each fumble like a cake.

Put 1 teaspoon of custard on each cake, join the edges and press down on the edges.

Fry donuts in a skillet with vegetable oil on both sides over medium heat.

Transfer the finished donuts to a paper towel to remove excess fat.

Put donuts with cream on a dish, sprinkle with powdered sugar on top. Serve with tea, coffee, and children with milk.

Preheat the oven to 190 degrees.

1 Dough

Pour yeast into warm milk, which is in a mixer bowl or other container. Let it brew for 5-10 minutes. After that, gently add butter, sugar and eggs to the milk. Add half of the flour. Season with salt with this batch. Mix thoroughly. Gradually add flour to mixer until dough is smooth and soft. If you do not have a mixer for kneading the dough, then stir it with your hands. Stir the dough until it stops sticking to your hands.

Leave the dough in a bowl, cover with plastic wrap or a damp towel, and place the dough in a warm place. There it should stand for about one hour until it rises.

2 Shaping donuts

After the dough has risen, place it on a work surface that has been lightly floured. Roll it out about one centimeter thick (don't roll it too thin). Use a glass or cookie cutter to cut circles out of the dough. Gather the dough scraps back into one piece and roll it out again on the work surface, and cut the circles again.

3 Bake

Place the dough circles on a baking sheet that's lined with parchment. You can use a wire rack instead of a baking sheet. Make sure they are not too close to each other. Let them stand for 45-60 minutes. The donuts will increase in size, maybe even double. Place the baking sheet in a preheated oven and bake for 5-7 minutes. Remove from oven when donuts are light brown on top.

4 Making cream and glaze

Combine milk and 1/4 cup sugar in a heavy-bottomed saucepan. Over medium heat, bring mixture to a boil. Combine egg yolks and egg. Add cornstarch and 1/3 cup sugar to eggs, stir until smooth. When the milk heats up to a boil, gradually pour in a few tablespoons of this egg mixture. Mix well. Pour the remaining egg mixture into a saucepan with milk and bring to a boil over low heat. In this case, you need to constantly and quickly mix the preparation being prepared. When the mixture is thick, remove from heat and add butter and vanilla to it. Pour into a bowl and cover with plastic wrap. Refrigerate until chilled.

Pour the cream into a saucepan. Heat over medium heat until they are hot, but do not bring to a boil. Remove from heat and add chocolate chips. Stir until smooth.

5 Feed

Take a donut and make a hole in the side. It can be made with a knife or a special metal tube. Fill the cone with butter cream. Squeeze the cream inside the donut. Then dip the top of the donut into a bowl of icing so that it's covered in chocolate on top.

Place on a plate and serve.