It is difficult to say how and to whom the idea came to fry donuts not empty, but with filling.

Perhaps someone's kid refused fruit, or maybe quite the opposite - this was the only way to make him crunch a crispy crust. We don't know and don't care.

But we have wonderful recipes for stuffed donuts and not only fruit ones.

Filled donuts - general cooking principles

The dough for filled donuts can be thick or thin. It is kneaded with kefir, milk, water or cottage cheese. In order for the products to be lush, yeast or a ripper is added to the dough while kneading.

The filling is placed in the dough during the formation of products or ready-made donuts are filled with it. Often the fruit filling is dipped in a batter and immediately put into deep fat for frying.

Donuts can be filled with more than whole or chopped fruits and berries. Products are often stuffed with self-prepared creams - chocolate or custard.

Filled donuts are formed into balls or flat cakes and fried in a large amount of pre-heated refined oil - in deep fat. Finished products are decorated by abundantly sprinkling with powdered sugar, sifting it through a sieve.

Donuts with filling - "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;

A small package of vanilla sugar.

For the cream:

One egg;

Half a glass of sugar;

Pasteurized milk - 250 ml;

One and a half tablespoons of flour.

Additionally:

60 gr. white chocolate;

Powdered sugar.

Cooking method:

1. Heat milk until warm, but not hot, and dissolve dry yeast in it. Add cognac, loose egg, a small pinch of salt, sugar and vanilla sugar, stir well again.

2. Introducing flour gradually and in small portions, quickly knead the dough in a bowl. Put it on the table and wrinkle it well several times with your hands. Return to bowl and leave under a linen napkin until raised. It should almost double. To speed up the process, place the bowl of dough close to the warmth.

3. Break an egg into the third part of the milk intended for the cream, add refined sugar and beat well. Add flour and whisk until smooth.

4. Boil the remaining milk and, stirring it with a whisk, add the prepared mixture in a thin stream. Boil the cream over the lowest heat until thickened. Then remove from the stove, immediately add the coarsely grated chocolate, stir well and cool.

5. Cut the matching dough into balls the size of a chicken egg and shape into flat cakes. Place a teaspoon of cooled cream in the center of each and glue the edges tightly, securing them over the cream filling. Carefully shape the workpiece into a ball.

6. Deep-fry the cream-filled donuts. Lay in small batches, several at a time, the balls should not touch while floating in hot oil.

7. Sweeten the slightly cooled donuts with powdered sugar.

Filled Donuts - "Assorted Fruit"

Ingredients:

125 ml of fatty kefir;

White flour - 600 gr.;

250 g elastic fatty cottage cheese;

2 gr. vanilla powder;

Two spoons of the factory ripper;

125 gr. butter "Traditional" butter;

Two eggs;

Whole condensed milk - 250 gr.

For filling:

Two bananas;

Large sweet apple;

Large tangerine or orange.

Cooking method:

1. Pour the condensed milk into the melted and slightly cooled butter and beat at medium speed with a mixer.

2. Add warm kefir mixed with vanilla and ripper, break the eggs. Add cottage cheese, grated through a sieve. Mix the products and knead the dough, gradually adding flour in small portions. It shouldn't be steep and may stick slightly to your hands. When cutting it, be sure to moisten your hands with vegetable oil.

3. Cut the peeled apple and tangerine into small pieces, bananas into slices.

4. Divide the dough into pieces and roll them into thick sausages. Then cut each into pieces, from which form the tortillas. Place a piece of any fruit in the middle of each piece, and pinch the edges over it tightly.

5. Pour the vegetable oil into a deep container and fry the prepared pieces in hot, boiling deep fat.

6. Immerse several pieces in boiling oil in one go. Their number depends on the volume of the container and the amount of oil poured into it; they should swim without contact in vegetable fat. Donuts should be fried until a light brown crust forms on them.

Fluffy Cherry Filled Donuts

Ingredients:

100 ml of warmed milk;

400 gr. wheat flour;

A teaspoon of dry "fast" yeast;

Creamy "Peasant" butter - 20 gr .;

Five tablespoons of brown sugar;

Egg - 1 pc.;

A small pinch of vanilla;

Cherries, fresh or frozen.

Cooking method:

1. Sprinkle the cherries with sugar and let sit for 20 minutes. Then dry well in a sieve.

2. Dissolve the yeast, be sure to heat the milk, add granulated sugar, no more than a tablespoon, and stir well. Pour in one and a half tablespoons of flour and, vigorously stirring with a whisk, bring the yeast mass until smooth. Set it aside closer to warmth and wait until it starts to foam.

3. Then pour the yeast into a wide bowl. Add to these the re-seeded flour, three tablespoons of granulated sugar, crystalline vanillin and melted butter. Pour in the egg and immediately knead into an elastic, non-sticky dough. Cover with a towel and let it stand for half an hour.

4. Divide the dough that comes up in two, roll each part into a layer and cut out circles with a glass. Put three cherries in one such circle and cover with a free circle, blind the edges and set aside. When all the pieces are ready, in a deep, thick-walled frying pan, heat the oil "until smoky" and brown the donuts until tender golden brown.

Filled Donuts - "Apricot Obsession"

Ingredients:

Ripe apricots - 20 pcs.;

50 ml dry nutmeg wine;

Two large eggs;

20 gr. butter margarine or butter;

50 gr. marzipan;

Two spoons of apricot liqueur;

50 gr. powdered sugar;

120 g wheat flour;

8 gr. vanilla sugar;

A spoonful of finely ground cocoa.

Cooking method:

1. Breaking eggs, carefully drain into a separate bowl, drain the whites, and mix the yolks with melted butter and half a serving of wine. Season with salt, flour and batter.

2. Beat the whites until frothy and gently add them to the prepared dough. This must be done very carefully so that the protein foam does not settle. Therefore, stir the dough from bottom to top.

3. Wash the apricots, cut on one side and remove the seeds, making sure that the fruits do not break in half.

4. Mix the remaining wine with liqueur and pour the pitted fruits over for a quarter of an hour.

5. Combine marzipan with cocoa, shape into balls about the size of an apricot kernel, and place them inside the fruit. Secure the apricots with a toothpick, preferably with a long wooden skewer.

6. Gently lift the prepared fruit by grasping the tip of a wooden stick, dip it in the batter and dip it into the hot deep fat. As soon as the donuts are covered with a light golden blush, place them on a paper towel, prying with a slotted spoon, and wait for the fat to come off. Then transfer the items to a wide dish, remove the wooden sticks and don’t forget to sprinkle with powdered sugar.

Donuts with filling - "Shoko-ko"

Ingredients:

Chicken eggs (yolks) - 2 pcs.;

50 gr. white refined sugar;

Three tablespoons of brown sugar;

Two teaspoons of cinnamon

150 ml of warm milk;

15 gr. fresh pressed yeast;

100 g sweet butter;

350 grams of wheat flour;

Cream 22% fat - 150 ml;

Two spoons of honey;

200 gr. natural dark chocolate or dark milk.

Cooking method:

1. Grate the butter with a coarse grater. Heat the milk to 38-40 degrees and divide it into two bowls in equal parts. Add yeast to one, and add half of the butter to the other and stir both mixtures well.

2. Pour flour into a large bowl, make a "hole" in it, pour in the yolks, add salt and, gradually introducing the yeast mixture, knead the dough. Transfer it to a flour-dusted cutting board, wrinkle it several times and return it back. Cover with dry cloth and place in warm place for further lifting.

3. Roll out the risen dough into a layer, 1.5 cm thick. Cut the layer into small rectangles and leave them under a towel.

4. After they have stood for 20 minutes, deep-fry.

5. Immediately put the finished products in a mixture of dark and white sugar, and roll well in it, transfer to a dish.

6. Put the chopped chocolate into a small deep bowl and add the remaining butter to it.

7. Bring the cream to a boil, but do not boil and pour over the chocolate. Stir well and leave to cool. Transfer the warm filling into a pastry bag or syringe and fill the cooled donuts. Place the items filled with chocolate on a serving dish, piercing upwards.

Donuts with filling - "Snowball"

Ingredients:

Five tablespoons of dark sugar;

One chicken egg;

250 g vanilla curd mass;

180 g white flour;

One large, sweet and sour apple;

A teaspoon of a special dough ripper;

Powdered sugar.

Cooking method:

1. Re-sow the flour and ripper mixture. Put the curd mass in a bowl and add the sugar. You can use natural cottage cheese, but then you should increase the amount of sugar. Pour in a small pinch of salt, add a loose egg and a ripper with flour, knead a dough that is not steep.

2. Cut the apples without peels and seeds into small cubes.

3. Roll out the curd dough into a thin layer, no more than 3 mm, and squeeze circles out of it with a small cup, put some apples on each. Sprinkle brown sugar on top and pinch the edges tightly, gently squeezing them over the filling. Shape the pieces into balls and deep-fry until golden brown.

4. Decorate as in all other recipes.

Filled Donuts - Cooking Tricks and Tips

Do not dissolve the yeast in hot liquid; it is enough to warm the liquid dough base to a temperature slightly above 38 degrees. In a hotter environment, yeast bacteria die, and, as a result, instead of fluffy, airy donuts, you can get hard, "rubber" cakes.

You cannot "hammer" the curd dough with flour, even if it comes out sticky. It is best to soak your hands in vegetable oil before cutting, which will make it much easier to work with such a dough.

If fruits need to be dipped in batter, pin them onto a long wooden skewer, and when dipping into deep fat, slide the product off of it with a fork.

To ensure that the stuffed donuts are well-done on the inside, do not dip them into poorly heated deep fat. When the vegetable oil is hot enough, a barely noticeable haze hovers above it.

To remove excess oil from ready-made donuts, put them on a paper towel immediately after frying, it will absorb the remaining fat.

Pour water into milk and heat slightly. Pour sugar and yeast into a mixture of milk and water, stir, leave warm for 15-20 minutes, so that the yeast comes to life.

Then add eggs, salt, melted butter. Mix everything well. Add the sifted flour in small portions and knead into a soft dough.

Sprinkle the work surface with flour, lay out the dough and knead it well, adding flour if necessary. The dough should be soft, elastic, but not heavily clogged with flour. Cover the dough with a towel and leave for 1-2 hours, the dough should rise by half.

Cover our future yeast donuts with a towel and leave for 30-40 minutes, they will increase in size.

Heat the vegetable oil well, dip the donuts into deep fat in small portions.

Remove the finished donuts with a slotted spoon and place on a paper towel to remove excess oil.

Cool the yeast donuts a little, then fill them with the filling (I filled the donuts with the filling using a pastry syringe).

Sprinkle with powdered sugar if desired. Airy, fluffy stuffed yeast donuts will appeal to both kids and adults. Very tasty!

Enjoy your tea!

You have to tinker with yeast donuts. The result, of course, will be much more magnificent and airy. However, why all this? You can simply spread jam on a slice of loaf, or buy unfading eclairs from the culinary section of the supermarket. Do not agree? Then stock up on flour and yeast and get creative, today we have yeast donuts, which means it's almost a holiday.

Yeast donuts - general cooking principles

Yeast dough for donuts is kneaded in milk, water or kefir using fresh or free-flowing "fast" yeast. It is prepared in the classic sponge way or in one step.

Yeast is mixed with flour very rarely, almost always before kneading it is diluted in a small volume of a warm, liquid base and combined with other components only after the yeast mixture rises with a foamy head.

Thoroughly kneaded dough with yeast, requires a long rise under certain conditions: in a warm place, not in a draft. At this time, it must be covered with a cloth so that the top is not covered with a crust.

Products are formed from dough rolled out by a layer, squeezing out the blanks with a glass, or small pieces are torn from it and rolled into a ball. To obtain donuts in the form of rings, a small hole is cut out in the center of the workpiece squeezed out by a glass with a glass of smaller diameter. Donuts are formed with or without filling. Often, ready-made donuts are filled with filling, in the form of boiled condensed milk or jam, using a pastry syringe.

Donuts are fried in a skillet in a large amount of vegetable fat or deep-fried. So that the products are well fried and not burnt, the oil is heated over moderate heat to 175 degrees. At a time, no more than four blanks are dipped into fat so that they float freely and do not interfere with each other's rise.

Finished products, after they have cooled slightly, are covered with specially prepared glaze or thickly sprinkled with powdered sugar. For more sweetness, you can roll them whole in powder.

Yeast donuts with filling

Ingredients:

Milk - a quarter of a glass;

30 gr. pressed alcohol yeast;

Fine salt - a quarter of a spoon;

75 gr. granulated sugar;

Two eggs;

Flour with high gluten - 300 gr.;

Sweet cream butter - 70 gr.

Half a glass of apple or cherry jam;

Powdered sugar;

Refined sunflower oil.

Cooking method:

1. Mash the yeast and sugar well in a small bowl. Add half a glass of warm, not hot milk, stir and leave for 20 minutes, covered with a towel. It may take less time, it all depends on the activity of the yeast.

2. Melt the butter in a water bath or saucepan over low heat and set aside temporarily to cool.

3. After gently breaking the shell, separate the egg yolk and pour it into a separate wide bowl, pour the white into a cup and set aside temporarily. Add granulated sugar to the eggs, beat.

4. Combine the sweet egg mass with the cooled butter and the suitable yeast dough, stir. Add flour gradually, kneading the dough. As soon as it stops sticking noticeably to the sides of the bowl, put it on the table and wrap it with your hands until it becomes noticeably smooth.

5. Put the ball-shaped dough back into the bowl and, covered with a linen cloth, place in the warmth to rise. Make sure that the container does not stand in a draft, otherwise the dough will not rise well.

6. Put the enlarged ball in flour, on the table and roll it out in a uniform layer, up to half a centimeter thick. Squeeze the blanks out of it with a glass, and collect the dough trims in one piece, roll out and repeat the process.

7. Whisk in the previously set aside protein and brush the edges of half of the prepared circles with it. Put some jam in their center and cover with the remaining blanks without filling, seal the edges. Cover with a towel and let sit for 15 minutes.

8. Pour the oil into a cauldron or deep frying pan and heat it well over high heat. Then lower the flame to medium and saute the donuts until you get a tan blush.

9. Slightly cooled products roll well in powdered sugar or sprinkle with it, passing through a sieve.

Yeast donuts with custard

Ingredients:

Two eggs;

Two spoons of vodka;

A full glass of sugar;

Eggs - 2 pcs.;

White chocolate bar;

7 gr. "Instant" yeast;

Powdered sugar;

500-600 gr. flour;

One gram of vanillin.

Cooking method:

1. Heat a glass of milk, add yeast, half a spoonful of fine salt, a full large spoonful of sugar, and stir well. Pour in one and a half tablespoons of refined vegetable oil, vodka and mix well again.

2. Knead, gradually adding flour, dough and leave warm, covered with a towel.

3. Prepare the cream. Take a glass of milk, boil three fourths, and beat the rest with an egg and half a glass of sugar.

4. Add 1.5 tablespoons flour and beat again to break up the lumps well. Then gradually add hot milk, immediately put it on low heat and cook, stirring vigorously.

5. As soon as it begins to thicken, add the grated chocolate to a coarse grater and do not stop stirring until it has completely melted.

6. Divide the increased dough into small portions and shape into flat cakes. Place some cooled cream in the center and seal the edges tightly.

7. Fry in deep fat or in a large volume of calcined oil in a frying pan, spreading first on a napkin so that excess fat comes off.

8. Putting on a dish, sprinkle slightly cooled products with icing sugar.

Puffed yeast donuts with filling

Ingredients:

One whole egg;

Half a liter of milk;

100 g granulated sugar;

Six yolks;

20 gr. "Fast" yeast;

Half a spoonful of salt;

50 ml of medical alcohol;

A small bag of crystalline vanillin;

One orange or zest from one citrus;

Half a pack of "Krestyanskoe" oil;

A kilogram of high quality flour;

150 g powdered sugar;

20 ml freshly squeezed lemon juice;

Any jam or boiled condensed milk.

Cooking method:

1. Sift the flour twice and mix well with the yeast. Dissolve the oil in a water bath.

2. Whisk the egg yolks and sugar until foamy. Add milk, salt and vanillin at room temperature. Pour in medical, 96% alcohol and mix well at medium speed with a mixer.

3. Pour in the egg and, without stopping stirring, add half of the prepared flour. Finally, pour in the butter and stir until you get a smooth dough. Cover it with a linen napkin and keep it warm for an hour and a half.

4. Transfer the dough, which has increased almost three times, on a table greased with vegetable oil, slightly wrinkle and roll out a centimeter thick layer. Squeeze out the blanks with a glass and leave them for a distance under a damp cloth for about an hour.

5. Fry the matching "donuts" in oil heated to 175 degrees and put them on the wire rack, under which be sure to put a paper towel.

6. Fill slightly cooled donuts through a cooking syringe with any filling (jam or boiled condensed milk) and grease their surface with powder mixed with lemon juice. Sprinkle finely chopped orange zest on top.

Yeast donuts on kefir under chocolate

Ingredients:

Margarine, creamy - 50 gr.;

Half a glass of medium-fat kefir;

300 gr. high quality flour;

Eggs - 1 pc.;

20 gr. "Instant" yeast;

1 gr. vanillin;

100 g dark chocolate bar;

Colored culinary powder.

Cooking method:

1. Measure out two tablespoons of heated water and stir dry yeast in it. Crack the egg gently, separate the yolk and beat well.

2. Mix melted margarine with kefir and add yeast diluted with water to it, mix. Add whipped yolk, add vanillin and half a spoonful of salt and stir well. You can sweeten it a little.

3. Knead the dough, gradually adding the over-seeded flour, and remove it closer to the heat. Be sure to cover the bowl with a cloth to keep it dry.

4. When it doubles, roll out a centimeter thick layer. With a glass or mug, squeeze out the blanks, in the center of which cut a hole with a glass.

5. Fry the rings in well-heated oil and place on a wire rack.

6. Place the chopped chocolate into a small bowl, place the container over the steam and cover with a lid. When the chocolate is melted, add two tablespoons of non-cold milk to it and stir thoroughly.

7. Apply a thin layer of warm chocolate icing to the donuts and sprinkle with cooking powder. Apply the glaze as soon as you cook it, it thickens quickly.

Egg-free yeast donuts on water

Ingredients:

A large spoonful of vegetable oil;

200 ml of filtered water, or boiled;

400 gr. white flour;

Three tablespoons of refined granulated sugar;

A large spoonful of "instant" yeast.

Cooking method:

1. Mix a full large spoonful of sugar with yeast and dissolve the mixture in a glass of lukewarm water.

2. Sow 300 grams of flour, mix it with the remaining sugar and a small pinch of finely ground salt. Add frothy yeast mixture.

3. Pour in a spoonful of butter and knead the dough, adding flour gradually and little by little. Tighten the bowl with cling film and heat.

4. After rising, knead the dough several times and divide into small pieces. Roll them into balls, slightly larger than a hazelnut, and fry.

Yeast donuts - American "Donuts" under glaze

Ingredients:

Two yolks;

A pound of flour;

1 gr. vanilla powder;

30 gr. ordinary yeast;

Homemade butter - 40 gr.;

Cane sugar - 60 gr.;

Medium fat milk - 250 ml.

Glaze:

Three spoons of milk;

Powdered sugar - 225 gr.;

Juice from a quarter of a thin-skinned, small lemon;

Any food coloring.

Cooking method:

1. In a bowl of suitable size, crush the yeast into smaller pieces. Add half of the prepared sugar to them and rub thoroughly, without rushing. Add a glass of cold milk, stir, dissolving everything completely, and set for a quarter of an hour closer to warm. For example, not far from a switched on burner.

2. Crack the eggs, separate the yolks from the whites and, loosely loosening, let them stand for 10 minutes.

3. Pour the remaining warm warm milk into the foaming yeast, add a teaspoon of salt, mix.

4. Take two-thirds of the measured flour and, adding it to the yeast mixture in portions, knead the batter. Then add the yolks, knead well again and leave under a linen napkin for an hour.

5. Melt butter, stir with remaining sugar and vanilla. Gradually adding butter and adding the remaining flour to the matched dough, knead a smooth, homogeneous dough. Cover it with a cloth and put it back in the heat.

6. Roll out the risen dough into an even layer of a centimeter thick and squeeze out the donut blanks with a mug. In the center of each, squeeze out a hole with a glass and leave, covered with a cloth, for 15 minutes to rise.

7. After that, fry the blanks in a preheated deep fat and place the donuts on a disposable towel or wire rack.

8. Combine the powdered sugar with the food coloring and pass through a sieve. Add cold milk, stir well. Pour in lemon juice, smooth and apply a thin layer of frosting to donuts.

Yeast Donuts - Cooking Tricks and Tips

For a good "rise" of the dough, so that the products are fluffy, the yeast must be activated. To do this, they are bred only in a warm liquid and in no case are they overheated, otherwise the yeast bacteria will die.

Deep-frying requires a lot of oil. To save it, use a small cauldron or a deep, thick-walled pan for frying.

Yeast dough quickly absorbs poorly heated oil and the products are too greasy. Dip the workpieces into the fat only after it stops cracking and a slight haze appears above its surface, but not smoke.

Good day! Readers and subscribers, I am glad to see you again on my blog. Walking through the store today, I saw such a miracle that I wanted to buy and eat it, and then I thought about it and decided to make it myself. Well, well, the conversation will go in this note on a sweet theme, called rosy donuts.

Who did not eat such in childhood, yes, probably all such gourmets adore, but again, not everyone can afford them, so that it is harmful and even very high in calories. But, you can sometimes make yourself a holiday for the soul, and not only, children will appreciate it. So call your guests and bake such goodies and you will definitely hear: “Wow! I also love those like that. " What should real donuts be like? How can you decorate them? What to water or sprinkle with? Why did it turn out dry? Today you will find out about this right here, so do not switch!

Interesting! These pastries are often called dunkin donuts or Berliners.

Probably the most beloved and simple GOST version in execution, it belongs to the traditional-classical form, you can easily prepare such a delicacy yourself at home. The available products make it the most attractive in relation to other options.

We need:

• dry yeast - 0.5 tsp
• milk - 0.5 tbsp.
  
• butter - 25 g
• yolk - 1 pc.
• sugar - 1 tbsp. l.
• vanilla sugar - 0.5 pack
• salt - a pinch
• flour - about 300 g
• vegetable oil for deep fat - about 1 tbsp.
• powdered sugar

Cooking method:

1. To begin with, take half a glass of premium flour, although you can take general purpose flour, place it in a clean and dry bowl. Then add salt, sugar and yeast to the same place.

Important! Before kneading, it is best to sift the flour several times, so the dish will turn out more magnificent.

2. The second step, add milk, preferably warm, to the flour. Stir very well so that there are no lumps.

3. Now you can forget about the dough. Cover with a bag or plate and set to rest in a warm place, for example, on a window in the sun or in a slightly preheated oven.

As soon as you see that the dough has swollen, increased 2 times, then make the following recommendations.

4. Add butter, which you will need to melt in a water bath or microwave oven. Then add vanilla sugar and whipped yolk (whisk or blender).

5. Add the rest of the flour and knead the real dough.

6. Again, put him to rest for an hour.

7. Well, now mash it, sprinkle it with flour.

8. Roll out a large circle, the thickness should be approximately 0.6 mm, and with the help of a special device, you can figure out and take some glass or glass and make such shapes.

Important! Do you want to achieve great splendor? Then let the rings lie for 10-15 minutes.

9. What do you think now? The most crucial moment, pour vegetable oil into a deep fryer or stewpan and fry these delicious beauties on both sides.

Important! Do not feel sorry for the oil so that the rings are well half drowned in it.

10. Of course, from both sides to a beautiful appetizing crust.

11. Gently, using two forks or a slotted spoon, take out the sweets and place them on paper napkins to drain the fat, and then transfer them to a cup and sprinkle with powdered sugar.

12. These crispy and airy yeast "cranks" turned out as if they tasted from childhood. It looks very appetizing and extraordinary! Indulge your loved ones with this delicacy.

Interesting! In another way, this dish is called Berliners. Only real Berliners start with the filling.

Classic treats without yeast

We need:

• chicken eggs - 3 pcs.
• milk - 1 l
• granulated sugar - 1 tbsp.
• flour - 4 tbsp.
• baking soda - 1 tsp
• vinegar - 1 tablespoon
• vegetable oil- 1 l

Cooking method:

1. Take the dishes into which you will knead. Break three eggs, add granulated sugar. Stir well with a fork. Quench soda in vinegar, and add. Now pour in the milk. Stir.

2. Add flour and you get a mixture like pancake dough. Yes, the dough will be thin, you can make it thick.

3. And now, as if you are frying pancakes, heat a frying pan well, pour in refined vegetable oil, and gently form balls with a tablespoon.

4. Such a golden crust should appear on both sides.

5. After frying, be sure to remove them on a paper towel to remove excess oil. Then rub with powdered sugar. Look, what delicacies in the context turned out, they look very great, my children call them crackers. Try to do these and you will definitely like it!

Lush yeast buns on kefir - yummy from childhood in 10-15 minutes

This option will differ from the two previous ones in that it is without milk, but on kefir, we also prepare this super-duper dessert at home.

We need:

• Flour - 1-1, 5 tbsp.
• Kefir - 125 ml
• Sugar - 2.5 tablespoons
• Egg -1 pc.
• Soda - 0.3 tsp
• Salt - 1 pinch
• Powdered sugar

Cooking method:

1. I must say right away that you can replace soda with baking powder. So, add soda to kefir and let it extinguish in it. Then beat in an egg, stir. Add salt and sugar, vegetable oil 2 tablespoons. Now add the sifted flour to this mixture gradually.

Important! In order for the donuts not to turn out so fat, you need to add vegetable oil to the dough.

2. It turned out such a dough, let it lie down for a while, rest, and then roll it into a circle (thickness 1.2 cm) and make such shapes in the form of rings.

3. Fry the pieces in vegetable oil in a large saucepan, deep fryer or skillet on both sides. You should have a light brown crust. Sprinkle with powdered sugar or dipped in jam.

Cooking donuts at home

I suggest you watch such an interesting and very detailed description of this sweet pastry in this video from the YouTube channel.

Video on how to cook with water and yeast stuffed with jam

When all of a sudden the most necessary ingredients were not found in the kitchen, this method will come to the rescue:

Fried cottage cheese donuts in oil

A simple and good recipe that everyone who loves cottage cheese likes. It is somewhat reminiscent of cheese pancakes.

We need:

• cottage cheese - 500 g
• egg - 2 pcs.
• sugar - 2 tbsp. spoon
• soda - 1 tsp slaked in vinegar or lemon juice
• flour - 2 glass
• vanillin, salt - one pinch at a time

Cooking method:

1. Take cottage cheese, of course, no one will argue with the fact that if you take homemade, then this will be the best cooking option. A regular store is also suitable, I recommend taking from 15% or more. So, mash the cottage cheese well with a fork in a cup, then salt, sugar and add the eggs.

2. Add vanillin for aroma. Stir. Quench the baking soda in vinegar and pour in the same. Stir.

3. Then followed by flour. It will need to be sifted well through a hand sieve.

Important! Focus on the consistency of the dough, pour a little more, a little less. Fear not, it will be a little sticky.

4. First moisten your hands with vegetable oil, and then sculpt these balls-koloboks. How funny it looks.

5. Heat the oil and lower the balls there, do not put everything at once so that there is a place for everyone to fry well, turn over to the other side when the first is ready.

6. Cool so boil in oil.

7. Inside, they are plump and soft, see for yourself.

8. Beautiful and golden, sprinkle with powdered sugar, you can decorate with custard and invite to the table. Serve on a serving plate or in a box.

Airy sweets on condensed milk with baking powder

The simplest, easiest and fastest is the homemade option, made with an unusual and sweet ingredient like condensed milk. Such donuts, donuts, whatever you can call them, will not leave anyone indifferent. How can you ever refuse this miracle?

We need:

• Condensed milk - 1 can
• Egg - 3 pcs.
• Flour - 2 tbsp.
• Baking powder - 1 tsp
• Salt - a pinch
• Vanillin - a pinch
• Powdered sugar - 2 tablespoons
• Vegetable oil - 1 Liter (for deep frying)

Cooking method:

1. Start with eggs, place in a bowl, salt and add vanillin. Then add condensed milk, mix everything well. Then add flour and baking powder and knead the dough.

Important! Do not make a tight dough, so that the donuts are fluffy, light and airy, pour flour in portions on the sly.

2. After kneading, put the dough in a cool place in the refrigerator for 1 hour. After the time has passed, knead it well on the table, then make small sausages, which you chop with a knife into small pieces, as shown in the picture.

3. Form each piece into a ball with your hands, and then fry in vegetable oil in a deep fryer on both sides until you see a delicious, cool crust. Bon appetit! Serve with tea, coffee or whatever.

Oven-filled recipe

I love everything unusual, who would have thought that you can bake this dish in the oven in order to make it a little healthier. Many may exclaim that it looks more like a roll, well, what's the difference, it looks beautiful and looks like a donut. The dough turns out to be soft and airy, in no way inferior to real fried donuts, and baked in the oven will be decorated with glaze or filling at the end.

We need:

• Wheat flour - 250 g
• Melted butter - 100 g
• Dry yeast - 1 tbsp
• Sugar - 1 tablespoon
• Salt - 0.5 tsp
• Warm milk - 125 ml
• For glaze:
• Powdered sugar - 100 g
• Warm milk - 2 tablespoons
• Optional food coloring and confectionery dressing

Cooking method:

1. For a change in this post, the entire description can be read in these pictures.

2. It is possible and not to salt, but to remove freshness I always salt.

3. You can add a little more, at your discretion.

4. You can also use half a pack of fresh pressed yeast.

5. The butter can be melted in a water bath or in the microwave.

6. Stir with a whisk to prevent lumps from forming.

7. Roll out with a rolling pin.

8. You can cut it by any means at hand, such as a glass.

By the way, I ordered these molds today, so I will soon have a variety of these nyums. Who needs these, write, I will tell you where I got it quite inexpensively.

10. Then on a baking sheet lined with special paper and in the oven.

11. What a beauty! Piping hot!

12. What savory can you pour? To do this, make a frosting.

13. Drop a few drops of a dye, such as red or pink, to color these handsome men.

14. For sophistication and beauty, decorate with toss or nuts.

15. Well, how do you, really look very appetizing on this plate !?

Interesting! If you like to make other shapes in the form of koloboks or balls, then you could just make them not in the form of rings. They would have turned out to be round and very pretty, besides, you could fill them with a filling using any confectionery syringe, or a special envelope, bag, you can make any filling, for example, condensed milk, jam or jam.

And you could also fry them in a pan or bake them in the oven using any option you liked from this article.

How to make icing for these sweet baked goods

Perhaps someone will think that this is very difficult, and that I will not succeed, I will show three glaze options from which you and your children will be simply shocked and delighted. Everything turns out very tasty and cool. And most importantly, it is easy, within the power of any beginner, young hostess.

We need:

1.var-t

• chocolate - tile floor
• milk - 2 tablespoons

2.var-t

• nutella - 2.5 tbsp
• milk - 6 tablespoons
• icing sugar - 1 tbsp

3.var-t

• blueberries or other berries - 3 tablespoons
• icing sugar - 2 tablespoons

Cooking method:

1. Use a knife to chop the chocolate to melt faster. Add milk and send to water bath.

2. You can add more milk to make it thinner.

3. Dip the workpieces. What to sprinkle with? Decorate with confetti or fun sprinkles. You can take coconut flakes. They look just great and resemble the taste like in the Auchan store.

4. For the second type, you need to mix nutella with milk and powdered sugar. Put on fire and bring the mixture until smooth.

5. And then dip. Garnish with chopped nuts. Beauty, glazed bagels, hee hee!

6. The third type can be made from any berries, strawberries, blackberries, raspberries or currants, it will look like summer and usefully. Grind the icing sugar and berries with a blender.

7. Dip the workpieces as usual.

Instead of glaze, you can anoint with jam or any jam.

Nice multi-colored delicacies!

P.S There are also varieties of Leningrad, Moscow, Japanese and French donuts, have you eaten such or can you do? Share information in the comments. By the way, how do these delicacies differ from donuts, write your reviews. On what (milk, cottage cheese, kefir, water, sour cream) do they get tastier in your opinion?

With a crispy crust, sprinkled with powdered sugar, warm from deep fat and unusually tender on the inside - what could be tastier than such sweet pastries? Donuts, fluffy and melting in the mouth, which are also called crumpets, are the most favorite children's delicacy. Do you want to please your household right in the morning? Fry them round fried cakes with sweet fillings for breakfast and they will be happy all day. It remains to figure out how to make delicious donuts so that they turn out fragrant and airy.

Donuts for every taste

For donuts, you can make any dough: yeast, custard, kefir, curd, condensed milk. Sometimes they are made with a hole in the middle or filled with cream, jam, jam, jam, covered with glaze, fondant on top, sprinkled with nuts and other powders. There are many types of donuts and they are all delicious. Berliners, or "Berlin balls", are completely round, without a hole, filled with jam or cream, sprinkled with powdered sugar or glazed. French beignets are donuts, the main part of which is the filling, and the dough only serves as a crust. Spanish bunuelos are mixed with milk and butter and filled with whipped cream or chocolate. Ukrainians call donuts donuts and boil them in milk, and American donuts, which are made from a variety of doughs, even chocolate, are filled with delicate fillings and glazed with fondants. There are also snack donuts that replace bread - usually for such baking, salt and spices are added to the dough instead of sugar, and the filling is made from meat, vegetables and mushrooms.

Donut Cooking Secrets

You can't do without secrets here, since donuts are a capricious dessert that requires care and knowledge of some subtleties. However, after learning all the secrets, you can make donuts quickly and deliciously without looking at the cookbook. So what should you know about donuts first?

Perfect dough for fluffy donuts

To make donuts deliciously, you need the right dough. If you are making yeast donuts, use only very fresh yeast and sifted flour to keep the sweet pies fluffy. Follow the recipe with the utmost precision, observe the necessary proportions and make sure that the dough has a suitable consistency for rolling out. Soft dough for baking is one of the most important secrets for making puffy donuts that are porous and light. You can also knead the donut dough in the bread maker by selecting the appropriate setting. Sometimes, in the kneading process, dried fruits, nuts, candied fruits, pieces of fruit and spices are added for a variety of flavors. Protect the dough and products during proofing from drafts, because even the slightest breath of breeze can stop the growth of the dough.

How to sculpt donuts

Donuts with filling are molded like this: roll out the circles, put a little filling in the middle of each, close the top with a second circle and connect the edges well. You can put the filling on a regular layer of dough, cover it with another layer on top, then cut out donuts that are suitable in size with a glass and securely fasten the seams. You can do it easier - cut the dough rolled into a tourniquet into pieces, smooth each piece slightly with your hands to make a cake, put the filling on top and raise the edges, pinching the donut well. After that, you should roll the correct and beautiful ball.

Another way to make simple donuts is to roll the dough into a rope, cut into pieces, make a sausage from each and connect the ends to make a ring. Sometimes the liquid dough is scooped up with a regular spoon and rounded during the frying process.

Before deep-frying, donuts, if cooked with yeast, should stand for a while on a floured baking sheet and rise.

Donut fillings

Making donut fillings gives you plenty of room for your culinary imagination. It can be any jam, jam, jam, custard, chocolate, nuts, or lemon curd, which is an airy lemon-egg cream. Apples cut into small cubes with cinnamon and sugar, and mashed banana, and boiled condensed milk, and cottage cheese mixed with sugar and yolk are suitable for filling. In order to thicken liquid jam, you can add semolina to it - 1 tsp is enough for 100 g of filling. decoys.

The best deep fat

The best deep fryer for donuts is good quality, odorless ghee or vegetable oil. The oil must be clean and fresh, that is, frying in it a second time is not recommended, besides, during storage, the used oil acquires a not very pleasant taste and smell. Many housewives believe that it is best to fry donuts in pure goose or lard mixed with ghee. In this case, for every 400 g of deep fat, pour in 1 tbsp. l. vodka so that donuts are not saturated with the smell of animal fat.

And most importantly, the optimum deep-frying temperature is 180–200 ° C, because in hot oil the donuts quickly turn red, but inside they remain damp, and in warm oil they are too saturated with fat. For this reason, it is best to cook in a deep fat fryer where the temperature can be adjusted. Put as many donuts in deep fat so that they float freely in it and boil without interfering with each other, taking into account the fact that the products increase in size. Watch the browning and gently turn the donuts to the other side as needed.

Frying pan or deep fryer

Donuts cooked in a pan do not differ from deep-fried products, the main thing is that the pan has a thick bottom and high sides, preferably made of cast iron. However, all kinds of deep-fat frying tools make the job easier. The deep fryer is convenient for having a temperature regulator, timer, sight glass, filtration unit and other useful options. However, modern donut pans are no less convenient - they have deep compartments into which the dough is poured, and then the pan is placed on the stove. Naturally, it should be well warmed up before this. Cast iron donut pans have a non-stick coating and are very convenient, because they use oil more economically, because it only needs to be poured into the cells.

How to serve donuts

Spread out on a paper towel after frying to remove excess fat - no extra calories. After that, you can sprinkle the products with powdered sugar mixed with cinnamon or vanilla. It is best to sprinkle the donuts while they are still hot, as the powdered sugar will melt slightly and hold better. If you have time, make a sweet sauce such as caramel sauce for the donuts and cover them with icing or fondant. Custard donuts are stuffed after frying by making a hole in the ball or cutting it in half, as in making custard cakes.

Freshly cooked donuts are the tastiest, best when they are deep-fried directly on the table for those with a sweet tooth. Donuts that lie for a long time gradually lose their taste and aroma, so it is advisable to store them for no more than two days.

How to make curd donuts at home: a step by step recipe

Curd dough donuts can be served for breakfast instead of traditional cheesecakes. They are good for lunch and dinner as a dessert. Donuts can be prepared quickly if guests come unexpectedly - it will take only half an hour to prepare the dough and fry.

Ingredients: 2 eggs, 1 pack of cottage cheese (180-200 g), 2-4 tbsp. l. sugar, 4 tbsp. l. flour with a slide, ½ tsp. soda, 1 tbsp. l. syrup, rum or liquor, salt on the tip of a knife, vinegar, vegetable oil for frying.

Cooking method:

1. Place the curd in a cup and break the eggs into it. If the curd is too wet, add not 2 eggs, but 1 egg and yolk.

2. Combine the contents of the cup with the sugar. If the curd is a little sour, add a little more sugar.

3. Add salt and soda to the curd, extinguishing it with a drop of vinegar.

4. Whisk the egg and curd mixture with a blender until smooth and fluffy.

5. Combine cottage cheese with flour and knead the dough thoroughly. If it turns out to be thin, add a little more flour, but carefully. Donut dough doesn't have to be steep.

6. For flavor and zest, add alcohol or fruit syrup to the dough if you are cooking for children.

7. Grease your hands with vegetable oil and roll out two thick sausages from the dough.

8. Cut the sausages into large pieces and form into balls.

9. Roll each bun into a circle and cut a hole with a small glass. You can also leave the donuts in the form of balls, if you like this shape. From this volume of dough, approximately 15 donuts are obtained.

10. Heat the oil in a deep fat fryer to 140 ° C or fry the donuts in a regular thick-bottomed skillet, pouring 3 cm of oil into it.

11. When the oil has warmed up enough, dip the donuts into it one by one, and after a while turn them over on the other side. Donuts should be golden brown.

12. Place the finished donuts on a napkin to absorb excess fat.

13. Sprinkle the donuts with powdered sugar and serve with tea, coffee, cocoa or milk.

The curd donuts made according to this recipe are good because they are low in sugar and flour, so they can be called low in calories. Most importantly, they are just as delicious the next day, so you can cook more of them.

How to make donuts quickly and easily

This simple recipe is perfect for when guests are already on the doorstep and the refrigerator is empty, but you can make lazy donuts at home. Mix 2 eggs with 3 tbsp. l. sour cream and 3 tbsp. l. sugar, add vanilla, cinnamon or cardamom for flavor - it will be tastier. Quench with vinegar ½ tbsp. l. soda and add so much flour so that the dough resembles rustic sour cream in density.

Heat vegetable oil in a skillet and deep-fry the dough, scooping it up with a tablespoon, fry the donuts until they are lightly browned. The products will not be perfectly round, but tender and tasty.

In New Zealand, a monument was erected to the donut, and this is quite fair, because this dessert is international and universal, since you can endlessly experiment with it. What you can not find in culinary publications - donuts with orange, cranberry, halva, coconut, donuts made from rice, cheese, potatoes, beans ... Surely your family knows how to cook unusual and tasty donuts - send your recipes with photo and step-by-step description, share with the readers of the site "Let's Eat at Home!" interesting ideas on how to make donuts even tastier!