The history of the very first donuts begins at the end of the 17th century, when the Puritans brought them to the New World. However, only in the middle of the 19th century. This beloved delicacy has become a familiar round shape with a hole in the middle. At the beginning of the 20th c. New Yorker Adolph Levitt invented a combine to produce a fried dessert. Almost 100 years have passed since then, and the recipe for donuts has undergone dramatic changes. In search of new unique tastes, cooks have come up with a variety of toppings (jams, jams, caramel, condensed milk, fruits and berries), but donuts with chocolate, which are often called donates in the American manner, are especially popular these days. How to cook them, so they turned out ruddy and delicious? Answers in our article. The best recipes are here.

Chocolate donuts

The main secret of airy donuts is sticky dough. By inexperience someone takes up his rolling and adds a lot of flour, which is fundamentally wrong. The balance is disturbed, and you end up with a solid, roasted piece of plain bread. The dough necessarily manually rolls into a ball, a flat disk and a small central hole are formed from it. And our recipe means adding chocolate.

Take:

• 0.6 kg. flour;
• 1 egg;
• 1 tbsp. milk;
• half a pack of butter;
• 1st.l. Sahara;
    a little baking powder;
• a little salt;
• 2 chocolate bars;
• 1 tbsp. sunflower oil;
• powdered sugar for decoration.

Step-by-step recipe:

1. Remove the oil from the refrigerator, let it soften.
2. Sift flour, pour it into a plate, pour baking powder, salt, sugar.
3. In a separate bowl, combine the milk with the egg, whisk until foamy.
4. Combine the liquid mass with a powder, stirring with a spatula.
5. Knead the flour base by adding softened butter.
6. Form balls, flatten into a cake.
7. Chocolate break into slices, each put in a donut. Grab your hands so that all edges are closed.
8. Warm up the sunflower oil in the pan, put the product. There should be a lot of oil so that it covers every pie.
9. A golden crust appeared - remove from the stove to a paper towel that will absorb excess fat.
10. Sprinkle with sugar powder on top.

Our chocolate donuts contain 447 kcal, but they are very tasty, therefore they will be an excellent addition to a cup of freshly brewed tea.

Chocolate coated donuts

You've learned how to make donuts with chocolate filling, and now you will learn how to make chocolate icing. Write down the secrets of the original decorated dessert. It is best when using this sweetness to use deep-fried or a stewpan, in extreme cases - a griddle with a thick bottom and high sides.

Take:

• 0.6 kg. flour;
• 0.3 l. kefir;
• 0.05 l. water;
• 0.05 kg. butter;
• 3 tbsp. Sahara;
• 3 tbsp. cocoa;
• 3 egg yolks;
• some dry yeast;
• a little salt;
• sunflower oil for frying;
• 2 bars of chocolate.

Step-by-step recipe:

1. Pour water into a cup, add yeast and a tablespoon of sugar. Leave for 15 minutes.
2. Melt the butter, combine it in a deep bowl with preheated kefir, add yolks, salt and sugar.
3. Stir the mass, add the finished yeast and cocoa.
4. Pour flour, knead. Let the dough rest for an hour.
5. Make the shape of the balls by hand, flatten with a cake, do not forget about the hole in the middle.
6. Heat the oil, fry each piece on both sides. Put on a paper towel, folded in several layers.
7. Melt chocolate by the water bath method.
8. Dip roasted buns in a sweet mass and arrange in a row.

You can forget about the calorie content of dessert for a while, because it is so important to enjoy yourself with pleasant moments.

Finally, an interesting fact: the largest donut baked in the United States, it weighed 3.5 tons, and reached a height of 6 meters. Of course, such a scope is not required of you, bake small chocolate products. And remember that donut with chocolate is not very difficult to prepare, if you follow the basic rules: the right dishes for frying, a lot of butter and a tender sticky dough. Choose a recipe, prepare the ingredients and delight your loved ones with your culinary skills.

In a saucepan, mix the sugar, starch and salt.
Add egg yolks and 30 ml. milk, whisk until a dense mass is formed.
Pour out the rest of the milk and mix well.
Cook on medium heat, stirring continuously, until the cream begins to boil, about 5 minutes.
After the first bubbles appear, turn off the stove and continue to mix for another 1 minute.
Remove the pan from the stove, add the vanilla and mix.
Pour the cream into a wide dish covered with cling film and cover with another cling wrap on top so that a crust does not form when it cools.
Put in the fridge.

Boil the milk.
Pour hot milk, sugar and butter, cut into cubes, and stir with a spoon until the butter is completely dissolved in a large bowl or in a mixer bowl.
Check the temperature of the milk with your finger, it should be warm (if not, let it cool down a little).
Add eggs, vanilla, salt and zest and mix well.
Add flour mixed with yeast and mix with a spatula or using a mixer until all the products are fully mixed.
At the end of the kneading, add 1 tablespoon of oil and knead until most of the dough begins to separate from our fingers and from the walls of the bowl.

Shape the dough into a ball and place it in a greased bowl.
Cover the bowl with a towel or cling film and allow it to double in size, from about 1 1⁄2 to 2 hours.
If you don't want to bake at once, put it in the fridge and let it rise slowly all night.
The next day, put the dough out of the refrigerator and leave it for half an hour in a warm place before you start using it.

Place the dough on a working surface well-powdered with flour, sprinkle with flour and knead until the air formed during the doughing is released.
Roll out the dough thickness of about 1 cm, sprinkling with flour so as not to stick.
With a diameter of 7 cm or a glass, cut donuts.
Transfer the donuts to a baking sheet covered with baking paper, leaving a space of 2-3 cm between them. They will increase in size during the proofing.

Cover them with a towel and in a warm place for 1 hour. (I put them in the oven on the mode of raising the dough)
Preheat oven to 200 ° C and place a baking tray with donuts on the penultimate shelf.

Bake donuts for 8-10 minutes, until light golden color. Do not leave them anymore they will dry out and will not be airy.
Let the donuts cool a little

Dip in melted butter (Or brush with a brush only the surface).

Lavishly roll in sugar, or sprinkle with powdered sugar. Put on a wire rack.

Cool vanilla cream out of the fridge and mix it with 2 tbsp. Nutella chocolate paste or melted chocolate.

Description

American Donuts Donuts   so popular that there is even a National Donut Day in the USA. On this large-scale holiday, donations are collected for the hungry in exchange for free donuts of the most varied types and tastes.

Baking includes all sorts of cooking options and design. In each country, the sweetness is cooked differently: in Russia it is donuts, and they are prepared in large quantities of vegetable oil, German donuts come in different shapes, and during frying they are turned over, American donuts are fried in deep fat, plunging whole in hot oil. When fully immersed in vegetable oil, donuts are golden brown with a crispy crust.   This dish has a high calorie content. For a person who is on a diet, it is sometimes difficult to hold back at the sight of fresh, delicious donuts with frosting. Fortunately, there are also many recipes for cooking American donuts in the oven, which will not differ much from the original.

To cover the donuts, various special glazes are used: protein, sugar, chocolate and others.   Also for making donuts use a variety of fillings: jams, pastes, cream and, of course, chocolate. In this case, the top donuts can still sprinkle with nuts, coconut or chocolate chips and confectionery powder.

There is a special recipe for real American donuts, in which baking remains airy and soft, even for several days. The secret of cooking is to thoroughly knead the dough, it should be lump free, soft and uniform. This recipe is easy to implement and at home with your own hands. In this case, it is not necessary to have an apparatus for cooking American donuts "Donuts", only a deep frying tank is needed. And how to quickly and easily prepare homemade donuts, you will be shown our step-by-step recipe with photos.

This delicacy will look good on the holiday table and is ideal for a children's birthday party.   Children will be delighted with multicolored fragrant sweets. Baking can be a highlight during a photo shoot, as part of a candy bar or at a youth party.

Ingredients

• 
     (2 items)
• 
     (2 tsp.)
• 
     (1 PC.)
• 
     (1 pack, 100 g)
• 
     (100 ml)
• 
     (1/2 tbsp.)
• 
     (1 tsp.)
• 
     (3.5%, 1/2 Art.)
• 
     (50g)

Cooking steps

For practicality and convenience, all the necessary ingredients must be laid out on the desktop. Immediately pour the liquid into the container so that the milk and liquid cream warms to room temperature..





In a skillet over low heat, dissolve the butter and combine with the egg-sugar mixture. Stir the mass with a whisk or fork until smooth. Then add the milk to the mixture and mix thoroughly again. Mix the baking powder with flour and add in portions to the milk-egg mass, stirring constantly.



Knead the dough for 2 minutes. After that, cover the container with the dough film and leave in the refrigerator for 30 minutes.



Transfer the dough from cold to a floured cutting surface. Roll out a large flat cake 1 cm thick and cut donuts in it using a special form. If there is no such item, then you can use a large-diameter glass and the smallest glass or bottle cap.   The rest of the dough is mixed again and rolled into a cake for cutting donuts.



Heat the vegetable oil to a hot state in a deep broiler. The temperature of the butter can be checked with a square of m of bread: if it started to roast right away, then the temperature is suitable for roasting homemade donuts. Donuts are dipped in a saucepan for frying; they should be completely dipped in butter.



Fry American donuts for about 2 minutes on each side or until golden brown on one side, then brown to brown on the other side. Put ready-made hot donuts with a slotted spoon or a spoon on a dish covered with paper towels or napkins to drain off excess fat.



While the donuts are cooling, bring the cream to the boil in a thick bottom container, remove from the heat and add chocolate icing. Stir until the chocolate drops completely dissolve.



If the liquid cream cools quickly and does not melt the chocolate until the end, then the stewpan should be put back on the weakest fire and the glaze should be dissolved completely.



Using a clip or gently with two fingers of one hand, dunk the donut half full in the glaze and hold it there for a couple of seconds. Then put on the dish or baking sheet dry side. So do with all the donuts and let them cool so that the chocolate icing froze.   From this amount of products, about 11 pieces of beautiful American donuts are made. Serve pastries with milk or coffee.



Enjoy your meal!

In our wonderful community Cooking together 2 a week passes under the name "Dough to be fried!". Well, how can you stay away? I decided to cook donuts, especially since the child has been asking them for a long time. I have a big fan of fried confectionery, and donuts, and any, can overeat. There are many recipes in the barn book, but this time I decided to make small ones with milk chocolate inside. They eat the same thing as snapping seeds ... you don't even notice where they disappear.

Ingredients:
- 250 ml of kefir (room temperature),
- 50 g of powdered sugar,
- 700 g of flour,
- 1/4 cc warm water or milk,
- 100 g of melted butter,
- 3 eggs (room temperature),
- 7 g dry instant yeast,
- a pinch of salt,
- 100 g of milk chocolate,
- flavourless vegetable oil for frying,
- cinnamon + powder for sprinkling.

Mix yeast with kefir, powder and water (milk), let stand 10 minutes. Add eggs, butter, a pinch of salt and flour. Knead the dough. I made it in the mixer bowl. The dough is quite soft. Flour may need more or less, depending on its quality. Put the dough in a large cup sprinkled with flour, cover with cling film and put to fit in the place without drafts, I like to use a microwave or oven. (Not working of course!). Let go 1-1.5 hours.
  Roll out the dough into a layer 5 mm thick, cut circles with a diameter of 5 cm. Cut the chocolate into small pieces, cut the tile into two parts. Put a piece of chocolate in the middle of each mug, tweak the edges well. Put donuts on the board and let it go for another 20-30 minutes.
  Heat oil and fry until golden. Finished donuts dry off excess oil on a paper towel. Mix cinnamon with powdered and sprinkle slightly cooled donuts.

Delicious donuts were brought to our store near the house: large, fluffy and soft, in a thin, matte sugar glaze, with an appetizing chocolate strip on the side and a chocolate filling in the middle.

Slapping a donut, I discovered that it somehow ended quickly, and decided that it was time to learn how to make these donuts at home. The next day we had 2 dozen of delicious homemade donuts! This is what comes out of the serving of ingredients.

It tasted almost indistinguishable from the store, even better, as the children said. We tried and reproduced everything - and icing, and fudge.

Unless the purchased ones were slightly airier and larger - but I do not advise you to make them big, since they can remain damp inside. Let it be better to be smaller and well roasted.

Cook and you donuts berliner - we made with chocolate, but in general the filling can be very different: jam, condensed milk, plain or boiled, honey, and you can put a berry inside (from jam or fresh - pitted cherries, raspberries, strawberries) ...

Ingredients:

• 15 g fresh yeast (or 5 g dry);
• 270 ml of warm milk;
• 4 tablespoons of sugar;
• 45 g butter;
• 1 tablespoon of brandy;
• 2 yolks;
• ¼ tsp salt;
• A bag of vanilla sugar.

How to bake:

Cooking yeast dough for donuts. Mash yeast with 1 spoon of sugar.

Pour milk 36C, mix.

Sift 1 cup with a pile of flour and leave for 20 minutes warm.

Separate the yolks from the proteins (egg whites can be used for meringue or an omelette), and also get the oil out of the refrigerator beforehand to soften.

When the opara becomes fluffy and airy, add the rest of the sugar, yolks ...

Together with a part of the sifted flour - salt, vanillin, soft butter, a spoonful of brandy.

Sift the rest of the flour and knead the soft, non-sticky dough.

Leave the dough in a warm place, covered with a towel, to increase in volume by 2-3 times. In the meantime, we will cut 20 small squares out of parchment for baking, slightly smaller than a saucer in size. Grease pieces of paper with vegetable oil.

We crush the dough, divide it into 20 parts, roll the balls, lay each on a personal piece of parchment, cover with a towel and leave for 1 hour.

I immediately put a piece of chocolate in some pieces to experiment.

Donuts will fit and become very airy. We cover part of the table with paper napkins, prepare a skimmer and a fork.

We warm up the cooking oil in the skillet - 1 cup or more (depending on the diameter of the dishes): donut should be dipped in about half. With the help of paper, we put donuts in hot oil and fry them alternately from both sides to a rich golden color.

Turning over with a fork - be careful, an overturned donut can splash hot oil.

We fry for about 1.5 minutes or a little less on each side, it depends on the power of the fire (I cooked on the fire a little more than the average) and on the size of donuts. Look, not to overcook, but at the same time not to take out the donut too early: when it is light golden, you most likely have not had time to bake in the middle.

Finished donuts are caught with a slotted spoon and laid out on napkins so that they absorb excess oil. When the donuts have cooled, you can fill them with fillings.

How to make donuts with chocolate filling inside

How does a delicious chocolate fudge get inside a donut? I tried to fill in three ways.
  In part of the donuts put a piece of chocolate when forming balls. It turned out quite normal, but these donuts did not fit as well as others, and came out smaller. The chocolate inside melted during frying and became almost like a fudge, a little thicker.

One donut tried to close up raw with liquid fudge. Do not do this: the fudge began to crawl out, smearing the dough, and the donut did not want to close up.

I fry some of the donuts empty and then filled them with a chocolate filling from a pastry syringe. This is the best option, so do the production. At first I thought - where to fill it, in a donut there are no such cavities, as in brewed eclairs? But it turned out that there is much. True, if you pour a lot of stuffing into a donut, it will pour out.

How to make chocolate fudge for filling and glazing:

• 100 g of chocolate;
• 4 tablespoons of cream 10% or milk.

Crumbled chocolate in a small bowl, pour in the cream and put the container in a water bath (in a large bowl of water, standing on a small fire). While stirring, heat until the chocolate melts. Thickness can be adjusted by taking more or less cream.

With a piece of chocolate, we fill the donuts from the side with a confectionery syringe, and a little - a couple of spoons - we put them in the pastry bag to decorate the donuts.

How to make icing sugar for donuts:

Donuts can be simply sprinkled with powdered sugar.

But it is more delicious to dip them in icing sugar.

• 100 g of sugar;
• 2 tablespoons of water.

Pour sugar into a small saucepan, pour in water, heat over low heat until boiling, remove from heat and set aside for a few minutes. When the icing cools slightly, it becomes no longer hot, but warm, it will become slightly thicker. We dip donuts into it with both sides, shake off or remove with a spoon the excess glaze and spread it on the grid placed on the dish.

When the icing grabs slightly and starts to turn matte, paint chocolate strips, spirals or other patterns on top of it. If the chocolate in the bag had time to harden, put the bag in warm water for a couple of minutes.

Put ready chocolate donuts on the dish.

And enjoy homemade sweets!