Donuts are undoubtedly one of the most favorite varieties of homemade yeast or other types of dough.
To make donuts lush and tender, do not forget that cooking this delicacy will require a certain skill from you and is extremely sensitive to violations of several simple requirements.
- Flour for donuts must be freshly sifted and warm.
- Take the freshest yeast for the dough, with good germination.
- Both the dough and the cut dough must be strictly protected even from slight cooling, and even more so from drafts.
- The deep fat in which you will fry the donuts must be well-heated and absolutely clean.
- During the preparation of donuts, it is necessary to observe the measures of the products and the order of their laying as accurately as possible, following the recipe.
- Last but not least, donuts should not be stored for long. It is best to eat them immediately after removing them from deep fat.
You can make donuts with sweet filling according to one of the old Moscow recipes.
To make the dough, you will need:
- 1 glass of milk
- 1 tbsp. spoonful of sugar
- 35 gr. yeast
- 500 gr. flour
- 75 gr. margarine or butter
- 4 yolks,
- ground cinnamon and other spices
- salt to taste
- 2 tbsp. spoons of rum or liquor
- Dissolve yeast and flour with milk, knead the dough, leave it to rise in a warm place for 2 hours. It is better to knead the dough thinner, then the donuts will be tastier.
- Beat the risen dough with a spatula, add salt, margarine or butter, cinnamon and other spices. Knead the dough well and put it back in a warm place for another half an hour or an hour, then put it on a board, divide it approximately in half and roll out equal layers. On one, put the filling of marmalade or thick jam, counting on 25 donuts, about one teaspoon each of the filling. After that, cover the filled layer with the second on top and cut out the donuts.
- Seal the edges carefully, lay them on a floured sheet and leave in a warm place to rise a little more.
- You need to fry the donuts as quickly as possible, without letting them rise too much, so that the dough does not lose its strength. Dip five to six donuts into hot deep fat at once, fry them over low heat, turning one at a time in evenly boiling fat.
- Remove the finished donuts on napkins, sprinkle with powdered sugar and cinnamon on top, transfer to a dish and serve hot.
