Hanukkah cold pastry donuts - recipe with photo on Mcooker: best recipes

Hanukkah donuts made from cold pastry

Category: Bakery products

Kitchen: Jewish

Ingredients
flour	500 gr.
salt	1/4 tsp
dry instant yeast	1 tbsp. l.
egg	2 pcs.
granulated sugar	50 gr.
softened butter or margarine	75 gr.
brandy	2 tbsp. l.
grated lemon zest	1 PC.
warm milk	250 ml.
vegetable oil for deep fat

Cooking method

So, another donuts for Hanukkah
The original recipe is taken from here:
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1. Sift flour into a mixer bowl, mix it with salt. Add yeast and stir. Make a depression in the center, add beaten eggs, sugar, butter, brandy, zest and warm milk. Stir at low speed until all ingredients are combined to form a dough.
2. Continue stirring for another 5-6 minutes, until the dough begins to separate from the walls. This dough is soft and sticky and will go well in the refrigerator. Cover it with cling film and refrigerate for at least 4 hours.
3. Remove the dough from the refrigerator, knead and knead lightly on a work surface sprinkled with flour. Roll out into a layer 1 cm thick and cut out circles with a glass or cookie cutter with a diameter of 7-8 cm. (The dough should be cold - when heated, it becomes quite sticky and difficult to work with. Therefore, it is more convenient to cut off small pieces of it, and return the remaining dough to the refrigerator until needed.)
4. Place the dough circles on a baking sheet covered with baking paper *, at a distance from each other, and cover with a clean towel. Let it come up for 30-40 minutes.
5. Pour vegetable oil into a wide saucepan with a low side, heat it to 160 degrees and lower dough circles, 5-6 pieces at a time. Fry under the lid for about 2 minutes, until the bottom of the donuts is golden, turn over and continue frying, uncovered, until they are brown. Place donuts on paper towels with a slotted spoon. Using a piping bag or a syringe with a fine nozzle, fill each donut with jam to your liking, sprinkle with sifted powdered sugar Serve immediately!
6. Option for the oven **. Grease the matching donuts with a beaten egg and bake in the oven, preheated to 180 degrees, for about 15-20 minutes, until they are properly browned.
Donuts can be poured over with chocolate icing and garnished with crushed sugar or chocolate chips.
Marginal notes. Donuts are known to be good hot and hot (especially if fried in oil). Well, if you still bake them, then it is advisable to eat them on the day of baking - who needs them stale ?! That is why I chose the classic recipe. Cold dough can be stored in the refrigerator for up to 2-3 days, so it is not necessary to use the entire portion at once - every time you bake or fry a batch of donuts that you are able to master. From this portion of the dough I made two batches of donuts - one, succumbing to the general Hanukkah impulse, fried in oil, the second baked in the oven the next day. And I used the remaining dough for a roll with a nut filling. The dough is amazingly tasty, light, especially on the day of baking.
* If you are going to fry donuts, I advise you to cut baking paper into squares in advance and put each circle of dough on a separate square. Why is this needed? In order not to inadvertently deform the tender dough that has come up: you need to dip it in hot oil right on this square. Take a square of paper with the dough and, before dipping it into the butter, turn it over: the dough should be on the bottom.When heated in oil, it slides off the paper, the paper remains in your fingers, and the donut retains its wonderful roundness. By the way, the easiest way to check if the oil has warmed up enough is to dip a wooden spoon into it: if air bubbles appear around the handle, start frying.

Note

Of course, I changed the recipe in my own way. My laziness is to blame. It was lazy to read carefully and reproduce exactly all the above-written body movements. Besides, instead of flour and yeast, I took yeast flour from Osem. In short, I poured all these ingredients into the bread maker, and diligently watched the bun, adding flour. Of course, it took more flour than indicated in the recipe. At first I was afraid that the dough would be hammered, but, fortunately, this did not happen, the donuts turned out to be very soft and airy. Dough mode. It is not necessary to withstand the regime until the end. Wait until the end of the batch and turn off the bread maker. Take out the dough and put it in the refrigerator in a large enough container with a lid. Hold the dough in the refrigerator for at least 4 hours. Then, cut off the required amount of dough, form "pancakes" 7 cm in diameter, about 1 cm thick. Let them come up in a warm place and fry in oil. I was deep-frying. Probably it is possible in these newfangled deep fryers that are fried without oil, but I don't have one.
Tupper's "enema" with a long thin nozzle, I "stuffed" the donuts with jam and sprinkled with powdered sugar.