TatianaSa
The dough is tender, difficult to mold. While it was reported to the deep fryer, it crumpled, and when it was fried and quickly increased in size, the middle just closed.
GruSha
Quote: SvetlanaMazqarovna
I want to be beautiful as in childhood. HOW to mold correctly?
Svetlana, I form the holes after proofing before frying - by simply pressing the base of the finger, make a depression in the ball, stretch it into a ring and immediately into oil.
Svetlana Mazqarovna
Gulsine, Salavat is my city, and my name is Svetlana. Okay, let's try


Posted on Friday 16 Dec 2016 02:48 PM

TatianaSa, just about, I wanted to clarify how to make the holes preserved.
Helen
GruSha
SvetlanaMazqarovna, that's what it means not to answer through the computer. Sorry
Rituslya
Gulsine, Wow!!!! What donuts !!!!
Oh, how beautiful and delicious!
I reread the recipe, it seems easy, tomorrow I will cook it.
Gulenka, thank you very much !!!


Added on Friday 16 Dec 2016 04:16 PM

Quote: Lagri
And as it is, I have not met this recipe before ...
oh, I screwed up too.
GruSha
Rita, write later
Jeyn505
Hello everyone. We open the puffy. We repaired the premises, bought a donut machine, but it just doesn't work with the dough. All recipes on the Internet are designed for the dough to grow for 4 hours. but in the case of crumpets, this will not work, because if you open at 9 in an hour, the dough should be ready. We tried to do it according to the recipe specified in the instructions for the device (flour-1kg, pressed shakes-20g, salt-15g, sugar-50g, vegetable oil-40-g, water-750-850g), donuts with this recipe are hard on top. Perhaps the cooking oil is wrong. Please advise the recipe and which oil to use for frying. maybe someone opened a puffy one of friends)
eye
Jeyn505, put the dough in the refrigerator overnight.
Frying oil in METRO is sold in 5 liters.
This is from personal experience, no curvy.
Deer
I have a BIG THANKS! The process of frying donuts is still coming to an end (the husband finishes), and I sat down with a cup of coffee to take, so to speak, a sample. Made from premium flour, we don't have another one yet. at the beginning the dough was watery like everyone else's. After fermentation and the 3rd workout, in principle it was already possible to sculpt, but still it was sticky. Shaped like bagels, all the holes are in place, INCREDIBLE TASTY.
lyudmia
GruSha, thank you so much for the recipe. He's just perfect - everything is a tube in a tube. But next time I will pinch off smaller lumps. I just put them to fry, they began to increase with incredible speed in volume
Yes ... the dough was kneaded by a bread machine

It tastes just divine !!!! How nice it is to drink tea with donuts on a cool evening

Donuts according to GOST
GruSha
Ludmila, thank you very much
Valya25
Oh, oil is a cool idea, thanks for the valuable find!)
GruSha
And I'll come to you with donuts





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