Donuts from bulk yeast dough (oven)

Category: Bakery products
Donuts from bulk yeast dough (oven)

Ingredients

Opara
Warm water) 100 g
Pressed yeast 10 g
Semolina 20 g
Sugar 20 g
Dough
Flour 200 g
Baking powder 1 tsp (under the knife)
Sugar 30-40 g
Ground cinnamon, vanillin taste
Salt 1/4 tsp
Vegetable oil 70 g
Water 100 g
Opara all
Sprinkling
icing sugar, ground cinnamon

Cooking method

  • The dough for these donuts is very simple, lean, from the most common products - in fact, in water and vegetable oil. This is a more liquid (bulk) version of the recipe. Shortbread dough in vegetable oil for sweet rolls and pies.
  • As in the main recipe, first you need to make a dough: dilute the yeast in water, adding sugar and semolina.
  • Leave for 15 minutes in a warm place until the "cap". You can put it in the microwave after heating a glass of water in it.
  • Sift flour with baking powder, add salt, sugar, ground cinnamon and vanillin, stir and pour in vegetable oil. Rub the mixture into crumbs. Pour the matched dough into the cooked crumb, add another 100 g of water and knead the dough with a spatula. Cover and let the dough rise for 30-40 minutes in a warm place.
  • Donuts from bulk yeast dough (oven)Donuts from bulk yeast dough (oven)Donuts from bulk yeast dough (oven)Donuts from bulk yeast dough (oven)
  • I used two types of metal molds: for small donuts for 12 pieces and for large ones for 6 pieces.
  • Molds are non-stick, so you can do without additional lubrication - there is enough oil in the dough.
  • To fill out the forms, you can transfer the dough into a pastry bag, I laid it out with a spoon, twisting around the center. I tried to fill no more than 1/2 the height of the hole, it is better to make sure that the dough does not go over the edges when baking, otherwise the appearance will suffer - donuts will look like "flying saucers". Allow 20-30 minutes for proofing in molds, covered with foil / bag.
  • Donuts from bulk yeast dough (oven)Donuts from bulk yeast dough (oven)
  • Preheat the oven to 200 degrees. Bake for 10-15 minutes until browning. Focus on your oven. It is very important not to overdo it, otherwise the donuts will be drier.
  • Donuts from bulk yeast dough (oven)Donuts from bulk yeast dough (oven)
  • Gently pry the donuts out of the mold with a wooden skewer (or toothpick). Sprinkle hot donuts with powdered sugar, you can add ground cinnamon. The dusting holds well, giving the donuts an extra touch to their familiar look.
  • Donuts from bulk yeast dough (oven)Donuts from bulk yeast dough (oven)
  • Donuts from bulk yeast dough (oven)Donuts from bulk yeast dough (oven)

Time for preparing:

1h 30 min including baking

Cooking program:

Oven

Note

Anyone who has donut molds for the oven, I think, knows that donuts baked in them resemble real donuts only in shape. They are delicious, soft, but not at all like deep-fried. This recipe is my attempt to get closer to the "very" donuts.
After several trials, I settled on these proportions. The result is already pleasing! Donuts have a crispy crust, spongy airy crumb and look very similar to deep-fried donuts. I recommend giving it a try - donut lovers will love it!
And, of course, you can make the dough more rich: with the addition of eggs, milk, sour cream - there are a lot of options for shortcrust yeast dough! I wanted to try it with the simplest set of products.
*****
Features of shortcrust yeast dough

Quote: Yuliya K
Here is an extract from Ludmila's LJ about the yeast and soda dough - mariana_aga:
"... In cases where soda is found in yeast dough recipes, it helps create ultra-fluffy products with a sweet fermented dough aroma: buns, waffles, pancakes, because the soda loosens the dough when the dough heats up, that is, at that time. when the yeast is just dying and is no longer capable of producing gas ... "
Another of its features:
Fast dough readiness - the preparation time of the dough for baking is significantly reduced. Products are baked faster too.
Gluten weakening effect - shortcrust yeast dough can be easily rolled out into a sufficiently thin layer that will not shrink during baking and will taste very delicate.
Color - the color of the products is more "fried".


Yuliya K
I baked the rest of the dough in a multi-baker on a donut plate, without proofing. The baker's holes are small, I just laid out the dough with a spoon on top, then made a hole in the center with my finger. Baked for 5-6 minutes from inclusion. The top was lightly browned, and the bottom turned out to be fried and crispy like in ovens.
Donuts from bulk yeast dough (oven)Donuts from bulk yeast dough (oven)Donuts from bulk yeast dough (oven)Donuts from bulk yeast dough (oven)
Myrtle
Yulia, what handsome men you have turned out, lovely sight!
Accomplishment
Julia, that's great! : skripka: And then these spears "donuts-neponchiki" have already exhausted!
Tell me, how did the multi-baking ovens differ from the ovens at the exit (I'm not talking about browning - it depends on the amount of dough, but about the "holes" and "crispness" of the appearance)? And why did you decide not to upset them?
Yuliya K
Natalia, Elena, girls, thanks for your attention to the recipe!
Flax, of course, it would have been necessary with a proofing for the purity of the experiment, but I was too lazy - the dough just remained for one full bookmark, spread it out to the eyeballs and go! The taste is almost the same as the oven ones, there is not much difference, maybe just a little denser crumb structure.
Rituslya
Oh, Yulenkawhat ponzi !!! Om-Nom-nom!
These beautiful girls are one to one both in height and in color!
ZdOrovsky!
It's a pity, I don't have such a form.
But you can burn it in the oven.
Eh! What wonderful donuts!
Thank you, Yulenka!
Accomplishment
Quote: Yuliya K

The taste is almost the same as the oven ones, there is not much difference, maybe just a little denser crumb structure.
Fine!
And tell me, liquid yeast broadens multi-baking horizons !!!
Yuliya K
Ritulyathanks for stopping by donuts !! They also need a form in the oven - the dough is liquid, it will blur without borders!
Quote: Completion
Tell me, bulk yeast broadens multi-baking horizons !!!
Linen, without a doubt for the Cartoon, bulk dough is preferable! But the dough with the addition of yeast and baking powder is not familiar to many, but it is amazing in its essence, I will be glad if there are tests and experiments with it!
lady inna
Oh, Julia, I just didn't believe they were out of the oven! Classic donuts! Oh, it's a pity, I only have silicone for savarens: the crust will not work ... So you yourself "experimented" all this? Clever girl!
Yuliya K
Innochka, Thank you! Yeah, they look a lot like fried! Even after taking a bite, my husband did not believe that they were out of the oven
Irgata
Wonderful cut

I will bake in the churrosnitsa. Or in a waffle iron for thick waffles.
Yuliya K
Quote: Irsha
I will bake in the churrosnitsa.
Irina, that's after all, and I did not think of trying it!
gawala
There is no donut shape, no churrosnitsa .. but there are donuts .. (dark, because I put two teaspoons of seasoning for the Austrian strudel ..) Donuts are very soulful. Thank you !!
Donuts from bulk yeast dough (oven)
Yuliya K
Quote: gawala
There is no donut form, no churrosnitsa .. but there are donuts ..
Galina, the main thing is that a way out has been found !! Thanks for the photocounter !!
gawala
Quote: Yuliya K
the main thing is that a way out has been found !!
We'll find something. We will start and will withdraw ..
But very tasty .. I liked it. The dough is light, airy .. You can add anything to such a dough .. From ham to apples ..
Yuliya K
Quote: gawala
You can add anything you want to such a dough .. From ham to apples ..
Yeah, it's universal! Glad you liked!
Cirre
Yuliya K, Julia, can I have dry yeast?
Anna1957
Quote: Yuliya K
But the dough with the addition of yeast and baking powder is not familiar to many, but it is amazing in its essence,
Yul, how does it differ from just yeast? I don't like dough on soda, yeast is always in use, but I haven't tried to combine it. And to what amount the oil can be reduced - what do you think?
Yuliya K
Galina, I think that it is possible, but it is more convenient for me to make this dough (I mean not only the liquid version) with pressed yeast.
Quote: Anna1957
and how does it differ from just yeast?
Anna, in shortcrust and yeast dough, a slightly different crumb structure is obtained and the crust of the products is different - in freshly baked ones, it is crispy. Here is an extract from Ludmila's LJ about the yeast and soda dough - mariana_aga:
"... In cases where soda is found in yeast dough recipes, it helps create ultra-fluffy products with a sweet fermented dough aroma: buns, waffles, pancakes, because the soda loosens the dough when the dough heats up, that is, at that time. when the yeast is just dying and is no longer capable of producing gas ... "
Another of its features:
Fast dough readiness - the time for preparing the dough for baking is significantly reduced. Products are baked faster too.
Gluten weakening effect - shortcrust yeast dough can be easily rolled into a sufficiently thin layer that will not shrink during baking and will taste very delicate.
Color - the color of the products is more "fried".

And by the amount of oil, I don't even know how much it can be reduced, until I tried it below this limit ...

All recipes

New recipe

New Topics

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers