Leningrad donuts in a mechanical pommel

That's right, Alla, a lot depends on the quality of the device. No wonder I wrote in the recipe that when buying it, you need to pay attention to the absence of cracks! And thank you for sharing my love for these donuts!

And I already had two of them. They lay idle for many years, because I was afraid of yeast dough. Last year, one was definitely taken to the trash ;-( So sorry, now there would be someone to give

Good day! Thank you very much for such wonderful donuts. Unfortunately, when I visited St. Petersburg, I did not hear about Bolshaya Konyushennaya then, but I am amused by the hope that I was not in St. Petersburg for the last time. Now my household is eating donuts and threatening that I won't get it if I don't hurry. I will definitely repeat and think more than once. very convenient mechanical (lay in the bins for about 5 years, all hands did not reach)

[Deer]

Deer, to your health! And believe the person who has visited that legendary puffy house, if not hundreds, then many dozens of times - these donuts are very similar. Although with those, in all honesty, no one can compare! And thanks for the kind words!

And I say, if I stopped, then I died.

As exactly said! As about me.

For St. Petersburg residents - now these ponch makers are on sale in the All What You Need, and for only 160 rubles. But be sure to make sure when buying that there is no gap at the bottom and the piston fits snugly against the glass.

[Ilona]

Good day! As you can see in my profile I am from Kislovodsk. For many years in the center of the city at the very beginning of the Boulevard, known to all guests of the city, there was a cafe "Donuts" from time immemorial, and there they prepared such donuts and coffee on the sand. The cafe was always visited by residents of the city, especially with children during a walk.

Ilona, I read the topic and such nostalgia ... And earlier this donut shop was on the square, opposite the Oktyabr cinema, which is next to the Department Store. I really want to return to my childhood ...

Sorry for the offtopic.

I'll go put the dough ...

[dopleta]

dopleta, good day

And in the recipe for Leningrad donuts, yeast 15 g - is it fresh or dry?

[Katyusha]

Katyusha, fresh, pressed. This recipe is so old - there was no dry yeast on the market yet.

make sure when buying that there is no gap at the bottom and the piston fits snugly against the glass.

And for those ordered from aliexpress: you need to unscrew and rearrange the piston outward. The Chinese, for some reason, screwed it up.

Katyusha, fresh, pressed. This recipe is so old - there was no dry yeast on the market yet.

Thank you so much

this recipe made authentic donuts (crumpets), to my complete pleasure. I will not buy pomace, the dough can be formed by hand, oiled. Yes, not so beautiful, but just as tasty. Thanks a lot to the author for the recipe.

Well, thank you!
And then I already started frantically looking in the Internet where you can buy Pyshechnitsa!
My husband is a passionate fan of these donuts.
And I have never eaten in my life, and I only tried it for the first time last October in a sanatorium. Once for breakfast they suddenly gave Donuts sprinkled with powder. And my husband said that he ate these in childhood and adored them!
And we sell stalls around the city not that! Something biscuit-fatty that is passed off as donuts!
Thanks for the recipe! But here's how to "shape by hand"? I don’t think ...

For St. Petersburg residents - now these ponch makers are on sale in the All What You Need, and for only 160 rubles. But be sure to make sure when buying that there is no gap at the bottom and the piston fits snugly against the glass.

It's a pity, but we are not "Petersburgers".
Let's look in the vicinity.
Thank you, Larisa for the recipe!

al, but we are not "Petersburgers".

Buy?

But here's how to "shape by hand"? I don’t think.

Rita, just take a piece of dough, poke a hole in the center with your fingers and stretch it slightly.

take a piece of dough, poke a hole in the center with your fingers and stretch it slightly

Aha !!! Thank you, Larisa, if I don’t buy it, I’ll do it! And then in a row on February 23, and soon DR with his son, then with her husband. It will be great to please them with homemade donuts.
Thank you for the dough!

And I have, for a year now, been bought on Ali ... only who would have made them ... you need to pull yourself together and do it!

you need to pull yourself together and do it!

Yeah, Helen, do it, eh ?!
And share * photo impressions *.
I need it, straight!
I will wait!

The consistency of the dough should not be thick, it easily pours into the mold

But here's how to "shape by hand"? I don’t think.

Rita, just take a piece of dough, poke a hole in the center with your fingers and stretch it slightly.

I can't figure it out either: the dough is watery!

If you are registered in classmates, then it is very clearly visible, at 1.52 minutes. 🔗

If you are registered in classmates, then it is very clearly visible, at 1.52 minutes. 🔗

But this is not the density of the dough that can be used for crumbling.
It seemed to me, or is there too much yeast?

In terms of consistency, the dough turns out to be just that, not thick, of a pancake consistency. It is easier to try and be convinced than to argue theoretically.

the dough turns out just like that, not thick, pancake consistency

Somehow I did it. Not thick, pancake consistency. That is why I could not imagine how it is possible to form them with my hands.

If you

it's on YouTube

now these donuts are on sale

She biasedly compared both: the ancient Soviet and modern. There is absolutely nothing to complain about in the new one - exactly the same, except that the Soviet one is a couple of millimeters shorter. But when buying, of course, you should check - how, in any way, and with any other purchase.

I'm testing Chinese. The oil is warming up, the mold is filled with dough. There are no cracks, the piston fits snugly, the dough does not leak.



And the frying process:

I have a puncture with the Chinese: the dough does not separate from it.

[Babushka]

Babushka, Tanya, I didn’t work with Chinese either. Discarded money. Probably the Soviets were good.

Did you lubricate it with oil from the inside? And the piston, including the rod, and the plug, and its edges? Is the dough too thick? Does the plug fit snugly into the glass opening, no gaps? Mine both work equally well.

[Larissa]

Larissa, yes, the dough was runny and greased everything very well. There seems to be no gap. It seems to me that the plastic is kind of thin at the puffball.

Gayane, Sorry ...

I have a puncture with the Chinese: the dough does not separate from it.

And it went well for me.

[Larisochka]

Yesterday I took out my aggregate. The dough was made according to the recipe, let it rise and filled it. I started dipping it into the heated oil and nothing happened. The dough descended in a continuous mass and did not want to separate in any way, I had to cut off what came out with a knife. It turned out shapeless lumps and I did not receive a single donut. I liked the dough very much, but I would add more sugar and salt for my taste. Ball donuts are very airy, tender and generously sprinkled with powdered sugar and they instantly flew off the plate with tea and cocoa. thank you Larisochka for a recipe for sweet donuts. I'll try again to make donuts from this bullshit "miracle cars."

Ball donuts

Well, how can "donuts-balls" turn out there, Valya? How can the dough go down in a solid mass? The plug does not allow this! When you press the piston, a gap opens around the circumference, and into it, into this gap, the dough stands out with an even ring (provided that the dough is correct and the inside of the puffball is all well oiled). When the piston is released, the plug cuts off this ring from the glass, and a thin future crumpet falls into the oil, which swells and turns gold before our eyes. I (and my sister) have been making these donuts since childhood, first with the old Soviet donut, then with the Chinese.I don't even understand what might not work out there. Here, watch the video:

Thanks for the recipe!
I baked in a self-contained oven, because there is no dispenser and I don't like a lot of oil. But! The crisp crust, the classic donut flavor, and the texture are all in place - delicious!
For the crust, I used a small secret: on the finished dough, which had been dispersed and raised, right before planting in the cells of the drier, I poured 2 tbsp on the side of the bowl with the dough. tablespoons of vegetable oil. I scooped up the required amount of dough with a spoon, grabbing a little oil. When frying, it gave a crispy crust and it was easier to transfer it to the pan - the dose of dough itself slipped off.