Donuts (recipes)

[Condensed milk donuts]

Donuts (recipes)

Category: Bakery products

Ingredients
Wheat flour
Egg	4 things.
Condensed milk	1 can
Soda (quench with vinegar)	0.5 tsp

Cooking method

• Condensed milk donuts
• Mix eggs, condensed milk, baking soda and flour to make a not very tough dough. Roll out the dough into a rope 2-3 cm in diameter, cut into small pieces, roll them into balls and fry them in fat or sunflower oil. I fry in oil, pour in large quantities, so that the balls can float in it, then they themselves turn over and fry on the other side. Remove with a slotted spoon. Drain the fat and roll the donuts in powdered sugar
• Donuts Moscow
• 240g flour
• 0.5 tsp soda,
• 0.5h l cinnamon,
• 2st. l sugar
• 1 st. l butter,
• 1 egg,
• 0.5 tbsp. milk.
• Thoroughly grind sugar, egg and butter, pour in milk.
• Mix flour with baking soda and cinnamon. Knead the dough from all the ingredients, mold the donuts and fry them in hot sunflower oil.
• DONUTS FROM YEAST PASTRY WITH NUT-LEMON FILLING
• 1 kg flour, 100 g yeast, 3/4 cup granulated sugar, 1/2 l milk, 4 eggs, 4 yolks, 1 glass vegetable oil, juice from 1 lemon, 1 glass of brandy.
• For the filling: 400 g of peeled walnuts, 300 g of granulated sugar, 2-3 lemons.
• For frying: 1 kg of vegetable oil. For sprinkling: 1 glass of powdered sugar, 1 bag of vanilla sugar.
• Put yeast dough, 200 g of flour and as much milk as is necessary to get a dough similar in density to sour cream. Put the dough in a warm place so that it rises. Grind the yolks, eggs and sugar into a fluffy mass, add milk, lemon juice, vanilla sugar, brandy, salt, a suitable dough and stir everything well with a whisk; then add flour and knead the dough, gradually adding vegetable oil. Knead the dough until bubbles appear on it, and it should not be very thick. Place the dough in a warm place for 20 minutes so that it comes up a little, and then cut immediately. him for donuts. To do this, roll out half of the dough on a board dusted with flour into a layer 2 cm thick, mark circles on it with a recess. Put 1/2 tbsp in the middle of each mug. spoons of filling. Roll out the second layer from the second half of the dough on another board and cut out circles from it with the same notch and cover the marked circles of the first layer with each cut out circle, making sure that the filling is in the center. Press the edges of the circles with your fingers and cut the donuts with a notch. Spread them out at some distance from each other and let them come up.
• Heat vegetable oil in a saucepan and gently dip donuts into it (they should float freely). When one side of the donuts is browned, gently flip them onto the other. Arrange the finished donuts on a board and sprinkle with powdered sugar mixed with vanilla sugar. Cool donuts can be stacked on top of each other.
• Note. When frying donuts in vegetable oil, do not allow many portions of pies to be fried in one serving of oil.
• Cooking the filling. Cut the lemons into slices, remove the seeds from them, put them in a porcelain mortar and crush them with granulated sugar; then, continuing to crush, gradually add the nuts passed through a meat grinder to make a dense mass.
• DONUTS WITHOUT CREW PAST FILLING
• 250g cottage cheese,
• 50g sugar
• 50g margarine,
• 2 eggs,
• 3/4 Art. flour,
• 10-15g yeast,
• 1/3 Art. raisins,
• 1 tsp lemon zest
• vanilla sugar to taste
• salt on the tip of a knife.
• Grind margarine with sugar, yeast and eggs. Rub cottage cheese, salt, mix with flour, lemon zest or vanilla sugar and raisins. Combine all products, knead the dough well.Place the dough in a warm place for 30 minutes, so that it comes up slightly.
• Cut the donuts with a spoon dipped in vegetable oil, lightly beating them on the edge of the bowl with the dough and giving them a round or oval shape. Fry in well-heated deep fat or vegetable oil.
• When the donuts are browned on both sides, remove the donuts with a slotted spoon on a sieve lined with paper to remove excess fat. Then transfer them to a dish and lightly sprinkle with fresh icing sugar.

Note

Nobody made donut dough in a bread maker?

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that is, we do everything with pens? the stove won't help?

Well, the first three can be safely done in HP.

Donuts Moscow

It turned out delicious.

I have been making them for many years, they are in my Book about tasty and healthy food. Yes, I forgot about them, and then suddenly I saw a recipe for how not to do it ..... Smiling
She rolled out the dough, made circles with a glass, and took out the middle with a smaller glass. She rolled out the rest of the dough again. And so until there is no dough left for one donut, and when I took out the middle of the last one, I poked a hole in it and stretched it to the size of a donut. Fried in oil. It turns out very quickly. And delicious! Fine!

It turns out very quickly. And delicious!

And yet I would like to clarify, was the donut dough itself kneaded in a bread maker?

[Apych]

No,Apych, unfortunately, I kneaded without the participation of CP, since there was only 240 g of flour. But the dough turned out to be such that the oven will cope. Only next time I will do a double amount, donuts only seem to be a lot, but they disappear somehow too quickly ...

I was kneading the dough for donuts in x \ n, but first you still need to beat an egg with sugar and butter with a mixer, otherwise it will not work. Beat, add milk, or kefir, or cottage cheese, and then pour into a bucket, add flour with baking powder - and let the oven knead. But this dough is, the less you knead it, the better for it.

There is a yeast recipe:
Dissolve yeast in warm milk, add flour and knead. Let the dough rise in a warm place. Then put eggs, salt, sugar, butter, knead, let the dough rise again. The readiness of the test is determined by an increase in its volume by almost 2 times.
For 500g. flour take 2 cups of milk or water, 2 eggs, 0.5 cups of sugar (less), 3-4 tbsp. tablespoons of butter, 0.5 teaspoon of salt, 25 g of yeast (pressed). Or about a bag of dry ones (in accordance with the recommendations on the bag with yeast).
This is fine for x \ n.
Roll out about 1.5-2 cm thick, cut donuts, deep-fry until tender.

[Ingredients:]

I was kneading the dough for donuts in x \ n, but first you still need to beat an egg with sugar and butter with a mixer, otherwise it will not work.

Agnes, there is a much simpler recipe.
Ingredients:
200 ml milk
1 tsp salt
2 tbsp. l granulated sugar
3 tbsp. l rast. butter (in dough)
350 g wheat flour
2 tsp dry yeast (or 12 g fresh)
Sunflower oil for baking

Dough
We put the ingredients in the HP in the "Dough preparation" mode. Roll out the finished dough with a thickness of 7mm-1 cm and cut out circles with a thin glass, and then leave them in the proofer for 15 minutes, covering with a towel. In the spaced circles we make a dent (I do this with the bottom of the valerian bubble), dip it in the oil. Bake in sunflower oil in a preheated frying pan (oil layer 1.5-2 cm) over low heat, fry on both sides, spread on paper napkins so that the excess oil comes off, sprinkle with powdered sugar and put any jam in the middle. Real jam!!! My family loves these donuts. They seem to be called Austrian.

the previous recipe is excellent, I have tried it many times (y) I make 2 types of donuts with and without filling