Moscow donuts (recipe for catering establishments, 1955)

[For donuts, the dough is prepared in a bezoparny way of weak consistency. There may not be enough water - top up. The dough should be very soft and sticky without smearing the hands and surface with oil.]

Moscow donuts (recipe for catering establishments, 1955)

Category: Dishes from cereals and flour products

Ingredients
1st grade flour	2000 year
sugar for dough	300gr
table margarine (I have butter)	140gr
melange (eggs)	160gr
salt	20g
yeast	50gr
water for kneading dough	1000gr
sugar / powdered sugar for dusting	440gr
ground cinnamon for sprinkling	4gr
vegetable oil for frying and greasing equipment

Cooking method

• Who hasn't been overeating with sweet and fatty dough for a long time here?)) Come one at a time, let's get on with it!)))
• I haven't eaten donuts for three hundred years. And now I was frying not with donuts, but with donuts, in fact - in a pan for donuts (a huge intergalactic thanks to one kind person, thanks to whom I finally reached my paws to this frying pan !!))). A frying pan for donuts / donuts (there is also a similar thing - a token maker) is a very well-known thing since Soviet times. Back in the USSR, a cast aluminum donut pan was common. It requires a minimum of oil: both economy and not so greasy.
• I divided the recipe by 4 and made it for 500 g of flour, but I gave it to the comma exactly the recipe from the Collection, as it is. A little more than this plate is obtained from the dough for 500 g of flour (the children ate the excess))):
• 
• In my oldest Collection there are three types of donuts: Moscow donuts without filling, weighing 40g each (I post these donuts, they were sprinkled with fine sugar and cinnamon), Moscow donuts with filling weighing 40 grams, donuts with powdered sugar weighing 50g.
• For donuts, the dough is prepared in a bezoparny way of weak consistency. There may not be enough water - top up. The dough should be very soft and sticky without smearing the hands and surface with oil. To cut it, the inventory and equipment are coated. The use of flour according to the requirements of catering and logic is not allowed! Getting into hot oil together with the product, the flour is charred and spoils the taste, appearance and the oil itself, which is then only for discard.
• The safety-free method is the following technology:
• All ingredients of the recipe except fats are mixed into warm water (30-35 degrees) and kneaded. Only now add fats and knead again. The dough is left to ferment for 3-4 hours with 1 or 2 strokes in the process. All. Further cutting and proofing.
• Small balls are formed from the dough and put on baking sheets greased with vegetable oil for proofing (do not immediately bryak in oil!))). The fat weight should be 4-5 times the weight of the product or products that are fried in it at the same time. Frying lasts 2-3 minutes at a temperature of 170-180 degrees. Overheated oil does not allow donuts to fry normally and puff - they immediately grab them with a crust. Subcooled - excess oil is absorbed by the dough, the surface is poorly tinted.
• Their pulp is bakery and bread:
• 

Note

How donuts are fried in a Soviet donut pan, if you do not want the classic method (deep-fried) and you have the same (or similar / similar) donut pan:

R-K7CCpFO6U

Natasha, how lovely! I'm talking about a frying pan, if what: I am the most envious envy.
Donuts-Die Don't Get Up! Who would have thought that they need to be defended! I'll show my daughter the recipe, she's a donut special. And now I can smell that soon we will be covered with a donut wave

Cool! My grandmother's pan for pancakes! I can't find it after all the moves, I haven't seen any new ones on sale either. Convenient, they fried pancakes on it, round)))))
Thanks for the recipe!

[Bridge]

Bridge,

Yes? Yes?! Did you check it out too ?!)))

Oh, how I liked her! I still could not snatch her anywhere, such a beauty.Cast iron!))



But the Soviet times aluminum cast:

[Scarecrow]

Scarecrow, get crazy! That's so beautiful!
It's good that there is no frying pan - there is no reason for donuts

[marina-asti]

marina-asti,

Yeah, woo She has no reason))). Donuts are fried without such a frying pan. I fried this so that ... uh ... well, okay, boom to count, to save oil!

For 12 years I did not know the use of such a frying pan, I will go and see if it is in place Fast me? the birthmark is in place, which means you need to use it as intended

For 12 years I did not know the use of such a frying pan, I will go and see if it is in place

Rzhunimagu)))

[marina-asti]

marina-asti,

Yeah, woo She has no reason))). Donuts are fried without such a frying pan. I fried this so that ... uh ... well, okay, boom to count, to save oil!

nope! I do not eat fried in a lot of oil, deep-fried, etc.

How have I been looking for such a frying pan for a long time !!!!!!!!!!!!!!!!!!! want!!!!!!!!!!!!!!!!!!!!!!!!
it saves oil and gives shape!
aaaaaaaaaa the toad came green and crushes !!!!!!!!!!!!!!

[Tumanchik]

Tumanchik,

Will aluminum suit you or do you want cast iron? There are aluminum ones on Avito!

[Scarecrow]

What beautiful little rounds Appetizing, ruddy, all are equal as a match ...
And this is the first time I see such a frying pan, too, everyone was envious!
Scarecrow, Nata, it's good that there is no control shot-photo of a donut in the break I would not resist, I would jump straight to the refrigerator

[Tumanchik]

Tumanchik,

Will aluminum suit you or do you want cast iron? There are aluminum ones on Avito!

is the difference significant? I'm talking about convenience

[Lanochka007]

is the difference significant? I'm talking about convenience

I do not know! But on the video (I watched on YouTube how this aluminum frying pan is used) - everything seems to be the same.

Lanochka007
It was me who slowed down something)))

Dear Queen Mother!
Well, finally I made you happy with donuts! a year has passed, how did we look for a suitable recipe? not?
and the control one - close-up of the fault?
oh, I can directly imagine how Plush was kicking over the kolobochki))) huh?

Well, what ... it was decided by a general vote - oven! There is no such frying pan, in deststve someone saw someone else, vaguely) there is a deep fryer for such cases.

[Nata]

Nata, tricky question. And if you bake them in the oven? There are electric ovens, but they are for gas, and I have an electric stove. Well, they will not be so fried, but round ... I don't want to fry. Tasty, of course, but you have to somehow restrain yourself ...

[Nata]

Nata, tricky question. And if you bake them in the oven? There are electric ovens, but they are for gas, and I have an electric stove. Well, they will not be so fried, but round ... I don't want to fry. Tasty, of course, but you have to somehow restrain yourself ...

There will be donuts-buns. They are absolutely nutritious. Straight bread. And the crumb is so bread. And sugar gives them sweetness (they sprinkled them with fine sugar with cinnamon, not powdered!).

Just adjust the water, comrades. Donut dough doesn't have to be tough, maybe. The flour will be to blame. But for buns - it will be fine, just right!

eye

Tan, you and I were looking for cottage cheese! And they didn't find nifig!)))

[Nata]

Nata, Thank you! Let it be bread. We will spread them with jam and it will be delicious!

[Nata]

And what can the poor fellows do without a donut pan ?!
On a regular one, you can fry, eh?

Thanks for the recipe!
Nata, Everything that is gostovskoe, from the magic book of 55 and recounted by you - my favorite recipes!

[Natusya]

Natusya, the recipe is wonderful, there is a frying pan!

I didn't understand the current on the dough, knead it right away, sculpt balls without proofing, and then distribute it? How much?
Even I am dull at night .. Fu

And what can the poor fellows do without a donut pan ?!

Fryer? As an option

And they didn't find nifig!)))

have not yet found, but I believe in you! winter is long)))
and while they were looking, drool was spilled gallop !?

[Trishka]

Trishka,

I myself have already seen that I missed the description of fermentation. I finished it. It is fermented for a long time like any classic yeast dough.

After fermentation, cut into balls and place on a greased baking sheet / tray. Let it stand for about 20 minutes - you will see that they increase by a factor of 2. You take it carefully so as not to knead it too much, and into frying.

By the way. Now I compared the recipe in Cooking 1955 of Moscow donuts - it's a penny.

You take it carefully so as not to knead it too much, and into frying

from experience with other recipes: this is not easy, after proofing the dough is weak, fluffy, easily deformed

[eye]

eye,

Well, there is no need to stand on ceremony, but also to hammer him too much.)) The main thing. so that the hands and surface are lubricated normally so that it does not stick. The dough is such that it holds its shape in the ball quite well and creeps a little in the proofing. I hope it's a little clear))).

kaneshna Nat, I did so, the current rings, they lost their shape in 30 cm of the way)))

[eye]

eye,

Tan, she makes ordinary stuffed donuts (describes). You can push this into these jams or whatever you want (they are called Moscow donuts with filling).

And he also writes that the same cottage cheese can be used in dough. Here's an option to try!

no, the filling is not an option, the current in the dough! but as for me - more cottage cheese seems to be tastier, although the risk of non-baking is higher

[shurpanita]

shurpanita, Marina
I also have this lying around for many years.
I used to make curd donuts.
The recipe took away to the bins

Natasha, thanks for the recipe. I'll try, there is such a token, I haven't had any business with her for a long time.
By the way, you can probably try it in keypops

[Natus]

Natus, thank you, mustache!

Added Sunday 30 Oct 2016 08:49 AM

So, I read it, I think so, by analogy with pancakes, you can also not keep this dough warm for a long time, but try to put it in the refrigerator for the night?
But what is the best way, mix, and immediately in the refrigerator, or let it come up once and then?

Or maybe the wrong option for these donuts?

[Trishka]

Trishka,

Since the recipe for dough with kneading, you need to 1. Knead, let rise, knead and put in the refrigerator, or 2. knead, put in the refrigerator, then take out, knead and let warm and rise a second time.

[Trishka]

Trishka,

Since the recipe for dough with kneading, you need to 1. Knead, let rise, knead and put in the refrigerator, or 2. knead, put in the refrigerator, then take out, knead and let warm and rise a second time.

Mlyn, are they really getting old for us in the Public Catering?

[Tumanchik]

Tumanchik,

Well, they didn’t shove the dough into the refrigerator (this is so convenient for us at home, we do it), but in general, this is how they cooked. How else? You can't get yeast dough in another way))). Well, you can steal some of the products, but you can't change the technology.))) It's like frying eggs: you can fry not out of 4, but out of 3, stealing one, but at least how many eggs, and frying is frying. It is necessary to heat up the pan, put oil, fry, salt, etc. ))) Knead with dough kneaders and then fermentation, kneading, fermentation again - cutting into donuts or pies (deep-fried - the dough compositions are different, the manufacturing technology is similar).

My grandmother worked in cooking in the 60s. To work there, she passed the exam. Until now, her textbook "Cooking", according to which she was preparing, is on my shelf.

[Scarecrow]

Scarecrow, that's lucky ... I suppose I ate the stolovskih cutlets))))))))

[Scarecrow]

Scarecrow, that's lucky ... I suppose I ate the stolovskih cutlets))))))))

I wasn’t there yet!)))) But grandma cooked - yes. Hell is excellent.

[Scarecrow]

Scarecrow, that's lucky ... I suppose I ate the stolovskih cutlets))))))))

tada, no, but now she eats herself, feeds us, go over the recipes: all catering, then ours, then imported)))

[Scarecrow]

ScarecrowThank you very much, Natus!

But I wonder if you don't have in your magic book a recipe for the correct herring under a fur coat?

I did not fry in fat at all, but used just such a pan.

Should I use it in the oven? Mnu has such a frying pan (someone gave)

[Albina]

Albina, not not in the oven, on the stove.

Should I use it in the oven?

Generally on the stove, but I also use it in the oven. I make cutlets in it. Regular cutlets, only round. And you need a little oil, and it turns out delicious. Such cutlets are eaten many times faster than fried on the stove.

I will also try donuts in the oven.

[Trishka]

Should I use it in the oven? Mnu has such a frying pan (someone gave)

R-K7CCpFO6U

Added Sunday, Oct 30, 2016 7:10 PM

Trishka,

There is a herring, as far as I remember.))

Natashaaaaaaa))))))) What are you doing to me?)))))))) I now also want such a frying pan))) I lived peacefully without her, now I need her until I can. Natasha, does your dough remain round during frying or does it swell from above in different directions, as in the video? How does it behave in such a frying pan? Is it convenient to turn over? And then maybe I want in vain and I don’t nat it))))
And thank you very much for the recipe. I already sent a reference to my sister, she has such pans, her husband loves donuts very much, but she never baked.

[Marfusha5]

Marfusha5,

In my pan, the dough behaves in the same way as in the video: it rises before our eyes. Only it is not so liquid for me. Doesn't flow, but like a soft-soft bakery dough. Therefore, from above it rises like on pancakes, but keeps its shape well. The shape makes the dough an even ball. It itself is not fried so even))). Therefore, the pieces of dough must be correlated with the size of the cell (considering that it will also increase during proofing, and then during frying). It happens and crawl out a little on the edges when frying. You turn it over and a little stick "tuck" these "skirts" into the cell (in the video it does the same, take a closer look) and the ball is aligned, the skirt is pressed / fried with a ball, taking the shape of a cell.

So you can fry the pancake dough. It should turn out great. And there is no need to argue, and the taste will be almost like a donut! For example pancakes from 1955 Cooking. Excellent!

[Scarecrow]

Scarecrow, Natasha, thank you very much, I understood everything. In November, I will definitely bake, regardless of whether I buy such a form or not. After all, you can simply bake in a saucepan.

So you can fry the pancake dough. It should turn out great. And there is no need to argue, and the taste will be almost like a donut! For example pancakes from 1955 Cooking. Excellent!

Nat, but I had such a thought to deep-fry them! and you don't need to defend anything with a spoon, push your finger, which is not a pity)

[eye]

eye,

So I think so. Who's thoughts converge there?)))

There is a herring

Aaaaa Chuchenka, but you can't write a recipe, you can in a personal!

Aaaaa Chuchenka, but you can't write a recipe, you can in a personal!

How to get to the book - I'll see. I generally sit in the gazebo with a laptop)).

Not cold? Or is it warm here ...