How to cook real donuts?
Today, it’s probably difficult to find a person who hasn’t tried lush, tender and very tasty donuts at least once in his life. This delicacy, by right, takes a leading position in the rating of the most favorite products from the dough, still, the smell of a freshly baked donut is not able to leave indifferent!
It is worth noting that gentle and air donuts are the result of rather serious work, because, although they are not considered difficult to prepare, they have some peculiarities, without knowing which, the result of your diligence can greatly disappoint.
Despite the universal love for this delicacy, recently it is, surprisingly, not so often to be found somewhere on sale, and therefore all lovers of delicious donuts need to know how to cook such a dish at home.
Before you begin to learn all the subtleties of cooking delicacies, it would be nice to get to know him better. Donuts are called quick brewing products made from yeast dough, which externally have the form of bagels or golden balls.
Many housewives know that yeast dough is a difficult and slow business, which is why, over time, other options have emerged, with a faster test, usually in such cases baking powder is used. Each hostess has the right to choose the option that she prefers, but you should immediately remember that the characteristic taste of donuts, which many people know from their very childhood, can only be obtained with the yeast dough.
As many have probably noted, donuts come in different sizes and shapes, it all depends on the specific recipe, as well as its origin. It is believed that the history of this delicacy began with the mention of it in the English book of recipes of the XIX century in the section with American cuisine. Interestingly, the technology of that time is practically no different from today.
Over time, coffee shops began to open, in which donuts cooked on automatic machines were the main course. Since that time, they have become not just coated with powdered sugar, but also dipped in chocolate icing, baked with caramel filling, and also decorated with the help of cooking powder.
Today, round donuts with a hole inside are considered American, they are also called donuts. Such donuts are prepared by submersible deep-fried in the way the buns are brownish-golden in color. Round donuts with a white layer on the sides are considered to be the product of European cuisine, and to be precise, German, they are called Berliners or Berlin balls.
German delicacies can be supplemented with different types of fillings, it is believed that they were invented by the baker during the First World War to pamper the soldiers with an unusual sweet treat. As planned, they were supposed to resemble cannonballs, which, in principle, turned out, and, over time, the Berliners won universal love and recognition.
In fact, mastering the recipe for making donuts is not so difficult, the main thing is the knowledge of some subtleties and secrets that will help give the final dish the necessary sweet taste.
Make sure that the flour for the dough is always warm, you must first thoroughly sift it, so that it is enriched with oxygen, and the donuts turn out to be tender and airy.If you are cooking from yeast dough, then choose the freshest yeast for it, only in this case they will have sufficient germination. The mixed dough should be protected from sharp sounds, a draft and even the slightest cooling.
It is easy to donate the usual donut shape to a donut: to do this, it is necessary to form a small sausage, cut it into equal balls. To each "bun" we manually attach a flat shape, and squeeze a hole from the middle with a finger.
There is another option - the formation of a ringlet of two equal flagella. If you are going to cook donuts with a filling, for example, with jam, with condensed milk or cream, then it’s enough to make a small cut in the dough. In it, using a pastry bag, you need to squeeze out a little suitable stuffing.
In order for donuts to be a success, it is necessary to use a deep-fat fryer or a stew pan for their preparation, and a frying pan with high sides and a thick bottom will also work.
Laying donuts in the pan, remember that during frying, they greatly increase in size (almost twice). Such a delicacy is prepared in oil or in deep fat, it is important that they rotate freely when frying,and the fat itself must be clean and well-calcined, otherwise, your donuts are at risk to get very rich in butter.
Ready pyshechki must be removed with a slotted spoon and laid out on a sieve so that excess glass of oil can be removed from them; also paper towels can be used for this purpose. Ready-made donuts are usually sprinkled with powdered sugar or coated with icing, it all depends on your desire.
Classic donuts recipe
For the preparation we need:
- flour - 400 g;
- milk - 10 ml;
- sugar - 4 tbsp. spoons;
- butter - 100 g;
- yeast - 50 g;
- egg whites - 3 pcs .;
- salt - pinch;
- vegetable oil - for deep fat;
- powdered sugar.
We grind the yeast with half a tablespoon of sugar, add warmed (but not boiled!) Milk into them, stir with 100 g of flour and leave to go to a warm place. Separately, beat the whites with sugar, mix with the prepared custard, add the softened butter and a pinch of salt.
All thoroughly mixed. Next, add the rest of the flour and knead the dough. The result should be a soft, airy dough that does not stick to the walls of the dish.
We give the dough a rest for 30 minutes, after which we roll out a layer approximately 1 cm thick, cut out circles of 6-8 cm in diameter from it and make holes in them. At the same time, heat the pan, pour vegetable oil into it and heat it up to a temperature of 180 °.
We put the blanks on the pan for 3-4 pieces, it is important to observe the distance between them. Fry the donuts until they are golden in color, and we throw the finished delicacies on the net, then sprinkle with powdered sugar.
For making delicious donuts from cottage cheese you will need:
- cottage cheese - 400 g;
- butter - 50 g
- flour - 250 g;
- eggs - 4 pcs .;
- peel and juice of half a lemon;
- sugar - 3 tbsp. spoons;
- salt - pinch;
- vanilla sugar - 10 g;
- vegetable oil for deep fat;
- powdered sugar.
Melt the butter in a water bath, then cool slightly. Grate the lemon zest and squeeze the juice. Mash cottage cheese with a fork, mix it with the prepared mixture, add sugar, beat eggs and a pinch of salt.
We mix everything thoroughly and form small balls with a diameter of 3-4 cm from the finished dough. Heat the pan with butter, fry donuts on it and sprinkle with ready-to-eat delicacy sprinkle with powdered sugar.