Making donuts is simple, but to make them truly airy, you must strictly follow the recipe.
Donuts are deep-fried, so this is a rather fatty dish, but sometimes you can treat yourself to this delicacy.
Air donuts - basic cooking principles
Classic donuts are made from flour, water, margarine, dried yeast, sugar and salt. To make the dough airy and without lumps, it is necessary to sift the flour. It is because of this that it is saturated with oxygen.
Yeast, salt and granulated sugar are dissolved in warm water. Then melted margarine is poured into this mixture and mixed. Gradually adding flour, knead a homogeneous smooth dough. Then he is left to stand for forty minutes. We make sure that the dough does not stand, otherwise donuts will not work out airy.
Donuts are deep-fried. Do this in a deep frying pan or a small cauldron.
The dough is cut into pieces and rolled into strips. Turn them into a ring and lower them into deep fat. Fry on both sides until golden brown. Donuts are taken out with a slotted spoon and laid out on a plate covered with napkins.
Donut dough is also prepared on fermented milk products, condensed milk and cottage cheese. Donuts can be prepared with jam, chocolate, fresh fruits and berries.
Ready donuts are sprinkled with powdered sugar and served with sour cream, sweet sauce or condensed milk.
Recipe 1. Yeast Air Donuts
Ingredients
200 ml of milk;
on the tip of a salt knife;
12 g of instant yeast;
a quarter packet of butter;
80 g of granulated sugar;
three egg yolks;
300 g flour;
icing sugar;
Refined sunflower oil.
Cooking method
1. In warm milk, dilute sugar and yeast. Leave on for five minutes so that foam appears on top.
2. Pour the flour onto the table. In the middle, make a deepening and put soft butter and yolks in it. Add salt and pour milk with yeast. Knead the smooth dough, cover it, and leave it to warm for half an hour so that it rises.
3. Divide the dough into identical pieces. Form round donuts with a hole in the middle. Leave them to rest for ten minutes so that they rise.
4. Pour a lot of sunflower oil into a deep cauldron and heat it almost to a boil. Dip the donuts in oil and fry on both sides until golden brown. Put on a dish covered with napkins.
Recipe 2. Curd Air Donuts
Ingredients
300 g of cottage cheese;
two eggs;
salt;
baking soda;
sugar - half a glass;
80 g sour cream;
wheat flour - 250 g.
Cooking method
1. Rub the cottage cheese through a sieve. Add sour cream, eggs and sugar. Rub the mixture well until smooth. This is best done with a blender. Gradually adding the sifted flour, knead the soft dough. Cover it with a towel and leave to rest for a quarter of an hour.
2. Roll the dough into a sausage. Cut it into slices two centimeters wide. Roll them into balls, gently press with your palm and leave for proofing for half an hour.
3. Pour the sunflower oil into the cauldron and heat it well. Carefully dip the donuts in the oil and fry, stirring with a slotted spoon, until they are covered with a delicious crust. Put the finished donuts in a sieve so that the glass has excess oil. Serve donuts with sour cream, condensed milk or jam.
Recipe 3. Sesame air donuts with raisins and cherries.
Ingredients
200 ml of yogurt;
60 g of raisins;
100 ml of warm water;
60 g dried cherries;
10 g high-speed yeast;
vanillin;
kg of flour;
75 ml of brandy;
two eggs;
a third cup of sesame;
70 g of butter;
100 g of sugar;
sunflower oil;
kitchen salt.
Cooking method
1. Eggs and yogurt are preliminarily removed from the refrigerator. In half a glass of warm boiled water, dissolve a spoonful of granulated sugar and yeast. Leave for ten minutes until foam appears on the surface.
2. Rub the eggs with sugar until smooth. Pour yogurt and diluted yeast into the egg mixture. Salt and add vanillin. Mix.
3. Sift two cups of flour into the mixture and knead a viscous and viscous dough. Cover and leave to come.
4. Pour cherries and raisins with boiling water and leave for ten minutes. Drain the infusion and cut the dried fruit into small pieces. Put in a jar and pour cognac. Leave for forty minutes.
5. Cooking sesame paste. Pour sesame in a hot pan and fry until lightly browned. We shift the sesame seeds into the blender's container and interrupt until they turn into a slightly sticky mass. Pour 30 ml of oil and continue to interrupt further until smooth. Add the same amount of vegetable oil and kill until a shiny, uniform paste is obtained.
6. Add soft butter, dried fruits and sesame paste soaked in cognac to the dough. Pour the flour and knead the dough, which will stick slightly to the palms. Lubricate the bowl with lean butter, put the dough in it, cover and leave in a warm place. Let him rise twice.
7. Sprinkle the working surface with semolina. We pluck small pieces from the dough and roll them into balls, squeeze them lightly and put them on the table, sprinkling it with semolina. Cover and leave for proofing for 20 minutes.
8. Pour in a deep pan sunflower oil so that the donuts are half immersed in it. Fry them on both sides for three minutes on each. Put on a napkin and crush with powdered sugar.
Recipe 4. Coconuts Air Donuts
Ingredients
a glass of kefir;
150 g of raisins, dates and candied fruits;
100 ml of warm water;
half a glass of coconut;
two eggs;
7 g dry yeast;
150 ml of milk;
kg of flour;
60 g butter;
vanillin;
salt;
50 ml of creamy liquor;
100 g of sugar;
half a glass of semolina;
icing sugar;
refined vegetable oil.
Cooking method
1. In the morning, pour semolina with kefir and leave until evening. We brew yeast and a little sugar in warm water. Leave for seven minutes to completely dissolve. Then pour in the warm milk and pour a glass of wheat flour, mix and leave for forty minutes, covering it with a lid.
2. Pour dried fruits with hot water so that they are steamed. Then we drain the water, and dry the dried fruit on a napkin. Candied finely chopped. We remove the seeds from the dates and chop. We take out the butter from the refrigerator and leave it to become soft.
3. Into a dough we introduce a mixture of semolina and kefir, eggs, soft butter, salt and the remaining sugar. All mix well until smooth. Add vanillin, coconut, liquor and dried fruits to the dough. Mix. Add flour and knead elastic dough. We place it in a greased bowl, cover with a kitchen towel and leave it to come for an hour. Then we crush the dough, cover and put in the refrigerator until morning.
4. In the morning we knead the dough and divide it into small balls, the size of a nut. Pour semolina into a plate. Press each ball with a palm and dip in semolina on both sides. We spread it on the board, cover with a film, a towel on top and leave it to approach for two hours.
5. Pour enough oil into a deep saucepan so that the donuts are deep-fried. Heat it well until it boils and fry it on both sides. We spread the finished donuts on a sieve, so that the glass is excess oil and sprinkle with powder.
Recipe 5. Air donuts with apricots
Ingredients
20 apricots;
10 g vanilla sugar;
flour - half a glass;
50 g of powdered sugar;
50 ml semi-sweet white wine;
150 ml deep fat;
two eggs;
60 ml of apricot liquor;
20 g butter;
salt;
50 g of marzipan.
Cooking method
1. Squirrels are separated from the yolks. Beat whites with a mixer in dense foam.
2. Place the yolks in a deep bowl, add wine, oil, salt and flour to them. Mix. It should be a dough like a pancake. Gently inject whipped proteins into it and mix with a spoon.
3. My apricots, wipe with a towel, cut in half and take out the bones. Mix apricot liquor with white wine. Soak apricots in alcohol for a quarter of an hour so that the fruits are saturated. Mix marzipan with cocoa and make a ball the size of an apricot kernel. We put it between two halves of apricots.
4. We prick fruit with marzipan on a fork and dip in the dough. Deep-fried until golden brown and spread on a plate covered with napkins. Mix the icing sugar with vanilla and sprinkle the donuts with this mixture.
Recipe 6. Air donuts with chocolate
Ingredients
200 g of dark chocolate;
50 g of sugar;
50 g of honey;
75 g of brown sugar;
150 ml of heavy cream;
10 g of cinnamon;
600 ml lean oil for deep fat;
150 ml of milk;
two yolks;
15 g of yeast;
sea salt;
100 g butter;
320 g of wheat flour.
Cooking method
1. Put yeast and a little sugar in half the warm milk. In the second half of the milk add half the butter. Sift wheat flour with salt into a deep bowl. Cases the funnel and pour milk with yeast and butter. Knead the soft dough, cover and let it come.
2. We spread the dough on a table sprinkled with flour, and roll it out into a layer one and a half centimeters thick. Cut it into rectangles, cover and leave it warm for forty minutes.
3. Break the chocolate into pieces and put it in a deep plate. Bring the cream to a boil and add chocolate and butter into them. We twist the fire and cook, stirring, until the chocolate dissolves.
4. Fry donuts on both sides deep-fried until golden brown. Mix cinnamon with brown sugar and roll the finished donuts in this mixture.
5. Put the chocolate filling in a pastry bag, pierce the donut and fill it with chocolate.
Air Donuts - Tips & Tricks
To add piquancy, add citrus zest to the dough.
Add the flour to the dough in parts to make it airy.
Knead the dough thoroughly, the longer you do it, the more airy the donuts will turn out.
Add a spoonful of vodka to the oil so donuts will absorb less oil.
