Yeast donuts have to tinker with. The result, of course, will be much more magnificent and airy. However, why all this? You can simply spread jam on a loaf of bread, or buy "unfading" eclairs in the culinary department of the supermarket. Do not agree? Then stock up on flour and yeast and tune in a creative mood, today we have yeast donuts, which means it's almost a holiday.
Yeast donuts - general principles of preparation
• Donut yeast dough is kneaded in milk, water or kefir using fresh or loose “quick” yeast. It is prepared in a classic sparse way or in one step.
• Yeast is mixed very rarely with flour, almost always before kneading they are bred in a small volume of a warm, liquid base and combined with other components only after the yeast mixture rises with a froth.
• Thoroughly mixed yeast dough, requires a long rise under certain conditions: in a warm place not in a draft. At this time, it must be covered with a cloth so that the top is not covered with a crust.
• Products are formed from dough rolled out by extrusion, squeezing blanks with a glass, or pieces are torn from it of a small size and rolled up with a ball. To get donuts in the form of rings, a small hole is cut out in the center of the billet squeezed out by a glass and a glass of smaller diameter is cut out. Donuts form with or without filling. Often, filling, in the form of boiled condensed milk or jam, is filled with ready-made donuts using a pastry syringe.
• Donuts are fried in a skillet in a large volume of vegetable fat or deep-fried. So that the products are well-fried and not burnt, the oil is heated over moderate heat to 175 degrees. At one time, no more than four blanks are lowered into fat so that they float freely and do not interfere with each other's rise.
• Finished products, after they have cooled slightly, are coated with specially prepared glaze or densely sprinkled with powdered sugar. For greater sweetness, you can completely roll them in powder.
Yeast donuts with filling
Ingredients:
• milk - a quarter cup;
• 30 gr. pressed spirit yeast;
• fine salt - a quarter of a spoon;
• 75 gr. granulated sugar;
• two eggs;
• flour with high gluten - 300 gr.;
• sweet cream butter - 70 gr.
• half a glass of apple or cherry jam;
• icing sugar;
• refined sunflower oil.
Cooking method:
1. Mash yeast with sugar in a small bowl. Add half a glass of warm, not hot milk, mix and leave for 20 minutes, covering with a towel. It may take less time, it all depends on the activity of the yeast.
2. In a water bath or in a saucepan over low heat, melt the butter and temporarily set it aside to cool.
3. Gently breaking the shell, separate the egg yolk and pour it into a separate wide bowl, drain the protein into a cup and temporarily set it aside. Add granulated sugar to the eggs, whisk.
4. Combine the sweet egg mass with the cooled butter and the matching yeast dough, mix. Enter the flour gradually, kneading the dough. As soon as it stops visibly sticking to the walls of the bowl, put it on the table and knead it with your hands until it becomes noticeably smooth.
5. Put the ball-shaped dough back into the bowl and, covering it with a cloth, set it in the heat to rise. Make sure that the container does not stand in a draft, otherwise the dough will rise poorly.
6. Put the enlarged ball into flour, on the table and roll it out with a uniform layer, half a centimeter thick. Squeeze a glass out of it, and collect the scraps of dough in one piece, roll out and repeat the process.
7. Beat the previously set aside protein and grease the edges of half of the prepared circles. Put a little jam in their center and cover with the remaining blanks without filling, close the edges. Cover with a towel and leave for 15 minutes.
8. Pour oil into a cauldron or deep frying pan and heat it well over high heat. Then reduce the flame to medium and fry the donuts until a tan blush is obtained.
9. Lightly cooled products roll well in icing sugar or sprinkle with it, reseeding through a sieve.
Yeast donuts with custard
Ingredients:
• two eggs;
• two tablespoons of vodka;
• a full glass of sugar;
• eggs - 2 pcs.;
• a bar of white chocolate;
• 7 gr. "instant" yeast;
• icing sugar;
• 500-600 gr. flour;
• one gram of vanillin.
Cooking method:
1. Warm a glass of milk, add yeast, half a spoonful of fine salt, a full large spoonful of sugar and mix thoroughly. Pour one and a half tablespoons of refined vegetable oil, vodka and mix well again.
2. Knead, gradually introducing the flour, the dough and leave it warm, covered with a towel.
3. Prepare the cream. Take a glass of milk, boil three fourths, and beat the remaining with an egg and half a glass of sugar.
4. Add 1.5 tablespoons of flour and whisk again to break the lumps well. Then gradually introduce hot milk, immediately put on low heat and cook, stirring vigorously.
5. Once it begins to thicken, add grated chocolate to a coarse grater and do not stop stirring until it has completely melted.
6. Increase the volume of the dough, cut into portioned balls and form cakes out of them. In the center, put a little cooled cream and close the edges tightly.
7. Deep-fry or in a large volume of calcined oil in a pan, spreading it first on a napkin, so that excess fat comes off.
8. When laying out on a dish, pour lightly cooled products with powdered sugar.
Topped Yeast Donuts
Ingredients:
• one whole egg;
• half a liter of milk;
• 100 gr. granulated sugar;
• six yolks;
• 20 gr. “fast” yeast;
• half a spoon of salt;
• 50 ml of medical alcohol;
• a small bag of crystalline vanillin;
• one orange or zest from one citrus;
• half a pack of peasant oil;
• kilogram of high-quality flour;
• 150 gr. powdered sugar;
• 20 ml of freshly squeezed lemon juice;
• any jam or boiled condensed milk.
Cooking method:
1. Transfer the flour twice and mix it well with yeast. Dissolve the oil in a water bath.
2. Beat the whisk with sugar whisk until foam. Add room temperature milk, salt and vanillin. Pour in medical, 96% alcohol and mix well at medium speed with a mixer.
3. Pour in the egg and, without ceasing to stir, enter half of the prepared flour. Pour in the butter at the end and mix until you get a smooth dough. Cover it with a linen napkin and keep it warm for an hour and a half.
4. Transfer the dough that has increased almost three times to a table greased with vegetable oil, slightly knead and roll out a centimeter thick layer. Squeeze the blanks with a glass and leave them for a distance under a damp cloth for about an hour.
5. Approach the "crumpets" fry in oil preheated to 175 degrees and put on a wire rack, under which be sure to lay a paper towel.
6. Slightly cooled donuts through a cooking syringe, fill with any filling (jam or boiled condensed milk) and grease their surface with powder mixed with lemon juice. Sprinkle top with orange zest, chopped on a fine grater.
Kefir yeast donuts with chocolate
Ingredients:
• margarine, cream - 50 gr.;
• half a glass of medium-fat kefir;
• 300 gr. high-quality flour;
• eggs - 1 pc.;
• 20 gr. "instant" yeast;
• 1 gr. vanillin;
• 100 gr. bar of dark chocolate;
• colored culinary powder.
Cooking method:
1. Measure out two tablespoons of heated water and stir dry yeast in it. Gently break the egg, separate the yolk and beat it well.
2. Mix the melted margarine with kefir and add yeast diluted with water to it, mix. Enter the beaten yolk, add vanilla and half a spoonful of salt and mix well. You can sweeten it a bit.
3. Knead the dough, gradually adding the sifted flour, and remove it closer to the heat. Be sure to cover the bowl with a cloth to prevent it from weathering.
4. When it doubles, roll out a layer of a centimeter thickness. Squeeze the blanks with a glass or mug, in the center of which cut a hole with a glass.
5. Fry the rings in well-heated oil and place on a wire rack.
6. In a small bowl, put the chocolate broken into pieces, set the container over steam and cover. When the chocolate melts, pour two tablespoons of non-cold milk to it and mix thoroughly.
7. Warm chocolate icing with a thin layer on the donuts and sprinkle it with culinary powder. Apply glaze as soon as you cook, it quickly thickens.
Yeast donuts without eggs on the water
Ingredients:
• a large spoon of vegetable oil;
• 200 ml of filtered water, or boiled;
• 400 gr. white flour;
• three tablespoons of refined granulated sugar;
• a large spoon of “instant” yeast.
Cooking method:
1. Mix a full large spoonful of sugar with yeast and dissolve the mixture in a glass of slightly warmed water.
2. Transplant 300 grams of flour, mix it with the remaining sugar and a small pinch of finely ground salt. Add the foamy yeast mixture.
3. Pour in a spoonful of butter and knead the dough, gradually and gradually adding flour. Tighten the bowl with cling film and put in heat.
4. After raising the dough, knead several times and divide into small pieces. Roll balls from them, a little larger than a hazelnut, and fry them.
Yeast Donuts - American Donuts Under Glaze
Ingredients:
• two yolks;
• a pound of flour;
• 1 gr. vanilla powder;
• 30 gr. ordinary yeast;
• homemade butter - 40 gr.;
• cane sugar - 60 g .;
• medium fat milk - 250 ml.
Glaze:
• three tablespoons of milk;
• powdered sugar - 225 gr.;
• juice from a quarter of a thin-skinned, small lemon;
• any food coloring.
Cooking method:
1. In a suitable bowl, crush the yeast smaller. Add half of the prepared sugar to them and rub them carefully, without rushing. Add a glass of non-cold milk, stir, completely dissolving everything, and put a quarter of an hour closer to the heat. For example, not far from the burner.
2. Break the eggs, separate the yolks from the proteins, and, after a little blab, let them stand for 10 minutes.
3. Pour the remaining warmed warm milk into the foaming yeast, add a teaspoon of salt, mix.
4. Take two-thirds of the measured flour and, pouring it to the yeast mixture in parts, knead the batter. Then enter the yolks, knead well again and leave under a linen napkin for an hour.
5. Melt the butter, mix it with the remaining sugar and vanilla. Gradually pouring butter and adding the remaining flour to a suitable dough, knead a smooth, uniform dough. Cover it with a cloth and put it back into heat.
6. Roll up the rising dough with a uniform layer of a centimeter thickness and squeeze out donut blanks from it. In the center of each, squeeze a hole with a glass and leave, covering with a cloth, for 15 minutes to lift.
7. After this, fry the workpieces in preheated deep fat and lay the donuts on a disposable towel or wire rack.
8. Mix powdered sugar with food coloring and pass through a sieve. Add cold milk, stir thoroughly. Pour in lemon juice, bring to uniformity and apply a thin layer of icing on the donuts.
Yeast Donuts - Cooking Tips & Tips
• For a good "rise" of the test, so that the products are fluffy, the yeast must be activated. To do this, they are bred only in a warm liquid and in no case will it be overheated, otherwise the yeast bacteria will die.
• Deep-frying takes a lot of oil. To save it, use a small cauldron for frying or a deep thick-walled pan.
• Yeast dough quickly absorbs poorly warmed oil and products turn out to be too greasy. Dip the workpieces in fat only after it stops crackling and a slight haze appears on its surface, but not smoke.
