How to bake donuts step by step. Christmas smultring from Norway

Pour water into milk and heat slightly. Pour sugar and yeast into a mixture of milk and water, mix, leave warm for 15-20 minutes to revive the yeast.

Then add eggs, salt, melted butter. Mix everything well. Add the sifted flour in small portions and knead a soft dough.

Sprinkle the work surface with flour, lay out the dough and knead it well, adding flour if necessary. The dough should be soft, elastic, but not heavily clogged with flour. Cover the dough with a towel and leave for 1-2 hours, the dough should double in size.

Cover our future yeast donuts with a towel and leave for 30-40 minutes, they will increase in size.

Heat the vegetable oil well, lower the donuts into the deep fat in small portions.

Remove the donuts with a slotted spoon and place on a paper towel to remove excess oil.

Cool the yeast donuts for a bit, then fill them with the filling (I filled the donuts with the filling using a pastry syringe).

Sprinkle with powdered sugar if desired. Airy, lush yeast donuts with filling will appeal to both children and adults. Delicious!

Happy tea!

Donuts are an unusually delicious pastry, the aroma of which will certainly not leave anyone indifferent. This is a lush, mouth-watering treat, often complemented by a variety of toppings.

Donuts come without filling, can be covered with icing or fudge, and sometimes even decorated with cooking powder. Today, there are two types of well-known pastries: donuts - a kind of cake with a hole in the center, Berliners - large beautiful donuts.

But be that as it may, the secret of a delicious treat lies in the dough for donuts. It should roast beautifully, rise well and, of course, please with its aroma. Only in this case will you really be able to make delicious cakes with a golden crispy crust. In addition, today there is plenty to choose from - there are a lot of a wide variety of donut dough recipes. Usually it is prepared from milk, kefir or cottage cheese.

Cooking technology

Keep in mind that donuts are made exclusively with wheat flour. Of course, it is best to give preference to the highest grade. Before use, the flour must be sifted, preferably several times, to give the dough for donuts maximum splendor. It is also very important to store this product only in a warm place so that it does not become damp. Eggs and sugar must be added to the dough. Some recipes include various types of butter, margarine, or other fat. But these cakes are not lean.

Making dough for donuts with yeast is a lengthy process, so lazy lovers of sweets should turn their attention to other options for preparing this treat using baking powder. Feel free to choose the method that suits you best. However, if you have never cooked donuts before, be sure to try the yeast dough, which you will certainly remember for its extraordinary taste. Although in reality it does not matter at all what the baking is based on and with what filler. The main thing is that it is made by hand.

Yeast dough for donuts should be suitable for at least an hour, but the mass prepared with the addition of baking powder can be used immediately. As for the consistency, it can be both liquid and thick. After all, the dough can be laid out in oil both manually and with a spoon. So choose the right recipe and start looking for the best option!

Easy donut dough

If you still decide to please your family with delicious donuts, stock up on such products in advance:

0.5 kg of wheat flour;
100 g margarine or butter;
200 g of warm water;
1 egg;
6 g dry yeast;
2 tablespoons of sugar;
tea - salt.

Cooking

Dough for donuts is also special because it does not require preliminary preparation of dough. First mix all dry ingredients: yeast, sugar, salt, flour. Then add warm water to them, and lastly - margarine. Let the dough brew for 20 minutes, then separate their blanks, approximately 80 grams each. Lumps should be round. Put the blanks on a baking sheet or parchment and leave for half an hour.

After the dough has risen, you can start frying the donuts. To do this, use a deep-fryer or a thick-walled deep frying pan. In any case, there should be quite a lot of oil. Fry donuts for about 3 minutes at maximum temperature. To prevent donuts from being too greasy, place them on paper towels or napkins after cooking - they will absorb excess oil. After the cakes have cooled, you can start filling and decorating them.

Yeast dough

This is a traditional recipe for which you will need:

300 g flour;
200 ml of milk;
30 g of fresh yeast from a briquette;
3 eggs;
30 g butter;
2 tablespoons of sugar;
a pinch of salt.

Process

First, heat the milk until it is slightly warm. Then add yeast to it, thoroughly dissolving them. Supplement the mixture with sugar and leave the mixed ingredients warm. In the microwave or in a water bath, soften the butter, to which then you need to add the yolks, separated in advance from the proteins. In the meantime, the yeast should already be activated - foam will appear on the milk. Add butter with yolks to the prepared dough and mix.

Sift the flour several times and add a pinch of salt to it. In small portions, add it to the prepared mixture and knead the dough. Leave the mass warm until it fits.

Then roll out the dough into a layer about a centimeter thick, remembering to use flour so that the mass does not stick to the table and hands. Use a large cup to cut circles out of the tortilla. And then, with the help of a glass, make holes in the resulting figures. Cover the blanks with a towel and leave for half an hour for the dough to rise. As usual, fry the donuts and serve.

Dough without yeast

Well, for those who are in a hurry and do not want to spend precious time preparing a dessert, a recipe for donuts with baking powder will definitely come in handy. You will need:

Cooking steps

First, beat the eggs with powdered sugar using a mixer or whisk. Then add milk and stir again. Mix flour with baking powder and salt, gradually add to the mixture. After that, add softened margarine to the mass and knead a rather thick dough, reminiscent of sour cream in its consistency.

Keep in mind, the amount of baking powder needed may vary slightly from what is listed - be sure to check the packaging. You can work with the prepared dough right away. Spoon the donuts into the oil using a spoon or special dough dispenser. Fry the donuts until golden brown. The easiest way to decorate such donuts is with powdered sugar.

Popular children's writer Nikolai Nosov, author of books about Dunno, called the character better than others food savvy, Donut. Still would. In Soviet times, donuts were one of the main treats not only for children.

They could be bought in a small stall, and on the street - from the heat, from the heat. Over the years, donuts have not lost their leading positions in the rating of confectionery preferences, they have only become more diverse: round, bagel-like and pie-shaped, with and without filling, sprinkled with powdered sugar and covered with multi-colored icing and crumbs.

Donuts are happy to be made by housewives in the home kitchen - they can be cooked quickly, and right in the pan, without wasting time preparing for the oven. You can try different recipes, experiment with the dough.

The only thing that will upset someone is the high calorie content of the product. Otherwise, unfortunately, it will not work: frying in oil, sugar in fillings do their thing. But after all, donuts are still a delicacy, and they do not indulge themselves and household members every day.

Classic butter donut recipe

Classic donuts, which are enough for 14 servings, can be prepared in 2 hours and 15 minutes. Calorie content of 100 g will be 418 kcal.

You will need the following products:

two and a half cups of flour
250 ml milk
60 g butter
vegetable oil (it is necessary for deep-frying)
one tablespoon of sugar and yeast
for decoration - chocolate, coconut, powdered sugar, confectionery powder and condensed milk (choose any of these ingredients according to your taste and possibilities)

The easiest recipe for donut rings

Donuts on kefir - what will you need for cooking?

To cook 12 servings of donuts on kefir (their calorie content is 230 kcal per 100 g), it will take an hour and a half.

Have to take:

a glass of kefir
3 cups flour
4 eggs
regular sugar and vanilla

Basic steps for making donuts:

How to make delicious dough for donuts without yeast?

You can quickly prepare donuts based on yeast-free dough. 4 servings of 382 kcal per 100 g of the product will appear on your table within 20-30 minutes.

Which of the products is needed for this:

one glass of milk, flour and vegetable oil
3 eggs
powdered sugar and granulated sugar
some salt

After all the products have been prepared, we proceed to frying:

Advice. Why do we take exactly a teaspoon and not a tablespoon? The fact is that the donut increases in size during frying, and you run the risk of getting too large a “piece”, which the mouth is clearly not happy with, but rather upset.

Cooking lush homemade donuts from cottage cheese

Cottage cheese donuts (3 servings) are prepared within an hour. Their calorie content is 289 kcal per 100 g of the finished product.

Would need:

120 g 9% cottage cheese
150 g flour
50 g sugar
one egg
powdered sugar
vegetable oil

Now let's start cooking donuts:

Advice. If you make donuts in the form of balls, you can provide something like a filling in them - a few raisins or finely chopped dried apricots.

How to give a beautiful shape to our dough?

If your donut with filling, then it can be molded in the image and likeness of a pie, pinch the edges well, and then give it the shape of a ball. There are other options.

You can roll out a small lump of dough in the form of a circle, put the filling on it and, covering it with a circle of the same size, connect the edges.

You can work with a layer of dough: lay out small portions of the filling on it, close it with a second layer of the same layer and cut out donuts with a glass (you will need to pinch in this case too, since the dough will only stick a little during cutting, but a reliable “seam” will not work , keep this in mind).

Donuts without filling do this: roll out a long thin sausage, cut into pieces, connect each of them in the form of a ring. If the dough is yeast-based, the donuts will take some time to rise - only after that they are sent to the deep fryer or to the pan.

As for the fillings, the main rule here is this: they should not be liquid. If, for example, the jam you want to use is not thick enough, add a little semolina to it (one teaspoon is enough for one hundred grams of jam). Inventing another version of the filling, give vent to your own imagination. It can be:

apple slices with cinnamon;
banana mashed with a fork;
cottage cheese, in which egg yolk and sugar are added;
nuts and chocolate;
cream of beaten eggs with zest and lemon syrup.

Some historical facts about the dish

Many countries have culinary stories related to the origin of donuts. For example, Poland claims the very name of the product − Polish word "paczek" in Russia it was transformed into a "donut".

But Germany retains the championship in baking: a field baker in 1756 prepared delicious “cannonballs” for Frederick the Great.

There is also an author at the “hole”: Gregory the sea wolf (the captain of the Danish ship) steered the ship and had a snack at the same time, but a storm began and Gregory “put on” the roll on the handle located at the helm. The idea turned out to be promising - a donut with a hole was fried faster, this property was appreciated not only by the cook, but also by ordinary, "land" cooks and confectioners.

Donut is popular in many countries:

in the USA it is “donuts”, a traditional dish, it is often served for breakfast, sometimes made from chocolate dough;
"Berlin balls" are usually prepared with filling (cream, confiture);
French beignet donuts are distinguished by the fact that the toppings in them are the maximum, and the dough is the minimum, it is just a toasted crust;
Bunuelos are Spanish donuts, kneaded with milk and stuffed with whipped cream.

Interestingly, in New Zealand, the donut is treated with such respect that a monument has even been erected in its honor.

Video recipe for lush curd balls in oil

Some interesting cooking secrets

best temperature for frying donuts is from 180 to 200 degrees. Donuts must be deep-fried in "free float", do not interfere with each other, because in the process of roasting their size increases.

To all donuts were the same, it is convenient to cut them out with a glass, and make a hole with a small glass, but you can also use any cylindrical object, it depends on your imagination.

"Unsweetened" donuts can be cooked, using greens(parsley and dill are good, but other herbs can ruin the taste). The greens are finely chopped and added to the dough.

Yeast donut dough recipe

Necessary utensils: bowl, sieve, spoon and containers for ingredients.

Ingredients

How to choose the right flour

For us it is important that the flour can rise well when frying or baking. For this purpose, flour of the highest or extra grade is well suited. It is the most purified and crushed, so it lacks most of the minerals and vitamins found in wheat. But still, for sweet pastries, it is indispensable.
The best packaging for flour is a paper bag.. It should not be stored in polyethylene or other airtight packaging. The package should have all the information about the product. That is, the expiration date, variety, nutritional value and manufacturer's contacts.

Quality flour has a neutral smell and white color.. Sometimes it has a creamy tint. If you rub the flour with your fingers, it should creak. In this case, you should not feel the moisture.
You can evaluate the quality of flour using a simple test.. Put a drop of water on the flour. If it acquires a slight bluish tint, then it is made from immature grain. If the flour turns a little red or pink, then it contains bran.

A step-by-step recipe for donuts from batter with a photo

video recipe

This video shows the recipe for making batter for donuts.

In this recipe you can use fresh (pressed) yeast. One gram of dry yeast is equivalent to three grams of pressed.

Before you start cooking, check if your yeast is active. Place a pinch of yeast in a bowl of warm sweetened water. After 5-10 minutes, foam should appear on the surface of the water. If the foam does not appear, then the yeast is of poor quality.
To make donuts less calorie, bake out in the oven.
To make the dough rise faster, put the bowl with it on a container of warm, but not hot water.

How to serve and decorate

Donuts can be served with whipped cream or sour cream. Also serve jam, marmalade or preserves. If you want to follow the classic serving, dust the donuts generously with powdered sugar. Sometimes they are served with condensed milk or honey. For watering donuts, you can make fudge from chocolate.

This dessert served in a separate large dish. Additives should be in special gravy boats or bowls. Also, there should be cutlery on the table so that it is convenient to apply sour cream or cream. Place a plate near each guest in which he will put donuts and toppings.

To make donuts look more aesthetically pleasing, they can be decorated with white or dark chocolate icing. They are sprinkled with waffle crumbs or multi-colored sugar confetti on top.

Probably, few people do not like donuts. Light, airy, sprinkled with powdered sugar - delicious, right? Now we will tell you how to make dough for donuts. Below are many different options. Choose the one that you like more and hurry to prepare a delicacy for your relatives.

Yeast donut dough

Ingredients:

milk - 500 ml;
egg yolks - 2 pcs.;
dry yeast - 10 g;
sugar - 2 tbsp. spoons;
melted butter - 60 g;
flour - 700 g;
salt - 1 teaspoon.

Cooking

Dissolve yeast and sugar in 100 ml of warm milk. We remove the mixture for 10 minutes in a warm place so that the yeast ferments. Pour the sifted flour, salt, melted butter and yeast mass into the remaining milk, mix everything well and remove the dough for 30 minutes. After that, knead the dough with your hands so that it does not stick, it is convenient to grease your hands with sunflower oil. After that, we put it again in a warm place to approach. So that it does not weather, it is better to cover it with a napkin. Form balls from the risen dough and fry.

Donut custard recipe

Ingredients:

flour - 240 g;
vegetable oil - 4 tbsp. spoons;
sugar - 1 teaspoon;
eggs - 6 pcs.;
water - 225 ml;
baking powder for dough - 1 teaspoon;
salt - a pinch.

Cooking

In water, stir vegetable oil, sugar and salt. Let the resulting mixture boil. After that, pour in the flour, stirring constantly until a lump forms. After that, remove the pan from the heat and let the dough cool slightly for 3-4 minutes. Then we drive in the eggs and knead until it becomes smooth and uniform. Next, add baking powder and mix again. This dough for donuts is great for deep frying.

Donut dough in a bread machine

Ingredients:

flour - 550 g;
milk - 310 g;
eggs - 1 pc.;
sugar - 60 g;
butter - 30 g;
dry yeast - 1 tbsp. the spoon;
salt - a pinch.

Cooking

Pour the sifted flour into the container of the bread machine, add the yeast and all the remaining ingredients. There is no strict sequence, the main thing is that the milk is the last. Select the "Basic" mode and the "Yeast" test type. Cooking time 2 hours 20 minutes.

Dough for donuts on kefir

Ingredients:

flour - 3 cups;
kefir - 250 g;
sugar - 5 tbsp. spoons;
eggs - 1 pc.;
vegetable oil - 60 g;
soda - 0.5 tsp;
salt - a pinch.

Cooking

Mix kefir with egg, add sugar and salt, mix everything well. After that, add soda and vegetable oil, then pour the sifted flour and knead the dough. It should come out smooth and not stick to your hands. We roll out the dough into a layer 8-10 mm thick and cut circles with a glass.

Donut batter recipe

Ingredients:

flour - 0.5 kg;
eggs - 2 pcs.;
butter - 100 g;
sugar - 2 tbsp. spoons;
milk - 400 ml;
yeast - 25 g;
salt - a pinch.

Cooking

We dilute the yeast in warm milk, add the sifted flour and knead the dough. When it rises, add eggs, sugar, salt and melted butter to it. Mix everything gently and let the dough rise a second time. When it has increased by about 2 times, you can cook donuts.

Dough for donuts with condensed milk

Ingredients:

condensed milk - 400 g;
flour - 0.5 kg;
eggs - 3 pcs.;
baking powder for dough - 1 teaspoon.

Cooking

Add the eggs to the condensed milk and mix, then add the flour mixed with the baking powder. Knead the dough, it turns out not too steep and elastic. Then you can form balls out of it, or you can roll it out with a tourniquet and cut into pieces.

Donut dough with cottage cheese

Ingredients:

Cooking

Add sugar, sour cream and vanilla sugar to beaten eggs. We wipe the cottage cheese through a sieve or beat with a blender to get a homogeneous mass. Add it to the rest of the ingredients. Pour the sifted flour, soda, quenched with vinegar, and knead the dough. It should be soft and elastic. We let it brew for 10-15 minutes for donuts without yeast, and then we use it to prepare products.