Donuts - a recipe for a familiar and beloved treat from childhood. Is that why, along with “whites”, “pies”, “pasties” the name “donuts” appeared? Yes - high-calorie, yes - deep-frying is harmful, but if you sometimes return to a good and carefree childhood and cheer yourself up with your beloved baking, then the poison (as some will call donuts) will turn into a cure for a bad mood. A childhood desire to create and act will help to quickly use up the extra calories.

Donuts - a classic recipe

There are several ways to cook (heat treat) donuts:

  • in the oven, for adherents of a healthy lifestyle and people who monitor their figure;
  • in a pan - the most traditional, though not the most useful way;
  • in a slow cooker the use of this gadget greatly simplifies the work of the hostess.

Each of these methods has its own characteristics in the proportions of the ingredients or in the technology itself.

In the oven

Donuts in the oven are pastries that can be called a culinary compromise. They are also called pseudo donuts, since only the shape of the ring is common with the usual products fried in oil, and the dough resembles a cupcake composition. To get perfectly round, even and identical products, you will need to spend money and buy a special metal or silicone mold.

Oven donut dough is kneaded from:

  • 2 eggs;
  • 150 g of sugar;
  • 170 ml of kefir;
  • 50 g of melted butter;
  • 3 g of salt;
  • 3 g of vanilla powder or 5 ml of liquid extract;
  • 14 g of baking powder;
  • 220 g flour.

Cooking step by step:

  1. Pour all dry and loose products into one big bowl. To all components are evenly distributed in the total mass, you need to mix them with a whisk.
  2. In another vessel, combine the eggs with melted butter and warm kefir into a completely homogeneous mixture.
  3. To combine both masses, you should get a bulk dough, which should be transferred to a pastry bag or a dense plastic bag, for example for freezing.
  4. Cut the corner of the bag (bag) and fill with dough for 2/3 of the molds (metal must be lubricated). Donut oven at 200 degrees to a pale golden color, do not overcook.
  5. At first 5 minutes, the finished donuts should cool in shape, and then on the wire rack. To make pastries look like American donuts, you can cover them with multicolored glaze and sprinkles.

In the pan

No matter how harmful deep-fried pastries are, sometimes you really want to forget about extra calories and enjoy delicious donuts. If you indulge your little gastronomic weaknesses, then it is better to do it in the home kitchen, cooking according to proven recipes from quality products.

For classic donuts cooked in a pan, you need to take:

  • 225 ml of milk;
  • 50 g of sugar;
  • 12 g of dry yeast;
  • 2 yolks of chicken eggs;
  • 40 g butter;
  • 50 ml of brandy;
  • 2.5 g of salt;
  • 400 g of flour.

The sequence of culinary processes:

  1. In milk, the temperature of which is 35-40 degrees, dissolve sugar, whisk the yolks, liquid butter and cognac with a whisk.
  2. After pouring together with flour, previously sifted, salt and dry yeast. In small parts, introduce the flour mixture into the liquid component and collect everything in a soft dough, which is left for an hour to mature in heat.
  3. Knead the finished dough and you can start cutting rings - donut blanks. The dough sheet for the workpieces should be no thicker than 2-3 mm.
  4. Give the workpieces 10-15 minutes to rise and you can start frying in vegetable oil. For deep fat, any odorless oil of plant origin needs to be heated over high heat to 180 degrees - this is the optimal temperature, and then reduce the flame to an average level so that donuts do not burn.
  5. Be sure to take out hot baked goods on a paper substrate (towel or napkin) so that excess fat is stacked on it, and not absorbed into the product.

In a slow cooker

It is very fast and convenient to fry donuts not in a pan or in a pan, but in a slow cooker. Thanks to the appropriate program, a smart assistant will do everything soon and as easily as possible from her menu.

To make donuts in a slow cooker, first of all you need to knead the dough from:

  • 250 ml of kefir;
  • 50 ml of vegetable refined oil;
  • 10 g dry instant yeast;
  • 100 g of sugar;
  • 3 g of salt;
  • 500 g of flour.

Baking Method:

  1. In a suitable vessel, combine kefir and vegetable oil. Send the resulting mixture to the heat a little warm.
  2. Mix the remaining bulk products together in a bowl (or pan) to prepare the dough. Pour warm kefir with oil into the dry mixture and carefully mix the mass.
  3. After an hour apart, form donuts. It can be rings, circles or just small koloboks.
  4. Pour oil into the multicooker and launch the “Fry” option. When the oil warms up properly, proceed with direct cooking. Frying one serving of donuts will take about six minutes.

Yeast donuts

Yeast donuts are cooked longer than other types of dough, but the softness and aroma of yeast baking are incomparable, therefore, many housewives have this option as favorites. And do not be afraid to work with yeast, you only need to strictly observe proportions and act consistently.

Essential Ingredients:

  • 500 ml of milk;
  • 15 g high-speed dry yeast;
  • 100 g of sugar;
  • 2 eggs;
  • 100 g butter;
  • 3 g of salt;
  • 2-3 g of vanilla;
  • 900 g flour or a little more.

Kneading the dough and baking:

  1. Pour yeast and sugar into warm milk, dissolve everything well and leave it warm in the place until the yeast froth appears.
  2. About ten minutes later, when the foam appears on the surface, pour the loosened eggs, melted butter into the yeast milk, add salt and vanilla.
  3. After this, it remains only to stir in the flour. As soon as the mass ceases to stick to the hands, the dough is ready for further proofing.
  4. Ripen the mass should be 1.5 hours warm. Every half hour, it needs to be crushed so that the dough does not run away.
  5. Form a shape by rolling small pieces of dough into flat cakes one centimeter thick and cutting out circles with a hole in the middle.
  6. Formed blanks let lie down a bit while the deep fat is heated, and then fry them in boiling oil until caramel color.
  7. Remove from boiling oil on paper towels to wet excess fat.

On kefir

If you want to spend a minimum time on cooking, but get the most magnificent products, then the donuts on kefir will help out the sweet tooth. Often this donut recipe is also called Donuts in 15 Minutes. Of course, it will take more time to bake, but still the process of preparation to disgrace is simple.

The list of products in the test:

  • 500 ml of kefir;
  • 200 g of granulated sugar;
  • 2 eggs;
  • 75 ml of vegetable oil;
  • 3 g of salt;
  • 7 g of baking powder;
  • 500-550 g of flour.

Bakery products:

  1. Shake eggs with a whisk or mixer along with sugar until foam appears. Add warm kefir and vegetable oil to them, stir the mixture so that it becomes homogeneous.
  2. Combine flour with baking powder and salt. Add the resulting dry mixture to the liquid component and carefully knead the dough. The longer this process lasts, the more magnificent the donuts will turn out.
  3. After the dough, cover with a towel and leave to rest for a quarter of an hour. After that you can proceed to the formation of products and their deep-frying.

From milk dough

Lush without yeast are obtained not only donuts on kefir, but also on milk. The main secret: it is better to choose homemade milk or store milk with a high percentage of fat content (above 3.5%).

To prepare them you will need:

  • 200 ml of milk;
  • 100 ml of drinking water;
  • 2 eggs;
  • 100 g of sugar;
  • 25 g butter;
  • 7 g baking powder;
  • 4 g vanilla (can be replaced with vanilla sugar);
  • 480 g sifted flour.

Working process:

  1. Pour warm milk and warm water into eggs whipped with sugar and vanilla. Stir well.
  2. At the next stage, flour mixed with baking powder should be mixed in small portions. When it will be difficult to stir the mass with a spoon, kneading the dough with your hands, stir in a small piece of soft butter.
  3. The finished dough should not stick to your hands. Divide it into small pieces, each of them rolled into a bun, in which then make a hole in the center, giving the workpiece the appearance of a ring.
  4. In hot vegetable oil, fry the donuts on both sides until crispy caramel. It is very convenient to invert deep-fried pastries of this form with two forks.

Curd donuts

There are many recipes for cottage cheese donuts. They differ among themselves, mainly, in the proportions of the main ingredients. Lovers of curd baking, when the dough is not clogged with flour, like the following recipe. If suddenly in the process of donut formation it turns out that the dough sticks to your hands, you need to moisten your palms a little with water.

For the curd test you need to take:

  • 500 g of cottage cheese (fat content can be taken any);
  • 3 chicken eggs;
  • 50-100 g of sugar (to taste);
  • 10 g vanilla sugar;
  • 14 g of baking powder;
  • 220 g flour.

Cooking method:

  1. In a bowl for dough, do not beat, but grind the eggs with two kinds of sugar and cottage cheese. Dry cottage cheese is not superfluous to pre-push through a sieve.
  2. Now, in the curd mass, you need to mix the flour, combining it first with a baking powder for the dough.
  3. Wet small balls from the curd dough with wet hands. Their diameter should not be more than a walnut.
  4. Fry the cottage cheese donuts in hot oil. Finished products will pop up in deep fat and acquire a beautiful golden color.
  5. Donuts must be removed on a napkin, and when excess oil is absorbed, to make the pastries sweeter and more palatable, you can sprinkle it with sweet powder.

Chocolate treat

Delicate chocolate donuts on a yogurt with a delicate aroma of cinnamon will perfectly complement a cup of coffee or tea. To give the pastry some juiciness, it can be coated on top with icing, contrasting white sugar or matching dark chocolate fondant.

The composition of the chocolate dough for donuts includes:

  • 560 g of premium flour;
  • 300 ml of white yogurt without filler;
  • 180 g of white crystalline sugar;
  • 2 whole chicken eggs and 1 yolk;
  • 60 g butter;
  • 50 g of cocoa powder;
  • 3 g of cinnamon;
  • 3 g of salt;
  • 7 g of baking powder.

How to bake:

  1. Pour all dry products, except granulated sugar, in one container. Melt the butter in a microwave or on a stove, let it cool.
  2. Convert eggs and yolk with a mixer into a lush mass along with sugar. Then, alternately pouring yogurt and oil, mix these products into the mixture.
  3. The next step is to add a mixture of bulk products and knead the dough. So that the dough does not stick to your hands, it is more pliable and obedient, it must be removed for one to two hours in the cold to stabilize.
  4. Divide the bun into four parts. Each roll into a centimeter-thick flat cake, cut out donuts - circles 8 cm in diameter. Brown them in vegetable oil for 2-3 minutes on each side.

On condensed milk

It may seem unrealistic to some, but donuts with condensed milk are a French dish. Cooking them is very simple, so even the busiest women will be able to pamper their family with delicious pastries.

To cook donuts on condensed milk should prepare:

  • 4 chicken eggs;
  • 380 g of condensed milk;
  • 14 g of baking powder (can be replaced with slaked soda);
  • 500 g sifted flour.

Stages of preparation:

  1. Knock the eggs into the foamy fluffy mass, carefully pour the condensed milk, while continuing to whip the mass with a mixer.
  2. Mix half of the amount of flour indicated in the list of ingredients with a baking powder and pour in one go to the eggs with condensed milk and mix.
  3. Add the remaining flour a little until the dough becomes elastic, but at the same time it will reach for hands a little.
  4. Make donuts out of it. Their shape can be any: balls or circles with a hole in the middle or without it. Deep-fry over medium heat.

Donut Toppings

Sweet deep-fried pastries, which I call donuts, can have a different shape: a ring with a hole in the middle, a circle or a ball. A sharp temperature drop (from room temperature to the temperature of boiling oil), as well as the use of baking powder and yeast contribute to the formation of large voids inside the products, especially the last two forms.

This fact contributed to the appearance of baking with all kinds of fillings. Inside the donuts you can find jam or jam, boiled or ordinary condensed milk, custard or curd cream, ganache from dark, milk or white chocolate.

To fill the product with filling, you need to take a confectionery syringe with the selected cream or other filling and make it a sweet “injection” in the center of the donut ball or circle. The filling itself will disperse in baking and find empty voids.

If there is no confectionery syringe or bag with the appropriate nozzle in the hostess's arsenal, you can use the usual twenty cube syringe without a needle. However, due to the small volume of the syringe, the filling will have to be introduced for a very long time.

For donut rings, the introduction of the filling is not provided, but they can be decorated with confectionery glaze and multi-colored sprinkles.

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