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Moscow donuts

Moscow Doughnuts

These "magic" doughnuts are a hit with kids and grown-ups alike. Come take a look and give them a try! They're magical because, even though there's no yeast in the dough, they puff up as they fry just as if there were — quickly ballooning from flat rounds into plump, airy rings. It's a mesmerizing thing to watch! And they're so good that you'll find your hand reaching for just one more... These doughnuts are a recipe from my childhood: I used to make them with my sister when we were teenagers.

mom of sweet tooths

Recipe author

Composition / ingredients

Servings:

Flour (1.5 to 2 cups, depending on the flour)

1.5

Milk

0.5

Egg (if the egg is large, you'll need a little more flour)

Butter

Sugar

Baking soda

0.5

Ground cinnamon (add more if you like)

0.5

Vegetable oil (or shortening, for frying)

100

Powdered sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 6 g

Fats 33 % 23 g

Carbohydrates 58 % 40 g

380 kcal

GI: 3 / 0 / 97

Cooking method

Cooking time: 50 min

Step 1:

Here are the ingredients you'll need to make the doughnuts. Sift the flour. Take the butter out of the fridge ahead of time so it softens.
Step 2:

In a deep bowl, stir together the flour, cinnamon, and baking soda, then sift the mixture once more.
Step 3:

In a separate bowl, cream the egg together with the sugar until well blended.
Step 4:

Add the butter and keep working the mixture until it's smooth.
Step 5:

Pour in the milk and stir.
Step 6:

Gradually work in the flour mixture. Knead a soft dough that's easy to roll out.
Step 7:

The finished dough shouldn't stick to your hands or to the rolling pin when you roll it out. If it does, work in a little more flour.
Step 8:

Divide the dough into 2-3 pieces to make it easier to handle. Dust the work surface with flour and roll each piece out about 1/4 inch thick. Using a glass or a cookie cutter, cut out rounds, then use a smaller cutter to punch a hole in the center of each one, forming rings. Gather the scraps and re-roll them. If you have scraps left over again, cut small rounds with the little cutter — they'll puff up into balls as they fry.
Step 9:

Heat the oil in a Dutch oven or deep skillet. Lower the rings in a few at a time and fry them on both sides until golden. It's best to start over higher heat to fry the first side of each doughnut, then lower the heat to fry the second side. That way the doughnuts puff up and turn plump very quickly.
Step 10:

Transfer the doughnuts in batches to a paper-towel-lined plate to drain off the excess oil.
Step 11:

Here's what the doughnuts look like inside. While they're still warm, dust them with powdered sugar through a fine sieve. Call everyone over for coffee or tea. Enjoy!