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Glazed Donuts

These incredibly tasty donuts will win you over completely! The dough has an absolutely amazing flavor. This is exactly how I always pictured American donuts — they turned out just the way I'd hoped. Not too sweet, with a slightly "grainy" texture, almost as if there were a little cottage cheese in the dough. They disappear fast with a glass of milk, and they're wonderful with coffee too! Makes 22 donuts. I found a truly amazing recipe for American donuts and talked my husband into making them over the weekend. Sadly, the donuts vanished so quickly that I grabbed the camera too late (my husband doesn't like photographing what he cooks). Yes, in our family the kitchen is the man's domain — thanks, Jamie Oliver, for that!

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Donuts with icing
Donuts with icing Donuts with icing
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 7 % 5 g
Fats 51 % 38 g
Carbohydrates 42 % 31 g
483 kcal
GI: 3 / 3 / 94
  • Stir the yeast, sugar, salt, half the flour, and the yolks into the warm milk (if you like, you can start with a sponge first to activate the dry yeast; we skipped that). Cover with a towel and set in a warm spot to rise. Let the dough rise twice, punching it down each time. Then pour in the melted (but not hot) butter, add the vanilla sugar and the rest of the flour. Knead thoroughly and let it rise twice more. Roll the dough out to about 3/8 inch (1 cm) thick and cut into rounds about 4 inches (10 cm) across. Cut a hole in the center of each. Transfer the donuts to a flour-dusted baking sheet and set in a warm spot to rise for about 20 minutes. Heat a deep skillet with enough vegetable oil for the donuts to float as they fry. Fry until golden on both sides. The donuts cook very fast — most of the time goes to letting the dough rise! Transfer the finished donuts to a paper towel to drain the excess oil. Melt the chocolate in a double boiler (or the microwave), stir in the milk (or cream), and mix until smooth. Dip one side of each donut in the chocolate and set it on a platter. I'll add that these donuts are even better with a cream glaze than a chocolate one!

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Pressed yeast - 109  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Egg yolks - 352  kcal/100g
  • Chocolate 70 % - 539  kcal/100g
  • Dark chocolate - 539  kcal/100g
  • Vanilla sugar - 379  kcal/100g

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