Composition / ingredients
Step-by-step cooking
Step 1:
To prepare airy sweet donuts, we prepare the necessary products.
Step 2:
Pour two hundred and fifty milliliters of warm milk into a measuring cup, then pour two teaspoons of dry yeast into it.
Step 3:
Pour forty grams of sugar into a mug.
Step 4:
Add one tablespoon of flour with a slide to the mug.
Step 5:
Mix all the ingredients in a bowl and set aside the mug for fifteen minutes to activate the yeast.
Step 6:
Break one chicken egg into a large bowl.
Step 7:
Pour half a teaspoon of salt into a bowl with an egg.
Step 8:
Pour one teaspoon of vanilla sugar into a bowl.
Step 9:
We put forty grams of softened butter in a bowl.
Step 10:
Mix all the ingredients well together in a bowl.
Step 11:
Pour the activated yeast from the mug into a bowl with egg base.
Step 12:
Mix all the ingredients thoroughly in a bowl.
Step 13:
Pour ten grams of baking powder into a bowl with five hundred grams of flour and mix well.
Step 14:
Sift the flour in parts into a bowl with a liquid base.
Step 15:
Mix all the ingredients well together in a bowl.
Step 16:
Knead the dough in a bowl with your hands and collect it into a ball.
Step 17:
Sift a small amount of flour on the table and spread the dough, which is then thoroughly kneaded for about five minutes.
Step 18:
Grease the dough with vegetable oil so that a crust does not form, then put it in a bowl and cover it with a towel and put it in a warm place for forty minutes.
Step 19:
Sift a small amount of flour on the table and spread the dough, which we sprinkle with flour on top, then knead it to a flat cake and release carbon dioxide.
Step 20:
Roll out the dough to a thin cake about half a centimeter thick.
Step 21:
Using a suitable shape, we cut the blanks for donuts.
Step 22:
In the center of each workpiece, we make holes with a syringe nozzle.
Step 23:
The prepared blanks for donuts are covered with a towel and left to melt for fifteen to twenty minutes.
Step 24:
To prepare the chocolate glaze, we break forty grams of chocolate into slices and put it in a saucepan, which we then put on the stove.
Step 25:
Add eighty milliliters of milk to the chocolate in a saucepan.
Step 26:
Constantly mix and melt the chocolate in milk over medium heat of the stove.
Step 27:
As soon as the chocolate in the saucepan becomes homogeneous and darker, remove it from the stove, then let it cool down.
Step 28:
Preheat the frying pan with the necessary amount of vegetable oil and spread the donuts upside down, leaving a little free space between them.
Step 29:
Deep fry the donuts until a beautiful golden color on each side.
Step 30:
To remove excess fat, we spread the fried donuts on a napkin.
Step 31:
We fill the cooking bag with the prepared chocolate glaze and randomly apply it to a part of the donuts, after which we sprinkle them with powdered sugar to taste.
Step 32:
Cooking together, cooking simply, cooking at home the most delicious dishes from available products according to our recipes! Bon appetit to Everyone!
Donuts, no one can resist them! A very delicious dessert! Be sure to find out my secret of super fluffy donuts for tea. Everyone is delighted with them! These are real sweet donuts! They always turn out soft, almost weightless, perfectly rosy, with a crisp golden crust! You want to eat every last one of them immediately after baking, they look so appetizing. Even after cooling down, this pastry retains its super splendor and melts pleasantly in the mouth, and all thanks to the secret ingredient! Favorite dessert in a hurry!
The liquid in which yeast is bred should be pleasant to the touch, no higher than 40 degrees. Why is this important? In a warm environment, yeast is well activated, in a hot one it will die, and in a cold one it simply will not work. To avoid unpleasant surprises, check the yeast before mixing with the rest of the ingredients. Pour a little warm milk into a bowl, stir in the yeast. Cover the bowl with a kitchen towel and put it in a warm place without drafts for 10-15 minutes. During this time, a foamy yeast cap should appear on the surface of the sponge. If this did not happen, then the fermentation process has not started (the yeast is overdue or spoiled). In this case, it is worth taking other yeast, otherwise baking will not work.
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
- Milk-nut chocolate - 542 kcal/100g
- Nutty chocolate - 580 kcal/100g
- Porous milk chocolate - 506 kcal/100g
- Creamy chocolate - 560 kcal/100g
- Chocolate - 550 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
- Baking powder - 79 kcal/100g
- Powdered sugar - 374 kcal/100g
- Vanilla sugar - 379 kcal/100g
- Chicken egg - 80 kcal/100g
- Dry yeast - 410 kcal/100g
