Classic Glazed Doughnuts
A sweet companion to tea and coffee — finger-licking good! Everyone's favorite doughnuts in their classic form! A fantastic treat for friends and family. You can decorate them so prettily that they're right at home on a party table. Drizzled with bright glaze and chocolate and finished with sprinkles, they become the star of the candy bar at a kids' party. This American classic, made the traditional way, has caught on all over the world.
@rishk@
Recipe author
Classic Glazed Doughnuts
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 7 %
5 g
Fats 56 %
40 g
Carbohydrates 38 %
27 g
482 kcal
GI:
4
/
0
/
96
- Warm the water in the microwave — it should be warm, not hot, no more than about 105°F (40°C). 2. Put the dry yeast in a bowl and pour the warm water over it. Leave it in a warm, draft-free spot for 7–10 minutes, until it foams. 3. Warm the milk in a saucepan to the same temperature, about 105°F (40°C). 4. In a mixer bowl, combine the egg, sugar, and butter — the butter should be softened but not melted (just take it out of the fridge half an hour ahead). Beat until smooth, then pour in the yeast mixture. 5. Switch the mixer to dough hooks. Add half the flour (sifted, even twice, is important). 6. Mix with the mixer for two minutes — you can knead by hand, but it takes longer. 7. Pour in the warm milk, add the rest of the flour, and keep mixing until smooth. The dough will be sticky but very soft. Mix about seven minutes with the mixer, or 15 minutes by hand. 8. Dust the work surface with flour, turn the dough out, gather it into a ball, and return it to the bowl. Cover with plastic wrap and let it rise in a warm, draft-free spot for an hour. 9. Divide the dough into three parts. On a lightly floured surface, roll each out to about 1/4 inch (5 mm) thick — don't add too much flour, it will toughen the dough. 10. Cut out doughnuts with doughnut cutters (or a glass if you don't have them). 11. Pour the oil into a narrow, deep pan and heat it. To test it, drop in a small piece of dough — if it immediately sizzles and bubbles, it's ready. 12. Fry a couple of doughnuts at a time, staying right at the stove. They cook very fast, so flip them after about a minute. 13. Transfer the finished doughnuts to paper towels to drain, then decorate. The simplest option is a dusting of powdered sugar; a glaze makes them more festive. Either way, they're wonderfully delicious. Dig in!
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
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 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
- Water - 0 kcal/100g
- Dry yeast - 410 kcal/100g
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