Classic Doughnuts with Milk
Make melt-in-your-mouth doughnuts — the easiest recipe there is! These classic milk doughnuts are perfect with tea or coffee, and a great alternative to store-bought buns and sweets. Homemade always tastes better, with all the care that goes into it. Shape them round or ring-style with a hole in the middle — whichever way you go, they'll be delicious. Finish them with glaze, sprinkles, or powdered sugar.
tusya
Recipe author
Classic Doughnuts with Milk
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 7 %
5 g
Fats 50 %
36 g
Carbohydrates 43 %
31 g
463 kcal
GI:
3
/
0
/
97
- Warm the milk in a saucepan until lukewarm, about 100°F (38°C) — the microwave works too. 2. Stir two tablespoons of flour, the sugar, and the dry yeast into the warm milk. Leave it in a warm spot for half an hour. 3. Once the sponge is ready (a foamy cap forms), sift in the rest of the flour — sifting is a must to avoid lumps. 4. Add a pinch of salt, crack in the egg, and add the softened butter (take it out of the fridge ahead of time). 5. Knead the dough on the work surface — it's soft but shouldn't stick to your hands. Knead unhurriedly, about 10 minutes. 6. Put the dough in a bowl, cover with plastic wrap, and let it rise for an hour in a warm, draft-free spot. 7. Roll the risen dough out to about 1/4 inch (5 mm) thick. Cut out circles with a glass, then punch a hole in the center of each with a bottle cap or similar. 8. Pour the oil into a narrow, deep pan and heat it. To test it, dip in a wooden skewer — bubbles should rise around it. 9. Fry a couple of doughnuts at a time until golden on both sides. They cook very fast, especially the second batch and beyond, so stay close to the stove. You can fry the cut-out centers, too. 10. Set the hot doughnuts on a paper-towel-lined plate to drain. If you like, dust them with a mix of brown and white sugar — it looks pretty and appetizing. Enjoy!
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
- Fortified whole durum wheat flour - 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
- Brown sugar - 394 kcal/100g
- Dry yeast - 410 kcal/100g
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