Composition / ingredients
Step-by-step cooking
Step 1:
How to Make American Donuts Donuts? Prepare the products. Remove the butter from the refrigerator in advance so that it becomes soft. The egg should also be at room temperature. Sift the flour in advance. It is important to sift the flour to saturate it with oxygen. Then the baking will turn out to be airy and will rise well when baking. The amount of oil for deep frying is approximate, focus on your dishes.
Step 2:
Heat the water to a warm state, pour yeast into it. Mix them well with a spoon. Leave for 10 minutes to activate the yeast. They should bubble up.
Step 3:
In a bowl, break an egg, add sugar and soft butter. Pour in the yeast mixture. Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.
Step 4:
Pour half a portion of flour — 170 grams. Knead the dough using a mixer with bread attachments.
Step 5:
Knead the dough for about two minutes. If you don't have a mixer, it doesn't matter, knead with your hands, it just takes more time.
Step 6:
Warm up the milk to a warm state. Pour it into the dough. Continue kneading.
Step 7:
The products should be completely mixed, you will get a fairly liquid mass.
Step 8:
Pour in the remaining flour. Knead the dough until smooth and smooth. It will take about 5 minutes. The dough will be sticky, as it should be.
Step 9:
Assemble it into a ball. Cover the bowl with the dough with a towel or film and put it in a warm place for an hour and a half to rise.
Step 10:
The dough will double in volume during this time. Remember it a little — it will become small again. Separate a small piece — about a third or a quarter. It will be more convenient to work with him.
Step 11:
Sprinkle the board with a small amount of flour. Roll out a piece of dough into a 1.5 cm thick layer . The dough is not so sticky anymore, it is easy to work with it.
Step 12:
With the help of improvised tools, cut out large mugs, I have them 8 cm. I cut the lid from the jar, you can take a thin glass. Then cut a circle in the middle, I took the bottle cap. Now they sell special forms for donuts, it's much more convenient. But, in the absence, you can do with improvised means.
Step 13:
Take a suitable deep-frying dish, I have a good old cauldron, it warms up perfectly and keeps warm. Pour about 2.5 cm of oil into it . Heat the oil well. You can check the readiness of the oil with a wooden stick dipped into it — bubbles will run from it. Put donuts in the fryer. Do not put a lot at once — they will grow when frying.
Step 14:
Fry the donuts over low heat until golden brown. Donuts will need to be turned over a couple of times so that they are evenly fried.
Step 15:
Put the finished donuts on a plate with a paper towel — it will absorb excess fat. Fry all the donuts in the same way. I cut them out while one portion was frying. Do not throw out the circles from the middle - fry at the end. I made bigger balls out of the scraps and fried them at the end. It turned out completely without waste.
Step 16:
If you want to make icing sugar like mine, then take powder and milk. You can use water or lemon juice as a liquid component. The liquid may need less, look at the condition of the glaze.
Step 17:
Take the powder and add a teaspoon of milk to it. Stir and look at the consistency. In order for the glaze to lay down well and not drain, it should be thick.
Step 18:
Spoon the icing onto the donut. If desired, sprinkle it with pastry sprinkles on top. Serve donuts to the table. Bon appetit!
From this amount of dough, I got 11 full-fledged donuts and a lot of round leftovers, which I just sprinkled with powdered sugar. We liked the glaze more. But this glaze is not perfect, I will look for the best recipe.
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.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!
Caloric content of 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
- Powdered sugar - 374 kcal/100g
- Dry yeast - 410 kcal/100g
