Donut Donuts is a classic American sweet dough product that has long been part of the country's pop culture. Homer Simpson eagerly eats lush bagels, as well as bored police officers in many famous films. And now they began to appear in domestic fast foods and pastry shops. What is it - American donuts and how to cook them in our conditions?
A bit of history
Let's start with an interesting name. It comes from the English word dough - dough and nut - nut. This is due to the fact that before the American donuts donuts were not in the shape of a donut, but in the form of a ball.
The first mention of such sweets dates back to the middle of the 19th century, and immigrants from Denmark to the states began to make them. She had her own name - olykoeks - butter muffins.
But because of its shape, the Americans confectionery from sweet dough, deep-fried, received a different name - a dough nut. Moreover, before it was cooked not in oil, but in pork fat, until a golden crust was formed. An interesting dish has taken root and gained unprecedented popularity. What do donuts look like today? Photo of the most common molding:
However, there are other versions of the appearance of such a name. A play on words could occur - the expression dough knots - knots from the dough, is pronounced almost the same as donuts and can have a reference to baking in the same form. Or maybe the word nut does not refer to appearance at all, but it began to be used because the middle of the donut was poorly boiled, and it was filled with nuts or berries, that is, a filling that does not need thorough heat treatment.
Which form is correct?
Both the whole ball and the donut - both have the same name - donut donuts. The first option is historically older and quite simple to prepare at home. After all, you just need to roll the dough into a small nut that is crazy in your mouth. Sometimes it is made from the remains of raw materials obtained after making holes in donut donuts - do not throw away the same product.
The second molding option offers two advantages. Everyone likes the first - there is no raw middle, the donut is evenly boiled from all sides. The second is more important for those who sell sweets. A donut with a hole is conveniently and hygienically pricked onto the rod and from it put it on a plate or in a package to the buyer. This form can be made in many ways:
- folding sausages from dough into a circle;
- squeeze holes in the finished cake;
- simultaneous cutting of the inner and outer circles from the dough sheet using a special device;
- with the help of rapid rotation of the workpiece, in which it bursts in the middle and itself forms a geometric figure called a torus - donut.
Donut donuts can be of different thicknesses and splendor, from yeast dough or ordinary, as well as with filling. There are more non-standard forms, such as a square or a triangle.
How to decorate pastries?
Most often, donut donuts are covered with confectionery glaze. Then it is decorated with icing sugar, grated nuts, decorative topping of various shapes and colors, ground cinnamon. Often, the upper part is filled with chocolate or colored glaze. A sprinkle of coconut flakes and rice balls looks beautiful with it . Stripes or patterns of white or dark chocolate also look appetizing. So you can safely show your culinary imagination and look for new beautiful jewelry options.
Simple donuts donuts. Home Recipe
Surely you have already salivated, so let's move on to the preparation of this unusual overseas dish. So, the list of ingredients for about 18 donuts:
- 35 ml of white vinegar;
- 100 ml of milk;
- 30 g margarine;
- 110 g of sugar;
- 1 egg
- ½ tsp vanillin;
- 280 g sifted flour;
- ½ tsp soda;
- 1/4 tsp salts;
- 1 liter of refined vegetable oil;
- 70 g of powdered sugar.
How are homemade donuts made?
Mix vinegar with milk and let it stand for several minutes, until thickened.
In a medium-sized bowl, beat the room temperature margarine and sugar until smooth. Thoroughly mix eggs and vanilla. Sift flour, soda, and salt together. Gradually add it to the mixture of sugar and margarine, while pouring vinegar with milk. Knead the dough and roll it on a floured board to a thickness of 7-8 mm. If you have a special cutter for donuts, then you can quickly form blanks. Here's what it looks like (photo below).
If not, take a cup for the outside, and cut off the neck of any plastic bottle for the inside. Let the billets stand for about 10 minutes.
In a large deep frying pan or pan, heat the oil to 190 degrees (if there is no kitchen thermometer, then know that the oil should boil vigorously). Fry the donuts until smooth golden, do not forget to turn over once. Dry by laying on paper towels. Chop the icing sugar while they are still warm and serve immediately.
For extra splendor
Now let’s tell you how to make donuts donuts. The recipe is also quite simple, but it takes longer to prepare, because the dough needs time to rise twice.
Ingredients for 20 pieces:
- 100 ml of warm water (approximately 40 - 45 degrees);
- 7 g of dry yeast ;
- 150 ml of warm milk;
- 55 g margarine;
- 45 g of sugar;
- 5 g of salt (3/4 tsp);
- 1 egg
- 415 g sifted flour;
- 2 liters of refined vegetable oil;
- 1 sachet (2 g) of vanillin;
- 105 g of powdered sugar.
Glaze:
- ¾ tsp Sahara;
- 1 tbsp water.
Cooking step by step
Now, let's see how homemade yeast donuts are made:
- Pour warm water into a small bowl, pour in yeast and 1 tsp. Sahara. Let the mixture stand until it forms a creamy foam on top - 5 to 10 minutes. At the same stage, you can make sure that the yeast is good and provide proper germination.
- Pour the milk and margarine into a small saucepan and cook over medium heat until the margarine has melted and the milk begins to produce tiny bubbles around the edges. Remove the mixture from the stove.
- Pour sugar and salt into a bowl, pour milk with margarine and whisk with a mixer at low speed, just to dissolve the sugar. Cool slightly.
- Add the dough from the first step, egg and flour to the mixture. Beat at low speed until smooth. Then gradually add the remaining flour to make a soft dough.
- Keep whisking for 2-3 minutes. The resulting dough should begin to lag behind the edges of the bowl.
- Put it on a board sprinkled with flour and knead until it becomes smooth and elastic.
- Form the dough into a bowl and place in a large greased bowl, cover it with baking parchment. Put the climb in a warm place. After 1-1.5 hours, the dough should increase 2 times.
- Put it again on a board with flour and roll it to a thickness of 1-1.5 cm. Cut the donuts with a cutter with a diameter of 9 cm or as described in the previous recipe. Let the blanks lie on the board from 40 minutes to an hour so that they rise again, become airy and magnificent.
- Heat the oil in a deep fryer (if not, then in a large pan) to 175 degrees.
- Carefully dip the donuts in a hot liquid, 2 to 3 pieces at a time, cook until they turn a light golden color, be sure to turn over once, just cook for about 2 minutes.
- Place on paper towels to remove excess oil.
- In a bowl, mix 1 tablespoon of warm water, vanilla and icing sugar. Apply a thin layer of glaze to warm donuts.
Industrial donut making
Of course, mass production needs a different approach. The industrial device for donuts was invented by an immigrant from Russia Adolf Levit in 1920 and presented it at the famous World Exhibition in Chicago in 1924. Donuts were touted as the “Century of Progress culinary hit” and have since begun to appear everywhere. How is the process of their preparation today?
The fully automated apparatus includes a mixing chamber for making dough, nozzles and nozzles for forming donuts, a deep fryer, a mechanism for turning donuts and a grill for cooling. It can be of various sizes - from small machines for cafes and pastry shops to huge ones for factories and factories for the production of sweets and pastries. Accordingly, the cost of equipment is changing. There are very small home appliances that are useful to fans of the dish.
How does a donuts machine work
After the ingredients for the dough are mixed, a special nozzle squeezes it out of the nozzle in the form of a ringlet - the usual smooth or with curly edges, depending on its type. Billets fall into a tub with boiling oil and move on the conveyor along it. To prevent hot spray from flying around, the nozzles are located at a low height above the cooking container. Halfway through the mechanism with the blades, the donuts turn over so that they are evenly fried on both sides. Then they are moved to cooling grates. Additionally, the devices can have devices that allow to pour the glaze on the workpieces, remove its excess, inject the filling and do other necessary operations to produce a variety of tasty donuts.