Baking greatly diversifies the daily menu and the festive table. Yeast donuts are especially attractive in this respect - the recipe is quite simple, only fuss with yeast can cause difficulty, and even that is not so experienced chefs. However, these difficulties are surmountable! Our article is designed to illuminate the recipe for donuts with yeast so that even a novice culinary specialist can master it the first time.
A little bit about donuts
Those who consider donuts exclusively as “our” dish are mistaken. Something similar is in the cuisines of many countries (naturally, there these delicacies are called differently). What unites all the versions is that the vast majority of donuts are made using yeast. The recipe can use rice or corn flour, the final product can be filled with and without, round, annular, or even arbitrary shape ... But donuts are definitely fried, not baked, and the dough includes approximately the same ingredients.
To make donuts
Before you begin to implement a recipe for delicious donuts with yeast, it is worth learning a few subtle points:
- Cookware for frying should be thick-walled and thick-bottomed. If you have a deep fryer, this is what you need. In its absence, a stewpan or heavy frying pan with high walls, for example, cast iron, is suitable.
- A lot of oil needs to be poured: products in it should float without touching the bottom, and when loading a new batch, the fat should not be very cooled.
- So that donuts on yeast, the recipe of which you have chosen, do not turn out to be too fat, before processing the first batch, the oil must be qualitatively heated.
- Products for uniform baking should be turned over.
- Ready donuts are first laid out on paper towels, a colander or sieve to drain excess oil.
If desired, finished products are sprinkled with powder, poured with icing or melted chocolate, or filled with cream (jam, jam) with a syringe.
Donuts on the water
If you decide to cook donuts on dry yeast, the recipe requires five tablespoons of flour (about 800 grams) to take their tablespoon. Flour is sifted and mixed with them, a teaspoon of salt and a tablespoon of sugar. As you knead, two glasses of heated water and three tablespoons of vegetable oil are poured. When the dough is still soft, but already homogeneous, it is covered with a towel or napkin and left warm for an hour. During this time it will rise, it will become more than two times. The dough is crushed again, divided into parts, each of which is rolled into a “sausage” and cut into flat cakes a couple of centimeters thick. You can fry directly in round pieces, you can make holes in them in a pile. For another quarter of an hour, future donuts come up again, after which they are fried until blush (see the roasting rules above).
Curd donuts
This is a very interesting recipe for yeast donuts - the photo clearly demonstrates an appetizing result. This time a glass of milk is taken as the basis. It must be warmed up to body temperature, pour in two tablespoons of sugar and a spoonful of dry yeast (or a tablespoon of fresh) and leave for a quarter of an hour - until a head of foam appears. 400 grams of flour is sifted, a pack of cottage cheese (not wet, granular) is rubbed through a sieve or passed through a meat grinder. Both components are combined, an egg is driven into the mass, it is lightly (literally with one pinch) flavored with salt. A slice of margarine (one and a half tablespoons) is melted and poured there. Finally, milk with yeast is added. Well-kneaded dough is left warm again - this time for an hour and a half. Further actions are similar to those already described: divide into balls, defend them a little - and fry.
Kefir Donuts
You can cook donuts with yeast, the recipe of which contains a sour-milk base - kefir, yogurt, sour cream or whey. They will turn out more magnificent on kefir, but other products of this series give good results. It is advisable to use fresh yeast: dilute a 20-gram slice in a quarter cup of warm water and let stand. A piece of margarine is slowly melted, slightly cooled, combined with a third kilogram of flour, half a glass of vegetable oil, the same volume of kefir, yolk and yeast. The dough, kneaded to smoothness, but not to excessive stiffness, is left to rise. Further, the algorithm of actions is no different from that described in previous recipes.
Donuts "Yo-Yo"
But what about those who are not confident in their ability to cook up traditional donuts with yeast? A recipe using a beer analogue will help beginner chefs. It is somewhat easier to execute because it does not require the skills to work with a classic yeast dough. The first step is to beat two eggs with a stack of orange juice, a spoon of zest, a stack of vegetable oil and a small amount of sugar (the total amount of sand is a third of a kilogram). Almost a pound of flour is mixed with two tablespoons of brewer's yeast and gradually mixed into the dough. It will come up for about an hour - and rest assured, it will do! The donuts, fried in the usual way, are poured with syrup, for the preparation of which the remainder of sugar is dissolved in half a liter of water, the lemon is squeezed out and the pan is set on fire. After a quarter of an hour, the rest of the zest and half a glass of honey are poured. It remains to hold for another five minutes and remove. Do not think that the result will be too sweet: the dough contains very little sugar, so the syrup will come just in place.
Potato donuts
Usually, “bagels” are prepared as a dessert, and most people don’t even imagine that they can be savory. However, in the old days they were very often served as a side dish. For example, here's a recipe for donuts made from potato yeast. Half a kilo of tubers should be boiled, grinded in a meat grinder or blender (in the latter case, the mashed potatoes will turn out to be more airy, and donuts, respectively, too). 10 grams of dry yeast are bred ahead of time in warm water or milk. Puree is beaten with two tablespoons of sour cream and two eggs, then half a glass of flour is poured into it, salt and pepper, and lastly, yeast. The "dough" is thoroughly kneaded; You don’t have to wait for settling - you can immediately start baking. Such donuts are baked similarly sweet.