Donut Recipe: Step-by-Step Master Class

It is difficult to find someone who is indifferent to baking, especially when it comes to donuts. The big advantage of such donuts is that their preparation requires a minimum of ingredients, time and effort, and in terms of taste, they are above all praise. Today I bring to your attention a recipe for wonderful donuts, which, according to some statements, correspond to GOST.

How to make donuts

I will warn you right away that the dough turns out to be sticky, so you will have to tinker with it in the process. Many people advise in this case to add more flour, and this advice I cannot share. If you add more flour, then you can forget about the splendor and airiness of donuts, it has been tested on our own experience. To make it easier to work with the dough, before taking it with your hands, the latter must be moistened in water and not wiped off. But for such a "sacrifice" donuts will reward the hostess with their lightness and taste.

So, prepare the food:

• 530 g flour;
• 16 g dry yeast;
• 5 g salt;
• 60 g sugar;
• 310 g water;
• 1 egg;
• 30 g butter.
• Sunflower oil for frying.

Melt the butter beforehand. Let's get down to the cooking process.

1. Dissolve the yeast in a deep bowl in warm water (about 40 ° C) so that there are no lumps. Add sugar. Pour in the lightly beaten egg. Add salt and melted butter. You can add some vanillin if you like. By the way, a little culinary advice. To make the aroma of vanilla more pleasant and have a more pronounced taste - take the required portion of vanillin and dilute it with hot water. Only then add to the dough. Mix everything with a mixer or whisk, whichever is more convenient.
2. Sift the flour to oxygenate it and remove any pebbles. Gradually add flour to the liquid portion of the dough in neat portions. It is advisable to mix it all with a mixer to prevent the formation of lumps that can ruin everything.
3. Now take a deep container, coat it well with sunflower oil and place the dough there. Wrap the top with foil, on the surface of which then make small holes for air. Leave in a warm place for 4 hours. Knock the dough about three times during the entire standing period.
4. As soon as the waiting time comes to an end, shape the dough into balls, the size of which will depend on your desire. I started doing big ones initially, but then moved on to small ones. In this performance, in my opinion, they look much more aesthetically pleasing. In addition, it must be borne in mind that at the time of frying, they increase by two, or even three times. The prepared balls are laid out on a flat surface and covered with cling film. It is necessary to give them a "rest" for about half an hour. So that during this time they do not firmly stick to the table (or to the place on which they are laid out), it must either be sprinkled with flour or smeared with a small amount of vegetable oil.
5. Pour the sunflower oil into a deep fryer, skillet, or saucepan. Determine the amount based on the fact that at the time of frying, donuts should float without touching the bottom. Heat the oil well over medium heat and gently start dipping the donuts into it. I do not advise you to run many portions at once, as this can reduce the temperature of the oil. Roast and turn them as needed.

After frying, it is better to spread each donut on a clean paper towel so that all excess fat will safely come out. After that, you can shift the finished donuts into a beautiful plate, sprinkle them with powdered sugar and invite your household to a tea party. Bon Appetit!

Donuts: video