Donut recipe: step-by-step master class

It is difficult to find a person who would be indifferent to baking, especially when it comes to donuts. The great advantage of such donuts is that their preparation requires a minimum of ingredients, time and effort, and their taste is beyond all praise. Today I bring to your attention a recipe for wonderful donuts, which, according to some statements, comply with GOST.

How to make donuts

I’ll warn you right away that the dough turns out sticky, so you’ll have to tinker with it while working. Many people advise adding more flour in this case, and I cannot share this advice. If you add more flour, then you can forget about the splendor and airiness of the donuts; I tested it from my own experience. To make it easier to work with the dough, before taking it with your hands, you need to moisten the latter in water and do not wipe them. But for such a “sacrifice” the donuts will reward the hostess with their lightness and taste.

So, prepare the ingredients:

• 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 in advance. Let's start the cooking process.

1. In a deep bowl in warm water (about 40°C), dilute the yeast so that there are no lumps. Add sugar. Pour in the lightly beaten egg. Add salt and pour in melted butter. If you wish, you can add a little vanillin. By the way, a little culinary advice. To make the vanilla aroma more pleasant and have a more pronounced taste, take the required portion of vanillin and dilute it with hot water. Only then add it to the dough. Mix everything with a mixer or whisk, whichever is more convenient. 
2. Sift the flour to saturate it with oxygen and remove any stones. Gradually add flour to the liquid portion of the dough in careful portions. It is advisable to mix it all with a mixer to prevent the formation of lumps that could ruin everything. 
3. Now take a deep container, coat it thoroughly with sunflower oil and place the dough there. Wrap the film on top, on the surface of which then make small holes for air. Leave in a warm place for 4 hours. During the entire standing period, knead the dough about three times. 
4. As soon as the waiting time comes to an end, form the dough into balls, the size of which will depend on your desire. I initially started making large ones, but then switched to small ones. In this design, in my opinion, they look much more aesthetically pleasing. In addition, you need to take into account that at the time of frying they double or even triple in size. The prepared balls are laid out on a flat surface and covered with cling film. You need to let them “rest” for about half an hour. To prevent them from sticking tightly to the table (or to the place on which they are laid out) during this time, you need to either sprinkle it with flour or coat it with a small amount of vegetable oil.
5. Pour sunflower oil into a deep fryer, frying pan or saucepan. Determine the quantity based on the fact that at the time of frying, the donuts should float without touching the bottom. Heat the oil well over medium heat and carefully begin to lower the donuts into it. I do not recommend running many portions at once, as this may lower the oil temperature. Fry and turn them as needed. 

After frying, it is better to place each donut on a clean paper towel so that all excess fat comes out safely. After this, you can put the finished crumpets into a beautiful plate, sprinkle them with powdered sugar and invite your household members to a tea party. Bon appetit!

Donuts: video