Donuts on yeast: the recipe of preparation (with a photo)

Baking significantly diversifies both the daily menu and the festive table. Especially attractive in this respect are donuts on yeast - the recipe is quite simple, only fuss with yeast can cause difficulty, and even then not very experienced cooks. However, these difficulties are surmountable! Our article is designed to illuminate the recipe for donuts on a leap, so that even a novice cook can master it from the first time.

A Little Bit of Donuts

Erroneous are those who think donuts are only "our" dish. Something similar is in the kitchens of many countries (of course, there these delicacies are called otherwise). Combines all the versions that in the vast majority are preparing donuts on yeast. The recipe can use rice or corn flour, the final product can be stuffed and without, round, ring-shaped or even freehand ... But surely donuts are fried rather than baked, and the test consists of approximately the same ingredients.

To donuts turned out

Before you begin to implement the recipe for delicious donuts by leaps and bounds, it is worth learning a few subtle points:

1. The dishes for frying should be thick-walled and thick-bottomed. If there is a deep fryer - this is what you need. If it is not suitable, a saucepan or a heavy frying pan with high walls, for example, cast iron, is suitable.
2. Oils need to be poured a lot: the products in it should float without touching the bottom, and when loading a new batch, the fat should not be strongly cooled.
3. To donuts on yeast, the recipe of which you have chosen, did not turn out to be excessively greasy, before processing the first batch, the oil should be high-grade hot.
4. Products for uniform baking should be turned over.
5. Ready donuts are first laid out on paper towels, a colander or a sieve, so that excess oil is drained.

If desired, the finished products are powdered, sprinkled with glaze or melted chocolate or stuffed with cream (jam, jam) with a syringe.

Donuts on the water

If you decide to make donuts on dry yeast, the prescription prescribes to take five tablespoons of flour (about 800 grams) to take their tablespoon. The flour is sieved and mixed with them, a teaspoon of salt and a dining room - sugar. As you mix, pour two cups of warm water and three tablespoons of lean oil. When the dough is still soft, but already homogeneous, it is covered with a towel or napkin and left for an hour in the warmth. During this time it will rise, it will be more than once in two. The dough once again is kneaded, divided into parts, each of which rolls down "sausage" and is cut into flat breads a couple of centimeters thick. You can fry directly with rounds, you can punch a hole in them. Another quarter of an hour the future donuts come up again, after which they are roasted to a blush (see the frying rules above).

Curd donuts

This is a very interesting recipe for donuts on yeast - the photo clearly demonstrates an appetizing result. This time, a glass of milk is taken as a basis. It should be warmed up the body temperature, pour two spoons of sugar and a spoonful of dry yeast (or freshly ground table) and leave for a quarter of an hour - until the appearance of a foam cap. 400 grams of flour is sieved, a pack of curd (not wet, granular) is wiped through a sieve or passed through a meat grinder. Both components are connected, the egg is hammered into the mass, it is slightly (literally one pinch) flavored with salt. A slice of margarine (one and a half spoons) is melted and poured in the same way. Finally, milk with yeast is added. Well-kneaded dough is again left in the warmth - this time for an hour and a half. Then the actions are similar to those already described: divide into balls, a little to defend them - and fry.

Donuts on yogurt

You can cook donuts on yeast, the recipe of which contains a sour milk base - kefir, yogurt, sour cream or whey. They will get more lush 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 slice of margarine slowly melts, is slightly cooled, combines with a third kilogram of flour, half a cup of lean oil, the same volume of yogurt, yolk and yeast. The dough, kneaded to smoothness, but not to excessive stiffness, is left for lifting. Then the algorithm of actions does not differ from the one described in the previous recipes.

Donuts "Yo-Yo"

And what about those who are not sure of their abilities to concoct traditional donuts in leaps and bounds? The recipe with a beer analogue will help beginners cook. It is somewhat easier to perform, since it does not require the skills to work with the classic yeast test. The first thing to do is beat two eggs with a pile of orange juice, a spoonful of peel, a pile of vegetable oil and a little sugar (the total amount of sand is one-third of a kilogram). Almost half a kilo of flour mixed with two spoons of brewer's yeast and gradually kneaded into dough. Approach it will be about an hour - and rest assured, will do! Roasted in the usual way donuts are poured with syrup, for the preparation of which in a half liter of water the remaining sugar dissolves, the lemon is squeezed - and the pan is put on the fire. After a quarter of an hour, the rest of the zest and half a cup 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 that the syrup will have just in time.

Donuts potato

Usually "bagels" are prepared as a dessert, and most people do not even realize that they can be unsweetened. However, in the old days they were often served as a side dish. For example, here is a recipe for donuts on yeast made from potatoes. Pulkilo tubers should be boiled, grind in a meat grinder or blender (in the latter case, the mashed potatoes will be more airy, and donuts, respectively, too). 10 grams of dried yeast are bred in warm water or milk ahead of time. Puree is beaten with two tablespoons of sour cream and two eggs, then half a glass of flour, salt and pepper, and lastly yeast are poured into it. "Dough" is well kneaded; Wait for defending is not necessary - you can immediately start baking. Such donuts are cooked similarly to sweet.