American donuts donats

14 servings
2 hours 30 min

From this amount of dough, I got 11 full doughnuts and a lot of round leftovers, which I just sprinkled with icing sugar. With the icing, we liked it more. But this glaze is not ideal, I will look for the best recipe.

How to make American Donuts Donats? Prepare the products. Remove the butter from the refrigerator in advance to soften. The egg should also be at room temperature. Ask for flour in advance. It is important to sift through the flour to saturate it with oxygen. Then the pastry will turn out to be airy and will rise well when baking. The amount of fryer oil indicates the approximate, focus on your dishes.

Heat the water to a warm state, pour yeast into it. Mix them well with a spoon. Leave for 10 minutes to activate the yeast. They have to dust up.

In a bowl, break the egg, add the sugar and soft butter. Pour in the yeast mixture. Be sure to wash your eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

Pour in half a portion of flour - 170 grams. Knead the dough using a mixer with bread attachments.

Mash the dough for about two minutes. If you don't have a mixer, it doesn't matter, knead with your hands, it just takes more time.

Heat the milk to a warm state. Pour it into the batter. Continue kneading.

The products must be completely mixed, a fairly liquid mass will be obtained.

Pour in the remaining flour. Knead the dough until smooth, uniform. It will take about 5 minutes. The dough will be sticky, and it should be.

Pack it into a ball. Cover a bowl of dough with a towel or film and place in a warm place for an hour and a half to lift.

During this time, the dough will double in volume. Think about it a little - it will become a little dream. Separate a small piece - about a third or a quarter. It will be more convenient to work with it.

Sprinkle a little flour over the board. Roll a piece of dough into a layer 1. 5 cm thick. The dough is no longer so sticky, it is easy to work with.

Using improvised means, cut out large mugs, I have them 8 cm. I cut with a can lid, you can take a thin glass. Then cut out the mug in the middle, I took the bottle cap. Now they sell special forms for donuts, it is much more convenient. But, for lack, you can do with improvised means.

Take the right deep fryer, I have this good old Kazan, it heats up perfectly and keeps warm. Pour about 2. 5cm of oil into it. Heat the oil well. You can check the readiness of the oil with a wooden stick lowered into it - bubbles will run from it. Put the doughnuts in the fryer. Do not put a lot at once - they will grow when frying.

Fry the doughnuts over a low heat until golden brown. The doughnuts will have to be turned over a couple of times to cook evenly.

Put the finished donuts on a plate with a paper towel - it will absorb excess fat. Fire all the doughnuts in the same way. I cut them out while one portion was frying. Do not throw away circles from the middle - fire at the end. From the trimmings, I blinded the balls bigger and fried at the end. It turned out without waste at all.

If you want to make a sugar glaze like mine, then take powder and milk. Water or lemon juice can be used as a liquid component. Fluids may need less, see the glaze condition.

Take the powder and add milk to it by a teaspoon. Stir and look at the consistency. In order for the glaze to lie well and not drain, it must be thick.

Spoon the icing over the doughnut. Sprinkle the pastry sprinkle over the top if desired. Serve donats to the table. Enjoy your meal!

The liquid in which yeast is diluted should be pleasant to the touch, no higher than 40 degrees. Why is this important? In a warm environment, yeast is well activated, in a hot environment it will die, and in a cold environment it simply will not work.

Use oil with a high smoking temperature for frying! Any oil is useful only until a certain temperature is reached - the point of smoke at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. Unrefined oils, with rare exceptions, have a low smoke point. They have a lot of unfiltered organic particles, which quickly begin to burn. Refined oils are more resistant to heating, and their smoke point is higher. If you are going to cook food in the oven, in a pan or grill, make sure you use oil with a high point of smoke. The most common of the oils with a high point of smoke: refined varieties of sunflower, olive and grape.

Be prepared for the fact that flour may be needed more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!