Donuts wallpaper (117 images) pictures download

Usually donuts are made fried, in my version we bake them in the oven. This is not a traditional way of cooking. They look like little cupcakes covered in strawberry frosting.

Strawberries can now be found in grocery stores almost all year round. The frosting is optional, but I highly recommend making it. It decorates the dessert, makes it aromatic and very tasty. To decorate, sprinkle with powdered sugar.

They are stored for several days in the refrigerator in a closed plastic container. But I think that they won’t have to be stored for long, they will quickly be eaten with tea at the table by the whole family.

Preparation

Within 10 minutes the yeast will begin to act and foam will appear on the surface. Even if the bag of yeast says that it can be mixed directly with flour, it is better to follow the recipe and use such a dough.

There are several ways to prepare (heat treat) donuts:

in the oven, for adherents of a healthy lifestyle and people watching their figure;
in a frying pan - the most traditional, although not the healthiest, method;
In a multicooker, using this gadget greatly simplifies the housewife’s work.

Each of these methods has its own characteristics in the proportions of ingredients or in the technology itself.

In the oven

Oven donuts are baked goods that can be called a culinary compromise. They are also called pseudo-donuts, since the only thing they have in common with the usual products fried in oil is the shape of a ring, and the dough resembles a cupcake composition. To get perfectly round, even and identical products, you will need to spend money and buy a special metal or silicone mold.

The dough for donuts cooked in the oven is mixed from:

2 eggs;
150 g sugar;
170 ml kefir;
50 g melted butter;
3 g salt;
3 g vanilla powder or 5 ml liquid extract;
14 g baking powder;
220 g flour.

Cooking step by step:

Pour all dry and bulk products into one large bowl. To ensure that all components are evenly distributed in the total mass, you need to mix them with a whisk.
In another vessel, combine eggs with melted butter and warm kefir into an absolutely homogeneous mixture.
Combine both masses to form a pourable dough, which should be placed in a pastry bag or thick plastic bag, for example for freezing.
Cut off the corner of the bag (bag) and fill 2/3 of the molds with dough (metal molds must be greased). Bake the donuts at 200 degrees until pale golden brown; do not overcook.
First, the finished donuts should cool in the mold for 5 minutes, and then on a wire rack. To make the baked goods look like American donuts, you can cover them with multi-colored icing and sprinkles.

In a frying pan

No matter how harmful deep-fried baking is, sometimes you just want to forget about the extra calories and enjoy delicious donuts. If you indulge your little gastronomic weaknesses, it is better to do it in a home kitchen, cooking according to proven recipes from quality products.

For classic donuts cooked in a frying pan, you need to take:

225 ml milk;
50 g sugar;
12 g dry yeast;
2 chicken egg yolks;
40 g butter;
50 ml cognac;
2.5 g table salt;
400 g flour.

The order of the culinary processes:

Dissolve sugar in milk, the temperature of which is 35-40 degrees, stir with a whisk the yolks, liquid butter and cognac.
Then add salt and dry yeast along with the previously sifted flour. In small portions, add the flour mixture into the liquid component and gather everything into a soft dough, which is left for an hour to mature in a warm place.
Knead the finished dough and you can start cutting out donut rings. The dough layer for the blanks should be no thicker than 2-3 mm.
Give the pieces 10-15 minutes to rise and you can start frying in vegetable oil. For deep-frying, any odorless oil of vegetable origin must be heated over high heat to 180 degrees - this is the optimal temperature, and then reduce the flame to medium so that the donuts do not burn.
Be sure to remove hot baked goods onto a paper substrate (towel or napkin) so that excess fat drips onto it and is not absorbed into the product.

In a slow cooker

It’s very quick and convenient to fry donuts not in a frying pan or pan, but in a slow cooker. The smart assistant, thanks to the appropriate program from her menu, will do everything quickly and as easily as possible.

To make donuts in a slow cooker, first of all you need to knead the dough from:

250 ml kefir;
50 ml refined vegetable oil;
10 g dry instant yeast;
100 g sugar;
3 g salt;
500 g flour.

Baking method:

In a suitable size bowl, combine kefir and vegetable oil. Place the resulting mixture on the fire to warm up a little.
Mix the remaining dry ingredients together in a bowl (or pan) to prepare the dough. Pour warm kefir and butter into the dry mixture and knead the mixture thoroughly.
After proofing for an hour, form donuts. These can be rings, mugs or just small koloboks.
Pour oil into a multi-pan and start the “Frying” option. When the oil is properly heated, begin the actual cooking. Frying one serving of donuts will take about six minutes.

Yeast-free kefir donuts

Ingredients:

Five glasses of flour;
Two eggs;
Four tablespoons of sugar;
Half a liter of kefir;
Half a teaspoon of soda slaked with vinegar;
Salt to taste.

To make kefir donuts, beat eggs and sugar in a blender. There is no need to separate anything, that is, beat the whites together with the yolks. Then put the soda into the kefir and mix very thoroughly. Since kefir is an acidic medium, it will react with soda and bubbles will appear on the surface.

Next, mix kefir with eggs. Add salt, mix thoroughly again and slowly add flour. When the dough has already been thoroughly kneaded with a spoon, you need to put it on a board or table on which you will then roll it out. The surface must first be sprinkled with flour. Next, knead the dough with your hands and cover with a towel. In this form it lies for about 15 minutes.

Meanwhile, heat a frying pan or oven. Remove the towel from the finished dough. Cut the mass into several parts. Leave one on the surface, put the others in a bowl for now. Roll out the part of the dough that remains on the table with a rolling pin. The sheet should not be very thin, about a centimeter thick.

Then use a saucer or cup, you can buy special shapes, cut out circles, inside which you need to make another hole with a glass. Bake the finished donuts in the oven at 180 degrees. They can also be fried in vegetable oil in a hot frying pan. Place the finished donuts on a plate, sprinkle with powdered sugar.

Yeast donuts

Yeast donuts take longer to prepare than other dough options, but the softness and aroma of yeast baked goods is incomparable, so this option remains a favorite for many housewives. And you shouldn’t be afraid to work with yeast, you just need to strictly observe the proportions and act consistently.

Required ingredients:

500 ml milk;
15 g fast acting dry yeast;
100 g sugar;
2 eggs;
100 g butter;
3 g salt;
2-3 g vanilla;
900 g flour or a little more.

Kneading and baking:

Pour yeast and sugar into warm milk, dissolve everything thoroughly and leave in a warmer place until a foamy head of yeast appears.
After about ten minutes, when foam appears on the surface, pour the scrambled eggs, melted butter into the yeast milk, add salt and vanilla.
After this, all that remains is to stir in the flour. As soon as the mass stops sticking to your hands, the dough is ready for further proofing.
The mass should ripen for 1.5 hours in a warm place. Every half hour you need to knead it so that the dough does not run away.
Form the shape by rolling out small pieces of dough into one-centimeter thick cakes and cutting them into circles with a hole in the middle.
Let the formed pieces lie for a while until the deep fat heats up, and then fry them in boiling oil until caramel color.
Remove from the hot oil onto paper towels to blot off excess fat.

On kefir

If you want to spend a minimum of time on cooking, but get the most fluffy products, then kefir donuts will help out those with a sweet tooth. Often this donut recipe is also called “Donuts in 15 minutes.” Of course, baking will take more time, but the cooking process is still incredibly simple.

List of products included in the test:

500 ml kefir;
200 g granulated sugar;
2 eggs;
75 ml vegetable oil;
3 g salt;
7 g baking powder;
500-550 g flour.

Bakery:

Using a whisk or mixer, beat the eggs together with the sugar until foam appears. Add warm kefir and vegetable oil to them, stir the mixture until it becomes homogeneous.
Combine flour with baking powder and salt. Add the resulting dry mixture to the liquid component and mix the dough thoroughly. The longer this process lasts, the fluffier the donuts will turn out.
Afterwards, cover the dough with a towel and leave to rest for a quarter of an hour. Afterwards, you can begin to shape the products and deep-fry them.

From dough with milk

Not only donuts made with kefir, but also donuts made with milk can be fluffy without yeast. The main secret: it is better to choose homemade milk or store-bought milk with a high percentage of fat content (above 3.5%).

To prepare them you will need:

200 ml milk;
100 ml of drinking water;
2 eggs;
100 g sugar;
25 g butter;
7 g baking powder;
4 g vanilla (can be replaced with vanilla sugar);
480 g sifted flour.

Progress:

Pour warm milk and warm water into the eggs beaten with sugar and vanilla. Stir well.
At the next stage, add flour mixed with baking powder in small portions. When the mixture becomes difficult to stir with a spoon, knead the dough with your hands and add a small piece of soft butter.
The finished dough should not stick to your hands. Divide it into small pieces, roll each of them into a bun, in which then make a hole in the center, giving the workpiece the appearance of a ring.
Fry the donuts on both sides in hot vegetable oil until crispy and caramelized. It is very convenient to turn deep-fried baked goods of this shape with two forks.

How to Substitute Greek Yogurt for Frosting

Take thick, fatty yogurt. Do the following:

Buy regular full-fat yogurt without sugar or fruit additives.
Take a bowl and cover it with cheesecloth.
Make a small well in the center of the cheesecloth, pour in the yogurt and strain the liquid.
After straining, bring the edges of the gauze together to form a bag and squeeze.
Place the bowl with the gauze bag in the refrigerator to completely remove the whey. When there is practically no whey, the resulting yogurt can be taken and used for its intended purpose.
The thick yogurt you get is sometimes called yogurt cheese.

Made yogurt is practically no different from real Greek yogurt. Well, maybe the aroma. It can be successfully used in different recipes, just like the original one. If you want to cook with Greek yogurt but don't have it, you now know how to get out of the situation.

Author of the publication

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Curd donuts

There are many recipes for cottage cheese donuts. They differ from each other mainly in the proportions of the main ingredients. Fans of cottage cheese baking, when the dough is not filled with flour, will like the following recipe. If suddenly during the process of forming donuts it turns out that the dough sticks to your hands, you need to slightly moisten your palms with water.

For the curd dough you need to take:

500 g cottage cheese (you can use any fat content);
3 chicken eggs;
50-100 g sugar (to taste);
10 g vanilla sugar;
14 g baking powder;
220 g flour.

Cooking method:

In a dough bowl, do not beat, but grind the eggs with two types of sugar and cottage cheese. It would be a good idea to press dryish cottage cheese through a sieve first.
Now you need to mix flour into the curd mass, first combining it with baking powder.
With wet hands, form small balls from the curd dough. Their diameter should not be larger than a walnut.
Fry the curd donuts in hot oil. The finished products will float in deep frying and acquire a beautiful golden color.
You definitely need to take out the donuts on a napkin, and when the excess oil is absorbed, to make the baked goods sweeter and more appetizing, you can sprinkle it with sweet powder.

Milk donuts without yeast

These donuts have a mild taste and are very popular with children. They are perfect for morning coffee and tea. You can also take them with you on the road.

Ingredients:

1/2 cup milk of any fat content;
Two and a half glasses of flour;
Half a teaspoon of salt;
One egg;
1/2 cup sugar;
Half a tablespoon of baking powder;
Two teaspoons of vanillin;
One fifth of a stick of butter;
How much oil for deep frying will it take?

And this recipe is even simpler. To prepare these sweet rings, you need to melt the butter and let it cool in a liquid state, but do not let it harden again. Mix flour, granulated sugar, salt and baking powder. Move everything carefully. And add butter there. Pour in the milk, add vanilla and beat in the egg. Thanks to the oil, this dough will not stick to your hands, so you can safely knead it.

Cover the finished dough with a towel and let stand for half an hour. Then pour oil into the frying pan until it is about half full and put it on the fire. It should boil.

Meanwhile, roll out the dough to about half a centimeter thick. Then use a glass or wide cup to cut out circles. Inside each one, make more holes with something smaller in diameter. You should get rings.

Place these rings, several at a time, so that they do not touch each other, in boiling oil. The donuts should darken a little. This way they cook quickly enough, so don’t burn them.

Place the finished donuts on a towel or colander to drain off excess oil. Sprinkle finished products with powdered sugar or dip in liquid chocolate. Serve warm, but do not leave it for the next day.

Chocolate treat

Delicate chocolate yoghurt donuts with a subtle cinnamon aroma are the perfect complement to a cup of coffee or tea. To give the baked goods some richness, you can top them with icing, contrasting white sugar or matching dark chocolate fudge.

The chocolate dough for donuts includes:

560 g of premium flour;
300 ml white yoghurt without filler;
180 g white crystalline sugar;
2 whole chicken eggs and 1 yolk;
60 g butter;
50 g cocoa powder;
3 g cinnamon;
3 g salt;
7 g baking powder.

How to bake:

Place all dry products, except granulated sugar, in one container. Melt the butter in the microwave or on the stove and let it cool.
Using a mixer, transform the eggs and yolk into a fluffy mass along with sugar. Then, alternately pour in yogurt and butter, stir these products into the mixture.
The next step is adding a mixture of bulk products and kneading the dough. To ensure that the dough does not stick to your hands and is more pliable and manageable, it needs to be put in the cold for one to two hours to stabilize.
Divide the dough ball into four parts. Roll each into a centimeter-thick cake, cut out donuts - circles 8 cm in diameter. Brown them in vegetable oil for 2-3 minutes on each side.

To prepare donuts with condensed milk you should prepare:

4 chicken eggs;
380 g condensed milk;
14 g baking powder (can be replaced with slaked soda);
500 g sifted flour.

Cooking steps:

Beat the eggs into a foamy fluffy mass, carefully pour in the condensed milk, continuing to beat the mass with a mixer.
Mix half the amount of flour indicated in the list of ingredients with baking powder and add it to the eggs with condensed milk in one go and mix.
Add the remaining flour little by little until the dough becomes elastic, but still stretches a little with your hands.
Make donuts out of it. Their shape can be any: balls or circles with or without a hole in the middle. Deep fry over medium heat.

Donuts filled with nuts and cherries

This yeast-free donut recipe has an interesting flavor. Since the filling is prepared with the addition of rum or cognac, they are perfect with juice or morning coffee.

Ingredients:

Four eggs;
Two glasses of flour;
Two yolks;
One fifth of a stick of butter;
350 grams of ripe fresh cherries;
Glass of water;
200 grams of powdered sugar;
100 grams of finely ground walnuts;
40 grams of cocoa powder;
A quarter teaspoon of salt;
A glass (50 grams) of rum, which can be replaced with a skate;
1/2 kilogram of pork lard.

So, to prepare, you need to mix melted butter, powdered sugar, salt and water. Bring this mixture to a boil, stirring continuously. When it boils, add flour, stirring constantly to avoid the formation of lumps. When the dough stops sticking to the walls of the bowl, remove from heat and cool to room temperature, stirring constantly. And when the mixture has completely cooled down, slowly beat in the eggs and yolks at intervals.

Mix finely ground nut kernels with rum and stuff the pitted cherries with it. You can simply mix everything together in a blender.

Then roll out the dough and cut out circles. Place some filling in these circles and roll into a donut ball. Place most of the lard on a hot frying pan and fry the donuts in it until done.

Gradually pour all the lard into the pan. Place the finished donuts on a sieve or towel to drain excess fat. Place the delicacy on a plate and sprinkle with powdered sugar, pour over chocolate if desired. Serve hot.

Donut filling options

The sweet, deep-fried pastries that I call donuts can come in different shapes: a ring with a hole in the middle, a circle or a ball. A sharp change in temperature (from room temperature to the temperature of boiling oil), as well as the use of baking powder and yeast, contributes to the formation of large voids inside the products, especially the last two forms.

This fact contributed to the emergence of baked goods with all kinds of fillings. Inside the donuts you can find jam or jam, boiled or regular condensed milk, custard or curd cream, dark, milk or white chocolate ganache.

To fill the product with filling, you need to take a pastry syringe with the selected cream or other filling and give it a sweet “injection” into the center of the donut ball or circle. The filling itself will disperse throughout the baked goods and find unfilled voids.

If the housewife does not have a pastry syringe or a bag with the appropriate attachment in her arsenal, you can use a regular twenty-cc syringe without a needle. However, due to the small volume of the syringe, the filling will have to be injected for a very long time.

For donut rings, filling is not provided, but they can be decorated with confectionery glaze and multi-colored sprinkles.

Tender, airy, incredibly tasty and so filling, donuts with a hole are the taste of childhood. My younger brother and I ate these golden rings sprinkled with powdered sugar with tea or milk. And today I’m making homemade donuts for my kids and sharing the recipe with you, friends.

I suggest making appetizing and rosy donuts in a lean version, that is, without eggs, milk, kefir, sour cream and butter. Nevertheless, the baked goods will turn out fabulously tasty and truly fluffy, because the dough will be yeast - alive, soft, and not clogged with wheat flour.

An important point in preparing this homemade pastry is the use of good vegetable oil for deep frying. First of all, it must be refined, that is, odorless, and suitable for frying. And, of course, there should really be a lot of oil: donuts are far from being a low-calorie baked product that is deep-fried. Dough pieces should float freely when frying, so choose suitable containers and do not skimp on vegetable oil.

From the specified amount of ingredients used, 20 donuts with a hole are obtained. It is advisable to eat them immediately after cooking, since the next day the baked goods become denser and dry out (which is quite natural). True, stale donuts (stored in an airtight container or bag) can be easily revived - just heat them in the microwave for 15-20 seconds or steam them.

Donuts with condensed milk without yeast

This is a slightly modified recipe for traditional donuts with condensed milk. Based on numerous reviews, it was clear that the basic recipe was not very suitable for consumption, since the delicacy turned out to be tough. And this recipe will allow you to make donuts fluffy and very soft!

Ingredients:

Two thirds of a can of uncooked condensed milk;
100 grams of potato starch;
A pinch of soda;
Two eggs;
One third of a glass of kefir;
1/2 kilogram of flour;
Salt to taste.

Using a mixer in a bowl with high sides, beat the eggs thoroughly. Then add kefir and condensed uncooked milk. Again, everything needs to be thoroughly beaten. But not for long, about 5 minutes. Mix soda, salt, flour and starch and add condensed milk with kefir and eggs.

Using a spoon, the dough mixes very well. When it is ready, place it on a surface on which the dough can be rolled out. The layer of rolled out dough should be about half a centimeter. Using a glass or saucer, cut out circles, inside which make another one, but smaller.

Place the finished rings in the oven or fry in a large amount of boiling oil. When ready, sprinkle with powdered sugar or dip them in chocolate syrup. Serve warm.

Cooking step by step:

The recipe for yeast dough for donuts includes the following ingredients: premium wheat flour, water, sugar, vegetable oil, salt and instant yeast (I’ll write about yeast below). In addition, for deep frying you cannot do without refined vegetable oil (I use sunflower oil) - you need quite a lot of it. And as a topping, we’ll take powdered sugar - I have it aromatic (homemade vanilla sugar crushed in a coffee grinder).

We make yeast dough for future donuts: sift (preferably twice) 400 grams of wheat flour into a suitable bowl. Thanks to this, it will not only loosen and be saturated with oxygen, but also remove possible debris. You may need more or less flour than indicated in the recipe.

About yeast: you don’t have to take fast-acting yeast - just dry (also 1 level teaspoon is 3 grams) or pressed yeast (you need 3 times more, that is, 9 grams) will do just fine. Such yeast is not immediately mixed with flour, but is pre-activated in a warm, sweetish liquid for 10-15 minutes. In our case, you can slightly heat half a glass of water with a tablespoon of sugar and dissolve the yeast in it. Since I used fast-acting ones, I added them directly to the flour. There we also put 2 tablespoons (without a heap of sugar), 1 teaspoon of yeast and a quarter teaspoon of fine salt. Mix everything thoroughly so that the dry ingredients are evenly distributed throughout the mixture.

Make a well in the flour and pour lukewarm water into it. The liquid should never be hot, otherwise you will simply boil the yeast and it will die.

At the beginning of kneading the yeast dough, you can simply mix all the ingredients with a fork, spoon or hand so that the flour is moistened by absorbing the liquid. If you have a bread machine or dough kneader, the kneading process is greatly simplified and your work is reduced to a minimum. Add a tablespoon of refined vegetable oil and knead the dough.

You need to knead the dough for quite a long time (at least 10, and preferably 15 minutes) and intensively. The electric assistant will do the job in about 7 minutes. As a result, the yeast dough should become completely homogeneous, smooth, very, very soft and tender, but sticky. Round the dough and place it in a bowl greased with a small amount of vegetable oil (not indicated in the ingredients) so that it does not stick to the dishes during the fermentation process. Place the dough in a warm place for about 1-1.5 hours. Where is the best place for the dough to ferment and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out to be about 28-30 degrees - the ideal temperature for fermenting yeast dough). Then cover the bowl with the dough with cling film or cover it with a towel made of natural fabric (linen is best) so that the surface does not become airy and crusty. You can also let the dough ferment in the microwave, in which you first bring a glass of water to a boil. The dough will rise when the door is closed, and the glass will stand there. Then there is no need to cover the bowl with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and there will be no donuts.

In about an hour (time is a relative concept, you may need more or less) the yeast dough will rise perfectly, increasing in volume by 3 times. If the dough rises poorly, then you have got old yeast - increase the fermentation time. My yeast dough rose well after 1 hour and 15 minutes.

Using a special cutting tool or a regular glass, we cut out round blanks. Since the dough is very delicate, it is advisable to also dust the sides of the glass with flour so as not to deform the workpiece.

Then we will make holes in the rounds - here you can use a dough punch or use a small diameter glass. Alternatively, you can do the following: with your thumb, press the workpiece exactly in the middle to the very bottom so that a hole is formed. Then we take the workpiece in our hands and insert 2 index fingers parallel to each other into the hole. While hanging, we scroll the workpiece on our fingers to widen the hole to the desired diameter.

This is how we form all future donuts with a hole. We collect the rest of the dough into a ball, roll it out again and make rings until the dough is finished. In total, from the specified number of products used, I got 20 donuts (only a part is on this board).

The ingredients should be at room temperature. That is, eggs and dairy products must be removed from the refrigerator in advance.
To make the donuts fluffy, sift the flour first.
The frying oil should be hot. The optimal temperature is 180–200 °C. The easiest way to determine the temperature is with a thermometer. But if there is none, you can drop a little water into the oil or throw in a small piece of bread. If the oil starts to sizzle, you can cook the donuts.
Fry the donuts in batches over moderate heat. There should be enough oil so that the donuts can float freely in it without touching each other.
While frying, turn the donuts periodically so that they are fried on all sides. Each side will take approximately 2-4 minutes.
The finished donuts should have a golden brown crust. If the outside has acquired the desired shade, but the inside is not baked, it means that the oil temperature was too high. In this case, you need to reduce the heat a little.
After frying, remove the donuts with a slotted spoon and place them on a paper towel to drain excess fat.
Donuts can also be cooked in the oven. To do this, use a special donut pan or form them by hand and place them on a baking sheet lined with parchment.

bloglovin.com

Ingredients

For donuts:

250 ml warm milk;
10 g active dry yeast;
1 tablespoon sugar;
400 g flour;
60 g melted butter;
1 egg;
a pinch of salt;

For the glaze:

150 g powdered sugar;
3–4 tablespoons of milk;

Preparation

Mix milk, yeast and sugar and leave for 15 minutes. If the yeast is fresh, the mixture will begin to foam. Add flour, butter, egg and salt and mix until smooth. Cover with a towel and leave for 1–1.5 hours.

Roll out the dough into a thick layer and use a glass to cut out large circles. In each of them, make another hole with a glass of smaller diameter. Fry the donuts in hot oil.

Mix sifted powdered sugar with milk and vanilla. Pour glaze over finished donuts.

youtube.com

Ingredients

2 eggs;
60–80 g sugar;
a pinch of salt;
½ teaspoon of soda;
250 g sour cream;
250 g cottage cheese;
300–350 g flour;
powdered sugar - for sprinkling.

Preparation

Beat eggs, sugar, salt and soda. Add sour cream and beat again. Add half the flour and stir until smooth. Add cottage cheese, stir and add the remaining flour in parts, stirring after each addition.

Form the dough into not too thick sausages and cut them into several long pieces. Roll each piece into a thin rope, roll it into a ring and seal the edges. Fry the resulting donuts in hot oil and sprinkle with powdered sugar.

You will find another recipe for cottage cheese donuts in this article:

postila.ru

Ingredients

250 ml;
1 egg;
a pinch of salt;
80 g sugar;
½ teaspoon of soda;
600–700 g flour.

Preparation

Mix kefir, egg, salt and sugar. Then add soda and oil and mix again. Add flour little by little, stirring thoroughly after each addition. Form the dough into balls and fry in hot oil.

postila.ru

Ingredients

400 g;
3 eggs;
300 g flour;
1 teaspoon baking powder;
a pinch of salt;
a pinch of vanillin;
vegetable oil - for frying;
a few tablespoons of powdered sugar.

Preparation

Beat condensed milk and eggs until smooth. Mix flour, baking powder, salt and vanillin. Add the dry ingredients into the egg mixture in portions, mixing well after each addition. If the dough turns out watery, add a little more flour.

Lightly roll out the dough, wrap it in cling film and put it in the refrigerator for half an hour. Then cut the dough into thick strips, cutting them into small pieces. Form each piece into balls and fry in hot oil. Dip the finished donuts in powdered sugar.

diets.ru

Ingredients

250 ml warm milk;
100 g sugar;
10 g active dry yeast;
1 teaspoon salt;
3 tablespoons vegetable oil + for frying;
500 g flour;
200–250 g boiled condensed milk;
powdered sugar - for sprinkling.

Preparation

Dissolve a tablespoon of sugar and yeast in milk and leave for 15 minutes. Add the remaining sugar, salt and butter and stir. Add flour little by little, stirring well after each addition.

Lightly knead the dough with your hands. Cover with a towel and leave for about 1.5 hours. During this time, the dough should double in size. Roll the dough into a sausage, cut into pieces and roll them out lightly.

Place a little condensed milk on each circle of dough. Bring the edges of the dough together and form into balls. Cover with a towel and leave for another 20–30 minutes. Then fry the donuts in hot oil. Sprinkle them with powdered sugar before serving.

Using the same principle, you can prepare donuts with other fillings. For example, with chocolate spread or pieces of fruit.

simple-culinary.blogspot.co.uk

Ingredients

For donuts:

Preparation

Beat eggs and sugar until smooth. Add kefir and beat again. Mix flour, cocoa, cinnamon, salt and baking powder. Add the flour mixture to the liquid ingredients little by little, stirring after each addition.

Wrap the container with the dough in cling film and refrigerate for an hour. Then roll out the dough into a thick layer and cut out circles with a glass. Make a small hole in each of them with a small glass. Fry the donuts in hot oil.

Mix the glaze ingredients until smooth and pour the mixture over the finished donuts.

Ingredients

3 ripe;
100 g sugar;
150 g flour;
1 tablespoon potato or corn starch;
1 teaspoon baking powder;
vegetable oil - for frying.

Preparation

Using a fork or blender, mash the bananas into a puree. Add sugar and mix well. Add flour, starch and baking powder and mix thoroughly again.

Scoop the dough with a teaspoon or tablespoon and, using another spoon, quickly lower it into the hot oil. Repeat the same with the rest of the dough.

jocooks.com

Ingredients

7 g active dry yeast;
2 tablespoons sugar;
150 ml warm milk;
350–400 g flour;
a pinch of salt;
1 egg;
230 g sour cream;
70 g melted butter;
vegetable oil - for frying;
cherry jam - to taste (you can use another jam of your choice);
powdered sugar - for sprinkling.

Preparation

Mix yeast, sugar and milk and leave for 15 minutes. In a separate container, mix flour and salt. Add the milk mixture, egg, sour cream and butter and mix with a mixer until smooth.

Cover the container with a towel and wait until the dough doubles in size. This will take approximately 1.5 hours. Then remember the dough well and roll it out into a layer about 1 cm thick. Cut out circles from it, cover with a towel and leave for about 40 minutes.

Fry the donuts in hot oil. Place the jam in a piping bag, make small holes in the side of the donuts with a knife and fill them with jam. Sprinkle with powdered sugar before serving.

sarahhearts.com

Ingredients

For donuts:

250 g flour;
1 tablespoon baking powder;
1 teaspoon of soda;
½ teaspoon salt;
¼ lemon;
110 ml milk;
150 g sugar;
1 egg;
30 g butter;
50 g dark chocolate;
a pinch of vanillin;
1 tablespoon red liquid food coloring;
a little vegetable oil.

imfoodie.net

Ingredients

3 egg whites;
100 g of hard cheese (choose one that melts well);
ground black pepper - to taste;
a few tablespoons of breadcrumbs;
vegetable oil - for frying.

Preparation

Beat the whites with a mixer until thick white foam. Add grated pepper and pepper to them and mix gently. You can add other spices of your choice. Form small balls from the dough, roll in breadcrumbs and fry in hot oil.

Airy, deep-fried curd donuts remind me of my childhood. They are prepared very simply and quickly. These donuts are perfect for breakfast or an afternoon snack with a glass of milk, tea or coffee.

Donuts with cottage cheese

Fragrant, tender round donuts with cottage cheese that our mothers prepared for us in childhood. These are the products this recipe calls for. They are prepared without yeast, and still remain light and fluffy.

Ingredients:

Two eggs;
Five tablespoons of flour;
Half a teaspoon of vinegar or citric acid;
Powdered sugar for dusting;
300 grams of cottage cheese, preferably low-fat;
Three tablespoons of sugar;
Half a teaspoon of soda;
Vegetable oil for frying.

Beat the eggs with a mixer in a high-sided bowl, adding sugar. Add sifted flour, cottage cheese, vinegar or acid and soda to the container with eggs. Mix everything very thoroughly and mash with a fork. It would be better if you simply extinguish the soda with vinegar before adding it, which in this case does not need to be added to the dough.

Place a frying pan on the stove and pour in oil, making sure that the finished donuts drown in it. Take the dough with a teaspoon, dip it in flour and put it in boiling oil. These donuts fry quickly, so you need to keep an eye on them.

Place the finished treat on a towel or napkin to remove excess oil. Place donuts on a plate and sprinkle with powdered sugar. Serve hot.