Donuts “Air” on Yolks
by Editorial Staff
Today I offer you my recipe for yeast dough donuts on yolks. Airy, tender, aromatic, soft, and very tasty! Making donuts is a pleasure. Having cooked once, you will not cease to deliciously surprising your household!
Ingredients
- Flour – about 1 kg
- Milk (warm) – 500 ml
- Fresh yeast – 50 g
- of dry yeast – 2 tbsp
- Yolks – 6 pcs.
- Melted butter – 150 g
- Vegetable oil – 3 tbsp
- Sugar – 100-150 g
- Salt – 1 pinch (optional)
- Vegetable oil – for frying
- Powdered sugar
Directions
- First, prepare the dough for future donuts. Crumble yeast, add 1 tbsp sugar and rub well with a spoon.
- Add warm, but not hot, milk. Dissolve sugar with yeast and leave for 10-15 minutes, until a yeast “cap” is formed.
- In another bowl, add sugar, vanilla sugar, a pinch of salt to the yolks and beat everything well with a whisk.
- Then add melted and slightly chilled butter to the milk-yeast mixture.
- Add vegetable oil. Send the yolks whipped with sugar there. Mix well.
- Gradually, in small portions, introduce the pre-sifted flour, kneading the dough.
- Knead until the dough begins to lag behind the hands and the walls of the dish.
- You should get a very soft dough that does not stick to your hands.
- Cover the dish with the dough with a towel or cling film and place in a warm place to rise for about 1 hour.
- The dough should increase in volume by 2-3 times.
- Knead the matched dough.
- Then roll it into a layer about 1-1.5 cm thick. (It is convenient for me to roll out the dough on a silicone mat, the dough does not stick and does not need to be sprinkled with flour.)
- Use a recess, mold, or glass to cut out the circles.
- Let the donuts stand for 15-20 minutes for proofing.
- To find out if the butter has warmed up enough, put a piece of dough: if it floats up and begins to fry, then the temperature of the oil is normal, and if the dough sinks to the bottom, then the butter has not yet reached the desired temperature.
- Dip donuts into the heated oil. You need to fry the donuts over medium heat so that they are not raw inside!
- When fried, turn over to the other side.
- Place on a wire rack or paper towel with a slotted spoon or other devices.
- Allow remaining oil to drain.
- Sprinkle the finished cooled donuts with icing sugar. (If you wish, you can stuff the donuts, to do this, take any jam or jam and inject the filling into the donuts using a pastry syringe, or just make cuts and put the filling there.)
- The donuts are very airy, fragrant, soft, and tender, and your family will not resist the temptation to try them!
- Airy donuts on yolks are ready.
Bon Appetit!
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