Korean Air Donuts
by Editorial Staff
Lush donuts of unusual shape, soft and airy on the inside, with a crispy crust on the outside. Tasty, simple and always good for tea! The donut dough is made with yeast and turns out to be bubbly, and the donuts swell even more when frying, forming an appetizing crust. Enjoy cooking!
Ingredients
- Flour – 470-500 g + for working with dough
- Milk – 250 ml
- Egg – 1 pc.
- Dry yeast – 11 g
- Sugar – 2 tbsp
- Salt – 0.5-1 teaspoon.
- Butter – 40 g
- Vegetable oil – for frying and greasing the bowl
- Powdered sugar (or sugar + cinnamon) – to taste
Directions
- Mix yeast with warm milk and sugar.
- Leave for 5-7 minutes for the yeast to activate. Then mix until the mass is homogeneous.
- Pour in melted butter (it should be warm, but not hot!). Add salt and egg. Mix.
- Gradually introduce 400 grams of flour first, kneading the dough with a spatula in a bowl.
- When it becomes difficult to stir with a spatula, transfer the dough to the working surface and, adding another 70-100 grams of flour, knead the dough. As a result, the dough should keep its shape, not stick to hands and remain soft, not clogged with flour.
- When the dough stops sticking to your hands, send it to a bowl greased with vegetable oil, cover and leave for 40-60 minutes in a warm place for a good rise.
- After 40 minutes, the dough rises well. Lots of bubbles are formed.
- Knead the dough, lightly dusting with flour, and divide into 12-16 pieces. Additionally, you can use weights to make the donuts the same size.
Roll each piece into a ball, send it to a floured board. Cover with cling film or a regular bag so that the dough does not dry out on top. - Start shaping donuts immediately. Roll the ball into a bundle (see that the thickness is the same). Twist the tourniquet with light hand movements in the opposite direction.
- Lift the dough by the edges – it is already curling itself. Give a more perfect shape. Securing the edges very well.
- Leave the yeast dough donuts to rise for 5 minutes. During this time, you can turn it over once so that the bottom is not flat.
- In the meantime, heat up the vegetable oil (you need enough oil for the donuts to float in it). The oil should be hot, but not to smoke, otherwise the donuts will simply burn on top, and the inside will be soggy. Fry donuts on heat slightly below medium until golden brown. You can flip them in oil several times for a more even color.
- Place ready-made puffed donuts on a sieve to remove excess oil.
- Roll while still hot donuts in powdered sugar or sugar with cinnamon.
Bon Appetit!
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