Make delicious, lush and mouth-watering yeast donuts pastry with raspberry jam. Knead the yeast dough first and give get up to him. If you are not limited in time, then dough is better Knead in the evening and leave overnight in the refrigerator. So yeast will act more slowly, but more efficiently, which is the best will affect the taste and texture of the finished donuts. Fry them it is possible both in a deep fryer and in a pan with oil, but in the last In case you need a thermometer to heat the oil to the desired temperatures and donuts evenly fried. Fill them with jam sprinkle with cinnamon sugar and enjoy yourself, treat your loved ones, friends and colleagues. Nobody can resist such a delicacy.
Recipe author – Anna Olson (Olson) – pastry chef and presenter tv shows
Time: 4 час. Difficulty: Easy Quantity: 60 donuts. Recipes use measuring containers. volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2/3 Art. milk, slightly above body temperature (40 ° C)
- 3.5 tbsp. premium flour
- 2 and 1/4 tsp instant dry yeast
- 1/3 Art. Sahara
- 3 eggs, room temperature
- 1 tsp salt
- 1/4 tsp ground nutmeg
- 0.5 tbsp. butter, room temperature
- Vegetable oil for deep fat
- 0.5 tbsp. sugar mixed with 1/4 tsp cinnamon topping
- 0.5 tbsp. raspberry jam mixed
Recipes with similar ingredients: yeast dough, eggs, nutmeg nut, raspberry jam
Recipe preparation:
- In a bowl, combine milk, yeast, sugar, and eggs. Add the flour salt and nutmeg and knead the dough by hand or with mixer with hook attachment. Start adding a little bit right away butter and knead the dough. If you knead with mixer, keep kneading until the dough is smooth and elastic, about 5 minutes. And if you knead manually, after after the dough becomes difficult to interfere in a bowl, lay on a light dusted work surface and continue to knead to smoothness and elasticity. Put the dough in a greased bowl a thin layer of oil, cover with plastic wrap and leave rise for at least 2 hours or refrigerate for the night.
- Put the risen dough on a lightly sprinkled flour surface and roll into a layer 1 cm thick. Use cutting for donuts or for cookies with a diameter of 7 cm. cut 12 donuts, if necessary, roll out the dough again. Put donuts on a baking sheet covered with parchment, cover plastic wrap and leave the donuts to rise for 45 minutes if working with a room temperature test or for hours if you work with cold dough.
- Pour the vegetable oil into the deep fat fryer (according to manufacturing instructions) or in a large, deep pan so so that the oil is 7 cm. Heat the oil to 175 ° C (if frying donut in a saucepan, use a thermometer for syrup). Place a baking sheet next to it with a paper towel installed on it grill.
- Put a donut on a slotted spoon and carefully lower it into the oil. Put as many donuts in the pan as can fit, but between they should leave a space of at least 2 cm. Fry donuts about 4 minutes, then turn over and fry another 4 minutes. Slotted spoon transfer the finished donuts to the wire rack so that the glass has excess oil. Until cool, roll donuts in sugar with cinnamon, and then again put on a wire rack to cool.
- Put raspberry jam in a pastry shop to fill the donuts bag with a tip for donuts (it is also called a tip for eclairs) or a simple tip of medium size. Insert tip into a donut and squeeze out about 2 tsp. jam. Donuts best served the same day they are fried.
