Following the fashion trend, this is a yeast dough before frying donuts should be kept in the refrigerator. When they are ready, Ri Drummond dips them in their favorite vanilla glaze and gets guaranteed вкусную выпечку. 
Time: 12 час. 15 minutes. Difficulty: medium Quantity: 24 pcs. The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Donuts:
- 1/4 Art. granulated sugar
- 1 and 1/8 Art. warm milk
- 3 tsp fast yeast
- 2 large eggs
- 150 g melted unsalted butter
- 4 tbsp. premium wheat flour, plus some more for sprinkles
- 1/2 tsp salt
- 4 tbsp. margarine for frying (or peanut or safflower oil)
Glaze:
- 3 tbsp. powdered sugar
- 1/2 tsp salt
- 1/2 tsp vanilla extract
Optional equipment:
- 1 donut tin or 2 round tins
- Cooking thermometer
Recipes with similar ingredients: milk, eggs, flour, sugar powder, vanilla extract
Recipe preparation:
- For donuts: In a medium-sized bowl, mix warm milk and granulated sugar, then add the yeast. Let it stand until the yeast begins to bubble, 5-10 minutes.
- In a small bowl, beat the eggs and pour them into a bowl with melted butter, constantly whipping. Overfill with oil and egg mix into the bowl of the electric mixer. Add a mixture of milk, sugar and yeast. Beat with a mixer at low speed using hook attachments.
- In a bowl, mix flour and salt, then, gaining 1/2 tbsp., add to the mixer bowl so that the flour is gradually mixed with liquid ingredients.
- Continue whisking for another 5 minutes. after introduce the flour. Turn off the mixer, collect the dough from the edges of the bowl and mix for another 30 seconds. Transfer dough to oiled bowl, cover with a plastic lid and refrigerate 8-12 hours
- The next morning, take the dough out of the refrigerator and give it warm to room temperature and rise for 1.5 – 2 hours. To speed up this process, if necessary, put the dough in warm place.
- Put the dough on a flour dusted surface and roll 0.5 cm thick. Using a donut mold (or two round donuts) molds) cut out donuts. Take out the inner clippings and shift donuts on a baking sheet lightly dusted with flour for baking or parchment paper. Then (this is very important part) cover the donuts with a kitchen towel and put in such a a place where there is no drafts for 1.5 – 2 hours. So much time for them necessary to rise. If they do not lift well, put them to a warm place.
- In a saucepan over moderate heat, melt the fat until it is reaches a temperature of 180C according to the culinary thermometer. (Or you can throw one of the cut parts into the oil and if the oil hiss and a donut will float to the surface, which means the oil is ready). Donuts should immediately surface and inflate. Via a metal spoon or spatula carefully flip it over to another to the side. Get the donuts out of the oil when they are browned on both parties (in general, this should take less than 1 min.). In the end fry donut clippings until golden brown.
- Put donuts on plates covered with paper towels, to remove excess fat. Do not worry if they look a little ugly: if they left fingerprints when you threw them in oil, which means they are very light and airy.
- For glaze: For glaze in a bowl, knead until smooth powdered sugar, 1/2 tbsp. cold water, salt and vanilla extract. Dip the donuts one at a time. Quickly flip and remove the donut. Put them on a wire rack to drain excess glaze.
- To make full use of the icing, put under the donuts fried scraps to make them even tastier. make French donuts – Beignets.
