Donuts - just lick your fingers!

Airy, soft, with a crispy crust - these should be donuts. These snacks are so self-sufficient that they disappear in the moment. You can do them with filling and without. In any of the options, they are a miracle as well.

For the test:

  • 0.5 liters of milk;
  • 2 eggs;
  • 125 g margarine or butter;
  • 7 tsp sugars (2 tablespoons + 1 tsp);
  • 1.5 tsp salts;
  • small bag of dry yeast (11 g);
  • half a cup of warm water;
  • flour - about 400 g (the resulting dough should not stick to your hands, but it should not be hard);
  • Vanillin - at will.

Approximate yield - about 40 donuts. If this amount of snacks is too much, you can always make the dough at half the rate.

Dough preparation

Mix milk with water, heat it up a little. Add sugar and yeast, mix and leave for 15 minutes so that the yeast comes to life. Add to the mass of the egg, softened or melted butter, salt, vanillin and whisk everything thoroughly. After obtaining a homogeneous mass, we begin to gradually introduce the flour, stirring with a spoon.When the dough will cease to be liquid, we shift it to the table and continue to knead, gradually adding flour. We set the ready dough and set aside for 1.5 - 2 hours to fit 2 times.

Donut Making

Roll out the dough in a 1 cm thick layer. Cut donuts using a wine glass or mug with a medium-sized neck. We give the time for billets to double. At will, we pierce the middle with a finger.

In a deep frying pan, pour vegetable oil in such a way that donuts do not touch the bottom. Fry donuts in hot oil on both sides until golden brown. We spread the finished donuts on a napkin to get rid of excess oil.

Condensed milk, jam, cream, chocolate and even fresh berries can become a filling for donuts.

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