Many times my mother made according to this recipe, and are always soft, fine and fragrant donuts. They are very easy to prepare. If you have a dough mixer, it will be a lot of easier for you. The only thing like every dough, you have to wait for the dough to rise, believe me, it's worth the wait, and you'll get donuts the same as from the bakery. Follow recipe.
Ingredients: donut molds or a 7 cm wide glass, simple, total time 1 hour and 40 min. Standing 1h and 05 min, about 28 donuts.
700 g of flour 00
200 ml of warm milk
20 g of fresh yeast/ or 7 g of dry yeast
6 Tablespoons of sugar
1 egg
2 egg yolks
50 g of butter
1 grated lemon peel
0.5 ml brandy
200 ml of mineral water
plenty of oil for frying
Preparation:
Heat the milk to a moderate temperature. The milk must be lukewarm, not too hot. Add 1 tsp of sugar and 1/2 tsp of salt, 1 tsp flour, 20 g of yeast, mix well without lumps and let the yeast rise for about 20 minutes. In the meantime, do the following.
Mix the 2 yolk, one egg, 6 Tbsp of sugar and grated lemon with a mixer.
Add the risen yeast to the mixture. Mix well with a mixer and add 2–3 Tablespoons of flour, butter, brandy and mineral water. Mix so that you break all the lumps and gradually add flour from 4 times, mix with a special addition of a dough mixer. Then move on to working out and working out the dough with your hands.
The dough must be smooth and separate from the plastic container. When you get the dough compact and smooth, leave it in the bowl to rise for about 45 minutes, cover the bowl well with a clean kitchen cloth.
While the dough is rising, prepare a lot of oil in a deeper pan where you will bake the donuts. You will definitely need about 700 ml of oil. Flour the work surface well and wait for the dough to rise well.
When the dough has risen, place it on a floured work surface and roll it out with a rolling pin to a thickness of about 1 cm – 1.2 cm. Flour a little dough on top, and take a round sharp mold with a diameter of 7 cm, (maybe a bigger cup or a mold for donuts that you have), draw round shapes. When you have done that, pick up the rest of the dough and draw round shapes out of them as well.
Cover the dough with a clean cloth and let it stand for about 15–20 minutes.
Turn on the hob and wait for the oil to heat up well, it should be quite hot, it is ready when you hear it simmer. Carefully add shaped dough (be careful not to spoil the form), bake on each side for 1–2 minutes, then turn. Pull them out with a spoon with holes. They should be brownish-gold in color, as in the pictures.
Place the finished donuts on kitchen paper in a plate to soak up the excess fat. If you have a smaller syringe, you can fill them with jam or Nutella. You can also use vanilla cream, see the recipe here. Or eat them as plain as they are and sprinkle with powdered sugar.
Buon appetito!
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