IngredientsWheat flour – 2.5 cups
Warm milk – 100 ml
Sugar – 2 tbsp.
Vanilla sugar – 1 tbsp.
Fresh yeast – 15 g
Room temperature butter – 2 tbsp.
Egg – 1 pc.
Salt – 0.5 tsp.
Refined oil – 500 ml
Powdered sugar – 60 g
Photo of the finished dish
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Step by step recipe with photoIt is still not entirely known who and when invented donuts and whether or not there is a recipe that can be rightfully considered a classic. Taking into account that the traditional doughnut for the residents of the post-Soviet space is a deep-fried yeast doughnut with a hole in the middle, I think that a doughnut of this type could well be considered a classic. As a sample for making classic donuts, I suggest taking the recipe from the 1965 book “Home Cooking of Cakes, Pastries, Cookies, Gingerbread, and Pies,” edited by R. P. Kengis.
To make the classic donut recipe, prepare the products according to the list.
The calories of the doughnuts in the recipe are given in recalculation per finished product, taking into account the absorption of a certain amount of oil during frying.
Mix the yeast with the warm milk, sugar and vanilla sugar until completely dissolved. Leave for 15 minutes to activate the mixture.
When foam forms on the surface, add the sifted flour, melted butter, egg and salt to the bowl.
Knead a soft delicate dough, it should be a little sticky, but it should fall off the hands.
Let the dough rise in a warm place for 1.5 hours. The dough should increase in volume by 2-2.5 times.
On a lightly floured board, roll out the dough into a 5-7 mm thick layer. Cut out about 25-27 doughnuts with a round cutter. Leave in a warm place for 20 minutes until they are ready to rise.
Fry the doughnuts on both sides until golden in plenty of heated vegetable oil.
Place the finished doughnuts on a paper towel to remove any excess fat.
And, of course, according to the classic recipe, warm donuts should always be sprinkled with powdered sugar before serving.
Other donut recipes
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