Donuts
12 servings
140 minutes
Doughnuts are a symbol of home comfort and sweet enjoyment. Their history traces back to Russian cuisine, where they became an integral part of family tea gatherings. Tender and airy inside with a crispy golden crust outside, these doughnuts have a special aroma of butter and vanilla. Their sweetness is perfectly balanced, and their softness makes every bite enjoyable. Fried in oil, they acquire a unique texture, while a light dusting of sugar adds extra charm. Doughnuts are often served with hot tea or coffee and can be complemented with jam, condensed milk, or chocolate. They are not just a dessert but a piece of warmth that brings joy and comfort even on the coldest day.
1
Pour milk into a pot and heat it to body temperature. Rub the yeast into the flour until it forms fine crumbs. Then rub in the butter, add salt, 40 g of sugar, and then the eggs and milk. Knead the dough and let it rise, covered, for 1 hour.
- Milk: 250 ml
- Fresh yeast: 15 g
- Wheat flour: 500 g
- Butter: 60 g
- Salt: to taste
- Sugar: 200 g
- Chicken egg: 2 pieces
2
On a floured surface, divide the dough into 30 g pieces and roll them into tight balls. Place them seam side down on a lightly oiled and floured baking sheet. Cover with a towel and let sit for 45 minutes.
- Wheat flour: 500 g
- Butter: 60 g
3
Fry the donuts in hot oil for 30-45 seconds on each side.
- Peanut oil: 500 ml
4
Place the donuts on a paper towel and let them cool.
5
Coat the ready donuts in sugar.
- Sugar: 200 g
