American donuts (donuts); recipes with glaze and entrails

American donuts (donuts) - recipes with glaze and entrails

Welcome to the sweet world of donuts! Recently, we have become very fond of donuts - South American donuts covered with glaze, with or without insides. It turned out that preparing them at home is easier than usual; the main thing is to know the actual recipe and aspects of baking. Savory, fluffy, airy donuts look so appetizing that they have captured the hearts of both children and adults not only here, but all over the world.

Delicious donuts have long been a part of American culture. The name of the dessert comes from the words dough - dough and nut - nut, since at first it was baked in the shape of a ball. But another reason for the origin of the name is likely. American chefs saw that the middle of the donut was poorly fried and remained raw. Therefore, they began to fill the center of the sweetness with berries or nuts. They say that the idea with the hole belongs to the navigator Hanson Gregory.

The first donuts began their history in the middle of the 19th century. Danish immigrants brought the recipe to America, and the pastry soon became popular throughout the country.

Usually, donuts are made with yeast dough, which makes them deliciously fluffy. Decorate with multi-colored glaze, pleasing the eye with the brightness of colors. Sprinkle with sweet powder, bright confectionery topping, nuts, and cinnamon.

Keep two of the best traditional donut recipes: covered with glaze, and with entrails inside.

American donuts with glaze - traditional recipe (step by step)

The most common version of making fried donuts, with glaze, but without the inside. I give two recipes for glaze, chocolate and vanilla.

Use for dough:

• Flour – 0.5 kg.
• Milk – 250 ml.
• Sweet sand – 70 gr.
• A couple of eggs.
• Butter – 75 gr.
• Dry yeast – 7 gr.
• Vanilla sugar – 8 gr.
• Salt - a small spoon.

• Sweet powder – 150 gr.
• Vanillin – a pinch.
• Butter – 20 gr.
• Burning water.
• Sunflower oil for frying, sprinkle for decoration.

For chocolate glaze:

• Chocolate – 100 gr.
• Cream 33% - 50 ml.
• Butter – 15 gr.
• Confectionery topping.

I will knead the dough in a food processor, but in an ordinary bowl it is prepared in the same way, the procedure is the same. Mix all the dry ingredients for the dough in a bowl.

Beat in the eggs, pour in warm milk.

Knead the dough. It will be soft, sticking to your palms, but holding its shape perfectly.

Cut the butter into small pieces. While still operating the food processor, transfer the butter one piece at a time.

Place the finished dough in a bowl and cover with cling film. Leave in a warm place for 1.5 hours. The mass must double in volume.

After this time, knead the mixture, cover again and leave on the table for 10 minutes.

Cut donuts from baking paper. Make as much as will fit on the baking sheet. It is possible to do without them, but it will be more convenient to transfer the workpieces. Take a cutout with a diameter of 8 cm and to cut out the middle 3 cm. Instead of an iron cutout, you can take a glass of a suitable diameter.

Roll out the dough ball into a thick cake. The rolling thickness is at least 1.5 cm.

Cut the donut blanks. Collect the scraps and mix them back into the dough.

Cut a hole in the middle and place the piece on parchment.

Place the donuts on a baking sheet or board and place in a warm place for half an hour to allow the dough to rise again.

Pour oil into the pan. Pour generously; donuts should float in oil when frying. Directly on a sheet of paper, place the workpieces in a frying pan with hot oil. Carefully remove the leaves from under the donuts.

Fry until beautifully browned on both sides, without leaving the stove so that you can turn the pieces just right. Fry over low heat, then the products will be cooked moderately and will not burn.

First place the finished donuts on a paper napkin, then, when the excess oil has drained, transfer to a plate.

To create a clear glaze, combine powdered sugar and vanilla in a bowl. Pour in the melted butter, stir the mixture. Start adding hot water, stirring the contents immediately. Don't pour too much water at once. The more you dilute the glaze with water, the more transparent it will become.

Dip the top of the donut into the fondant and immediately sprinkle with decorative sprinkles. In extreme times, you can buy ready-made glaze in stores, which you just need to dilute with water and immediately apply to decoration.

American donuts with entrails inside

The donuts will turn out very tasty if you put the filling inside. It could be any kind of jam, a jar of which you can find in your bins, boiled condensed milk, chocolate.

True chefs add the filling using a culinary syringe. If you don't have one, don't hesitate, use a teaspoon.

• Flour – 250 gr.
• Testicles – 2 pcs.
• Butter – 2 huge spoons.
• Sugar - the same amount.
• Milk – 120 ml.
• Dry yeast - small spoon.
• Vanillin – a pinch.
• Sunflower oil - for frying.

• Strawberry or blueberry jam.
• For sprinkling, take sweet powder.

1. Combine sugar with eggs in a bowl, add salt and vanilla. Add softened butter and pour in milk. Mix the mixture thoroughly.
2. Slowly add flour, mixing each portion well. When the dough becomes elastic, hide it under film and place it in a warm place.
3. After 1.5-2 hours, the test mass will fit perfectly and will double in volume.
4. Roll out the dough into a thick flat cake, cut out pieces 7-8 cm in diameter.
5. Pour oil into a saucepan and heat it almost to a boil. Fry the donuts in it until golden brown.
6. Using a pastry syringe, fill the donuts. If you use a spoon, make a small cut and add the filling.

Video recipe for delicious American donuts with entrails

I liked the recipe because it uses custard for the inside, and the glaze is just sugar and water. Everything is indescribably simple, even housewives who have no taste in culinary skills can do it. Bon appetit!

American donuts (Donuts)

American donuts (or, as they are also called, Donuts), prepared according to this recipe at home, turn out many times better than store-bought donuts.

Ingredients

Yeast dough for American donuts (donuts):

• 500 g flour
• 250 ml milk
• 2 eggs (yolks)
• 60g sugar
• 40 g butter
• 30 g new yeast (or 8-10 g dry)
• 10 g vanilla sugar
• 1 tsp salt without a slide

Glaze for decorating American donuts:

• 225 g sweet powder
• 2-3 tbsp. milk
• 1 tbsp. lemon juice
• food coloring - optional

Chocolate glaze for donuts:

• 200 g dark chocolate
• 50 ml cream 10-20% (you can change the consistency of 40 ml milk and 10 g butter)

+ confectionery sprinkles or grated chocolate for decoration

Recipe for making a dish at home

1. Start by making dough for American donuts. Heat half the milk until warm and pour into a bowl. Dissolve yeast and half the sugar in milk and leave for 15 minutes in a warm place (35-40C).
2. Sift half the flour through a sieve into a separate bowl. Separate two yolks from the whites and leave for 10 minutes at room temperature. After 15 minutes, add salt to the yeast water and stir thoroughly, pour in the remaining milk (warm).
3. Add sifted flour to the purchased water and stir until smooth. Add two yolks one at a time and mix thoroughly after each time. Cover the bowl with the dough with a light towel (slightly damp) and leave for an hour in a warm place.
4. After the designated time, knead the risen dough with your hands and cover again with a towel. Leave the yeast dough for donuts in a warm place for an hour. Cut the butter into pieces and place in a small container, place it in a water bath.
5. Stirring, bring the oil until almost completely dissolved and remove the container from the water bath. Mix the remaining flour into the risen dough, pour in warm butter and add vanilla sugar. Knead the dough until smooth and homogeneous.
6. Leave the donut dough in a warm place for an hour to rise in volume. After the designated time, transfer the dough to a table sprinkled with flour and roll it out into a layer approximately 1 cm wide.
7. Cut circles about 8 cm in diameter from the layer, in the center of each circle cut out small circles about 2 cm in diameter. Cover a baking sheet with parchment paper and place the dough pieces on it.
8. American donuts should sit for about 15 minutes in a warm place (35-40C). Pour approximately 0.5 liters of vegetable oil into a thick-bottomed pan and put on fire. As soon as the oil starts to click, you can start cooking.
9. Place the donuts in bubbling oil and fry the South American donuts on both sides until golden brown (1-2 minutes on each side). Using a slotted spoon, remove the finished products onto a paper towel to absorb excess fat.
10. In this way, prepare South American donuts from the remaining dough and place them with a slotted spoon on a paper towel. Meanwhile, prepare colored or chocolate glaze for donuts.
11. For the chocolate glaze, break the chocolate into small pieces and place in a small container. Pour in the cream, stir and place in a water bath. Stirring, bring the chocolate and cream until completely dissolved and remove the container from the water bath.
12. Cover warm donuts with melted chocolate and cream and sprinkle with confectionery sprinkles (or grated chocolate). If you want to prepare a sweet colored glaze for donuts, you need to sift the sweet powder through a sieve into a bowl, pour in the milk evenly and whisk until smooth.
13. Then add lemon juice to taste, food coloring and mix thoroughly. Cover warm donuts with colored glaze, sprinkle with confectionery sprinkles or grated chocolate.
14. After decorating with glaze, leave the South American donuts for 15 minutes at room temperature. When the glaze “sets” slightly, you can transfer the donuts to a plate and serve. Enjoy your tea!

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Donuts or donuts: the story with glaze

A sweet donut covered with a sweet glaze - this is about donuts, also known as donuts.

How is it not called in different countries of the world! For example, in Israel donuts are called sufganiyah. In Ukraine they are called pampushki, in Poland - pączki, in Bosnia and Herzegovina this pastry is called krofne, and in Croatia krafne. In France there is a universally recognizable beignet - a donut with entrails; in the USA (the United States of America is a state in North America) they prepare donut.

Polish donut

In Russia, the Polish word “donut” has firmly entered the lexicon, taking a leading position in the assortment of confectionery products. Among the Poles, “donut” (pączek) as a culinary term was mentioned for the first time during the reign of the Polish king Augustus III the Gruff (1696-1763).

But back in the 16th century, yeast balls baked in lard arose in the North German lands. According to one legend, the first Berlin donut was baked on the battlefields by the pastry chef of Frederick the Great in 1756. The field baker shaped the new confectionery products into cannonball shapes and fried them over an open fire in a frying pan in a large amount of fat. But when and who filled the donut with entrails for the first time is unclear to history.

Recently, people in Russia have become very fond of the South American version of donuts - donuts. Multi-colored buns with icing and different entrails amazed not only children, but also adults.

Noteworthy stories

In New Zealand, in July 2007, a monument to a purple-pink donut was erected on the occasion of the release of the full-length version of the animated series “The Simpsons.”

Some local residents expressed dissatisfaction with this monument, calling it “visual degradation of the landscape,” arguing that the city should not be associated “with South American cartoons about dysfunctional families.” In the autumn of 2009, this famous monument was burned by vandals.

Famous donuts

When it comes to donuts (donuts, if you will), people immediately think of Dunkin' Donuts. And it's completely deserved. The international chain of coffee shops and donuts has taken over almost all countries.

The history of famous coffee shops began in 1950, when Bill Rosenberg opened his first cafe in Quincy, Massachusetts. And in 1955, the first franchisee of the company received a license. Now the chain's coffee shops operate in 33 countries around the world, serving more than 2.7 million guests once a day.

Here you will be offered traditional ring donuts - strawberry, lemon, banana, covered with black or snow-white chocolate; shell donations, the highlight of which are various creams; delicious royal tarts, frosted mochi rings and cake donuts made from chocolate dough.

But the oldest donut shop in the capital is located next to the Ostankino estate. It opened in 1952 and for half a century has been entertaining guests with the most delicious plump donuts, generously sprinkled with sweet powder. The donut shop is located in a pink house, separated from the street by a twisted gate with lanterns and lilac bushes.

There is another network in Moscow. These are the world famous KrispyKreme coffee shops. For more than 70 years, they have been entertaining their guests with famous donuts and good coffee.

KrispyKreme founder Vernon Rudolph learned the recipe for yeast donuts from the chef of a French restaurant in New Orleans, rented a building in the historic part of Winston-Salem, North Carolina, and on July 13, 1937, began selling KrispyKreme donuts in a small local grocery store.

In fact, making delicious donuts is not that difficult. The donuts recipe will be a good addition to your home culinary collection.

Deep frying is the head of everything

In order to prepare delicious donuts, you need a deep fryer or a saucepan - a saucepan, a frying pan with a thick bottom and high sides. Deep fat should be perfectly heated, up to 160-180 degrees. If the deep fat is not heated well enough, the donuts will absorb excess oil.

Don't skimp on the oil

You need to pour a lot of oil so that the donuts float freely in it and do not lower the deep-frying temperature when adding them.

Continuous movement

During production, donuts must be rotated so that they cook moderately. The movement doesn't have to stop.

No need for excess

Recipe for delicious and fluffy donuts from Kitchenmag

Ingredients for 30 pieces:

• Flour 500 g
• Sugar 100 g
• Milk 200 ml
• Fresh yeast 2 g
• Butter 60 g
• Chicken eggs 2 pcs.
• Salt 5 g

Manufacturing method:

1. Heat the butter over low heat; the butter should not darken. At this time, sift the flour. Make a small depression in the flour mound. We dilute the yeast in warm, but not hot, milk.
2. Place a pinch of salt and sugar in the well of flour, pour in the yeast diluted in milk, add butter and eggs. Let's start kneading. Knead until we get an elastic and homogeneous dough. In appearance, dough for yeast donuts should resemble dough for pie or bread. Place the dough in a warm space for half an hour until it rises slightly.
3. If you want to make a regular donut with a hole inside, then roll out the dough 1.5 cm wide. Using 2 molds (glasses) of different diameters, cut out rings (the inner ring does not have to be very huge). Place them on a baking sheet or any other surface and leave to rise. If you prefer the frisky and convenient option with donuts, then simply form small balls from the dough, place them on a baking sheet and leave to rise in a warm place.
4. Fry yeast donuts in bubbling sunflower oil. Throw in a few pieces at a time so that the donuts don’t stick together. It is best to fry at medium temperature so that the dough is browned on the outside and cooked on the inside.
5. Place the finished donuts on a paper towel to remove excess fat. Sprinkle with sweet powder.

Curd donuts

We invite you to try cottage cheese donuts. They turn out very tender and juicy.

Ingredients:

• Flour 300 g
• Baking powder 1 tsp.
• Chicken egg 2 pcs.
• Sugar 100 g
• Cottage cheese 220 g
• Sweet powder 100 g
• Vegetable oil 1/2 tbsp.

Manufacturing method:

1. Place cottage cheese in a bowl, add 2 eggs, baking powder and sugar.
Mix everything thoroughly and then add flour. 2. Knead the dough into a smooth dough and use your hands to form rings out of it.
3. Heat vegetable oil in a deep frying pan or saucepan and place donuts in it.
Fry for 3 minutes on each side. 4. Place the finished donuts on a plate with cardboard towels to drain excess oil. After this, transfer them to a clean plate and sprinkle generously with sweet powder.

Apple donuts with caramel

The most delicious donuts can be prepared at home. They will look as appetizing as in American films.

Ingredients:

• Wheat flour 5/4 cup
• Baking powder 2 tsp.
• Ground cinnamon 1/2 tsp.
• Salt 1/2 tsp.
• Testicles 2 pcs.
• Brown sugar 1 cup
• Granulated sugar 1/2 cup
• Vanilla extract 2 tsp.
• Vegetable oil 1/2 cup
• Apples 3 pcs.
• Milk 1 tbsp. l.
• Small toffees 1.5 cups

Manufacturing method:

1. Peel the apples and grate them.
2. Preheat the oven to 180 degrees.
Spray the donut pan with oil and set aside. 3. In a large bowl, stir together flour, baking powder, cinnamon and salt.
4. In a medium bowl, beat eggs, brown sugar and granulated sugar until smooth.
5. Add vegetable oil and vanilla extract to the egg mixture and beat.
6. Then add the flour mixture and stir until smooth.
7. Stir the dough with grated apples.
8. Pour the batter into the prepared donut pan, filling each compartment completely.
9. Bake the donuts until golden brown, about 15-20 minutes.
10. In a small bowl, combine the toffee and milk.
Microwave for 1 minute on medium power and stir. Repeat until the toffee is 100% melted and the mixture is smooth. 11. If you have prepared small donuts, dip them in caramel. If you have huge donuts, spoon caramel onto them. Ready.

Donuts

Recipes: 10

dough:
wheat flour / flour - 600 gr.
milk - 250 ml.
yeast (dry, instant) - 11 g.
sugar - 3 tbsp.
salt - 0.5 tsp.

2459

Tatiana

• January 22, 2019, 12:28

wheat flour – 600 gr.
milk 3.2% – 250 ml.
yeast – 11 gr.
eggs – 2 pcs.
sugar – 80 gr.
salt – ⅓ tsp.

5003

Constantly Delicious

• 12 June 2018, 15:47

dough:
flour - 1 tbsp.
(st. 250 ml.) milk - 200 ml.
sugar - 3-4 tbsp
butter - 50 g.
egg - 1 pc.

38972
• 25
• 16

dik723

• 18 January 2016, 17:35

35 gr.
butter 1 pc.
chicken egg 1 pack.
vanilla sugar 0.5 tsp.
salt 65 gr.
sugar 150 ml. warm milk

15620
• 15
• 13

Galiushka

• 09 February 2015, 19:09

warm milk – 250 ml.
fresh yeast – 30 gr.
yolks – 2 pcs.
salt – 1 tsp.
sugar – 60 gr.
butter – 40 gr.

142028
• 22
• 36

Pleasant

• 13 July 2012, 19:46

flour - 250 gr.
egg - 1 piece
butter (melted) - 15 gr.
sugar - 75 gr.
milk - 75 gr.
baking powder - 8 gr.

9967
• 30
• 78

federal

• 08 February 2010, 08:14

milk (warm) - 1 cup.
dry yeast - 1 tbsp.
butter (for dough - 2 tbsp. for greasing finished products - 2 tbsp.) - 4 tbsp.
sugar – 0.5 cup.
chicken egg - 2 pcs.
flour - 4 cups.

26254
• 54
• 81

irrez

• 06 October 2009, 02:34

250 gr.
flour 125 gr.
sugar 250 ml.
milk 2 tsp.
vanillin 3 eggs
50 ml. vegetable oils

99226
• 58
• 91

makakulja

• 15 August 2008, 01:59

200 gr.
flour 100 gr.
sugar 1 packet vanilla sugar
0.2 l milk
2 eggs
3 tbsp. vegetable oil

10892
• 20
• 40

iri$ka

• 13 June 2008, 21:34

260 gr.
flour 130 gr.
sugar 1 sachet vanillin
0.25 l.
milk 3 eggs
5 tbsp. sunflower oil

5201
• 17
• 25

natalia-78

• 13 November 2007, 02:45

Nina and Ulyana Tarasova “And we have cookies!”