How to learn how to cook delicious donuts with filling

Kitchen appliances and utensils:

• measuring device;
• kitchen scales;
• tea spoon;
• tablespoon;
• knife;
• sieve;
• refractory dishes;
• deep frying pan;
• deep dishes for ingredients;
• hob;
• cling film;
• rolling pin;
• glass;
• pastry bag;
• long wooden stick;
• paper towel.

Ingredients

Step cooking

1. We take 250 ml of milk and slightly heat it. Pour warm milk into a deep container, add 11 g of dry yeast and 1 tablespoon to it. Sahara. Mix well and leave to stand in this state for about 10 minutes.
   
2. Sift wheat flour weighing 500 g through a sieve and add 55 g of sugar to it, ½ tsp. salt and 6 g of vanilla. Mix everything. Drive 1 egg into the flour and pour out the already approached yeast. Melt 60 g of butter in a water bath and add to the mixture of the remaining ingredients. Knead thoroughly with your hands.
   
3. When the dough has a fairly elastic structure, put it on the table and continue to knead for about 5 minutes. We put the finished dough in a deep plate, which we cover with cling film and put in a warm place for about 1 hour.
   
4. When the dough increases in volume by 2 times, we take it out of the plate and roll it into a 1 cm thick layer.
   
5. We take a glass with a diameter of about 8.5 cm and cut out round dough pieces for donuts from the dough, which we again cover with a film and leave it to stand for 20 minutes.
   
6. Pour about 400 ml of vegetable oil into a deep pan and heat it. The degree of heating can be checked with a long wooden stick. It must be dipped in oil, and if small bubbles begin to form around it, then you can start to fry the donuts.
   
7. Reduce the heat and dip into the butter round dough pieces that have already come up. Fry the donuts on both sides until golden brown (this will take about 7 minutes).
   
8. Finished donuts must be laid out on a paper towel to drain excess fat.
   
9. We take any jam you like, but it must be thick so as not to leak out of the hole. In each donut we make a recess using the same wooden stick and introduce jam there using a pastry bag. With your hand you will feel how much the donut is filled.
   
10. Sprinkle the donuts with icing sugar and can serve them on the table for tea or coffee.
    

Did you know? American anthropologist Paul R. Mullinson owns a book entitled Glazed America: A Donut Story. In it, the author talks about the origin and development of this sweet dish, as well as the traditions of its preparation in various countries of the world.

Video recipe

We suggest you watch a video in which the process of making delicious donuts with berry jam is shown in detail.

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