Yeast donuts

Yeast donuts


• 1 glass of milk
• 30 g of butter
• 2 egg yolks
• 12 tbsp. L. Flour
• 1 tbsp. L. Granulated sugar
• 1 tbsp. L. Powdered sugar
• 30 g of pressed yeast
• vegetable oil for frying
• a pinch of salt


1. In a large bowl, sift flour (preliminary sifting of flour significantly increases the splendor of the products). In warm milk, add yeast, mix, cover with a towel and put in a warm place for 20 minutes. After 20 minutes to the yeast and milk, add sugar, salt, yolks and whisk well.

2. Add warmed at room temperature until softened (but not melted!) Butter. Gently and thoroughly mix.

3. Pour in the sifted flour the resulting mixture and knead the dough. The dough is covered with a towel and put in a warm place for 40 minutes. The dough should rise up to 2-3 times in volume. The table is sprinkled with flour, rolled out dough to a thickness of 1 cm and cuts (glass and glass) cut out donuts.

4. Let’s give our future donuts a cut from the dough to stand for raising 20-30 minutes. Heat the oil in a deep frying pan or in a saucepan. Oils for frying should be so much so that the donut is submerged, at least half. You can take more oil. Sufficient oil temperature is conveniently controlled by placing a piece of raw potatoes in it — as soon as the potatoes begin to lightly brown, the oil is ready for roasting donuts.

5. Fry donuts to a beautiful browning with one, then on the other side. Fried two-way yeast donuts put on paper towels to remove excess oil.

6. Sprinkle sugar powder and immediately served on the table. Donuts are always especially good when served hot on the table — as they say, with heat, with heat.

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