Dough for donuts
Description
Homemade baked goods for tea. It's better to make donut dough without adding any oil, since the donuts themselves are fried in fat—typically vegetable oil. Donuts are often cooked in a deep fryer, which makes them fry more evenly and look better. However, cooking them in a pan works just as well. The dough can be made completely fasting—without eggs and with water—reducing the calorie content. Serve cooled or slightly warm.
Instructions
- 1
Step 1
First, dissolve the yeast in warm milk. Add sugar, stir, and set aside to ferment. Meanwhile, sift the flour. Make a well in the center of the mound. Break the eggs into it. Pour in the yeast mixture with milk, add a pinch of salt, and knead the dough.
- 2
Step 2
Place the dough in a bowl or pot, cover with a towel, and put it in a warm place for half an hour. It should at least double in size.
- 3
Step 3
When the dough has risen well, start tearing off pieces for the future doughnuts. Adjust the size to your preference. Don't forget to dust the table with flour so the dough doesn't stick. Shape each piece into a ring with a small hole in the center. Let the doughnuts rise for another 10–15 minutes.
- 4
Step 4
Meanwhile, place a high-sided frying pan or a pot on the stove. Pour in plenty of vegetable oil. Heat until bubbles form. Place the risen doughnuts into the oil and fry on both sides until golden brown.
- 5
Step 5
Remove the finished doughnuts and place them on paper towels to drain excess oil. Dust with powdered sugar and serve.