Yeast doughnuts
1
There are desserts that smell like a holiday even before they hit the plate. Yeast doughnuts fall into this category: soft, fluffy, with a delicate crust and sweet glaze that barely crunches when the doughnut is still warm. This is when the kitchen turns into a small bakery, and the mood becomes ‘just one more... and definitely the last one.’
Below is the most classic and popular approach: yeast dough, proofing, deep frying and simple glaze. If you want, make rings, if you want, make round doughnuts with filling (jam, cream, condensed milk).
Variations
Glazed doughnut rings are a classic. For filled doughnuts, cut out solid circles without a hole and fill them with jam/cream after frying. You can also roll the finished doughnuts in cinnamon sugar instead of glaze — quick and very ‘homemade’.
Secrets of tenderness and taste
1) Do not overheat the milk: it should be warm, not hot — this way the yeast works evenly and the dough rises beautifully.
2) The most important thing in deep frying is the temperature of the oil. Guideline: approximately 170–175°C; if the oil is cold, the doughnuts will absorb too much, if it is too hot, the crust will burn and the inside will be raw. The temperature is often kept at around 170°C, and frying takes about 2 minutes on each side (depending on size).
Tips on ingredients
It is better to sift the flour — the dough will be lighter. Butter adds a ‘baked’ aroma and softness. Powdered sugar and milk are enough for the glaze — it sets quickly and looks like it does in a coffee shop.
Small culinary nuances
After cutting, the doughnuts need to rise again — it is this short proofing that makes them fluffy. And when frying, do not throw in too many at once: the oil will cool down and the result will be ‘heavy’.
Ingredients for the recipe
Ingredients
Galychyna Pasteurized Milk 2.5% 870g
250 ml + 3–4 tbsp for the glaze
Lvivski Drizhdzhi Dry Bakery Yeast 12g
10 g
Khutorok White Crystalline Sugar 800g
1 tbsp
Khutorok Premium Wheat Flour 1kg
400 g
Galychyna Extra Sweet Cream Butter 82.5% 180g
60 g
Chicken Egg С1 1pc
1 pc
Moryachka Grinding №1 Edible Sea Salt 1kg
pinch
Sania Refined Sunflower Oil 0.85l
for frying (deep frying)
Eko Powdered Sugar 150g
150 g
Preparation steps
01
Activating the yeast — Mix warm milk with yeast and sugar, leave for 10–15 minutes. Guide: a ‘cap’ of foam will appear, and the mixture will have a pleasant yeast aroma.
02
Kneading the dough — Add the egg, salt and melted butter. Gradually add the flour and knead into a soft dough. Guideline: the dough should be smooth and elastic, it may be slightly sticky but should hold its shape.
03
First proofing — Cover the bowl and leave in a warm place until doubled in size. Guideline: the dough will noticeably ‘inflate’ (this often takes about 1.5–2 hours, depending on the temperature in the kitchen).
04
Shaping — Roll out the dough to about 0.5–1 cm. Cut out rings (using a glass + a smaller circle) or solid circles. Guideline: the edges are even, the dough pieces do not tear.
05
Second proofing — Cover the dough pieces and let them rise for 30–60 minutes. Guideline: the doughnuts become lighter and noticeably fluffier.
06
Frying — Heat the oil in a deep saucepan/casserole dish to ~170–175°C. Fry in batches until golden brown, about 1–2 minutes on each side. Guideline: the doughnut floats, bubbles actively, and browns evenly.
07
Glaze — Mix the powdered sugar with the milk until it has a ribbon-like consistency. Dip the warm (not boiling) doughnuts upside down into the glaze. Guideline: the glaze should go on evenly and dry in a few minutes.
08
Tip Want them to be ‘like in a donut shop’? Let the doughnuts stand for 3-5 minutes after frying so that the excess oil drains off, and only then glaze them — the coating will be neater.
Where to order ingredients
Select the required ingredients in one of the stores
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