Soviet donuts

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   Prepare all the necessary ingredients. First, start preparing the dough. Place fresh yeast in a bowl and add a teaspoon of sugar. Choose yeast carefully, look at the expiration date. Fresh yeast is the key to lush baked goods.

2. STEP 2

   

   Add warm water to the yeast. Please note that the water must be warm so that the sugar dissolves faster and the yeast starts working.

3. STEP 3

   

   Add a tablespoon of flour to the dough and mix thoroughly. Place the dough in a warm place for 15-20 minutes.

4. STEP 4

   

   Separately, pour warm milk into a deep bowl. Add sugar and stir.

5. STEP 5

   

   Melt the butter in a water bath or in the microwave. Add melted butter to milk.

6. STEP 6

   

   Beat the egg into the milk mixture. Before eating, I advise you to wash eggs in warm running water to avoid infection. Salt the mixture and add vanillin (be careful, vanillin in large quantities can be bitter, read the instructions on the package carefully).

7. STEP 7

   

   Pour the dough into the dough, stir. Add flour and knead the dough. It may take a little less or a little more flour, but the dough should be soft and stick to your hands a little, don’t worry, that’s how it should be. Cover and place in a warm place. Let the dough rise for about an hour. I advise you to put the dough in the oven and just turn on the light. There the dough will rise well, and neither a draft nor a breeze is scary. Yeast dough does not like fuss.

8. STEP 8

   

   In an hour (sometimes longer, it all depends on the activity of the yeast, the room temperature and the absence of drafts), the dough will double in size. Transfer it to a floured work surface. Divide the dough into equal parts. Use a small amount of flour to prevent the dough from sticking to your hands.

9. STEP 9

   

   Use your fingers to make a hole inside each ball and stretch it in a circle.

10. STEP 10

    

    Pour vegetable oil into a deep frying pan and heat well. Carefully drop the donuts into the hot oil, one at a time. Fry for two minutes, turn over and fry for another couple of minutes until golden brown.

11. STEP 11

    

    Place donuts on paper towels to absorb excess oil. Bon appetit!

Comments on the recipe

Stella

18.12.2023

4.9

Since yeast dough is not my thing, I have a mutual dislike with it (with the dough), but for a very long time I wanted to make Soviet donuts at home, I decided to. My first ever donuts. The result was very unexpected for me, in the photo, the donuts turned out crispy on the outside and soft on the inside, the taste was like in childhood, I remember we had a donut shop next to our house, we ran there for donuts, the sellers always sprinkled double powder on me and they cost 9 kopecks 100g (exactly three donuts turned out). Now a little about the recipe, I replaced live yeast with dry yeast, and of course the author wrote very little flour for such an amount of liquid, it took me about 400-450g, I can’t say more precisely since I added the rest by eye consistency of the dough, in general, I concluded for myself that yeast dough does not really like kneading (unless, of course, this is provided for in the recipe) and filling with flour. My dough took 1 hour 35 minutes to rise in the oven at a temperature of 30 degrees, and once I kneaded it a little. I sculpted it on a silicone mat, without flour, I just greased my hands with vegetable oil, the first two donuts turned out to be very large, because out of ignorance I took a lot of dough, and they turned out damp in the middle, and then I got the hang of it, took just small lumps and everything worked out how to.