I am sure that at least once you have bought fried donuts sprinkled with icing sugar... I can't believe that I restrained myself and didn't buy it if I saw it ... Soft, and at the same time with a crispy crust, moderately sweet ... How can you not try them?!? :) In fact, donuts are very easy to make at home! And now, in order ...

Ingredients:

• milk - 0.5 l
• egg - 2 pcs.
• flour - 600 gr.
• sugar - 3 tablespoons
• a pinch of salt
• dry yeast - 11 gr. (one sachet)
• thick jam
• vegetable oil - for frying
• powdered sugar

Preparation:

1. Dissolve sugar, a pinch of salt and yeast in warm milk. Wait until the foam rises with the cap.

Add flour, mix. The dough will turn out to be thin. Cover with a towel and place in a warm place.


2. After the dough rises, after about an hour ... grease your hands with vegetable oil so that they do not stick to the dough, tear off a piece of dough, roll a little in flour, slightly stretching, put the jam in the center, boil the edges of the donuts, giving them round shape.

3. Heat the vegetable oil well (so that the donuts float in the oil without touching the bottom) in a deep frying pan. Fry the donuts on both sides until golden brown.


4. Place the finished donuts on a wire rack lined with paper napkin.


5. Simply sprinkle the finished, slightly cooled donuts with icing sugar. Eat donuts while they are hot!

Tasty recipe unique donuts with jam... This is a very simple dish, because you don't even need an oven to cook it. Donuts with jam covered with powdered sugar will be a great dessert for your guests!

Ingredients for jam donuts:

• Milk - 250 ml.
• Fresh yeast - 40 gr.
• Butter - 100 gr.
• Wheat flour - 500 gr.
• Egg yolks - 4 pcs.
• Sugar - 3 tablespoons
• Vanilla sugar - 1 tsp
• A pinch of salt
• For the donut filling:
• Any jam, but not liquid - 200 gr.
• Powdered sugar - 100 gr. (sprinkle donuts already ready)
• Vegetable oil for frying donuts

Cooking jam donuts:

First, we need to do yeast dough for donuts. The yeast must be fresh and of good quality. Since the whole dough depends on yeast. Please be patient and in a good mood, as yeast dough requires a lot of time.

Take a refractory deep bowl, pour milk into it, put it on fire and heat to 40 degrees to keep it warm. Remove from heat and add yeast to milk, dissolve by stirring with a wooden spatula. Then add sugar, stir. Leave for about 15 minutes, until a yeast head appears. This suggests that the fermentation process has begun. Now you can add flour. Pour 4 tablespoons flour through sated and mix well until homogeneous mass... Cover the bowl with a waffle towel and place in a warm, draft-free place for about 40 minutes.

The dough will rise quickly, watch it, or it may fall. Then there will be no sense with it. It's one thing if it fell from the fact that you touched it with your hands, then it's not scary. In general, yeast dough must be handled very carefully.

After the time has elapsed, add the yolks to the dough, butter (you can melt), vanilla sugar, a pinch of salt and stir. Now you can pour in the remaining flour through the sated, mix thoroughly. Cover with a towel and place in a warm place for 1.5 - 2 hours. The dough should rise to its maximum volume. Mix it well, sprinkle it with a little flour and put it back in the heat for 1 - 1.5 hours.

When the dough has risen well, you need to knead it on the table for the last time, sprinkling it with flour. Divide the dough into parts. Each part does not need to be rolled out very thinly with a rolling pin, then take a special mold or a glass and squeeze the washers in the dough, let them lie down for 10-15 minutes, during this time they will rise a little.

Preheat in a deep cast iron container sunflower oil and fry the donuts, turning them over until golden or brownish.

Place them on a paper towel with a slotted spoon.

Filled donuts - a traditional dish European cuisine.

The filling can be salty or sweet.

In this article, we will share with you the best recipes donuts with jam.

Donuts with jam - the basic principles of cooking

Donuts are prepared from yeast and without yeast dough on kefir or sour cream. Main ingredient for the dough - flour. It will depend on its quality appearance and the taste of donuts. Best for this baking flour will do top grade not too finely ground.

Both raw and active instant yeast are suitable for the dough. Live yeast is quite capricious, so if you have not worked with it before, it is better to use dry yeast.

Donuts are fried in a tall cast iron or aluminum dish. There should be enough oil for the donuts to float in it. You can fry in any oil, but ideally, use refined corn oil, it practically does not have its own smell and taste. Alternatively, donuts can be cooked in the oven. This cooking method allows you to reduce the calorie content of the finished product.

Use berry or fruit jam for donuts, the main thing is that it is thick enough. It is put into the dough before frying, or ready-made donuts are filled with it.

Recipe 1. Donuts with jam

Ingredients

550 g wheat flour;

salt;

125 ml of warm drinking water;

sugar - two tablespoons;

vegetable oil;

125 ml of yogurt;

half a glass of milk.

Cooking method

1. Combine water with milk. Both liquids should be warm. Add yogurt at room temperature and pour in the vegetable oil. Dissolve yeast in the resulting mixture and let stand for several minutes until the mixture begins to foam. Gradually add flour and knead a tender dough. We put it in a deep bowl, cover it with a napkin and keep it warm for two hours.

2. Spread the dough that has come up on the work surface and knead well. Roll out the dough into a centimeter thick layer and cut out circles with a glass. Put the donuts on the table surface, cover with a towel and leave for half an hour.

3. Pour vegetable oil into a deep cauldron and heat it until light smoke appears. Gently dip the donuts in hot oil and fry until golden brown on both sides. Put the finished donuts on a dish, covering it with a paper towel.

4. Put the jam into a pastry syringe. We make a small hole in the cooled donut with a sharp knife and fill it with jam. Serve donuts with milk or hot cocoa.

Recipe 2. Curd donuts with jam

Ingredients

half a kilogram of cottage cheese;

any jam;

two eggs;

75 g icing sugar;

a glass of sugar;

2 cups vegetable oil;

baking soda;

500 g of wheat flour.

Cooking method

1. Grind eggs with cottage cheese until smooth. It is better to do this with a hand blender. Add sugar, vanillin, soda, cinnamon and mix. Pour in flour little by little and knead the dough. We send it to the refrigerator for 15 minutes.

2. Divide the dough into equal pieces. Put a piece of dough on a floured board and knead it into a cake with the palm of your hand. Put some jam in the center and collect the edges of the dough towards the center. Breaded in flour.

3. Heat vegetable oil in a saucepan. Gently dip the donuts in hot oil and fry, constantly turning, until they are golden brown. There should be enough oil for the donuts to float in it. Put the finished donuts on a dish and immediately sprinkle with powdered sugar.

Recipe 3. The most tender donuts with jam

Ingredients

a kilogram of flour;

refined sunflower oil;

21 g dry yeast;

powdered sugar - 150 g;

cane sugar - 100 g;

salt;

half a liter of milk;

orange peel;

six egg yolks;

20 ml lemon juice;

50 ml of alcohol;

100 g ghee;

a bag of vanilla sugar.

Cooking method

1. Combine yolks with sugar and beat until fluffy. Pour in milk and alcohol, add vanilla sugar and salt. Continue whisking on low speed until smooth.

2. Combine flour with yeast and sift. Add half the flour and an egg to our mixture. Change the attachments on the mixer, beat, gradually adding flour and adding ghee. Knead for a couple more minutes until the dough is soft, like a pie. Sprinkle a bowl with flour and put the dough in it. Cover with a towel and let sit for an hour and a half for the dough to come up.

3. Place the dough on a floured table and crush it. Roll out a centimeter thick layer and cut out circles with a glass. Leave on the table, covered with a towel, for an hour.

4. Fry donuts in hot oil until golden brown. Place on a board lined with paper towels. When the donuts are warm, fill them with jam and brush with a mixture of powdered sugar and lemon juice. Sprinkle with orange zest on top.

Recipe 4. Mini donuts with jam

Ingredients

100 g apricot jam;

250 g flour;

Art. a spoonful of butter;

150 ml of warm milk;

two eggs;

salt;

12 g yeast;

25 g cane sugar.

Cooking method

1. Sift flour into a deep bowl. Salt it and add sugar, yeast and lemon zest. We mix. Drive in eggs and add soft butter. Pouring warm milk in a thin stream, knead the dough. At first it will be sticky, but continue to stir without adding flour. You will get a homogeneous dough. Cover the bowl with a towel and keep warm for an hour and a half.

2. Lubricate hands with vegetable oil. We take out the dough and knead it well. We take small muffin molds and pour a little vegetable oil into each.

3. Pinch off a small piece from the dough and form a cake from it. Gather the edges towards the center. You should get a small ball. Continue making donuts until the dough runs out. Cover the balls with a towel and leave for half an hour.

4. Then we transfer the balls to the muffin trays and put in the oven preheated to 200 C for 20 minutes. We take out the donuts and cool them until warm.

5. Fill the pastry bag with jam. We pierce the donut with a plastic nozzle and fill it. Sprinkle with powdered sugar.

Recipe 5. Donuts with Berliners jam

Ingredients

30 g powdered sugar;

150 ml of warm milk;

a glass of vegetable oil;

370 g flour;

any jam - 100 g;

two eggs;

vanillin - a bag;

butter - ? packs;

50 g white sugar;

finely ground salt.

Cooking method

1. Dissolve a teaspoon of sugar and yeast in half a glass of warm milk. Let stand for some time until the mixture begins to foam.

2. Beat eggs with sugar and vanilla until sugar dissolves. Pour in the yeast mixture, the remaining milk, add sugar and add ghee. Beat with a mixer until smooth. We change the attachments and continue to knead, gradually introducing flour until a soft dough is obtained. We collect it in a ball, cover it and leave it to come up for an hour and a half. Then we knead the dough, cover and stand for another half hour.

3. Roll out the dough into a layer two centimeters thick. Cut out circles with a glass. We lay them out on the spacing and cover. We leave for forty minutes to approach.

4. In a cauldron, heat up a large amount of oil. Gently lower the donuts and fry them until golden brown. We spread the finished donuts on a paper towel. Once they have cooled slightly, make a hole in the side and fill the donuts with jam using a pastry syringe. Dip the donuts in powdered sugar.

Recipe 6. Donuts with jam from the oven

Ingredients

150 ml of milk;

350 g flour;

two egg yolks;

any thick jam;

20 g of pressed yeast;

50 g icing sugar;

two tbsp. l. cane sugar;

butter- half a pack;

table salt.

Cooking method

1. Dissolve yeast in warm milk. Add half the melted butter, salt, egg yolks and sugar to the mixture. Whisk until smooth. Add the sifted flour in portions and knead the dough. Lubricate your hands with vegetable oil. Gather the dough into a ball, place in a deep bowl and cover with cling film. Leave it warm for two hours. After it rises, roll it over and form small balls.

2. Put the donuts on a baking sheet, covering it with baking paper, cover with a towel and leave to prove for 20 minutes. Bake at 190 C for a quarter of an hour. Grease the finished donuts with melted butter, sprinkle with powdered sugar and cool.

3. Cut each donut partially with a sharp knife. Start with a thick jam. Serve donuts with hot cocoa or tea.

Dip donuts only in hot oil, otherwise they will absorb a lot of oil.

For piquancy, you can add orange or lemon zest to the dough.

To form a donut, you can put some jam on the cake and pinch the edges in the center, or cover with a second dough circle and join the edges tightly.

Donuts will turn out to be airy and crispy if you add vodka or brandy to the dough.

Stuffing donuts with jam will be easier if you use a plastic or iron tip on the pastry sleeve.

Jam donuts - hearty and delicious pastries, which will be delighted not only by children, but also by adults. This is a fragrant treat for homemade tea and a festive sweet table. It is convenient to take dessert with you to work, picnic, on the road and have a hearty snack with a cup of aromatic tea or a mug of milk. To get mega airy pastries, it is best to make yeast dough, which we will do in this master class.

The first donut in history was prepared in 1756 in Germany by a German military field chef. The meal was intended for Frederick the Great. The culinary specialist called the delicacy "Delicious cannonballs". At that time, donuts were round pieces of yeast dough, fried on pork fat(lard).

At the end of the 18th century in Germany, dessert began to be filled with various fruit and berry jams and was served, traditionally, to festive table(during New Years holiday, carnival). This national German pastry is called "Berliners". The very same word "donut" ("pączek"), which is familiar to us, belongs to Polish cuisine and was first mentioned in a chronicle dating back to the 17th century.

In January 1993, three culinary companies in the American city of Utica jointly baked the world's largest donut, weighing 1 ton 700 kg. The delicacy was 4.9 meters in diameter, for which it was entered in the Guinness Book of Records. The largest dish was also made in America. It was 6 meters in diameter and weighed 3.5 tons. The platter contained 90,000 donuts in several layers.

The recipe has gained immense popularity in France, Spain, Israel, Bosnia and Herzegovina, the USA, New Zealand, as well as in Russia and Ukraine. In each locality, the lush and ruddy delicacy has its own dialect name ("donut", "fatty", "butter donut", "donuts", "beigne", "bunuelos").

These rounded products different countries differ in the peculiarities of preparation and serving. For example, if inside a Berlin donut there is jam, then in the United States, marmalade serves as a filler. Americans love to decorate the surface of donuts. confectionery glaze, melted chocolate and sprinkle with crushed nuts or pastry powder.

In Russia and Ukraine, donuts are often made with boiled condensed milk, creamy or custard... There is a similar culinary product without a filling, simply sprinkled with powdered sugar, or a mixture of powder with coconut flakes.

An old German custom prescribes during a celebration to serve a dish with donuts, one of which has a "playful" filling of mustard sauce instead of jam.

Yeast dough also has various variations. It can be lean, mixed with water, but it is most appetizing with milk, kefir or sour cream. If desired, you can put cream, butter and even a little cottage cheese into the dough. For flavoring, confectioners add vanilla, and to improve the taste, sometimes cocoa powder, ground cinnamon.

Donuts differ in shape. "Berliners", as a rule, are round, and in the countries of the former Soviet space, products in the form of a donut with a hole in the center are better known.

Ingredients:

Recipe Information

• Cuisine: Russian
• Type of dish: donuts
• Cooking method: deep-fried
• Servings: 6
• 1 h 30 min

• fruit jam

for the test:

• milk - 250 ml
• sugar - 70 g
• chicken egg - 2 pcs.
• dry yeast - 2 tsp
• lemon zest - 1 tablespoon
• salt - 0.5 tsp
• butter - 70 g
• wheat flour - 600 g
• thick jam - 300 g
• sunflower oil - for frying
• icing sugar - for sprinkling.

Cooking method

Despite the fact that donuts are considered one of the simplest and most budgetary dishes, they are not often seen on the free market. So let's start by kneading yeast dough for a sweet dessert.

We need warm milk with a temperature of about 35-38 degrees. How to check if there is no thermometer? Dip your finger in milk, if you feel comfortable, then the temperature is right. Add a spoonful of sugar to the milk and stir to dissolve the crystals. Pour in dry yeast (you can use wet yeast when making). Stir again, cover with a towel. Leave the dough in a warm, draft-free place. Thus, we will check the quality of the yeast. If a foam cap forms on the surface, the yeast is of good quality. Otherwise, the baked goods will not be airy.


Until then, take a deep bowl, add chicken eggs and the remaining granulated sugar. It is advisable that the eggs warm up a little, so you need to get them out of the refrigerator in advance. Beat eggs with sugar with a whisk or mixer until fluffy and bubbly.


Add salt, lemon zest, and melted warm butter. Use fresh or dried zest. Stir.


Pour the yeast solution to the egg mass, mix.


Sprinkle in parts. Stir immediately with a spoon. As soon as it becomes difficult to stir with a spoon, continue kneading the dough on the floured board.


Knead a soft dough. It shouldn't stick to your hands.


Divide the dough into two halves for convenience. Form a tourniquet with each. Cut into portions. Approximately 10-12 pieces are obtained from one bundle. Beat each piece and form a ball.


Roll the dough into a layer, not thin, so that the jam does not break out during frying. Add some thick jam in the center. Raise the edges, secure well and collect in a bag. It turned out to be a small ball with a filling.


Place the blanks on a board with parchment at a short distance from each other. Cover with a towel. Leave it warm for 30-40 minutes, until the dough is good.


Heat the sunflower oil thoroughly in a suitable saucepan or skillet (with high sides and a thick bottom). There should be enough of it so that the donuts are submerged in the oil at least half when frying. Dip the rested and matched workpieces in hot oil. Fry over low heat until golden brown, on all sides. It is very convenient to use a deep fryer for frying. A modern multicooker set to the "Fry" mode will perfectly cope with the task.


Using a slotted spoon, place the donuts on a paper towel to remove any residual oil and sprinkle well with powdered sugar. The baked goods are ready.


Bon Appetit!

On a note

For the dough to rise perfectly, it is not enough just good yeast... Make sure that the flour is warm and well sifted (during sifting, the flour is enriched with oxygen and the dough is more fluffy).

Don't put too many dough pieces in a hot buttered skillet. Remember that when frying, the yeast dough doubles in size. In oil, donuts should float freely without connecting to each other.

If you dip the flour balls in poorly heated oil, they will become heavily greased.

The only drawback of such a delicacy is its high calorie content, which is more than 400 Kcal / 100 g of the finished product. This is due to the high content of carbohydrates and fats in the dessert.

If you wish, you can prepare an unsweetened analogue of this dish by adding a pinch of salt to the dough instead of sugar, as well as chopped dill or parsley. As a filling, you can wrap a piece of cheese (feta cheese) in the dough.