Delicious homemade donuts: TOP-7 step by step recipes

2024 Author: Arianna Cook | [email protected]. Last modified: 2024-01-12 17:55

Features of making homemade donuts, how to deep-fry them properly. TOP 7 best recipes for every taste. Video recipes.

Donuts are a pastry made of dough, usually in the shape of a donut or ball without a hole, fried in a lot of oil. They can be prepared with a filling of jam, condensed milk, cream, poured with honey glaze or chocolate ganache, add cinnamon and sesame seeds, sprinkle with powdered sugar. Donuts are prepared at home most often in a pan, but there are many recipes that involve using the oven.

Features of making homemade donuts

Lush sugar donuts are a favorite delicacy of many from the distant Soviet times, evoking warm nostalgic feelings. However, since then, many new recipes have appeared that allow us to move away from the classic technology of their preparation and leave a huge space for imagination.

As a rule, yeast dough is used: in this case, the donuts are incredibly fluffy. Traditionally, flour, milk, eggs at room temperature, melted butter and sugar are added. The dough is allowed to rise well, and then they deep-fry and start frying.

Important! There are many homemade donut recipes without yeast.

To improve the taste, put a sweet filling inside. In this capacity, you can use any kind of jam, thick jam, condensed milk, custard, chocolate ganache. However, in this case, you should add less sugar.

Note! Yeast donuts are very high in calories. Do not abuse them.

Delicious donuts are prepared on the basis of curd dough with the addition of flour, sugar and eggs. They also include rum, chocolate, various syrups.

Before making donuts, you need to deep-fry them. For this, refined deodorized vegetable oil is used, which is tasteless and odorless - about 0.5 liters. It is poured into a frying pan or saucepan in large quantities so that the balls can float without touching each other. The container must be absolutely dry, otherwise the oil will "shoot" because of the water.

Then the vegetable oil is heated well. There are a few things to keep in mind here. If you overheat it, the donuts will quickly fry, but inside they will remain soggy, they will turn out with bitterness. If you fry them in a slightly heated deep fat, they will come out too greasy, as they will take in a lot of oil. To check its readiness, pinch off a little dough and throw it into a frying pan, enough warmed up oil will start to sizzle around the piece. If it doesn't, please wait a bit more.

Balls and bagels are dipped in hot oil, fried over moderate heat, turning over several times until they become golden brown.

The finished donuts are taken out of the butter with a slotted spoon and laid out on a paper towel to remove frying fat. And let them cool down well. Then they do the decor: pour over honey glaze, chocolate ganache, paint strips with white chocolate, sprinkle with powdered sugar and confectionery sprinkles.

Alternatively, you can cook donuts in the oven. To do this, the dough is collected in a pastry bag and filled with special forms, which are then sent to bake at a temperature of 170-180 ° C. You can also form donuts manually, then they are laid out on a baking sheet covered with parchment, which is placed in a preheated oven.

Important! The donut's readiness can be checked by pressing on it: it should spring.

TOP 7 homemade donut recipes

Donut recipes are very varied. But they always turn out to be lush, fragrant, soft on the inside and pleasantly crispy on the outside.

Classic yeast dough donuts

Real donuts according to the classic recipe are made on the basis of yeast dough. They are very tasty stuffed with jam, jam or thick jam. But it can also be done without it: then the dough is shaped into rings or balls.

Caloric content per 100 g - 411 kcal.
Servings - 5
Cooking time - 1 hour 50 minutes

Ingredients:

Milk - 60 ml
Large egg - 1 pc.
Butter - 70 g
Flour - 250-300 g (2 tbsp.)
Fresh yeast - 30 g
Salt - 0.25 tsp
Sugar - 3 tablespoons
Egg white or egg for greasing the dough - 1 pc.
Jam for the filling - 0.5 tbsp.
Powdered sugar - to taste
Refined vegetable oil - 300-500 ml

Step by step preparation of classic yeast dough donuts:

First, mash the yeast with 1 tsp. Sahara. Pour warm milk into the resulting mass, add half a glass of flour. After thoroughly mixing the dough, leave it to come up for 15-20 minutes. Don't forget to cover with a towel.
Melt the butter on low heat. You can also use the microwave for this.
Combine the frothy egg with the remaining sugar and salt.
When the dough is good, replace the yeast donut dough. To do this, combine it with an egg beaten with sugar, add melted butter and add sifted flour. The dough should be soft. Knead until it starts to lag behind your hands.
Leave the dough for 20-30 minutes, cover with a towel.
After the indicated time, roll out a 0.5 cm thick layer on a surface lightly dusted with flour.
Using a glass or a mold, cut yeast donuts from the rolled dough.
Put the filling on one circle, using thick jam, jam or jam as this, then brush the edges with a beaten egg. Place another circle on top of the filling layer and pinch the edges.
After the donuts have been molded, leave them to proof for 10 minutes, cover with a towel.
At this time, pour oil for frying into the cauldron, so that the donuts are completely covered. Preheat to 175-180 ° C. To check how well it has heated up, place a piece of bread in the butter: first it should sink and then float up with a hiss.
Place 4-5 donuts in the cauldron. Remember, while cooking, they should float freely in the oil.
Fry them on both sides until golden brown. This will take about 6-8 minutes.
Remove the finished fried donuts from the cauldron using a slotted spoon and place on a paper towel to remove excess frying oil.
When they are cool, rub with powdered sugar.

Note! You can add a special touch to donuts by adding a little rum to the dough.

Chocolate donuts in glaze

A very popular type of donuts, which is loved by both children and adults, as they are tender, soft and insanely delicious thanks to the chocolate glaze. For cooking, use a special silicone mold to make the rings smooth and beautiful.

Ingredients:

Cocoa powder - 20 g
Butter - 30 g
Milk - 125 ml
Wheat flour - 160 g
Baking powder - 1 tsp
Sugar - 60 g
Soda - 1/4 tsp
Chicken eggs - 1 pc.
Butter for ganache - 10 g
Cream 33% for ganache - 60 ml
White chocolate for ganache - 30 g
Dark chocolate 70% for ganache - 50 g
Confectionery topping - 2 tsp

Step-by-step preparation of glazed chocolate donuts:

We start by making the dough. Pour all dry foods into a clean container, melt the butter and mix it in another bowl with milk, beat in an egg.
Pour the liquid mass into the dry ingredients and mix thoroughly to get a thick, homogeneous dough.
Before making donuts, place it in a piping bag and you can start cooking.
Take out the silicone molds and fill them 2/3 of their volume with dough, as it will rise well afterwards.
Then, for 10 minutes, we send the forms to the oven, preheated to a temperature of 175 ° C. We check the readiness by clicking on the donut: it should spring.
After 5 minutes, you can get them out. Donuts are taken out of the mold very easily.
When they are completely cool, we start decorating. To do this, first prepare ganache from dark chocolate, cream and butter in a water bath.
Pour it into a deep container and dip the donuts into it one by one, then putting them on the wire rack.
Now we cook white chocolate and cream ganache in a water bath. They will draw stripes on top of the chocolate glaze.
It remains only to generously sprinkle the chocolate donuts with bright pastry sprinkles, and you can pour the tea and serve.

Mini donuts with condensed milk

Ruddy balls made from condensed milk-based dough and sprinkled with aromatic powdered sugar are a great option for morning tea for those who are not afraid of extra calories. It is recommended to make them in a mini-format so that the dough has time to roast well. Condensed milk donuts are prepared very quickly: each batch takes just a couple of minutes.

Ingredients:

Flour - 150-175 g
Condensed milk - 100 g
Egg - 1 pc.
Baking powder - 0.5 tsp
Salt - 1 pinch
Sunflower oil for deep fat - 160 ml
Powdered sugar - 1 tsp

Step by step preparation of mini donuts with condensed milk:

Pour the condensed milk into a bowl, beat in an egg, salt and mix thoroughly using a whisk until a smooth consistency is achieved.
Add baking powder, flour, which must be sieved beforehand, and knead the dough into the resulting mixture. Stir until it begins to lag behind your hands and becomes pliable.
Cover the dough with condensed milk for donuts with cling film and leave for 15 minutes.
After the indicated time, we take it out, put it on a surface sprinkled with flour, knead it and divide it into 3 parts.
From these pieces of dough we form thin sausages, which should be cut into small pieces having a length of 1.5-2 cm.
Roll the resulting pieces into balls, cover with cling film and leave for 10 minutes.
In the meantime, add vegetable oil to the pan, assuming that the donuts should float freely in it, without touching each other.
We heat it up and begin to gradually add balls of dough in small batches, frying them until golden brown.
Put the finished donuts in condensed milk on a paper napkin to remove excess fat.
We wait until they cool a little, and sprinkle generously with powdered sugar.

American donuts donuts in chocolate

Donuts are considered an American delicacy, despite their European origin: the first mention of their predecessors, the Dutch Christmas "butter balls", date back to the 16th century. American donuts are similar to ours, but they are airier and softer, and do not stale for a long time. Most often they are eaten for breakfast with coffee or milk.

Ingredients:

Flour - 640 g
Sugar - 60 g
Eggs - 2 pcs.
Dry yeast - 14 g
Butter - 90 g
Milk 3, 2% - 250 ml
Salt - 1 pinch
Vanilla
Dark chocolate, white - for decoration
Cream 33% - for decoration
Food dye - optional
Confectionery sprinkles - for decoration

Step-by-step preparation of American donuts in chocolate:

Melt the butter and heat the milk. If you use regular milk 2.5%, you need to increase its fat content by adding cream. Remove the eggs from the refrigerator to warm up.
Send the liquid ingredients to a bowl, add sugar, yeast and flour, which must be sieved several times beforehand, in 2 passes. Don't forget to add salt.
Substitute the homogeneous donut dough step by step, starting to knead it with a spoon, and then with your hands, laying it out on the table.
Next, leave the dough for 1 hour to rise. Do not forget to cover with cling film. You can use a multicooker at 35 ° C for this.
After the specified time, roll out the dough into a layer that is about 1 cm thick, and cut circles out of it using a mold or glass. In them, you need to remove the middle using the nozzle from the culinary bag.
Heat some oil in a skillet, lay out a few donuts, wait for them to golden, then turn over and fry on the other side. Make sure they do not burn.
Take out the finished donuts and place them on a paper towel to remove excess fat.
While they are cooling, prepare the donut frosting. Pour some heavy cream into the white chocolate, which should be preheated, and stir to melt. You can also use a water bath or microwave to melt the chocolate.
Dilute the color with water, pour the mixture into the melted white chocolate and stir. If you are using a gel pigment, you do not need to prepare it: you just need to drip it into the melted chocolate.
To decorate American donuts, they are dipped in chocolate and then garnished with pastry sprinkles.

Note! You can make margarine-based donuts. However, they are tastier with butter.

Berliner donuts "Berliners" with strawberry jam

"Berliners" are donuts made from stuffed yeast dough and fried in a large amount of oil, which are especially popular in Germany and Austria. As a filler, confiture, custard, plum jam, chocolate ganache, boiled condensed milk are used. We suggest making Berlin donuts in a pan with strawberry jam: they turn out to be amazingly tasty.

Ingredients:

Milk (warm) - 250 ml (for dough)
Sugar - 1 tsp (for dough)
Dry yeast - 10 g (for dough)
Flour / s - 1 tbsp. (for dough)
Melted butter 82, 5% - 75 g (for dough)
Eggs - 2 pcs. (for test)
Sugar - 50 g (for dough)
Vanilla sugar - 10 g (for dough)
Wheat flour, premium grade - 600 g (for dough)
Salt - 5 g (for dough)
Vegetable oil - 1 l
Strawberry jam - 300 g
Powdered sugar - to taste

Step-by-step preparation of Berliner Berliner donuts with strawberry jam:

First, prepare the dough by mixing milk with sugar and yeast. Next, carefully add flour, stirring thoroughly, and leave for 15 minutes. During this time, the yeast is activated.
When the frothy yeast cap has formed, it's time to knead the dough. To do this, combine eggs in a bowl, which must first be removed from the refrigerator and heated a little, add sugar, salt and vanilla sugar, beat using a whisk so that the sugar partially dissolves.
In the second bowl, according to the recipe for yeast donuts, pour the flour that needs to be sieved, make a depression in it and pour in the egg mixture with sugar, melted butter and dough that has come up during this time.
Knead the dough using a wooden spoon until it gathers in a lump, and then continue kneading with your hands for about 10 minutes. It is not recommended to add flour, otherwise it will clog the dough, but it should turn out to be soft and elastic.
After the donut dough stops sticking to your hands, roll it into a ball, put it in a bowl, tighten it with cling film and leave it in a warm place so that it doubles up for 2 hours.
After the dough grows in volume, we start making donuts. We spread it on the table, roll it into a layer having a thickness of about 1.5 cm, and cut out circles with a diameter of 7-8 cm from it, using a mold or a glass.
At the next stage, we put the mugs on a cutting board, and knead the dough scraps, roll them out and form blanks for homemade donuts.
We cover the mugs with cling film and send them for proofing in a warm place.
In a frying pan with high walls, heat a large amount of oil, so that the donuts float freely in it, and heat it to a temperature of 150-160 ° C. We check how it has heated up with a piece of dough: if it sinks to the bottom, then the desired temperature has not yet been reached.
We begin to fry the donuts in oil, carefully putting them in a frying pan. Fry, turning over several times, until they are golden brown.
Remove the fluffy donuts and place on a paper towel to remove frying fat.
Allow to cool completely and fill them with jam using a piping bag with a nozzle designed for eclairs.
Sprinkle the finished donuts with icing sugar.

Crispy curd donuts

Curd dough donuts are a great start to the day. This is the taste of childhood and distant Soviet times. They can be eaten with tea, coffee or served with hot chocolate. Even yesterday's, they remain delicious. Next is the recipe for cottage cheese donuts with a crispy crust, generously sprinkled with powdered sugar.

Ingredients:

Non-acidic cottage cheese - 250 g
Eggs - 1-2 pcs.
Sugar - 2-4 tablespoons
Soda - 1/2 tsp
Vinegar
Flour - 1 tablespoon
Vegetable oil - for frying
Powdered sugar

Step-by-step preparation of crispy curd donuts:

First, we do the test, which will take 15 minutes at most. Put cottage cheese in a bowl and, focusing on its moisture, beat in eggs: 2 pcs. - if it is well wrung out, 1 pc. - if it contains a lot of moisture.
Add sugar to the cottage cheese and eggs, again calculating its amount depending on the acidity of the product - 2-4 tablespoons, do not forget to salt.
Quench the baking soda in the vinegar and, when it begins to bubble intensively, add to the curd mass.
Beat it using a blender until the mixture is smooth.
Next, according to the donut recipe, step by step add flour to the resulting mass, mix thoroughly and put the dough on a chopping board sprinkled with flour.
Now we knead the dough with our hands, greasing them with vegetable oil until it turns out to be soft, divide into 2 parts and make a plump sausage from each of them.
According to the recipe for cottage cheese donuts, we cut the sausages into large pieces and sculpt koloboks, in the center of which a hole should be made to make a donut. From the specified number of ingredients, 15-16 donuts come out.
Before frying them, pour vegetable oil into a frying pan to a height of 2-3 cm and heat it up.
Dip the cottage cheese donuts into it one at a time, not all at once. They should float freely in the oil and not touch each other.
Fry the bagels on both sides, turning them several times and controlling the heat so that they do not burn. Remember, they cook quickly.
Once the donuts are golden brown, you can take them out. Place the curd bagels on a paper towel lined plate to remove excess fat.
Wait for the donuts to cool and sprinkle generously with powdered sugar.

Honey glazed French choux pastry donuts

Donuts are loved all over the world, and each country has its own original, distinctive recipes. The French suggest using choux pastry, which is strikingly different from the yeast dough we are used to and is very tender. To create French donuts, you need a pastry bag and a rosette attachment. And to cover them with honey glaze!

Ingredients:

Flour - 160 g
Water - 250 ml
Butter - 100 g
Eggs - 3 pcs.
Egg whites - 1-2 pcs.
Sugar - 2 tsp
Salt - 1/4 tsp
Powdered sugar - 150 g
Liquid honey - 1 tablespoon
Milk - 3-4 tablespoons
Vegetable oil - 500 ml

Step-by-step preparation of French choux pastry donuts in honey glaze:

Put butter in a saucepan, add salt, sugar, water and quickly bring to a boil, setting the heat to maximum. Stir well, the sugar should dissolve and the butter should melt.
Pour flour, which must first be sifted, into boiling water. Stir vigorously to brew it.
We begin to grind the dough, drying and evaporating the water until it begins to give off flour, which will allow us to rub in the maximum number of eggs.
When you see flour bloom at the bottom, place it in a bowl and leave to cool slightly, then start rubbing the eggs.
According to the recipe for choux pastry donuts, beat in one at a time. The next can only be added after careful intervention of the previous one.
When the dough has taken in 3 eggs, add the egg whites to achieve a suitable liquid consistency: the mass should lazily slide off the spatula, forming a bird's tongue - a kind of triangle.
Next, we heat the oil and in the meantime, we begin to deposit the donuts on parchment paper using a pastry bag and a toothed nozzle.
Put them in hot oil and fry on both sides.
When the custard donuts are browned, remove them and place them on a paper towel to remove excess fat. And send a new portion to the butter.
In the meantime, prepare the icing by mixing the icing sugar with hot milk and adding honey to thicken it.
Stir the frosting thoroughly and dip the fried donuts into it, which should then be spread out on a paper napkin to remove excess liquid.