Homemade donuts with milk. Fluffy Yeast Donuts - Simple Delicious Recipes Delicious Milk Donuts

Who doesn't love fresh, fluffy, tender hot donuts? This delicious delicacy will not leave anyone indifferent! It is these melt-in-your-mouth donuts that are made only with yeast. Yeast dough for donuts can be prepared according to different recipes, but the result will always be the same - the muffin will be eaten instantly!

An important detail is that there should not be excess flour on the dough, otherwise it will burn when frying.

The frying process itself is the same, regardless of the dough.

It consists of the following steps:

1. Heat a cauldron or a deep frying pan and pour enough oil so that the donuts float freely in it, without touching the bottom and walls of the cauldron. Bring the oil to 160o (a barely noticeable smoke should come from the oil).
2. Fry donuts on both sides until golden brown.
3. Next, donuts need to be laid out on a dish, which is covered with a paper towel in several layers. Excess oil will soak into the paper.
4. Sprinkle slightly cooled donuts with powdered sugar. You can also cover them with any confectionery glaze.

To prepare airy donuts as in childhood, you need to knead the yeast dough in milk.

This will require the following products:

• 0.6 kg of premium wheat flour;
• 260 ml of milk;
• two eggs;
• 100 g butter;
• a third of a glass of sugar;
• 1 st. l. dry yeast;
• 1 tsp salt;
• vanillin - on the tip of a knife.

Step-by-step instruction:

1. Warm the milk a little, melt the butter and cool.
2. Mix all the ingredients in a deep bowl, cover with a clean towel and put in heat for about an hour.
3. When the dough has risen and doubled in volume, carefully transfer it to a floured surface.
4. Cut off a piece of dough and roll it out to a thickness of one and a half millimeters.
5. Cut out circles with a glass or a special notch. Make holes in them with a glass.
6. Roll the dough scraps into a ball and leave to rise for a while. After that, roll out again and repeat the procedure.
7. Put the resulting donuts on a baking sheet and leave warm for half an hour.
8. You can fry.

How to knead with water

Dough on the water is a good option during fasting, when you want something tasty, but you can’t have milk. Also, this recipe is suitable for vegetarians - it does not contain any animal products.

You will need the following products:

• half a liter of water;
• 650 g flour;
• 3 art. l. Sahara;
• 1 tsp yeast;
• salt - ½ tsp

Cooking instructions:

1. Pour warm water into a deep bowl, add 2 tsp. sugar, yeast and 250 g flour, mix until smooth. Put in heat for 1 hour.
2. When the dough is suitable (bubbles appear), add salt and sugar, flour to it, knead a little sticky dough. Leave the dough warm for another hour, covering it with a towel or cling film.
3. After the dough has risen well, grease your hands with vegetable oil.
4. Form a small piece of dough into a ball, then stretch a little and make a hole in the middle.
5. Spread the donuts on a greased surface, leave to rise for 20 minutes. When the donuts slightly increase in volume, you can start frying.

On kefir

On kefir, the most fluffy donuts are obtained, since in addition to yeast, it contains a fermented milk product.

Ingredients:

• one glass of kefir;
• one egg;
• half a glass of sugar;
• 25 g butter;
• 11 g yeast;
• salt - a pinch.

How to cook:

1. Kefir at room temperature, yeast, 1 tbsp. l. sugar and 3 tbsp. l. mix flour and leave warm for 1 hour.
2. Add soft butter and eggs at room temperature to the dough, add flour.
3. Grease your hands with vegetable oil and knead the dough. Leave warm for half an hour.
4. Then cut the dough into donuts, make a hole in the middle, stretch the rings. Put on a greased surface, leave to rise slightly.
5. You can fry.

Puff pastry dough for donuts

The easiest way to buy puff pastry in the store, it greatly simplifies the process of making donuts. If the task is to make puff pastry yourself, you need to have free time and be patient.

Ingredients:

• half a kilo of flour;
• 350 g butter;
• 0.3 l of milk;
• 60 g sugar;
• dry yeast - 1 tsp;
• salt - 1 tsp

Instruction:

1. In 100 ml of warm milk, add sugar, mix, add 1 tbsp. flour and yeast. Mix and keep warm for 30 minutes.
2. Pour in the rest of the milk and salt, mix. Gradually add flour, stirring. Add 50 g of butter, knead for 15 minutes until smooth. Cover with cling film and leave in the refrigerator for 3 hours.
3. Put the rest of the butter (should be soft) on baking paper, cover with another sheet of paper and roll into a rectangular layer. Put it in the refrigerator.
4. 15 minutes before the dough rises, remove the oil. Then take the dough out and place it on a floured surface.
5. Stretch the dough into a rectangle and roll it into a 1 cm thick layer. Put a layer of butter on one edge. Cover the butter halfway with the free edge of the pastry. Then the half on which the oil is put on top. You will get three layers of dough and two layers of butter.
6. Pinch the edges. Gently roll out the dough to a thickness of 1 cm. You need to add a little flour at the same time.
7. Fold the dough again in three layers (moisten the excess flour with a brush), cover with cling film and refrigerate for 1 hour.
8. Take out the dough and roll it out again with a thickness of 1 cm. Fold in three layers, brushing off excess flour. Send to the refrigerator and repeat all steps twice.
9. After the last rolling of the dough, keep it in the refrigerator for 1 hour. Then, without cutting it into pieces, roll it out and cut circles with a large glass and holes in them with a small one. You can fry. Or you can cut circles, put jam or other filling in the middle, pinch the edges. Bake at a temperature of 160 degrees. 15-20 minutes.

The secret of fluffy and amazingly delicious yeast donuts is in its dough. In the classic version, it is kneaded with milk, although there are interesting recipes for water or kefir. Today I will tell you step by step and show all the options for making fried donuts at home. You just have to choose and roll up your sleeves.

And then put the kettle on, call the guests and enjoy the dessert. The donuts will turn out so fluffy and delicious that you won't stop until they run out.

The inside is soft, with an appetizing ruddy crust on top, I have no doubt that having tried it once, you will soon want to repeat it. One of the advantages of the dessert is that they are fried quite quickly, you only have to tinker with the dough. But there is also a significant drawback - too many calories. Consider this nuance if you care about a thin waist.

Lush yeast donuts - a classic step-by-step milk recipe

I think this option is the most successful, not without reason it is called traditional. I give a recipe for a dessert with a hole, but if you want, make a dumpling without it, it doesn’t matter.

Take:

• Milk - 500 ml.
• Warm water - 125 ml.
• Butter - 125 gr.
• Eggs are a couple.
• Sugar - 3 large spoons.
• Salt - a small spoon.
• Vanilla sugar - a standard bag.
• Dry yeast - 11 gr.
• Sunflower oil, powdered sugar.

How to make fried donuts:

Warm milk and water to about 40°C. No more needed, you can "kill" the yeast. Drain into one bowl. Pour in dry yeast. Loosen the mixture.

Add a teaspoon of sugar and stir. Take a short break to let the yeast get to work. Cover the bowl with a towel, place in a warm place. Soon the mixture will foam - this is a signal that the baking powder has activated.

After 10-15 minutes, beat in the eggs, add the remaining sugar. Melt the butter in the microwave and add to the mixture. Whisk until smooth.

Start adding flour. I do not advise you to “swell” the entire amount at once. Add little by little, stir quickly.

First work with a spoon, when it becomes problematic, knead with your hand. Do not hammer the dough with a lot of flour, it should not be dense. The correct dough will be soft, pliable, as in the photo.

Cover the bowl again with a towel or plastic wrap. Do something else for 1.5 hours. When the mass doubles in volume, it's time to move on to the next step.

Divide the test mass into equal parts. From each half, roll out a cake about a centimeter thick.

Make donut blanks by cutting circles of a suitable diameter with a glass. Standard size 8-10 cm.

Classic donuts always have a hole in the middle. It is easy to make it if you take a bottle cap, a small glass of liquor. Press in the center of the workpiece with a rim, then pull out the dough rounds. You will get an amazing hole. Cut the blanks until the dough runs out.

Leave donuts for 20-30 minutes. They will rise, increase in volume.

For frying dessert, do not spare oil. The blanks should float deep-fried. Heat the oil, lay out some of the blanks, given that they will be strongly distributed to the sides and up.

Roasting time depends on the size of the blanks, usually takes 2-3 minutes. Do not leave the stove, as soon as the workpiece is slightly browned, turn over. Keep in mind that the oil is hot, so the frying process continues even when you take the donut out of the pan.

First, be sure to lay out the finished donuts on a paper towel. When excess oil drains, transfer to a plate.

It remains to powder the dessert and call the household to the table.

Tip: When kneading the dough, grease your palms with oil so that they do not stick. If you roll out the dough on a table powdered with flour, then when frying donuts, a cloudy precipitate forms.

Recipe for homemade kefir donuts

You will need:

• Kefir - a glass.
• Flour.
• Egg.
• Dry yeast - 10 gr.
• Butter - 25 gr.
• Sugar - ½ cup.
• Salt - a pinch.
• Sunflower oil, salt.

How to fry:

1. Remove the kefir in advance so that it has time to warm to room temperature. Add yeast, a spoonful of sugar, 3 tablespoons of flour to it. Determine the brew in heat. When the yeast begins to ferment, move on to the next step.
2. Beat in an egg, add melted butter. Stir the mass.
3. Add the flour in several steps, carefully kneading the dough. Do not make the dough too dense, donuts are fried from a soft, elastic dough that rolls out easily.
4. Roll the mass into a lump, cover the bowl with cling film, leave to rise.
5. Then roll out the dough into a thick sausage. Cut it, form donut blanks. If you want a dessert with a classic hole, make it with your finger, with a cork or in another way.
6. Leave for 10-15 minutes for the pieces to rise again.
7. Fry the blanks in a pan in a large amount of hot oil.

Yeast donuts - a simple lean recipe on the water

• Water is a glass.
• Live yeast - 25 gr.
• Flour - 2.5 cups.
• Sugar - 2 large spoons.
• Sunflower oil - 2 tablespoons.
• Salt - a quarter of a small spoon.

How to do:

1. Crumble the yeast into a bowl, grind it with sugar. Then pour water, mix well.
2. Add a glass of flour, stir again. Set the bowl to heat to activate the yeast.
3. After 10 minutes, add another glass of flour, salt, pour in the oil. Mix the mass, add the rest of the flour.
4. Knead the dough, let it stand and rise.
5. When the mass becomes twice as large, pinching off pieces of dough, form donut blanks.
6. Wait a little for the blanks to rise again.
7. Deep fry on one side, flip to the other. Fry until cooked, put on a napkin to get rid of excess oil. Sprinkle with powder and serve.

Video recipe for delicious donuts with filling

Putting the filling into dessert is easy. You will be convinced of this by frying donuts according to the prompts of the author of the video. Bon appetit!

step by step recipe with photo

Homemade donuts are a crispy ruddy joy for the whole family, a great occasion to get together at a common table.

It should be noted that excess sugar and butter will not allow the dough to gain volume. You can use warm whey instead of milk. Before frying, the products need to lie down for a while - to distance themselves so that the dough comes up a little more.

Ready donuts should be dried on a paper towel. You can serve them with sour cream, whipped cream, jam or sprinkle with powdered sugar.

An alternative baking option does not contain vanilla and is served with any hot sauce.

Ingredients

• dry yeast - 1 tsp
• milk - 1 tbsp.
• butter - 50 g
• yolks - 2 pcs.
• sugar - 2 tbsp. l.
• vanilla sugar - 1 pack.
• salt - a pinch
• flour - about 500 g
• vegetable oil for deep frying - about 1 tbsp.
• powdered sugar for sprinkling

Cooking

1. Sift one glass of flour and pour into a bowl. Pour the rest of the dry ingredients into it: yeast, sugar and salt.

2. Fill it all with a glass of warm milk. Mix thoroughly, getting rid of lumps.

3. We put it in a warm place for 30-40 minutes. You can preheat the oven slightly, then turn it off. And put a bowl of dough in it, covering it with a film.

4. Opara fit very well.

5. Add melted or softened butter and whipped yolks with vanilla sugar to it.

6. Pour the flour and knead the dough. We cover it again with a film and send it to a warm place for 40-50 minutes.

7. Yeast dough grows very well if the yeast is fresh, not stale.

8. Knead the dough with your hands on a board dusted with flour.

9. Then you need to divide it into two parts. Remove one under the film so that it does not dry out. Let's start working on the second part. We roll it into a layer 0.5-0.7 cm thick. Squeeze out the circles using a cookie cutter or a glass. Poke holes in the center of each circle with a pastry bag cutter or other cookie cutter. We give the blanks to rise for 10 minutes and begin to fry.

10. Pour vegetable oil into a small saucepan or stewpan. It is better that it is odorless. We heat it over low heat and carefully spread the donuts. Deep fry on one side first.

11. As soon as they are reddened, with the help of culinary tongs or two forks, turn over to the back side. Fry should be on low heat so that the oil does not burn and donuts with it.

Today I want to treat you to delicious donuts. This wonderful delicacy is loved by both children and adults. And despite their calorie content, sometimes you want to afford a few hot sweet golden donuts. To all lovers of this dessert, I offer a recipe for cooking.

We will need the following products:

List of ingredients:

• 600 gr. flour
• 260 ml. milk
• 2 eggs
• 100 gr. butter
• 50 gr. Sahara
• 11 gr. dry yeast (1 tablespoon)
• 8 gr. salt (1 tsp level)
• vanillin
• vegetable oil for frying
• powdered sugar

Yeast donuts in milk - a step by step recipe:

Donut dough can also be kneaded by hand, but I will use a mixer.

To do this, pour the flour into the bowl, add soft butter, dry yeast, salt, sugar, pour the eggs, add vanillin and milk.

We install the “hook” nozzle designed for thick dough and mix the products at the lowest speed for 2 minutes until smooth.

After 2 minutes, increase the speed to medium and knead the dough for another 10 minutes.

After 10 minutes our dough is ready.

It perfectly moves away from the walls of the dishes, we take it out of the mixer bowl.

The dough turned out soft, elastic and homogeneous. We turn it into a ball, transfer it to a bowl lightly greased with vegetable oil, cover with a damp towel or cling film and send it to a warm place to increase in volume by 2-3 times.

Our dough came up perfectly, remove the towel and carefully lay it on the table, lightly dusted with flour.

Sprinkle the top of the dough with flour and roll out into a layer, 1.5 cm thick.

We cut out circles with a diameter of 7 cm, for this you can use a glass, mug, or a special recess.

We make holes in them with a diameter of 2-3 cm. This can be done with a small glass, a bottle cap, or, as in my case, a confectionery recess.

We collect the scraps of dough into a ball, roll it into a layer and repeat the same procedure.

The cut-out donut centers can also be re-rolled, but I will fry them along with the donuts.

As a result, I got 25 donuts, put them on a baking sheet and put them in a warm place to rise. For these purposes, I use the oven with the light on or the “minimum heat” function. At this point, the temperature in the oven is 35-40°C (95-105°F).

After 30 min. donuts have increased in volume perfectly, we take them out.

Before frying donuts, brush off excess flour with a soft brush so that it does not burn in oil.

And now we go to the stove, and we will fry donuts.

For this, a wide frying pan, wok or cauldron is better suited.

Pour out vegetable oil. There should be enough of it so that the donuts do not touch the bottom and float freely. I poured out 1 liter of oil. Let me remind you that for safety reasons, you need to pour the oil into a completely dry dish.

Heat it up to 160°C (320°F).

If you have a kitchen thermometer - measure it, if not, then at this temperature a light white smoke appears, and you can also check with a piece of dough if it quickly floated up and began to fry - it means that the oil has reached the desired temperature.

Now dip the donuts in hot oil and fry on both sides until golden brown.

If the oil does not reach the right temperature, then the donuts will absorb a lot of oil during frying. And if you overheat it, then the crust will quickly burn out, and inside they will remain raw.

Put the finished donuts on a tray lined with paper towels in 2 layers, which will absorb excess oil.

Thus, we fry all the donuts.

Before dusting with powdered sugar, let the donuts cool slightly, and in the meantime fry the small balls.

We spread them on a dish and sprinkle them in the classic version with powdered sugar.

You can also cover them with any fruit, sugar or chocolate icing.

Our yeast donuts with milk are completely ready!

They turned out to be very light, porous, with a pleasant creamy aroma.

The inner donuts are very soft, airy, with a crispy golden crust, and just as delicious as when they were kids.

Today I showed classic donuts that do not require a filling, but they can be made with custard, jam, jam, fruit and chocolate.

If you are interested - write and I will shoot a separate video.

I wish you all bon appetit!

In order not to miss new, interesting video recipes - SUBSCRIBE to my YouTube channel Recipe Collection👇

👆Subscribe in 1 click

Dina was with you. See you soon, new recipes!

Yeast donuts in milk - video recipe:

Yeast donuts in milk - photo: