The history of doughnuts dates back to ancient Rome. However, doughnuts reached the peak of popularity in Europe only in the XV century. Among European nations, doughnuts began to be cooked in Holland. Outside the country this type of pastry did not go out.
Everything changed in the XIX century, when doughnuts became popularized in the United States. Then Americans began to use various sprinkles for doughnuts. The pastries became colored and attractive.
Let’s try to prepare fragrant and puffy doughnuts at home.
Ingredients for doughnuts:
- flour – 600 g;
- milk – 260 ml;
- eggs – 2 pcs;
- butter – 100 g;
- sugar – 50 g;
- dry yeast – 11 g;
- salt – 8 g;
- vanillin.
Preparation of doughnuts:
In a blender bowl pour flour, granulated sugar, dry yeast, salt and vanillin. Add soft butter, milk and eggs, using the hook attachment knead the dough for a couple of minutes at low speed.
After 2 minutes, increase the speed to medium, knead the dough for 10 minutes. Next, grease a bowl with vegetable oil, place the dough and cover with a towel.
The dough should rise two or three times. Roll out the dough into a 1.5 cm thick flatbread
. Cut out flatbreads with a diameter of 7 cm.
Make holes 2-3 cm in diameter in the doughnuts.
Leave the doughnuts at 30-40 degrees Celsius to rise. Heat a liter of vegetable oil in a frying pan. Fry the doughnuts in oil on both sides until golden.
Allow the doughnuts to cool before sprinkling them with powdered sugar.
Place the doughnuts on a paper towel to absorb excess oil.
