Donuts donut. American donuts: recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The donut donut is a classic American sweet dough product that has long been a part of the country's pop culture. Homer Simpson enjoys eating lush bagels, as well as bored police officers in many famous films. And now they began to appear in domestic fast foods and confectioneries. What is it - American donuts and how to cook them in our conditions?

A bit of history

Let's start with an interesting name. It comes from the English word dough - dough and nut - nut. This is due to the fact that earlier American donuts were not in the shape of a bagel, but in the form of a ball.

The first mention of such sweets dates back to the middle of the 19th century, and immigrants from Denmark to the states began to make them. She had her own name - olykoeks - butter cupcakes.

But because of its shape, the Americans confection made from sweet dough, fried in a deep fryer, got a different name - a dough nut. Moreover, before it was cooked not in oil, but in pork fat, before the formationgolden crust. An interesting dish took root and gained unprecedented popularity. What do these donuts look like today? Photo of the most common molding:

However, there are other versions of the appearance of such a name. There could have been a play on words - the expression dough knots - dough knots, pronounced almost the same as “donats” and may refer to pastries in the form of the same name. Or maybe the word nut - a nut, does not refer to the appearance at all, but began to be used because the middle of the donut did not boil well, and it was filled with nuts or berries, that is, a filling that does not need thorough heat treatment.

Which form is correct?

Both a solid ball and a bagel - both have the same name - a donut donut. The first option is historically older and quite easy to prepare at home. After all, all you need to do is roll the dough into a small nut, which goes crazy in your mouth. Sometimes it is made from leftover raw materials obtained after making holes in donuts-bagels - do not throw away the product.

The second molding option has two advantages. Everyone likes the first - there is no raw middle, the donut is evenly boiled from all sides. The second is more important for those who sell sweets. It is convenient and hygienic to prick a donut with a hole on the rod and put it on a plate or in a bag for the buyer. This shape can be made in many ways:

• rolling sausages from dough into a circle;
• squeeze holes in the finished cake;
• simultaneously cutting out the innerand the outer circle from a sheet of dough using a special tool;
• with the help of a quick rotation of the workpiece, in which it bursts in the middle and itself forms a geometric figure called a torus - a bagel.

Donuts can be of different thickness and splendor, from yeast dough or regular, as well as with filling. There are also more non-standard shapes, such as a square or a triangle.

How to decorate pastries?

Most often donuts are covered with confectionery glaze. Then it is decorated with powdered sugar, grated nuts, decorative sprinkles of various shapes and colors, ground cinnamon. Often the top is filled with chocolate or colored icing. A sprinkle of coconut flakes and rice balls looks beautiful with it. Stripes or patterns of white or dark chocolate also look appetizing. So feel free to show your culinary imagination and look for new beautiful decoration options.

Simple donuts. Recipe for cooking at home

You're probably already salivating, so let's move on to cooking this unusual overseas dish. So, the ingredients list for about 18 donuts is:

• 35ml white vinegar;
• 100 ml milk;
• 30g margarine;
• 110g sugar;
• 1 egg;
• ½ tsp vanilla;
• 280g sifted flour;
• ½ tsp soda;
• 1/4 tsp s alt;
• 1 liter refined vegetable oil;
• 70g sugarpowder.

How are homemade donuts made?

Mix the vinegar with the milk and let it sit for a few minutes until it thickens.

In a medium bowl, beat room temperature margarine and sugar until smooth. Mix eggs and vanilla thoroughly. Sift together flour, soda and s alt. Gradually add it to the sugar and margarine mixture while pouring in the vinegar and milk. Knead the dough and roll it out on a floured board to a thickness of 7-8 mm. If you have a special donut cutter, then you can quickly form blanks. Here's what it looks like (photo below).

If not, take a cup for the outer circumference, cut off the neck of any plastic bottle for the inner one. Let stand for about 10 minutes.

In a large deep frying pan or saucepan, heat the oil to 190 degrees (if you don't have a kitchen thermometer, know that the oil should boil violently). Fry the donuts until evenly golden brown, don't forget to flip once. Pat dry on paper towels. Dust with powdered sugar while still warm and serve immediately.

For special splendor

And now we will tell you how to make yeast donuts. The recipe is also quite simple, but they take longer to cook as the dough needs time to rise twice.

Ingredients for 20 pieces:

• 100 ml warm water (about 40 - 45 degrees);
• 7g dry yeast;
• 150ml warm milk;
• 55g margarine;
• 45g sugar;
• 5g s alt (3/4 tsp);
• 1 egg;
• 415g sifted flour;
• 2 liters of refined vegetable oil;
• 1 sachet (2g) vanilla;
• 105g powdered sugar.

Glaze:

• ¾ tsp sugar;
• 1 tbsp water.

Cooking step by step

And now let's look at how homemade yeast donuts are made:

1. Pour warm water into a small bowl, add yeast and 1 tsp. Sahara. Let the mixture stand until it forms a creamy foam on top - 5 to 10 minutes. At this stage, you can make sure that the yeast is good and provides proper germination.
2. Pour the milk and margarine into a small saucepan and cook over medium heat until the margarine has melted and the milk starts to bubble up in tiny bubbles around the edges. Remove the mixture from the stove.
3. Pour the sugar and s alt into a bowl, pour in the milk and margarine and beat with a mixer on low speed just to dissolve the sugar. Cool slightly.
4. Add the dough from the first step, egg and flour to the mixture. Beat at low speed until smooth. Then gradually add the remaining flour to make a soft dough.
5. Continue beating for 2-3 minutes. The resulting dough should begin to lag behind the edges of the bowl.
6. Put it on a floured board and knead until smooth and elastic.
7. Shape the dough into a ball and place in a large greased bowl, line with baking parchment. Putclimb to a warm place. After 1-1.5 hours the dough should double in size.
8. Put it back on the floured board and roll it out to 1-1.5 cm thick. Cut the donuts using a 9 cm cutter or as described in the previous recipe. Let the blanks lie on the board for 40 minutes to an hour so that they rise again, become airy and lush.
9. Heat the oil in a fryer (if you don't have one, in a large pot) to 175 degrees.
10. Gently dip the donuts into the hot liquid, 2 to 3 at a time, cook until they are a light golden color, making sure to flip once, about 2 minutes total.
11. Put on paper towels to remove excess oil.
12. In a bowl, mix 1 tablespoon of warm water, vanilla and powdered sugar. Spread a thin layer of frosting over warm donuts.

Industrial production of donuts

Of course, mass production needs a different approach. The industrial donut machine was invented by Russian immigrant Adolf Levit in 1920 and presented at the famous Chicago World's Fair in 1924. Donuts were touted as "the culinary hit of the Century of Progress" and have been popping up everywhere ever since. How is the process of making them today?

Fully automated machine includes dough mixing chamber, donut shaping nozzles and nozzles, deep fryer, donut flipping mechanism and cooling rack. It may be differentsizes - from small machines for cafes and pastry shops to huge ones for factories and factories for the production of sweets and pastries. Accordingly, the cost of equipment also changes. There are also very small home devices that will be useful to fans of the dish.

How a donut machine works

After the ingredients for the dough are mixed, a special nozzle squeezes it out of a nozzle in the shape of a ring - the usual smooth or curly edges, depending on its type. The blanks fall into a vat of boiling oil and move on a conveyor along it. To prevent hot spray from flying around, the nozzles are located at a low height above the cooking container. Halfway through, the paddle mechanism flips the donuts so that they are evenly fried on both sides. Then they are transferred to the cooling racks. In addition, the machines may have devices that allow pouring icing into blanks, removing excess icing, injecting stuffing and doing other necessary operations to produce a variety of delicious donuts.