Homemade donuts with jam.
This is how you do it right (Photo: Chen Mizrahi)
The recipe books and networks are full of recipes for agile and quick-to-prepare donuts such as light yogurt donuts, the famous Haschel donuts and even dough-based donuts with beer.
But if you decided this year to make the classic donuts from scratch and you're afraid of messes, the following recipe is for you.
from the blog Chen in the kitchen leads you step by step on the way to the desired result.
First of all, make time.
Because on the way to the perfect donut, patience is required.
And the addition of alcohol is small to the dough which improves its texture and makes it soft and rich.
Looking for more donut recipes?
This is how you will make a donut like Roldin's.
For all Hanukkah recipes - a recipe for donuts and a recipe for pancakes.
Classic jam donuts (photo: Chen Mizrahi)
For the donut dough:
500 grams of flour
1 tablespoon dry yeast
¼ cup sugar (50 grams)
1 teaspoon of salt
¼ cup oil
½ teaspoon vanilla extract
1 teaspoon / vodka / brandy
1.5-2 liters oil for frying
To fill the donuts:
300 grams of quality strawberry jam
For the conversion table click here >
How do you make homemade donuts?
Pay attention before you start:
the use of a 250 ml measuring cup. Required tools - a 7 cm diameter round squeezer, a squeeze bottle or a piping bag with a thin nozzle, a straw or a pencil.
sift the flour into the mixer bowl.
Add the dry yeast, sugar and salt.
Using a kneading hook, mix the dry ingredients a little.
2 Add the oil, eggs, vanilla extract and water.
Put the dough on low speed for about 10 minutes.
3 Add the arak and knead for another 2 minutes until a very soft and slightly sticky dough is obtained.
4 Lightly grease a large bowl and transfer the dough to it.
Cover with plastic wrap and let the dough rise for about an hour and a half to two hours, until the dough doubles in volume.
Make the doughnuts:
flour the work surface well.
Take the dough out to the work surface and flour it on top as well.
Roll out the dough to a thickness of 1.5-2 cm. Using a round cookie cutter with a diameter of 7 cm, cut out a circle of dough, pull it out immediately from the rolled dough and place it in a pan or tray lined with baking paper or well floured
6 Continue like this and make all the circles of the dough and between winks dip the krozen in flour.
When you finish making circles, gather back all the leftover dough into a tight ball, cover with a towel and let it rest for 5 minutes.
Repeat the same process again and again, rolling, winking and placing in a tray with a space between each other, until there is no dough left.
7 Dust the dough circles with a little flour on top, cover with a towel and leave to rise for about 40 minutes.
8 In the meantime, put the strawberry jam into the squeeze bottle or into a piping bag with a thin nozzle.
If the jam contains large pieces of strawberry, it must be passed through a strainer and then transferred to a bottle.
In a medium pot, heat deep oil over medium heat to a temperature of 160-170 degrees or until when you insert an upside down wooden spoon, there are small bubbles near the wooden spoon.
It is very important to fry on medium heat.
If the oil is too hot, the donut will be ready on the outside and the inside of the dough will not be ready yet.
10Using a small spatula or a wide knife, gently transfer the circle of dough into the oil with the side that was on top upside down, inside the oil.
Fry for about a minute and a half to two minutes on each side, until the donut turns brown.
Remove to a large tray lined with absorbent paper.
When you finish frying all the donuts, take a straw (or a pencil with the side with the eraser wrapped in cling film) and use it to create a channel inside the donut.
Fill the donut with jam using the squeeze bottle, until the jam comes out a little from the hole we made.
If the jam has difficulty coming out, heat the bottle with the jam for a few seconds in the microwave.
12 After the donuts have cooled completely, sprinkle powdered sugar on top (if freezing, do not sprinkle powdered sugar, only when taking out of the freezer).
More pastry recipes
Donuts with yogurt and rose water
Unleavened donut sticks
Poppy and marzipan slugs
Goat's Chocolate Avocado Muffins
Crispy oatmeal cookies
Seasonal fruit galette
Puffs coated with crumble
Nougat and hazelnut cake
Sticky bun cake
Recipes for Hanukkah
Recipes for donuts