“These were the most delicious donuts I’ve ever tasted,” a colleague recently recalled. “They were sold in a stall not far from the house where my music teacher lived. My mother and I bought a little - donuts six, ten. And I always wanted more, more, more. Mom was indignant - she said that these donuts are fried almost in machine oil and, in general, it is not clear who cooks them and how.
And once my grandmother brought me to class. And after the lesson we went for donuts. He told the saleswoman - donuts for a ruble. I still remember two huge cone-shaped bags - they were twisted from thick grayish paper, which they handed to my grandmother. She grabbed them in panic and tried to leave, and the saleswoman, leaning out of the window, shouted: woman, that's not all!
We ate these donuts for two days. And they didn't get stale! Now whatever donuts I buy, in a couple of hours they are already dense, viscous, as if with plasticine, '' she complained. - And what was the secret?
To be honest, I became thoughtful. Sometimes I remember donuts from my childhood. Brown, lush, sprinkled with powdered sugar, which seemed to be the most delicious delicacy (modern children twist their fingers at their temples, how can you love powdered sugar?). And yes, there are now few places where you can eat truly delicious donuts. They become stale literally in a matter of hours, there is no sense in heating them up.
The dough, which is strange, has a completely different structure than it used to be. Most often, donuts are either finely porous, dense - they become tough and rough as soon as they cool, or - very lush, with huge cavities-voids in the donut body.
It is difficult to find explanations for this without observing the cooking technology. Perhaps flour is to blame. Perhaps yeast. Perhaps, violations of the dough kneading technology.
True, I think that all together give a disastrous result. Because after repeating donuts according to the old Soviet recipe from technological cards for public catering, I got almost the desired taste.
The only thing - I had Kazakh flour (I already wrote that we are buying it). I don’t know what alternative to recommend. How many varieties I did not come across, none of them gave good quality baking. The problem with gluten is that the baked product is often fluffy, but empty. There is flour "Extra Melkombinat No. 3", in a yellow pack with a picture, it seems, of a cook - here it is also very good.
So, we take:
Flour - 900 grams
Sugar - 100 grams
Margarine - 50 grams
One egg
Salt (required) 8 grams
Yeast (pressed) 24 grams
Water - 500 milliliters
How we cook:
Dissolve the yeast in a small amount of warm water with sugar, leave until foam appears on them.
Pour all the flour, sugar, salt into all the water at room temperature (or slightly warmer), pour out the dissolved yeast and knead. We introduce the egg and margarine after the water and liquid have been mixed in - otherwise the yeast will work worse.
We let the test come up twice.
We shape the donuts, let them stand for thirty minutes, and - deep-fried! Important: the dough will be watery, but it cannot be lumped with flour. Better to grease hands and tools with oil.
Serve sprinkled with powdered sugar - and more, more.
Bon Appetit!