Calories 458, Proteins 4, Fats 36, Carbs 28



Milk - 0.25 of cup
Yeast - 25-30 g
or dry yeast- 11 g r
Salt - 0.25 tsp.
Eggs (large egg) - 1 pc.
or the yolk - 2 pcs.

Egg white (for smear) - 1 pc.

Sugar - 3 tbsps

Butter or margarine - 50-75 g

Flour - 250-300 g r

For the topping:

Sugar or sugar powder - to taste
For frying:
Oil - how much will go

Grind yeast with 1 teaspoon of sugar, add warm milk, flour (about 1/3, about 0.5 of cup) and put away to get up for 15-20 minutes. Cover with a towel. Beat egg with sugar.
Melt butter (margarine) on the low heat in a frying pan.
When yeast is up connect it with beaten egg with sugar or egg yolks, melted butter and remaining flour. Knead the dough until it loses touch with the walls of the cookware. You should remember that it must be softer than ordinary dough. Leave dough in a bowl for 20-30 minutes to get up in a warm place without drafts. Be sure to cover with a towel. After roll the dough into the layer of 0.5 cm thickness on the table or board. Cut circles with cup or mould. Then cover donuts with a towel and leave for 10-15 minutes for growing. Heat oil in a cauldron to 175-180 ° C.
Oil in a cauldron should fully cover the donuts (250-300 g). Then put in it at the same time 4-5 donuts and fry until yellowish-brown on both sides. Fry for 3-4 minutes on each side. When donuts are ready remove them with a straining spoon and put on the sieve or paper towel to flow down the extra oil. Cooled donuts roll in sugar or sprinkle them with powdered sugar.

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