Donuts / Pokladnice
Prepare the dough for delicious and soft donuts that are soft on the second day as well, and make two versions of donuts, classic or hollow donuts, from one dough. If you want hollow donuts, roll out the risen dough to a thickness of less than 1 cm. Cut circles, a further 30 - 45 minutes to grow. Raised treasures before being placed in hot oil are tapped / stretched to make them thinner, in the same way as blown buns are prepared. They will swell in hot oil. If you are not a fan of hollow donuts, roll out the classic soft roofs to a thickness of 1 - 1.5 cm. From the rolled out dough, cut circles of the desired diameter of future donuts. Cut circles of dough for donuts covered with a cloth in a warm, distant 30 - 45 minutes to grow. When they grow to twice the size of the donut, uncover it and leave it for another 15 minutes to form a crust on top. The temperature must be 160-170 degrees. Put the dough in the oil forever with the upper side to get a white ring. This recipe is the best I
Preparation steps
- From 100 ml of lukewarm milk, yeast, 3 tablespoons of flour, whisk the yeast.
- When the yeast rises, pour it together with the melted butter into the groove of the flour, add the other listed ingredients and with the gradual addition, knead the rest of the lukewarm milk into a smooth dough without being milky.
- Leave to rise for about 30 minutes.
- Mix the dough for donuts well. Slap until the dough no longer sticks to the pan and let stand for another 30 to 45 minutes.
- The donut dough has risen enough when it doubles in volume and when you prepare bubbles in the dough.
- Place the risen dough on a floured work surface and roll it out in as few strokes as possible to a thickness of 1 - 1.5 cm. (soft donuts) or to a thickness of just under 1 cm with several strokes (tap / stretch) for hollow donuts.
- From the rolled out dough, cut circles of the desired diameter of the future donuts. greens shapes or weave a braid.
- Cut or shaped dough for donuts, cover with a warm cloth, a further 30 - 45 minutes to rise.
- When they grow to double the size, uncover the donuts and leave for another 15 minutes for the crust to form on top. Then the donuts are ready to bake.
- The temperature of the frying oil must be max. 160 - 170 degrees.
- Always put the dough in the oil with the top side and cover the fryer and turn it for the first time after 30 seconds to one minute, just when you see that the donut rises well, unfold and bake on that side for 1-2 minutes, turn and bake for another 1 minute.
- The length of baking the donuts will be best determined by color. It is important that the first turn and that the dish is covered before turning, because if it comes late you will not get that white edge / ring on the donut.
- Remove the baked donuts to a paper towel to drain off the excess fat.
