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The Donut Cookbook: 51 of the Most Delicious Donut Recipes In History to Fry or Bake at Home (Bread, Cookies, Donuts)

Teresa Moore Copyright 2018

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Table of Contents: Introduction Donuts on condensed milk Curds with apricots Apple donuts in German Frying curd balls Kiev donuts Potato donuts Donuts "sweet life" Donuts from custard pastry with cheese Donuts with vanilla Donuts "For Beginners" Potato donuts 2 Donuts in chocolate Donuts from custard pastry with cheese Donuts of improved quality Donuts without a filling in Bulgarian Donuts with nuts Almond-fruit donuts Donut cask ordinary Potato donuts 3 Cheese donuts from semolina Orange donuts Donuts are leavened by leaps and bounds Donuts cheese Donuts are special with stuffing Donuts in Dutch Potato donuts 4 Almond donuts Salted donuts with different fillings Sweet potato donuts Donuts for Christmas Donuts of Saint Giuseppe Donuts with nuts Donut yeast dough with nut-lemon stuffing Donuts from fish dough Donuts with nuts (without yeast)

Donuts Algerian Cottage cheese donuts 2 Cheese donuts Donuts Donuts with apple cream Donuts ordinary Donuts "Deputy" Beer donuts Cheese donuts with chopped onion Apple donuts Pies and donuts fried Donuts lemon Donuts potato 5 Donuts with cod Sour cream donuts

Introduction This collection is a godsend for housewives who want to tasty and satisfyingly feed the whole family of baked donuts. And the main thing is to do it quickly. Donuts in a hurry are indispensable for "snack". And what a variety of fillings you can think of. Bake them with the mood, and indifferent to your culinary creativity will not remain.

Donuts on condensed milk Ingredients: Eggs - 2 pieces Condensed milk - 2/3 jars Kefir - 1/3 cup Potato starch - 100 g Flour - 400 g Soda Salt

Preparation: 1. First beat the eggs. 2. Then add kefir and condensed milk and shake everything, not for long. 3. Mix all the dry ingredients (all according to the recipe you needed 0.5 kg of flour, take 100 g of potato starch, and the rest - flour). Add the liquid mixture. Knead is not a cool dough.

Curds with apricots Ingredients: Cottage cheese - 300 g Apricots - 6-7 pieces Egg - 1 piece Flour - 100 g Salt Sugar Vegetable oil

Preparation: 1. Cottage cheese put in a plate and add flour. Then send eggs, sugar, salt and mix the dough well. Wash apricots, remove the stone and cut each slice into four parts. This we will have the filling. 2. Plaque with flour, spread on it a portion of cottage cheese, and in the middle, put a piece of apricot. Then raise the edges of the cottage cheese with your hands and hide the apricot inside. Each curd on the plate roll in the form of a ball. 3. In the deep fryer, pot or mug pour the vegetable oil and put on the stove to boil. In the heated butter, lower the cottage cheese balls. The oil will sizzle, and bubbles will form. 4. Fried curds with apricots spread on a paper towel to stack all the excess fat. Curds with apricots are ready. Serve cottage cheese with sour cream and apricots.

Apple donuts in German Ingredients: Milk - 1,5 cups Flour - 1,5 cups Baking Powder - 1 tablespoon Brown sugar - 3 tablespoons Salt - 1/8 teaspoon Butter - 1 tablespoon Eggs - 3 pieces Vegetable oil Butter Apple - 1 piece Sugar - 1 tablespoon Cinnamon - 1/2 teaspoon Nutmeg - 1/8 teaspoon Butter - 1 tablespoon

Preparation: 1. Lubricate the molds for mini-cakes with vegetable oil. Preheat the oven to 180 degrees. 2. Mix in a small bowl of sugar, cinnamon, nutmeg. 3. My apple, peel it from the peel and cut into cubes. 4. Roll the sliced ​apple in a mixture of sugar and spices. In a frying pan, melt the butter and simmer the apple until slowly tender. After 5 minutes, remove the frying pan and fire. 5. Mix dry ingredients: flour, sugar and salt. 6. Separately beat the milk with egg and vanilla. 7. Pour into a dry liquid mixture and again mix everything thoroughly. Add the apples and mix thoroughly. 8. Pour the dough into the molds and send the apple donuts to the oven for 30-35 minutes.

Frying curd balls Ingredients: Cottage cheese - 800 g Eggs - 6-8 pieces Sugar - 2-4 tablespoons Sour cream - 100 g Butter - 50 g Flour 250-350 g Flour for padding - 100-150 g Salt - 0.5 teaspoon Vegetable oil for roasting - 1,5-2 cups

Preparation: 1. Curd well wring out and rub through a sieve. Melt the butter. Eggs beat up and mixed with sour cream, sugar, mix. Gently, pour in melted butter. Combine with cottage cheese. Mix. Gradually pour in, stirring constantly, flour and salt. 2. Knead the dough. If the chicken eggs are large, the curd is bold or moist, then you need more flour. The dough should turn out to be soft, but so that it can be rolled out. Forming cottage cheese balls can be different. In this recipe, two methods are proposed. 3. Dough rolled into a layer thickness of 1.5-2 cm. Cut the lozenges. Roll balls out of them. Roll the curd balls in flour. Or you can dip the balls in an egg and roll in breadcrumbs. 4. In a deep cauldron of small diameter, heat vegetable oil. Gently lower the curd balls into boiling oil. Fry the curd balls in oil until golden brown (7-10 minutes). If necessary, turn the balls one or more times for a more uniform roasting. 5. Finished curd balls to dry on a paper towel. Serve cottage cheese balls with sour cream.

Kiev donuts Ingredients: cottage cheese - 250 g eggs - 2-3 pieces salt sugar - 1 tablespoon flour - 1.5 cups soda with vinegar - 0.5 teaspoon vegetable oil

Preparation: 1. Curd cheese with sugar, eggs, salt. Soda should be extinguished with vinegar, stir in the dough with flour. Roll a tourniquet with a diameter of 3 cm, cut it into circles 1 cm thick, roll the balls. 2. Pour the board with flour, roll each ball, put the filling, protect it like a patty, slightly flattened, so that the seam does not stand out. 3. Lower the donuts into a kettle with boiling vegetable oil, turn them in a few minutes. Donuts are fried very quickly. Take out the ready-made donuts with a noise, without removing from the fire. Out of this number of products, you will get 20 donuts.

Potato donuts Ingredients: Butter - 70 g potatoes - 140 g flour - 170 g yeast - 15 g milk ham - 140 g yolk - 1 piece sour cream fat

Preparation: From 70 g of butter and 140 g of potato strained through a sieve, 170 g of flour and 15 g of yeast diluted in milk, prepare a soft dough. Put in a warm place and let rise. Approached the dough into two parts and roll it out on the board. On the first sheet put small balls of filling: a mixture of 140 g finely chopped ham, one yolk and a sufficient amount of sour cream. The second sheet to cover the first and cut the shape of the circle. Fry them in boiling fat like ordinary donuts.

Donuts "sweet life" Ingredients: eggs - 4 pieces condensed milk - 1 jar soda - 0.5 teaspoon flour vegetable oil powdered sugar

Preparation: Eggs mixed with condensed milk, add soda, extinguished with vinegar. All is good to shake and pour in the flour so much that the dough turned out not very steep, soft, but not sticky to the hands. Separate a piece of dough, roll out a tourniquet with a diameter of 3 cm, cut into small pieces, roll balls out of them. Dip into well-warmed fat or vegetable oil. Fry very quickly, acquiring a golden color. Let drain off the fat and sprinkle sugar powder over the sieve.

Donuts from custard pastry with cheese Ingredients: flour - 200 g Butter - 100 g cheese grated - 200 g eggs - 7 pieces eggs whole - 4 pieces yolk - 3 pieces water 250 g parched butter - 200 g cheese grated - 100 g

Preparation: Water with oil boil, fill all the flour immediately and cook on low heat, stirring until the dough thickens and begins to lag the pan. Dough a little cool and rub it into 4 eggs and 3 yolks; continuously grind, add grated cheese, mix well. Take the dough with a teaspoon and dip it into boiling oil. As soon as the donuts are heavily swollen, they are cracked, and a ruddy crust appears on them, take them out, dry them on paper and roll them in grated cheese. Donuts serve in a deep vase as a snack for cocktails and wine.

Donuts with vanilla Ingredients: flour - 2 cups sugar - 1 tablespoon vegetable oil eggs - 1 piece yeast - 10 g salt - 0.33 teaspoons milk - 0.5 cups vanillin - 2 g powdered sugar - 0.3 cups grease for roasting

Preparation: 1. Knead the dough. After it is ready, sprinkle the table with flour and cut it. Roll the dough into a bundle. Divide it into 10-12 donuts. Put them on a richly oiled baking sheet for proofing for 10-15 minutes. 2. Donut fry in hot fat. For frying, take a saucepan with low edges and a thick bottom. The fat in the pan should be at least 4 cm. If the donuts were in flour before the frying, you should remove the excess flour with a soft brush. During frying, turn the donuts with a wooden spatula. After the donuts are ready, take them out of the pan with a muffin and flip it over the sieve to stack the fat. Put the donuts on a dish and sprinkle them with powdered sugar.

Donuts "For Beginners" Ingredients: cottage cheese - 400 g eggs - 1 piece flour - 4 tablespoons sugar - 4 tablespoons soda - 0.33 teaspoons vegetable oil

Preparation: Of all the prepared ingredients, except butter, we need a homogeneous dough, make balls of the same diameter from it, lower them into melted butter and fry until golden.

Potato donuts 2 Ingredients: boiled potatoes - 600 g eggs - 2 pieces sour cream - 2 tablespoons flour - 100 g yeast - 10 g salt pepper ground butter

Preparation: Freshly boiled, still warm potatoes to pass through a meat grinder or wipe through a sieve. Add eggs, flour, sour cream, diluted yeast, salt and pepper to taste. Thoroughly grind. Make small round balls, fry in melted butter. Fried donuts can be served with cabbage salad or pickled cucumbers.

Donuts in chocolate Ingredients: flour - 1.5 cups sugar - 2 teaspoons eggs - 3 pieces milk - 1 glass yeast 10 g fat salt chocolate grated powdered sugar

Preparation: The flour is mixed with yeast, sugar, egg yolks and salt dissolved in warm milk. Well knead with a spoon until the air bubbles appear in the test. Then add whipped egg whites and set aside for 30 minutes in a warm place for lifting. Then, on a floured board, the dough is rolled into a layer, from which small pieces of bread are cut out. They leave them for a while in a warm place. Next, donuts are fried in a large amount of hot fat on both sides. Finished donuts are sprinkled with powdered sugar mixed with grated chocolate. It should be borne in mind that the dough for donuts should be soft. Bake it quickly.

Donuts from custard pastry with cheese Ingredients: flour - 200 g Butter - 100 g cheese grated - 300 g eggs - 4 pieces yolk - 3 pieces water 250 ml fat for frying - 200 g

Preparation: Water with oil, boil, cover all the flour at once and cook, stirring, on low heat until the dough thickens and begins to lag the walls of the pan. Dough slightly cool and beat in it eggs and yolks, continuously rubbing, add 2/3 of the norm of cheese, well knead. Dough into a boiling fat. As soon as the donuts start to swell, burst and a ruddy crust appears on them, take them out, dry them on paper and roll in the remaining cheese. Serve as a snack for cocktails and wine.

Donuts of improved quality Ingredients: flour - 3 cups milk - 1 glass yeast - 50 g yolk - 8 pieces melt oil - 10 g rum - 1 teaspoon vanilla stick - 0.5 pieces salt - 1 pinch powdered sugar - 100 g fat for frying - 200 g

Preparation: 1. Yeast grind with sugar, add warm milk and 1/3 of flour. Raise the dough well, then add whipped yolks, the rest of the flour, melted butter and vanilla. Dough well kneads. After the dough, grease the dough with oil. 2. Raise the dough roll in a layer thickness of 1.5 cm and cut the glass mug. Put jam in the middle of each mug. From above put the second circle. The edges of both circles are firmly pressed against each other and rolled out of them a ball. 3. Cooked donuts put on greased parchment paper or napkin. When the donuts are good, fry them deep-fried.

Donuts without a filling in Bulgarian Ingredients: flour - 1 kg eggs - 3 pieces milk sour - 0.5 l yeast - 10 g or soda - 1 teaspoon water - 1 glass Sunflower oil - 1 glass salt - 0.5 teaspoon

Preparation: In the flour pour the eggs, water and the yeast dissolved in the water, whipped together with milk. Knead the soft dough, let it lie down. After 1 hour, make a second kneading of the finished dough, roll out a thin layer and cut out a round shaped lozenge or a cup of water dipped in water to make circles. Fry in a lot of oil until golden brown. Fried donuts sprinkled with powdered sugar and served to a table with jam or cheese.

Donuts with nuts Ingredients: apple - 6 pieces eggs - 2 pieces sugar - 2 tablespoons walnut - 5 pieces cookies biscuit - 4 tablespoons vegetable oil - 1 glass powdered sugar vanilla

Preparation: Apples should be peeled and grated. Eggs beat up with sugar, mix with apples, chopped nuts and chopped cookies, roll balls, fry them in deep frying and sprinkle with powdered sugar mixed with vanillin.

Almond-fruit donuts Ingredients: margarine - 150 g almonds - 75 g lemon - 0.5 pieces sugar - 75 g flour - 150 g chocolate jam or fruit jam

Preparation: 1. From margarine, flour, sugar, almonds and grated lemon peel, cook the short dough, roll it into a layer 0.5 cm thick, cut it with a glass or a small round loaf shape, put it in a greased baking dish and bake at low temperature. 2. Cooled products glued together with two fruit jam or jam and dipped into melted chocolate. Donuts leave on the board until the chocolate hardens.

Donut cask ordinary Ingredients: flour - 3 cups yolk - 4 pieces milk - 1 glass or cream - 1 glass yeast - 50 g sugar - 1 glass butter creamy melted - 150 g salt vanillin alcohol - 30 g fat - 200 g

Preparation: 1. Boil 1/2 cup of milk, brew 1/3 of the flour and beat thoroughly. Let the gruel cool. After 30 minutes. pour the warmed-up rest of the milk into it, add the yeast with sugar and a little flour. Beat the dough and put in a warm place for 1 hour to rise. 2. Raise the dough roll in a layer thickness of 1.5 cm and cut the glass mug. Put jam in the middle of each mug. From above put the second circle. The edges of both circles are firmly pressed against each other and rolled out of them a ball. 3. Cooked donuts put on greased parchment paper or napkin. When the donuts are good, fry them deep-fried. 4. Donut donuts are juicier and not so fast stale.

Potato donuts 3 Ingredients: potatoes raw - 500 g flour - 250 g yeast - 20 g milk Butter - 30 g yolk - 3 pieces salt butter

Preparation: Prepare a mixture of 500 g of raw potatoes, grated, 250 g of flour and 20 g of yeast soaked in warm milk. Then cover this mixture and put in a warm place to fit. Then add 30 g of butter, 3 yolks, a little salt and milk in such a quantity that you can knead a dough. Allow to stand for another half hour, then with a spoon, separate the pieces of dough in the form of rollers and fry in hot butter or in the smell until it is yellow.

Cheese donuts from semolina Ingredients: Butter - 20 g salt yolk - 2 pieces croup of semolina - 150 g milk - 600 g cheese - 100 g sour cream - 1 tablespoon fat

Preparation: Milk with butter to bring to a boil, gradually fill it with semolina and, constantly stirring, cook until thick. Then put in a warm oven for 20-25 minutes. Next, take egg yolks, hard cheese, sour cream, salt. This mass is put on a floured board with a layer of 1-1.5 cm and put in a cold place until completely cooled. From a cold dough, cut out the round cakes with a glass and fry them on two sides in an abundant amount of fat. Finished donuts sprinkled with grated cheese.

Orange donuts Ingredients: eggs - 2 pieces yolk - 1 piece vegetable oil - 4 tablespoons orange juice - 4 tablespoons orange peel - 3-4 tablespoons sugar - 50 g baking powder - 1 sachet flour - 2 cups water - 0.5 l lemon juice - 2 tablespoons sugar 350 g orange juice - 3-4 tablespoons honey - 60 g orange peel - 2 tablespoons vegetable oil

Preparation: 1. It is good to beat eggs, egg yolk, butter, orange juice, orange zest and sugar until a uniform mass is formed. Gradually pour the sifted flour mixed with baking powder. 2. Continue to beat until the dough lags behind the spoon. If necessary, add more flour. Cover the bowl with a towel and let the dough stand for at least 30 minutes. 3. For the preparation of syrup, bring the water with lemon juice and sugar to a boil with constant stirring, so that the sugar is completely dissolved. Cook in an open saucepan for about 5 minutes. to such a consistency that a drop of syrup, hitting the icy water, immediately turned into a small ball. Then reduce the heat and with constant stirring enter orange juice, honey and orange peel. Cook for 5 more minutes. on low heat, then cover the pan with a lid and remove from heat. 4. Pour the vegetable oil into the fryer and heat it to 175 degrees. In abundant flour-sprinkled hands, mold a soft ball from the dough and

divide it into 20 equal portions. From each serving, roll a ball 5 cm in diameter and slightly flatten. Dip a finger into the flour and make a hole in the center of each cake. Dip in a boiling deep-fryer for 2-3 pieces and fry about 5 minutes, turning the spoon or spatula on the other side in 2-3 minutes, so that both sides have a golden-brown color. After taking out the finished donuts from the deep-frying, dry on a thick layer of paper napkins. 5. Still warm donuts several times with a fork and lowered with kitchen forceps into warm syrup, to give them a good soak. Give warm.

Donuts are leavened by leaps and bounds Ingredients: flour - 600 g milk - 1.33 cups Yeast - 8-16 g sugar - 0.5 cups salt eggs - 4-5 pieces oil - 130 g almonds bitter - 5-6 pieces jam without juice - 0.5 cups oil - 400 g pork fat - 400 g alcohol or vodka - 1 tablespoon sugar - 1 tablespoon cinnamon - 1 teaspoon

Preparation: Brew 2 cups of flour 1 glass of hot milk. When it cools down, pour 1/3 cup of milk mixed with 8-16 g of yeast, knock out well, let rise in a warm place. Then knock out the dough again with a spatula, put the salt, 4-5 yolks, ground white with 1/2 cup sugar, 1/2 cup melted butter, 5-6 pcs. crushed bitter almonds and flour so that the dough can be rolled out with a rolling pin, add a foam of 4-5 proteins, stir, let rise. After 40 minutes, sprinkle a little flour on the table, roll out 2 layers. On one of these layers, put a bunch, 1/2 teaspoon spoon, jam without juice so that out of this proportion came out 24 pyschki; cover exactly another layer, cut the donuts with a glass. Fold them on a sheet, lightly sprinkled with flour, put in a warm place for 3/4 hours, let it go up. Fry donuts on low heat.

Donuts cheese Ingredients: cottage cheese - 250 g eggs - 4 pieces sugar - 1 tablespoon flour - 1.5 cups soda - 0.5 teaspoon vinegar vegetable oil powdered sugar salt

Preparation: Rub cottage cheese with sugar, eggs and salt. Extinguish soda with vinegar and add together with flour. Knead the dough, roll from it a sausage with a diameter of 3 centimeters, cut it into circles and make balls. After that, put the balls in a jar into a saucepan with boiling vegetable oil and fry until golden brown. Take out the finished donuts with a sieve and sprinkle with powdered sugar.

Donuts are special with stuffing Ingredients: salt yolk - 1 piece sugar - 30 g milk - 400 g yeast - 15 g flour - 500 g stuffing with cottage cheese and dill

Preparation: 1. Prepare in the usual way the spoon, then knead the dough of medium consistency. Put the dough in a warm place for lifting. 2. Approached dough rolled in a layer 2 cm thick, cut it in half horizontally. Apply curd filling to the lower layer and cover with a second layer. Then a glass of cut round donuts and put them in a warm place for 25-30 minutes. Fry donuts in a lot of fat.

Donuts in Dutch Ingredients: flour - 125 g salt - 1 pinch milk is warm - 50 ml yeast beer - 5 g Butter - 5 g sugar - 5 g raisins - 25 g apple grated - 1 piece lemon (peel) - 0.5 pieces eggs - 1 piece sugar glaze

Preparation: Yeast pound with sugar and dissolve in warm milk. Prepare a homogeneous dough, mixing flour, salt, milk, yeast mixture, apple, raisins, egg, butter, lemon zest, sugar. Cover and leave for 1 hour. Then use two spoons to form balls and fry them from the resulting dough. Allow the oil to drain. Cover the donuts with sugar icing and serve.

Potato donuts 4 Ingredients: potatoes - 800 g Butter - 20 g flour - 100 g eggs - 2 pieces sour cream - 2 tablespoons yeast - 10 g pepper salt

Preparation: Grate the peeled potatoes on a small grater. in warm milk, dilute a piece of yeast. grated potatoes mixed with diluted yeast and wheat flour, put the mixture in a warm place so that it came up. then put butter, yolks, salt and add milk in such quantity that the dough turned out to be of average density. let the test stand for 30 minutes. Then with a spoon, mold the rolls from the dough and fry them in the preheated oil. on the table donuts can be served with sour cream or green onions.

Almond donuts Ingredients: Wheat flour - 500 g baking powder - 2 teaspoons Powdered sugar - 150 g essence of bitter almonds - 3-4 drops rum - 2 tablespoons eggs - 3 pieces Butter - 150 g butter sugar glaze

Preparation: Sift flour and baking powder on a kitchen board, make a slide with a depression in the middle. Add sugar there, the essence of bitter almonds, rum and eggs. Mix using a portion of the flour. Add the butter, cut into pieces, and mix with the rest of the flour. Quickly knead a homogeneous dough. If it turns out to be too sticky, let it stay a little longer. Then roll the dough 1 cm thick and cut into pieces in the form of almonds. Let it go up, and then fry in the deep fryer until golden on both sides. Take the donuts with a noise and put it on the grate. Sprinkle with sugar icing.

Salted donuts with different fillings Ingredients: boiled potatoes - 500 g salt sour cream - 100 g or milk - 100 g sugar - 1 teaspoon yeast - 25 g eggs - 2 pieces flour - 250 g fat hard cheese (Parmesan) brynza or cottage cheese or sausages - 100 g

Preparation: 1. Potatoes are brewed the day before in the peel, it is cleaned and rubbed, mixed with yeast, flour, salt, eggs dissolved in sweetened milk or sour cream. The dough is thoroughly kneaded until it is removed from the hands. It is left in a warm place for an hour for lifting. 2. Roll a layer thick in the finger, cut into a glass mug, on which are put the slides of crushed brynza (curd or slices of sausages), closed on top of another mug, the edges are tucked. 3. Donuts are fried in a saucepan with preheated fat. They should be browned on both sides. Then each donut is sprinkled with grated parmesan.

Sweet potato donuts Ingredients: potatoes - 500 g salt sugar - 1 tablespoon vegetable oil - 1 tablespoon yeast - 20 g milk - 1 tablespoon flour - 250 g eggs - 1 piece sugar vanilla - 1 sachet

Preparation: Potatoes in the skin are brewed the day before, is cleaned and passed through a meat grinder. thoroughly mixed with salt, egg, vegetable oil, vanilla sugar and flour. yeast is dissolved in sweetened milk, mixed with 1 tbsp. a spoonful of flour and left for lifting. are added to the potato, mixed together, a rather stiff dough is made and put for lifting for 1 hour. on a kitchen table, greased with vegetable oil (rolling pin, oiled with vegetable oil), roll out a thick layer of finger, from which a glass of mug is cut, they are fried in a large quantity of well-heated vegetable oil, they should be browned on both sides. discarded on a sieve, to glass, sprinkle with vanilla sugar. they immediately go to the table.

Donuts for Christmas Ingredients: milk - 200 g yolk - 10 pieces Butter - 200 g nutmeg nut - 1 piece flour - 5-6 glasses yeast, fresh - 50 g sugar - 1 tablespoon salt - 0.5 teaspoon

Preparation: Fresh yeast to dissolve in warm milk with sugar. Egg yolks mixed with warm milk, pouring flour, knead the dough, adding loose yeast, butter, grated nutmeg and salt. The dough is well kneaded and let him come up, then form from it round balls (donuts) the size of a chicken egg, placing inside each one cherry berry (without pits), a piece of nuts or chocolates. Fry donuts with a filling in a lot of vegetable oil (deep-fried). Put in a vase, sprinkle with powdered sugar with vanilla.

Donuts of Saint Giuseppe Ingredients: flour - 225 g water - 200 ml milk - 150 ml Butter - 70 g salt - 0.5 teaspoon lemon - 1 piece eggs - 4 pieces sugar - 25 g vegetable oil powdered sugar - 100 g

Preparation: Sift the flour onto a sheet of baking paper. Drink water and milk in a saucepan, add salt and butter, bring to a boil. Remove the saucepan from the fire and pour in the flour. Stir with a spoon, again put the saucepan on the fire and cook until the dough begins to lag the walls. Transfer it to a bowl and cool. Add the grated lemon zest and eggs (one at a time) to the dough. Mix with sugar. The dough should be very steep, and with stirring you will have to make efforts. Cover the casserole with a towel and leave for 1 hour. Heat the vegetable oil in a saucepan. Take the dough in small portions with a teaspoon and dip three balls into the oil. Products during frying will increase significantly in volume. When donuts will acquire golden fork, remove them with a noise and spread on paper towels. Transfer the products to the serving dish and sprinkle with powdered sugar. To keep them warm until the moment of serving, place a dish with donuts near the open oven door, heated to 50 degrees.

Donuts with nuts Ingredients: Butter - 60 g salt cherry - 350 g yolk - 2 pieces walnut - 100 g Powdered sugar - 200 g flour - 300 g eggs - 4 pieces water - 300 g cognac - 50 g cocoa - 40 g fat rum - 50 g

Preparation: 1. Butter, salt, 20 g of powdered sugar boil for 2-3 minutes. Constantly stirring, gradually add flour and cook until the mass begins to lag the walls of the dishes. Remove from heat, continue stirring in the cold. Cool the dough to 25-30 degrees. In the cooled mass, stirring constantly, add eggs and yolks (one at intervals of 2-3 minutes). 2. The pan should be greased with grease and put into it a layer of 0.5 cm thick. The surface must be gently smoothed with a knife. 3. The ground walnut kernel is mixed with 100 g of powdered sugar, cognac or rum. From the washed cherries remove the stones, fill them with nut mass and lay them on the dough at a distance so that when cutting, uniform squares with a cherry in the middle are obtained. 4. Each square is to be dazzled and rolled into balls. Fry in a lot of fat. The remaining powdered sugar mixed with cocoa powder and sprinkled with donuts with this mixture.

Donut yeast dough with nut-lemon stuffing Ingredients: flour - 1 kg yeast - 100 g sugar - 0.75 cups milk 0.5 liters yolk - 4 pieces eggs - 4 pieces Butter - 6 tablespoons baked oil - 100 g lemon juice - 1 piece cognac - 1 glass vegetable oil - 1 l powdered sugar - 1 glass sugar vanilla powder - 1 sachet walnut peeled - 400 g lemon - 2-3 pieces sugar - 300 g

Preparation: 1. Put the spoon of yeast, 200 g of flour and the amount of milk that is necessary to get a dough, similar in density to sour cream. Put the spoon in a warm place, so she rose. Yolks, eggs and sugar pounded in a lush mass, add milk, lemon juice, vanilla sugar, alcohol, salt, approached the spoon and stir well with a whisk; then pour in the flour and knead the dough, gradually adding the melted fat. Stir the dough until bubbles appear on it, and it should not be very thick. Put the dough for 20 minutes in a warm place so that it fits a bit, and then immediately cut the donuts. To do this, roll out half the dough on a dust-laden meal board in a 2-cm-thick layer, and mark on the seam with a notch of the mug. In the middle of each mug put 1/2 a spoonful of toppings. From the second layer of dough, rolled up on another board, cut with the same notch of the mug and cover the intended circles of the first layer with everyone, making sure that the filling was in the

center. Cut the edges of the circles with your fingers and cut out the donuts with a notch. Expand them at some distance from each other and let them come up. Preheat the fat in the pan and gently lower the donuts into it (they should float freely). When one side of the donuts is fried, gently turn them over to the other. Finished donuts put on a board and sprinkled with powdered sugar mixed with vanilla sugar. Cooled donuts can be stacked on top of each other. 2. Preparation of the filling: cut the lemons in circles, take out the seeds, put in porcelain mortar and pound with sugar; then continuing to crush, gradually add the nuts passed through the meat grinder to get a dense mass.

Donuts from fish dough Ingredients: minced fish - 600 g Wheat flour - 400 g flour, potato - 50 g milk - 2 cups sugar - 50 g salt - 15 g yeast - 10 g oil - 100-150 g

Preparation: In warm water, dilute yeast, pour them into salted and ground meat minced fish, add potato and wheat flour, milk and mix thoroughly until a homogeneous mass is obtained. Put the dough for two or three hours. When it rises, besiege. After two or three lifts, the dough is ready. To make it on balls on 60-70 g, roll in flour and fry in vegetable oil until a uniform crust is formed.

Donuts with nuts (without yeast) Ingredients: flour - 2 cups oil - 60 g eggs - 4 pieces yolk - 2 pieces water - 1 glass cherry - 350 g Powdered sugar - 200 g cocoa powder 40 g walnut ground - 100 g cognac - 50 g salt - 0.25 teaspoons fat - 600 g

Preparation: 1. Mix the butter, salt, water, 20 g of powdered sugar and bring to a boil. Continuously stirring, gradually add flour and cook until the mass begins to lag the walls of the dishes. Remove from heat and continue stirring to cool to 30 degrees. In a chilled mass, stirring constantly, beat eggs and yolks one at a time with an interval of 4-5 minutes. 2. The ground walnut kernel is mixed with rum or cognac. Remove cherries from the cherries, stuff them with a nut mixture and make donuts with this filling. Fry in a lot of lard.

Donuts Algerian Ingredients: wheat flour - 300 g powdered sugar - 75 g olive oil - 50 g water sugar vanilla - 10 g soda - 15 g honey vegetable oil almonds - 12 g

Preparation: Mix flour, powdered sugar, olive oil, vanilla sugar and soda. Vigorously knead the dough, moistening it periodically with water to make it elastic. Roll out the dough with a rolling pin into a layer 0.5 cm thick, cut it into squares that are folded with triangles or cylinders 5 cm in diameter. Heat the fryers and fry the donuts for 6-8 pieces. In a deep-dish mix honey with a small amount of hot water until a thick syrup. When the donuts are browned, dry them and dip into this syrup. Sprinkle with crushed almonds.

Cottage cheese donuts 2 Ingredients: cottage cheese - 400-500 g eggs - 2 pieces sugar - 1 glass flour - 1.5-2 cups soda - 0.5 teaspoon salt - 0.5 teaspoon raisins or dried apricots vegetable oil

Preparation: 1. Mix cottage cheese with eggs, sugar, flour, salt and soda. Separate the dough pieces with a teaspoon and roll in flour, forming balls, no larger than a walnut (otherwise the middle will not be baked). In the middle of each ball roll 3-4 raisins or pieces of finely chopped dried apricots. 2. In a small pan, heat up the vegetable oil so much that donuts can float on the surface without touching the bottom. Dip donuts into the oil so that they can fit freely without interfering with each other, then the donut will turn by its finished side upward.

Cheese donuts Ingredients: Butter - 100 g salt cheese - 100 g flour - 200 g eggs - 3 pieces water 250 g

Preparation: Water bring to a boil, gradually pour into it diluted beforehand in cold water flour, gradually stirring, add butter and eggs. Stir everything until a homogeneous mass is obtained, cool and grate it with grated cheese. From the cooled mass, roll small balls with wet hands, lay them on a greased baking tray, grease the surface with a beaten egg and bake in the oven until cooked. Donuts can be fried in a frying pan.

Donuts Ingredients: potatoes - 5-6 pieces green onion salt wheat flour - 1-1.5 cups yolk - 3 pieces butter milk yeast sour cream

Preparation: On a fine grater, rub 5-6 raw peeled potatoes. In warm milk, dilute a piece of yeast. Mix the grated potatoes, diluted yeast and 1-1.5 cups of wheat flour. Put the mixture in a warm place to make it swell. Then put a tablespoon of butter, three yolks, salt, add milk in such quantity that the dough turned out to be of medium density. Allow him to stand for another 30 minutes. Spoon the dough from the dough, fry them in warmed oil or fat until yellow. Donuts can be served with sour cream, green onions.

Donuts with apple cream Ingredients: flour - 320 g yeast beer - 20 g water 100 ml Butter - 80 g yolk - 3 pieces sugar - 70 g vanillin flour vegetable oil powdered sugar - 4 tablespoons apple - 800 g sugar - 100 g cinnamon - 1 pinch rum - 1 tablespoon

Preparation: Pour 200 g of flour into a bowl. Dissolve the yeast in 100 ml of warm water and add to the flour along with a pinch of salt. Beat until a uniform mass is formed. Cover the mass with a kitchen towel and leave to stand for 40 minutes. Then, on low heat, melt the butter in a saucepan. Add the rest of the flour, yolks, melted butter, sugar and vanillin. Mix the dough again with a mixer until it is homogeneous and elastic. Cover the dough with a kitchen towel and leave it in a warm place until it doubles in size (about 30 minutes). Remove the core from the apples, peel them, slice them and put them in a saucepan. Add sugar, a few drops of water and cook on the lowest heat, stirring frequently so that apples do not stick to the bottom of the pan. It is extremely difficult to determine the time of cooking, but as a result, a puree of various mass without liquid should be obtained. Leave the mixture to cool slightly, then transfer to a glass of the food processor and flavor cinnamon and rum. Beat until a thick, uniform cream is obtained. Put the dough on the desktop, lightly knead it with your hands and divide into pieces. Roll the cylinders out of them and cut them into small pieces. Pour more vegetable oil

on the pan, heat and fry 8-9 donuts at a time, browning them from all sides. Take the donuts with a puff and lay them on a dish covered with paper towels. Dried donuts, transfer to a clean dish and sprinkle abundantly with sugar. Transfer the apple cream to the pastry bag. Pierce with a tip and fill each donut with cream. Sprinkle the donuts with powdered sugar and serve warm.

Donuts ordinary Ingredients: flour - 3 cups milk - 1 glass yeast - 30 g yolk - 2 pieces eggs - 1 piece sugar - 2 tablespoons oil - 50 g vanilla stick - 0.5 pieces salt - 0.5 teaspoon powdered sugar - 100 g cherry jam - 0.5 cups or strawberry jam - 0.5 cups fat for frying - 200 g alcohol - 1 teaspoon

Preparation: 1. Yeast grind with sugar, add warm milk and 1/3 of flour. While the dough rises, whisk the squirrels with salt in a bowl placed in hot water. Raise the dough well, then add whipped yolks, the rest of the flour, melted butter and vanilla. Dough well kneads. After the dough, grease the dough with oil. 2. Raise the dough roll in a layer thickness of 1.5 cm and cut the glass mug. Put jam in the middle of each mug. From above put the second circle. The edges of both circles are firmly pressed against each other and rolled out of them a ball. 3. Cooked donuts put on greased parchment paper or napkin. When the donuts are good, fry them deep-fried. 4. To prevent fat from burning, put a few slices of raw potatoes in a pot, and for donuts to not become saturated with fat, add a little alcohol or vodka to the dough.

Donuts "Deputy" Ingredients: milk - 0.25 l Butter - 70 g salt - 1 pinch flour - 140 g yolk - 6 pieces vanilla cream sugar - 300 g water - 0.25 l lemon juice - 0.5 pieces

Preparation: Stir quarter of a liter of milk or water, 70 g of butter and a pinch of salt on a fire until boiling. Then add 140 g of flour with a trickle, continuously stirring, so that no lumps are formed. Stir well and immediately remove from heat, continuing to stir before cooling down. Then, continuing to interfere, add six yolks one by one and mix the resulting mixture well. Put in a very well-buttered and floured pan of the same size balls of dough, grease the egg and bake in a very hot oven for 5 minutes, until the dough rises. After that, reduce the temperature in the oven and bake the donuts until yellow. When the donuts are ready, we must leave them for another 5 minutes in an open oven and then remove. When donuts are cooled, make a small cavity in each and stuff it with cold vanilla cream. Put 2 stuffed donuts on top of each other and cover with glaze from burnt sugar. Burnt sugar is prepared in the following way: boil 300 g of sugar, a quarter of a liter of water and juice of half a lemon until golden bubbles appear.

Beer donuts Ingredients: flour - 2 cups Butter - 2 tablespoons beer - 100 g yeast - 15 g salt eggs - 1 piece

Preparation: Knead the yeast dough, let it come for 30 minutes, roll it into a tourniquet with a diameter of 2 cm and cut into pieces with a length of 10 cm. From the pieces, make rings, put them on a greased baking tray, grease them with eggs and bake in a preheated oven until golden brown.

Cheese donuts with chopped onion Ingredients: oil - 125 g water - 1 glass flour - 1 glass eggs - 4 pieces grated cheese - 1 glass chopped onion - 2 tablespoons

Preparation: Pour the water and put in a large bowl. Cover and put on 7-10 minutes at full 17 power and bring to a boil. Add flour and mix well. Add eggs one at a time, each time whipping the mixture well. Add the cheese and onion, mix well. Heat the oven to 200 ° C. Spoon it or put a mixture on a lightly greased pizza pan with a spoon. Bake for 20-24 minutes at medium power.

Apple donuts Ingredients: flour - 250 g vegetable oil - 1 tablespoon light beer - 0.25 l Calvados - 1 tablespoon yolk - 3 pieces protein - 3 pieces apple sour - 4 pieces fat cinnamon sugar

Preparation: From yolks, flour, vegetable oil, beer and calvados knead a homogeneous dough, allow to come for an hour. Then gently add the whipped into strong foam protein. Cut apples, cut out the core, cut into circles. In the cooked dough, immerse the appliquĂŠ circles that have been pinned on the fork, put it in warmed fat and fry until a golden-brown rust is formed. Before serving, wreaths sprinkle with sugar and cinnamon and serve hot. To this delicacy you can offer vanilla sauce.

Pies and donuts fried Ingredients: flour - 7 glasses Butter - 100 g milk - 2 cups eggs - 2 pieces yeast - 60 g salt - 1 teaspoon fat - 500 g

Preparation: In warmed milk, yeast is bred. Carefully blur and lay the rest of the products. A well-kneaded dough is placed in a warm place for 1-1.5 hours. The finished dough is laid out on the table and rolled up with a long bundle, from which small pieces of dough the size of an egg is cut. These pieces are made into buns and left for 10-15 minutes, covered with a napkin for proofing, after that they roll out on round cakes. In the middle of the flat cake put the filling and the edges of the flat cakes are tied with a patty. The finished pies are laid on a sheet, sprinkled with flour or oiled, and put for proofing for 15-20 minutes. Then pies are put on a frying pan downward and fry in warmed up fat for about 5-7 minutes. Fried pies are turned over so that they are browned from all sides. Donuts are cooked the same way as fried patties. Unlike pies, they have a round shape and more fat is required for their frying. Finished donuts sprinkled with powdered sugar. After frying, the fat is poured into another bowl, as it can be used again when adding fresh butter. Pies and donuts before frying shake off the flour, since the burned flour burns and clogs the fat, and the products turn out to be of a dark color.

Donuts lemon Ingredients: Wheat flour - 3.5 cups sugar - 3 tablespoons milk - 1 glass eggs - 2 pieces peel of grated lemon - 2 pieces baking powder - 1 tablespoon Butter - 1 tablespoon vegetable oil powdered sugar or cinnamon powder salt - 0.5 teaspoon

Preparation: In the milk, dissolve sugar and salt. Gradually add the eggs and zest, whisking lightly. Sift flour and baking powder. Gradually add oil. Stir to make the mixture grainy. In the middle, make a groove, add the mixture with the zest, stirring until the dough becomes homogeneous. With a rolling pin, roll the dough into a layer 0.5 cm thick. Cut it with semicircular notches. Preheat the oil to 170 degrees. Fry the donuts to a golden brown. Cool down. Sprinkle with powdered sugar or cinnamon.

Donuts potato 5 Ingredients: potatoes - 121 g flour - 50 g milk - 30 g yolk - 0.5 pieces Butter - 6 g fat - 10 g yeast - 3 g salt - 3 g

Preparation: Peeled potatoes grate, add yeast and flour dissolved in warm milk. knead the dough, put for fermentation for 1.5 h in a warm place. then add yolks, ground with butter, salt, knead (the dough should not be steep). still put on a few minutes for fermentation. then separate with a spoon dough pieces in the form of rollers and fry in fat until a ruddy crust is formed.

Donuts with cod Ingredients: cod fillet - 400 g flour - 250 g egg yolk - 2 pieces egg white - 2 pieces water or beer - 0.25 l peanut butter - 1 tablespoon vegetable oil salt - 1 pinch

Preparation: In a bowl, mix the flour with salt, add egg yolks, warm water or beer, peanut butter, whipped whites. Roll the dough, cut it. From the fish fillet mold the balls the size of prunes, wrap in dough and place in a fryer with a temperature of 150 degrees.

Sour cream donuts Ingredients: butter salt yolk - 4 pieces sugar - 0.5 teaspoon milk yeast - 25 g flour - 500 g sour cream - 100 g sugar, vanilla

Preparation: From flour, diluted in milk of yeast and sugar, egg yolks and sour cream, mix the dough, roll it into a layer 1 cm thick and set aside for 1.5 hours. Then a glass of cut round cakes and fry them in hot fat. Finished products sprinkled with powdered sugar.

Copyright: Published in the United States by Teresa Moore / Š Teresa Moore All Rights Reserved. No part of this publication or the information in it may be quoted from or reproduced in any form by means such as printing, scanning, photocopying or otherwise without prior written permission of the copyright holder. Disclaimer and Terms of Use: Effort has been made to ensure that the information in this book is accurate and complete, however, the author and the publisher do not warrant the accuracy of the information, text and graphics contained within the book due to the rapidly changing nature of science, research, known and unknown facts and internet. The Author and the publisher do not hold any responsibility for errors, omissions or contrary interpretation of the subject matter herein. This book is presented solely for motivational and informational purposes only.

The Donut Cookbook  
The Donut Cookbook