For many, donuts are a favorite treat from childhood: airy, tender and always with a crispy crust.
To ensure that your baked goods turn out just like this, listen to the advice of experienced housewives.
It doesn’t matter what recipe you use – you can use kefir, yeast, cottage cheese, condensed milk and a lot of other things as a base, but the flour in all cases should be the same – white and sifted.
In addition, the quality of the yeast is important. To check whether the yeast found in the refrigerator is suitable, dissolve it in the recipe water, add sugar and a little flour, and after 15 minutes, see if a foam has formed on the surface of the dough.
If you don’t have it, then don’t waste your time and food – run to the store for fresh yeast.
To prevent the dough and leavening from settling during proofing, make sure that they are not exposed to a draft.
By the way, you should add the dough to the main flour, making a depression in it.
Before proceeding to the final stage – frying the donuts, it is worth leaving them for a while to rise.
Finally, fry donuts in melted butter or vegetable oil of good quality and odorless, waiting until the oil temperature rises to 180-200 degrees. If the temperature is too low, the donuts will absorb the oil and will not be golden brown, and vice versa - at too high a temperature, a crust will quickly form, but the donut will be raw inside.
