It is difficult to say how and to whom the idea came to fry donuts, not empty, but with a filling.
Perhaps, someone's baby refused fruits, or maybe quite the opposite - that was the only way to make him crunch with a crispy crust. This is unknown to us and does not matter.
But we have wonderful recipes for donuts with filling and not only fruit.
Filling donuts - general principles of preparation
• Donut dough made with filling can be either thick or liquid. It is kneaded on kefir, milk, water or cottage cheese. In order for the products to be lush, yeast or a cultivator is added to the dough when kneading.
• Stuffing is laid in the dough during the formation of products or fill it with ready-made donuts. Often, the fruit filling is dipped in batter and immediately spread in a deep fat fryer.
• Donut filling can be not only whole or chopped fruits and berries. Products are often stuffed with self-made creams - chocolate or custard.
• Donuts with filling are formed into balls or cakes and fried in a large amount of pre-heated refined oil - deep-fried. Finished products are made out, abundantly sprinkled with powdered sugar, sifting it through a sieve.
Donuts with filling - "Balloons with custard"
Ingredients:
• 600 gr. wheat flour;
• two tablespoons of cognac (vodka);
• a glass of pasteurized milk;
• large egg;
• sugar - 0.5 tbsp. l .;
• 7 gr. "instant" yeast;
• A small package of vanilla sugar.
For cream:
• one egg;
• half a glass of sugar;
• pasteurized milk - 250 ml;
• one and a half tablespoons of flour.
Additionally:
• 60 gr. white chocolate;
• powdered sugar.
Cooking method:
1. Warm the milk to a warm, but not hot, state and dissolve the dry yeast in it. Add cognac, a loose egg, a small pinch of salt, plain and vanilla sugar, stir well again.
2. Introducing the flour gradually and in small portions, quickly knead the dough in a bowl. Put it on the table and wash it well several times with your hands. Return back to the bowl and leave under a linen napkin until rise. It should almost double. To speed up the process, place a bowl of dough closer to heat.
3. In the third part of the milk intended for the cream, break the egg, pour the refined sugar and beat well. Introduce the flour and bring the mixture to uniformity with a whisk.
4. Boil the remaining milk and, stirring with a whisk, with a thin stream enter the prepared mixture. At the very minimum heat, boil the cream until thickened. Then remove from the stove, immediately add the chocolate grated with a coarse grater, stir well and cool.
5. Cut up the dough into balls the size of a chicken egg and form cakes from them. In the center of each, put a teaspoon of the cooled cream and glue the edges tightly, fixing them over the cream filling. Gently shape the workpiece into a ball.
6. Fry deep-fried donuts with cream filling. Lay in small batches, several at a time, the balls should not touch, floating in a hot oil.
7. Slightly cooled donuts sweeten with icing sugar.
Donuts with Filling - "Fruit Assortment"
Ingredients:
• 125 ml of fatty kefir;
• white flour - 600 gr.;
• 250 gr. elastic fatty cottage cheese;
• 2 gr. vanilla powder;
• two spoons of a factory cultivator;
• 125 gr. creamy "Traditional" butter;
• two eggs;
• whole condensed milk - 250 gr.
For filling:
• two bananas;
• large sweet apple;
• large tangerine or orange.
Cooking method:
1. Pour the condensed milk into the melted and slightly cooled butter and beat at medium speed with a mixer.
2. Add warm kefir mixed with vanilla and a cultivator, break the eggs. Add the curd rubbed through the sieve. Mix the products and knead the dough, adding gradually in small portions of flour. It should not be steep and may stick slightly to your hands. When cutting it, be sure to wet your hands with vegetable oil.
3. Cut the peeled apple and mandarin into small pieces, sliced bananas.
4. Divide the dough into pieces and roll them with thick sausages. Then cut each into pieces to form flat cakes. In the middle of each piece, lay a piece of any fruit, and pinch the edges firmly over it.
5. Pour vegetable oil into a deep container and fry cooked workpieces in a hot, boiling deep-frying.
6. Dip several pieces into boiling oil in one go. Their quantity depends on the volume of the tank and the amount of oil poured into it; they must float in vegetable fat without touching. Donuts should be fried until a light brown crust forms on them.
Fluffy Cherry Filled Donuts
Ingredients:
• 100 ml of warmed milk;
• 400 gr. wheat flour;
• a teaspoon of dry "fast" yeast;
• butter "Peasant" butter - 20 gr.;
• five tablespoons of brown sugar;
• egg - 1 pc.;
• a small pinch of vanillin;
• Cherry, fresh or frozen.
Cooking method:
1. Sprinkle cherries with sugar, leave for 20 minutes. Dry well afterwards in a sieve.
2. Dissolve the yeast, be sure to heat the milk, add granulated sugar, not more than a tablespoon, and mix well. Pour one and a half tablespoons of flour and, intensively chipping with a whisk, bring the yeast mass to homogeneity. Set it aside closer to the heat and wait until it starts to foam.
3. Then pour the yeast into a wide bowl. Add to them sifted flour, three tablespoons of granulated sugar, crystalline vanillin and melted butter. Pour in the egg and immediately knead the elastic, non-sticky dough. Covering with a towel, let it stand for half an hour.
4. Divide the approached dough in two, roll each part into a layer and cut a glass of circles. In one such circle put three cherries and cover with a free circle, blind the edges and set aside. When all the preparations are ready, in a deep thick-walled pan, heat the butter “to smoke” and brown the donuts to a soft golden color.
Donuts with a stuffing - "Apricot obsession"
Ingredients:
• ripe apricots - 20 pcs.;
• 50 ml of dry nutmeg wine;
• two large eggs;
• 20 gr. creamy margarine or butter;
• 50 gr. marzipan;
• two tablespoons of apricot liquor;
• 50 gr. powdered sugar;
• 120 gr. wheat flour;
• 8 gr. vanilla sugar;
• a spoon of finely ground cocoa.
Cooking method:
1. When breaking eggs, carefully pour the whites into a separate bowl, and mix the yolks with melted butter and half a serving of wine. Salt, add flour and make batter.
2. Beat the whites until foam and carefully introduce them into the prepared dough. This should be done very carefully so that the protein foam does not settle. Therefore, mix the dough from the bottom up.
3. Wash the apricots, cut on one side and remove the seeds, make sure that the fruits do not break in half.
4. Combine the remaining wine with liquor and fill in the stoned fruits for a quarter of an hour.
5. Mix marzipan with cocoa, form balls the size of an apricot kernel, and lay them inside the fruit. Fasten the apricots with a toothpick, and best of all with a long wooden skewer.
6. Carefully lift the prepared fruit, holding the tip of a wooden stick, dip in batter and dip in a hot fryer. As soon as the donuts are covered with a light golden blush, put them on a paper towel with a slotted spoon, and wait until the fat comes off. Then transfer the products to a wide dish, remove the wooden sticks and do not forget to sprinkle with powdered sugar.
Donuts with filling - "Shoko-ko"
Ingredients:
• chicken eggs (yolks) - 2 pcs.;
• 50 gr. white refined sugar;
• three tablespoons of brown sugar;
• two teaspoons of cinnamon;
• 150 ml of warm milk;
• 15 gr. fresh pressed yeast;
• 100 gr. sweet cream butter;
• 350 grams of wheat flour;
• cream 22% fat - 150 ml;
• two tablespoons of honey;
• 200 gr. natural dark chocolate or dark milk.
Cooking method:
1. Grate the butter with a coarse grater. Warm the milk to 38-40 degrees and divide it in two bowls in equal parts. In one add yeast, and in the second put half the butter and mix well both mixtures.
2. Transfer the flour into a large bowl, make a “hole” in it, into which pour the yolks, add salt and, gradually introducing the yeast mixture, knead the dough. Transfer it to a chopping board sprinkled with flour, knead it several times and return it back. Cover with a dry cloth and place in heat for further lifting.
3. Roll the rising dough into a layer 1.5 cm thick. Cut the layer into small rectangles and leave them under a towel.
4. After they have stood for 20 minutes, deep-fry.
5. Ready-made products immediately put in a mixture of dark and white sugar, and, having rolled well in it, transfer to a dish.
6. Put the chocolate crumbled into small pieces in a small deep bowl and add the remaining butter to it.
7. Bring the cream to a boil, but do not boil and fill them with chocolate. Mix well and let cool. Transfer the warm filling into a pastry bag or syringe and fill the cooled donuts. Put the chocolate-filled items on a serving platter, puncture up.
Donuts with a stuffing - "Snowball"
Ingredients:
• five tablespoons of dark sugar;
• one chicken egg;
• 250 gr. vanilla curd;
• 180 gr. white flour;
• one large, sweet and sour apple;
• a teaspoon of a special test ripper;
• powdered sugar.
Cooking method:
1. Transfer the flour and cultivator mixture. Put the curd in a bowl and add sugar. You can use natural cottage cheese, but then you should increase the sugar rate. Pour a small pinch of salt, add a loosened egg and a cultivator with flour, knead the uncooked dough.
2. In small cubes, cut apples without peel and seeds.
3. Roll the curd dough with a thin layer, not more than 3 mm, and squeeze circles out of a small cup from it, put a few apples on each. Sprinkle brown sugar on top and pinch the edges firmly, gently picking them over the filling. Form the blanks with balls and deep-fry until golden brown.
4. Decorate, as in all other recipes.
Stuffed Donuts - Cooking Tips and Tips
• Do not dissolve the yeast in a hot liquid, just warm the liquid base of the dough to a temperature slightly above 38 degrees. In a hotter environment, yeast bacteria die, and as a result, instead of lush, airy donuts, you can get tough, "rubber" cakes.
• Do not “flour” curd dough with flour, even if it is sticky. It is best to moisten your hands in vegetable oil before cutting, which will greatly facilitate the work with such a test.
• If the fruit needs to be dipped in batter, prune them on a long wooden skewer, and when lowering in deep fat, slide the product with a fork.
• To make donuts with filling well fried from the inside, do not dip them into a badly heated deep-fryer. When the vegetable oil is sufficiently warmed, a barely noticeable haze hovers above it.
• To remove excess oil from ready-made donuts, put them immediately after frying on a paper towel, it will absorb the remaining fat.
