When using fresh yeast is first prepared leaven (sour dough) to the large sponge is made within 10

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Do you have at home a few different recipes for donuts, but you never know for whom the donuts succeed and which do not? And why are you using the same recipe again succeed next time do not you? Because it is necessary to complete donuts in addition to the right ingredients to take into account the real process. Preparation of the dough
The donut may not be a lot of sugar - this frying quickly becomes brown, and donuts are not beautiful bright colors, but on the outside is very dark (or baked just right outside, but inside still completely raw). At 1 kg of flour is best to use up to 100 g of sugar and prefer a donut later filled with more jam.
For domestic donuts mostly used a lot of egg yolks, egg whites are not, as the dough will dry up. But perhaps you've noticed that bought donuts are not many egg yolks, therefore, not yellow, but white. Donuts can be done completely without eggs are excellent taste.
In the case of the yeast donuts can always replace it with baking powder, or search the whole recipe, which is used only baking powder. The structure of the donut is slightly different plastic cups (more like biscuit), but with such a preparation to save a lot of time.
The donuts should not be too vtepsti air, otherwise they will be hollow and perforated like Swiss cheese. Donuts are not Beat with spoon, rather dough knead and knead, although not as dense as bread or cake. You can get help with an electric mixer, in which use the hook for kneading. Knead about a quarter of an hour. Raising
When using fresh yeast is first prepared leaven (sour dough) to the large sponge is made within 10 to 15 minutes. For sourdough yeast we have nadrobiti in warm milk or a mixture of milk and water, which should not be too hot, otherwise the yeast destroyed - if Kaneta a drop of liquid on the inside of your wrist, you barely feel it warm. Then knead the dough, cover with a kitchen towel or dish covered with foil for food (not close to the air, however slight leak) and wait for it to double the volume. Then we design donuts plastic cups and let rise again designed to also doubled the volume plastic cups of beads. Rising should be warm, but the dough is not dry out - if you, rise, place the dough balls or on a warm radiator, the outer layer of dough or donut Asus and hardening of the "crust", which will prevent further rise and spread test. Also, do not place the balls on a floured surface too.
Rising is extremely important if you want to have a donut typical wreath. If there are not enough leavened donuts are heavy and too immersed in oil, if they are too leavened and full of air, but the flip oil - and the wreath in any of these cases will not. Cutout
If donuts Cut, put it in a cookie cutter is sharp enough to cut the dough straight down, but not by turning the scale model. Even if you use glass, select fin cup of thin glass, not the thick glass of juice. When done, place the circles one on the other, by the fingers tighten around the edges together and cut out with a model that is slightly smaller than that of the circles. (The dough should not be too dry, otherwise the opener. If it is dry, it helps the edges lubricated with egg white, then place the circles plastic cups one another and tighten.) Even in this case, it is better to not jam nadevate before frying because it is jam-heavy and makes it a good rise, however, if you add before you can use tight jam and in small quantities. Leave a little rise. Frying
Use a good quality oil for frying, or oil well tolerated high temperature plastic cups (read more here). Oils that are not intended for high temperatures, they become when heated frying health is very harmful, cheap oil while frying the fast foam. The oil can give anti-foaming agent also a pinch of salt.
Frying oil must be heated to 170 degrees. Use it enough - not only to donuts nice swim, but also so that by adding the test does not lead to lowering the temperature. Even donuts do not put into the container too, but the bake after two or three, otherwise will occur the same - with each additional piece of the oil to cool slightly, which means that the donuts absorb more oil, in addition, due to the congestion in the container also caked .
Donut place in oil with leavened side down, to be at the beginning of the frying raised a second page. Cover it with the lid, to raise the upper side even better, and cook for about 3 minutes, that the bottom of the slightly golden. Then they turn and this time discovered fry for about 2 minutes.
Donuts lift the oil penovko, wait for the good of the