American Donuts

Votes: 1

Time: 1 hour.
Complexity: easily
Quantity: 24 donuts

Treat yourself and your children to American donuts. They've become so ingrained in American culture that the first Friday in June is celebrated as National Donut Day. The difference between donuts and our crumpets and doughnuts is that the American version uses unleavened dough. And, of course, glaze. Americans decorate donuts in all sorts of ways: they coat them in rainbow-colored glazes and sprinkle them with various toppings. But the classic recipe calls for donuts to be rolled in sugar.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/4 cup margarine
1 cup of sugar
2 large eggs at room temperature
1 cup of concentrated milk
2 tsp vanilla extract
4 cups of premium flour, plus a little extra for rolling out the dough
4 tsp baking powder
1.5 tsp ground nutmeg
1/4 tsp ground mace
1 teaspoon fine salt
Vegetable oil for deep frying

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, eggs, concentrated milk, vanilla extract, nutmeg, macis, donuts, powdered sugar, cinnamon

Cooking the dish according to the recipe:

Melt the margarine in a small saucepan over medium heat. Let it cool slightly, but make sure it's still liquid.
In a stand mixer fitted with a paddle attachment, combine the sugar and melted margarine at medium speed. Beat in the eggs one at a time, mixing well after each addition. Pour in the evaporated milk and vanilla extract and continue beating for about 2 minutes, until the mixture is light and fluffy.

Meanwhile, in a medium bowl, sift together the flour, baking powder, nutmeg, mace and salt.
Reduce mixer speed to low, add flour, and mix until the dough is soft and crumbly. Transfer the dough to plastic wrap and wrap it tightly (remember to scrape off any excess from the paddles). Refrigerate the dough for at least 4 hours or overnight.
On a floured surface, roll out the cold dough to a thickness of 1.5 cm. Using a donut cutter, cut the dough into donuts. Arrange the donuts and their cores on a parchment-lined baking sheet.
Fill a tall, heavy-bottomed saucepan one-third full with fat. Heat over medium heat until a thermometer reads 190°C (350°F). Line a baking sheet with paper towels.

Fry the donuts and center centers in batches for 2-3 minutes until golden brown. Using a slotted spoon, transfer the finished donuts to paper towels to drain off excess fat and let cool. Fry all batches in this manner. Before adding each new batch, ensure the fat has returned to 190°C.
Roll the donuts in sugar or cinnamon sugar while they're still warm. If using powdered sugar, let them cool completely before dusting.

For sprinkling donuts: 1 cup granulated sugar, or 1 cup granulated sugar with 1 tbsp ground cinnamon, or 1 cup sifted powdered sugar.

Recipe chocolate-glazed donuts and a sprinkle of almonds and coffee.