Table of contents:
- Favorite treat since childhood: ruddy kefir crumpets in a frying pan
- Round donuts sprinkled with icing sugar
- Donuts in cane sugar
- Video: tender crumpets from Irina Belaya
Video: Pan-fried Crumpets On Kefir: Step-by-step Recipes With Photos And Videos
Favorite treat since childhood: ruddy kefir crumpets in a frying pan
A donut - just round or in the form of a chubby donut - looks like a familiar donut, or donut. However, unlike foreign delicacies, crumpets are a truly Russian dish, known since the 18th century. Crumpets are prepared from both fresh and yeast dough, the main thing is that they turn out to be airy, porous and with a golden crust. For this, frying in a pan in boiling oil is ideal.
Round donuts sprinkled with icing sugar
This recipe uses unleavened, unleavened dough. It is being prepared very quickly. Kefir for crumpets can be taken both fresh and expired (2-3 days).
- 400 ml of kefir;
- 2 eggs;
- 3 tbsp. l. Sahara;
- 4 tbsp. l. vegetable oil for dough and 250 ml for frying crumpets;
- 600-650 g flour;
- 1 bag of baking powder;
- a pinch of salt;
- powdered sugar.
Beat eggs with sugar and salt, and then pour in warm kefir in small portions and mix.
Gradual infusion of kefir will provide the dough with greater uniformity
Now pour in oil, add sifted flour and baking powder. Stir with a whisk until the lumps disappear.
The dough must be perfectly smooth, otherwise the crumpets will not turn out to be airy.
Roll out the dough and cut out round donuts.
A cup or glass is suitable for cutting donuts.
Fry the crumpets in boiling oil until golden brown.
Make sure the donuts don't burn
Sprinkle the finished crumpets with powdered sugar and serve immediately.
Round crumpets, sprinkled with powdered sugar, have a porous crumb inside, and a crispy crust on top
Donuts in cane sugar
Cane sugar will add new flavors to the crumpets.
- 400 ml of kefir;
- 2 tbsp. l. Sahara;
- 1 tsp dry fast-acting yeast;
- 1/2 tsp salt;
- 2 eggs;
- 2 tbsp. l. vegetable oil for dough and 250 ml for deep fat;
- 650-700 g flour;
- 50–70 g of cane sugar.
Add yeast and sugar to warm kefir. Stir with a whisk until dissolved.
Sugar will serve as a breeding ground for yeast
Beat eggs, add butter, mix and add flour and salt sifted through a sieve. Knead a soft plastic dough and leave it in a warm place for 1.5–2 hours.
The dough is best kneaded with a whisk or fork.
After the recommended time has passed, knead the dough and leave it under a clean towel for another 30-40 minutes for proofing.
The dough should increase in volume a second time.
Then roll it out and cut out round crumpets with a hole in the middle.
You can use a convenient kitchen tool to cut the crumpets from the dough.
Fry the crumpets in boiling oil and sprinkle with cane sugar immediately.
Sugar adheres tightly to the crispy surface of hot crumpets and forms an additional caramel crust
Video: tender crumpets from Irina Belaya
Donuts on kefir are a simple dish, but with a history. I make exclusively yeast dough for them, but for softness and splendor, I prefer to add yolks, not whole eggs. And be sure to have a couple of spoons of melted butter. Such donuts do not stale for a long time, but, however, it is not always possible to verify this. Brownies disappear in a matter of minutes.
The word "pyshka" comes from the Slavic "puff", which, in turn, means "pour over with heat." Indeed, a hot donut, fresh from a hot frying pan, can seriously burn someone who seeks to feast on it. Nevertheless, it is in this form that ruddy buns taste best, so they are best eaten in the heat of the heat.
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