Description
There are many different and delicious donuts, stand on your court his. Yeast dough on kefir and milk with the addition of semolina, it turns out plump and very tender and soft. The dough in the evening and in the morning it remains only to wait when will be ready)) as a flavor additive put coconut, cream liqueur, taste and aroma, for flavor added dates and candied pineapple, a little to slightly across an acidity of pineapple and the sweetness of the dates. Overall a very tasty, hearty and awfully rich in calories, and what to do, frantic desire are at variance too quiet screaming conscience )))
Ingredients
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Yogurt
1 cup
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Chicken egg
2 piece
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Water
100 ml
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Milk
150 ml
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Butter
50 g
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Salt
0.25 tsp
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Sugar
4 Tbsp
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Semolina
0.5 cup
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Liqueur
2 Tbsp
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Vanilla
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Flour
5.5 cup
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Yeast
1.5 tsp
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Coconut shavings
0.5 cup
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Dried fruits
150 g
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Powdered sugar
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Vegetable oil
Cooking
Semolina pour kefir in the morning and leave till evening. In warm water dissolve 1 tsp sugar and yeast, allow to completely melt, 7-10 minutes. Then add warm milk and Cup of flour, stir and leave for 30-40 minutes at room temperature, covered with lid, the weight should increase in volume.
Dates, raisins, and dried fruit, pour hot water to softened. The water is then drained, dried fruits dry. Candied fruit cut into small pieces, and dates cleaned of bones and also cut. Butter to soften, but not melt.
In approaching the dough to enter the eggs, semolina mixture, salt, rest of sugar, softened butter, mix well. Add shredded coconut, dried fruit, vanilla, and liqueur, mix well.
Add as much flour to knead a smooth, elastic dough. It took me about 5 glasses, but may need less or more flour is all different. Knead the dough on the table for 7-10 minutes to keep it from sticking to hands. A bowl of grease with vegetable oil (1 - tbsp), roll in the dough from all sides, cover and leave for an hour at room temperature. Then punch down the dough, cover and put into the refrigerator until morning.
In the morning the dough to get it in the refrigerator will rise in two times.
Then cut into small balls, about walnut can be a little more. In a bowl, pour semolina, 3-4 tbsp for breading. When breaded in semolina doughnuts turn out with a nice crispy crust, even covered with dust mind, but the dough is not very sweet, although not for everybody, its served without powdered sugar and it was the most. Each ball to flatten into a pancake about 1 cm thick and dip them in semolina on both sides. Place the circles at a distance from each other on a slightly floured Board, cover with foil, then a towel and leave for 1.5-2 hours.
Lepeshechki needs a little increase in volume and become room temperature, to the touch will be very soft.
In a pan pour oil for deep-frying, about 2 cm tall. Drop into oil a few drops of alcohol or a teaspoon of vodka to donuts do not absorb excess fat, they will be more dry surface, not as fatty. The oil is very warm, almost to boiling. Fry the donuts from both sides, until Golden brown. Put on a napkin or sieve, to glass butter, sprinkle with icing sugar. The fire must be moderate, to not overdo oil, but that was raw on the inside. Try after the first batch and adjust.
Can be done in the form of donuts, with a hole inside.
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