Description
Very tasty donuts, can perfectly replace the bread to the entrees, at the expense of unsweetened dough and savory filling from cheese, herbs and garlic. Decided to cook sponge method dry yeast "SAF-MOMENT", although this yeast is fast-acting and no dough give a wonderful result. BUT! The dough and the dough turned with them just for the glory!!! All were satisfied with the delicious pastries!!! PS I Turned 20 donuts. Measuring Cup of 200 ml.
Ingredients
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Flour
4 стак.
-
Milk
2 стак.
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Yeast
5 г
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Yolk egg
2 шт
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Salt
-
Cheese
250 г
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Sour cream
30 г
-
Dill
15 г
-
Garlic
1 зуб.
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Sugar
1 ч. л.
Cooking
First, we need to aktivirovat shiver, using half a Cup of milk (warm) and the flour of the total amount, a little sugar (about a teaspoon) and the entire batch of yeast. Wait until the surface appears foamy "cap" and begin slightly to fall. If you have compressed yeast, the dough is prepared of milk, 1 tsp sugar, yeast and 2 cups flour. Get the batter, which should be left in the warm to rise until it increases in volume and will begin to fall - the dough is ready!
In the remaining sifted flour (do not pour all at once (!), better then add as needed) lay out the dough (even the photo shows how good it is!)
Add the remaining ingredients: egg yolks, salt, flour, if you want the dough to medium consistency. Not "score" the dough!
The bowl with the dough cover with a cloth and leave in warm to rise.
While the dough is rising, prepare the filling by mixing all the components into a homogeneous mass. Season with salt to taste and (optional) you can add black pepper.
When the dough is ready, punch down it and roll out the layer with a thickness of about 1 cm Cut out round scones with a glass or logging. To put the filling and seal the edges.
Put the donuts on a baking sheet with a sheet of baking paper for proofing for 20 - 25 minutes, covered with a towel.
Deep-dish heat vegetable oil and fry the donuts until Golden state.
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