Donuts - 10 step-by-step home cooking recipes

Classic donuts at home

Classic donuts can hardly be attributed to healthy desserts, because this is a rich dough fried in boiling oil. But it tastes so good! Sometimes you just need to indulge yourself with yummy, and donuts are simply created for this purpose. This recipe involves the use of yeast: the dough will take about an hour to proof. We make the blanks traditionally in the form of rings, and then deep-fry them. As a finishing touch, we suggest covering the donuts with two types of glaze - the pastries will play in a completely different way!

Cooking time: 45 min. without taking into account the time to rise the dough.

Cooking time: 15 min.

Servings - 6.

• 
  Sift flour into a large bowl. Pour the specified amount of granulated sugar, salt, yeast, vanillin and lemon zest on top. Mix dry ingredients with a whisk.
• 
  We heat the milk separately to a temperature of thirty-five to forty degrees and pour it into a bowl to the dry mixture. Next, add the egg.
• 
  We begin to knead the dough. We work with a spoon in a circle, combining liquid and dry ingredients. Then we move on to manual kneading.
• 
  We spread the dough on the work surface and knead it by hand. If the mass sticks too much to your hands, add a little more flour. Knead for a few minutes until the dough stops sticking.
• 
  Slightly stretch the dough into a thick layer and put softened butter in the middle. We close the edges in the form of an envelope and continue to knead until the butter is completely mixed with the dough.
• 
  Place the dough in a bowl and cover with a clean towel. We put it in a warm place for lifting. After an hour, the mass will rise approximately one and a half to two times and become more porous and soft.
• 
  Take the dough out of the bowl and place it on a lightly floured surface.
• 
  Roll out the dough with a rolling pin into the layer. The optimum thickness is one centimeter. Using a round cut or just a glass, squeeze out the circles. We make a hole in the center of each circle - it is convenient to use a small plastic bottle cap for extrusion.
• 
  In a saucepan or deep frying pan, heat up odorless vegetable oil in such an amount that it covers the bottom with a layer of two to three centimeters. Put donuts in hot oil so that they are positioned freely and do not touch each other. Do not forget that during frying, the rings will grow and increase in volume by at least one and a half times. Fry donuts on both sides until golden brown.
• 
  We immediately transfer the fried rings from the pan to a paper towel to get rid of excess oil. To prepare the glaze, mix the specified amount of melted butter with icing sugar and water. Rub the mass with a spoon until completely homogeneous.
• 
  Using a silicone brush, grease the donuts with the resulting glaze on both sides. We spread them on a flat surface to cool and fix the glaze.
• 
  To prepare the chocolate icing, dissolve the chocolate broken into small pieces in hot cream until completely homogeneous. In the resulting mass, dip the donuts on one side. We put them to dry with the chocolate side up for a few minutes. Serve the donuts cooled or slightly warm.

Bon Appetit!

Curd donuts fried in oil in a pan

Curd donuts are soft and tender, with a porous moist crumb and a crispy ruddy crust. Dusted with a haze of powdered sugar, they look very appetizing and beckon to take a sample. Having tried one such ball, it is impossible to stop. It is recommended to serve these donuts immediately after cooking, while they are warm: in this state, the crumb is moist and pliable, and the crust still retains its crunchy properties. A cup of tea or coffee would be an ideal complement.

Cooking time: 30 min.

Cooking time: 15 min.

Servings - 6.

Ingredients:

• Cottage cheese - 400 gr.
• Butter - 50 gr.
• Eggs - 4 pcs.
• Granulated sugar - 2 tablespoons
• Vanilla sugar - 1 tsp
• A pinch of salt.
• Lemon - ½ pc.
• Flour - 250 gr.
• Vegetable oil - for frying.
• Powdered sugar - for sprinkling.

Cooking process:

1. To make the texture of the finished donuts as tender and melting in your mouth, rub the cottage cheese through a fine sieve. Additionally, after wiping, we punch it with an immersion blender - so not a single lump will remain, and the mass will be homogeneous.
2. Cut the butter into small cubes and melt it to a liquid state in a saucepan on the stove or in the microwave. If the melted butter is very hot, cool it until warm.
3. We break the eggs into a separate container. Pour granulated sugar and vanilla sugar into them. Beat everything together with a mixer at high speed until a lush, thick, almost white foam is obtained. The whipping process should take at least five minutes. Pour melted butter into the grated cottage cheese and add the egg-sugar foam. Mix everything together with a spatula.
4. Squeeze juice from half a lemon. Remove the zest with a special knife or fine grater. Add juice and zest to the total mass.
5. Add flour and knead the dough. The consistency is thick, balls can be rolled out of the mass, and they keep their shape. Leave the dough for ten minutes at room temperature.
6. In a deep frying pan, heat well the odorless vegetable oil. We form donuts from the dough - small balls. To make it easier to work, the palms can be greased with vegetable oil. Dip the balls of dough in boiling oil and fry them with stirring until golden brown on all sides.
7. Immediately after frying, place the donuts on a paper towel so that it absorbs the excess oil. Place the dried balls on a serving dish and sprinkle with powdered sugar through a strainer. Serve warm.

Bon Appetit!

How to bake delicious donuts on kefir

When you want to enjoy fresh pastries, but you don't want to bother in the kitchen, it's time to remember about donuts. We prepare the dough for them on kefir without yeast, which means that the kneading will be quick, no proofing is needed, and the donuts themselves will be airy. Ideally, if the kefir has managed to stand for some time, and its shelf life is nearing the end - the products will be especially porous and delicate. We do not spare oil for frying: if the donuts "float" freely in the pan, their shape will not be disturbed, and the rise of the dough will be even.

Cooking time: 40 min.

Cooking time: 20 min.

Servings - 6.

Ingredients:

• Kefir - 250 gr.
• Eggs - 1 pc.
• Granulated sugar - 5 tablespoons
• Vegetable oil for dough - 3 tbsp.
• A pinch of salt.
• Vanillin - a pinch.
• Soda - ½ tsp
• Flour - 2.5-3 tbsp.
• Vegetable oil - for frying.
• Powdered sugar - for sprinkling.

Cooking process:

1. Put kefir in a bowl, break an egg, add granulated sugar, salt and soda. With a whisk, mix everything together until smooth.
2. Pour odorless vegetable oil into the resulting liquid mixture. Mix again with a whisk.
3. Sift the flour and add it to the bowl to the kefir mixture. It is better to introduce flour in parts, kneading with a spoon after each addition.
4. When the mass becomes thick enough, we proceed to kneading with our hands. Depending on the characteristics of a particular flour, it may take a little more or less to make the dough than is indicated in the recipe. We focus on the final consistency, which should be soft, pliable, by no means cool.
5. Roll out the resulting dough with a rolling pin on a floured work surface. The thickness of the rolling is seven to eight millimeters. We cut out circles using a special shape or a simple glass. We make smaller holes in the center. It is convenient to use a small plastic bottle cap for this purpose.
6. In a deep frying pan, heat the vegetable oil in such an amount that it covers the bottom with a layer of two to three centimeters. Put the dough rings in boiling oil so that they are located freely and do not deform each other. When frying, the dough will increase in volume. Fry donuts without a lid on each side until golden brown. The temperature of the plate is medium.
7. By the way, cut out small mugs can also be fried, as well as rings - such a variety of baked goods is usually enjoyed by children.
8. After frying, place the hot donuts on a paper towel so that it absorbs the excess oil. We transfer the dried products to a serving dish and sprinkle them abundantly with powdered sugar through a strainer - this way the sprinkling will look more delicate and distribute more evenly.
9. We serve the donuts warm - this is how the crumb shows all its softness and nostriliness, and the crust retains its crunchy properties.

Bon Appetit!

Puffy donuts with yeast, pan-fried

Lush soft donuts sprinkled with powdered sugar, exuding an appetizing aroma of fresh baked goods, will not leave anyone indifferent. Neither adults nor children will give up sweet ruddy donuts. It is not difficult to prepare such houses. We will prepare yeast dough. To make it lush and tender, we make the dough on kefir. Be sure to sift the flour - this step is important, since the additional air in the dough significantly affects the splendor of the finished products.

Cooking time: 40 min. without taking into account the time to rise the dough.

Cooking time: 15 min.

Servings - 6.

Ingredients:

• Kefir - 250 ml.
• Water - 250 ml.
• Eggs - 1 pc.
• Granulated sugar - 2 tablespoons
• Salt - ½ tsp
• Dry yeast - 1 tablespoon
• Butter - 60 gr.
• Flour - 600 gr.
• Vegetable oil - for frying.
• Powdered sugar - for sprinkling.

Cooking process:

1. To prepare the dough, mix kefir and water in the specified quantities. We heat the resulting mixture on the stove or in the microwave until warm.
2. Pour granulated sugar into the resulting mixture, mix until completely dissolved.
3. Add dry yeast and stir until all the granules melt.
4. Sift half a glass of flour from the total amount into a liquid mixture and mix everything together with a whisk until smooth. We leave the mass in a warm place for fifteen to twenty minutes to activate the yeast. Active foam should appear on the surface of the dough.
5. After the specified time has elapsed, break the egg into a dough, add salt and butter, previously melted to a liquid state. Mix all the components with a whisk until smooth.
6. Sift the flour and add to the liquid base in parts, kneading well after each addition. When the dough becomes difficult to knead with a spoon, we turn to manual work. You may need less or more flour than indicated in the recipe - it depends on the quality of the particular product. The finished dough should be well shaped, keep its shape and not stick to hands, but not steep.
7. Roll the dough into a ball and place it in a bowl. We tighten it with cling film and put it in a warm place for an hour to rise.
8. During the specified time, the dough should double in volume, become more porous and softer.
9. Sprinkle the working surface with a thin layer of flour and lay out the dough that has come up. We roll it with a rolling pin into a layer one and one and a half centimeters thick.
10. With a glass we cut out circles from the layer.
11. In the circles in the center, squeeze out a hole with a smaller diameter. It is convenient to do this with a miniature glass, or a plastic bottle cap, or the neck of the bottle itself.
12. Pour odorless vegetable oil into the pan in such an amount that it covers the bottom with a layer of two to three centimeters. We heat it to a boiling state. Put the dough rings in the prepared butter so that they do not deform each other when frying. We take into account that the dough increases during the frying process.
13. Fry donuts on both sides until golden brown at medium-high stove temperature.
14. Place the fried crumpets on a paper towel to get rid of excess vegetable oil. Dry gently on both sides.
15. Sprinkle the dried donuts with powdered sugar through a strainer.
16. Cut out center donut mugs can be fried in the same way as rings - you get lush balls that little children really like.

Serve warm donuts.

Bon Appetit!

A simple and quick recipe for donuts without yeast on kefir

Kefir donuts cook very quickly. They are very convenient to prepare both as an "urgent" dessert, and as a delicious breakfast in the morning or a sweet afternoon snack. Thanks to kefir, the dough turns out to be soft and rises well during frying - the finished donuts are very fluffy and literally melt in your mouth. You can add a pinch of vanilla or cinnamon as a flavoring agent if desired.

Cooking time: 40 min.

Cooking time: 15 min.

Servings - 6.

Ingredients:

• Flour - 3 tbsp.
• Eggs - 1 pc.
• A pinch of salt.
• Soda - 1 tsp
• Kefir - 250 ml.
• Granulated sugar - 3 tablespoons
• Vegetable oil - for frying.
• Powdered sugar - for sprinkling.

Cooking process:

1. Place kefir in a large bowl. Donuts will turn out to be especially lush if it is not very fresh and the acid content in it is high. Break the egg into kefir, add granulated sugar and salt. With a whisk, mix everything together until smooth. If desired, a pinch of vanilla or cinnamon can be added at this stage for flavoring.
2. Sift the flour together with soda and add to the liquid kefir mixture. We begin to knead the dough with a spoon and, as the thickness gains, we switch to manual work.
3. The finished dough should be soft and breathable. We roll it into a ball, cover it with a towel so that the surface does not dry out, and leave it at room temperature for ten to fifteen minutes. The soda in the dough will have time to react with sour kefir, so that after frying the donuts will not have the specific smell of bicarbonate.
4. Sprinkle the working surface with a thin layer of flour and roll out the dough on it into a layer one centimeter thick. Cut out circles in a round shape. In the center, cut a circle with a smaller diameter. It is convenient for this purpose to use a small plastic bottle cap.
5. We remove the central circles and scraps of the dough - rings are obtained. By the way, you don't have to roll out small mugs again, but fry along with the rings - you get small donuts-balls.
6. In a deep frying pan, heat the vegetable oil to a boiling state. The layer of oil should be enough to cover the bottom by two to three centimeters. Dip the dough pieces into the hot oil. The donuts will increase in size as you fry, so don't stack the rings too tightly. Donuts should float freely in the oil.
7. Put the fried donuts on a paper towel so that it absorbs the excess oil.
8. Place the dried crumpets on a serving dish and sprinkle generously with sifted powdered sugar. We serve baked goods warm.

Bon Appetit!

How to make homemade yeast milk donuts

Homemade donuts always bring a special feeling of coziness. Their mouth-watering aroma and ruddy, perky look simply cannot but please. Of course, this dessert is in no way included in the framework of proper nutrition, but sometimes you need to pamper yourself. Airy, soft, fragrant donuts will delight the whole family!

Cooking time: 45 min. without taking into account the time to rise the dough.

Cooking time: 15 min.

Servings: 6.

Ingredients:

• Milk - 100 ml.
• Flour - 2.5-3 tbsp.
• Dry yeast - 10 gr.
• Granulated sugar - 3 tablespoons
• A pinch of salt.
• Vegetable oil for dough - 1 tbsp.
• Vegetable oil - for frying.
• Powdered sugar - for sprinkling.

Cooking process:

1. We prepare products for making dough. We heat the milk to a temperature of thirty-five - forty degrees. Sift the flour through a fine sieve.
2. Put dry yeast, salt, granulated sugar and one tablespoon of flour from the total in a volumetric bowl. We mix before combining the components.
3. Pour warm milk into the dry mixture and stir until completely homogeneous.
4. Pour in two glasses of flour and pour in vegetable oil.
5. Knead the dough with your hands. When the mass combines all the components and begins to stick to your hands, add the remaining flour. The finished dough should be soft and docile, not steep.
6. Roll a ball out of the dough, place it in a bowl and cover with a clean towel or tighten with cling film. We put in a warm place for thirty to forty minutes. During the specified time, the dough should increase by one and a half to two times and become looser and softer.
7. Roll out the dough into a layer on a floured surface. The optimum rolling thickness is one centimeter. We cut out circles from the dough layer, in the center of which we make a hole of a smaller diameter using a glass or a small round shape.
8. In a frying pan, heat up a large amount of odorless vegetable oil - its layer should be at least two to three centimeters. Put dough pieces in boiling oil and fry them until golden brown on both sides. Donuts will grow larger as you fry, so place them loosely.
9. After frying, transfer the donuts to a paper towel to remove excess oil. Then place them on a serving plate and sprinkle generously with powdered sugar through a strainer. Donuts are best served warm - in this state, they are especially soft and tender.

Bon Appetit!

Step-by-step recipe for making donuts in milk without yeast

These donuts are cooked on a yeast-free dough. We use milk as a liquid base. To make the products lush and porous, we use soda and be sure to sift the flour when kneading the dough. After frying, we recommend that you dry the hot donuts with a paper towel - the excess oil will be absorbed into it, and the donuts themselves will be less greasy. When serving, sprinkle the donuts generously with powdered sugar to set off the rich taste of the dough and make the sweetness of the dessert more pronounced.

Cooking time: 40 min.

Cooking time: 15 min.

Servings: 8.

Ingredients:

• Eggs - 3 pcs.
• Milk - 1 l.
• Granulated sugar - 1 tbsp.
• Flour - 4 tbsp.
• A pinch of salt.
• Soda - 1 tsp
• Vinegar - 1 tsp
• Vegetable oil - for frying.
• Powdered sugar - for sprinkling.

Cooking process:

1. Break eggs into a bowl of suitable size, add granulated sugar, salt, baking soda and baking powder. With a whisk, mix everything together until completely homogeneous.
2. Pour milk and vinegar into the mixture. Stir again until smooth.
3. Pour in the sifted flour in small portions and knead well after each addition. Depending on the characteristics of a particular flour, you may need more or less of it than indicated in the recipe.
4. We focus on the final consistency: the mass should be thick, unformed, fall off the spoon in a soft piece.
5. In a deep frying pan or saucepan, heat the oil until boiling. Take small portions of dough with a dessert spoon and dip them into hot oil in the form of rounded donuts.To prevent the dough from sticking to the spoon, you can dip the appliance into a glass of water before taking each portion.
6. Fry donuts on each side until golden brown at medium-high stove temperature. The products grow when frying, so do not put a lot of dough in the pan - donuts should float freely in the oil.
7. Remove the fried crumpets from the pan and immediately put them on a paper towel so that it absorbs excess fat. You can break one of the donuts right away to check the crumb for donuts and to ensure that the stove temperature and browning time are correct. If the crumb is not baked, the temperature of the stove should be reduced and the roasting time should be increased. Transfer the dried donuts to a serving platter and sprinkle generously with powdered sugar.
8. Donuts are best served warm - so they are very soft and tender, and the crust still retains its crunchy properties.

Bon Appetit!

How to bake curd donuts in the oven at home

Classic deep-fried donuts do not fit into the nutritional menu at all. What to do if you want to feast on delicious yummy, but there is no desire to radically violate the diet? We suggest paying attention to this recipe: we prepare donuts from cottage cheese dough, and instead of deep fat we bake them in the oven. Such baked goods will be less greasy and even relatively healthy due to the cottage cheese included in the composition. These donuts can be safely served for breakfast for children - ruddy lush rings will be appreciated by little fussy.

Cooking time: 40 min.

Cooking time: 10 min.

Servings: 6.

Ingredients:

• Eggs - 3 pcs.
• Butter - 30 gr.
• Cottage cheese - 200 gr.
• Flour - 300 gr.
• Baking powder - 1 tsp
• Granulated sugar - 60 gr.
• A pinch of salt.
• Vegetable oil - for lubrication.

Cooking process:

1. We prepare products for kneading dough. Melt the butter in the microwave or on the stove to a liquid state. Sift the flour through a fine sieve to further enrich it with air.
2. Break eggs into a large bowl, add granulated sugar, salt and melted butter to them. We spread the cottage cheese. In general, a product with any percentage of fat is suitable for donuts, but it should be understood that the more fat the cottage cheese is, the more tender and crumbly the donuts will be. Mix all the ingredients together with a spoon until smooth.
3. Pour the sifted flour together with the baking powder over the liquid curd mass.
4. Knead the dough first with a spoon and then with your hands. The mass should form well and stop sticking to your hands. If necessary, you can add a little more flour, but it is important to stop in time and not make the dough steep.
5. Grease the baking sheet with vegetable oil or cover with oiled parchment. We form small balls from curd dough. Press lightly from between the palms, trying to maintain the correct round shape. We put the resulting blanks on a prepared baking sheet.
6. In the center of each round, we squeeze out a small diameter hole using a special shape or a miniature glass, or a plastic bottle cap.
7. Preheat the oven to a temperature of 180 degrees and put the baking sheet with rings on the middle level. We bake donuts for twenty to twenty five minutes until golden brown.
8. We take out the finished donuts from the oven. We transfer the products from the baking sheet to a serving dish. While the rings are hot, sprinkle them generously with powdered sugar through a strainer. Serve the dessert warm.

Bon Appetit!

A simple recipe for making homemade donuts with condensed milk

Those who have not tried these wonderful donuts yet should urgently correct this situation. The dough is kneaded with condensed milk and due to this it has a specific delicate milky taste. We form the donuts in the form of small balls, which, when fried, noticeably increase and on one side must open with a crack.The crust on the surface browns quickly and intensely - this is the result of condensed milk in the composition. Such donuts "snap" like nuts and instantly disappear from the plate.

Cooking time: 40 min.

Cooking time: 20 min.

Servings: 4.

Ingredients:

• Flour - 300-350 gr.
• Condensed milk with sugar - 190 gr.
• Eggs - 2 pcs.
• Baking powder - 1 tsp
• A pinch of salt.
• Vegetable oil - for frying.
• Powdered sugar - for sprinkling.

Cooking process:

1. Sift the flour together with the baking powder into a bowl. In a separate bowl, mix the condensed milk, eggs and salt. Stir everything together with a whisk until completely homogeneous. Pour the prepared liquid mixture into the flour and knead the dough. First we work with a spoon, then with our hands. The mass turns out to be quite steep, you can compare it with dumplings dough.
2. The dough, although tight, is quite elastic, pliable. You can notice a slight stickiness - this is due to the condensed milk. We roll it into a ball and cover with a towel. Leave at room temperature for ten to fifteen minutes.
3. Do not sprinkle the work surface with flour - it must be dry. If the flour sticks to the surface of the donuts, they will start to burn. We form a tourniquet from the dough and roll it on the table to give the same thickness along the entire length.
4. We cut the tourniquet into small portions with a knife. Roll a ball from each segment, the diameter of which should not be more than three centimeters. If donuts are formed too large, there is a risk that they will not bake and remain moist on the inside. We form blanks at once from the entire amount of dough, since donuts are fried quite quickly.
5. Heat a large amount of vegetable oil in a deep frying pan or saucepan. Dip the prepared balls into the boiling oil.
6. They should float freely in the oil and be fried at the same time from all sides. Stir until browning is even.
7. Put the fried donuts on a paper towel so that it absorbs the excess oil. Then transfer them to a serving dish and sprinkle generously with powdered sugar through a strainer.

Bon Appetit!

Deep-fried donuts stuffed inside

Airy tender donuts, deep-fried and then filled with filling, are a traditional German delicacy and are called Berliners. In our reality, such a yummy quickly took root and gained popularity - everyone, from small to large, loves such juicy donuts. Prepare yeast dough for these donuts. When frying, it increases in volume and becomes porous - then it is easy to fill such a structure with a filling. As for the latter, we suggest using two types of delicate custard - classic and chocolate.

Cooking time: 55 min. without taking into account the time to rise the dough.

Cooking time: 25 min.

Servings: 6.

Ingredients:

• Flour for dough - 850-950 gr.
• Dough milk - 500 ml.
• Eggs for dough - 2 pcs.
• Vanilla sugar for dough - 30 gr.
• Granulated sugar for dough - 2 tablespoons
• Salt - ½ tsp
• Live yeast - 45 gr.
• Butter for dough - 125 gr.
• Cream milk - 250 ml.
• Eggs for cream - 1pc.
• Flour for cream - 30 gr.
• Granulated sugar for cream - 75 gr.
• Vanilla sugar for cream - 10 gr.
• Cream butter - 50 gr.
• Cocoa - 1 tablespoon
• Chocolate - 200 gr.
• Cream - 50 ml.
• Decorative dressing - for decoration.

Cooking process:

1. First of all, we prepare the dough for the dough. To do this, crumble live yeast into a volumetric bowl. Pour in the indicated amount of milk warmed up to a temperature of thirty-five to forty degrees. Pour in one tablespoon of granulated sugar from the total and mix everything together until smooth. Add four tablespoons of flour from the total and mix with the liquid mass. We leave the cooked dough for thirty minutes in a warm place. It should foam up and expand.
2. After the specified time, add softened butter, vanilla sugar, the rest of the usual sugar, salt and eggs to the dough. Mix everything together until smooth. Sift the flour and add portions to the mass.We knead the dough first with a spoon, then by hand. The finished dough should be soft and pliable, never tough. We roll up a ball from it and place it in a bowl. We tighten with cling film and put in a warm place to rise for an hour and a half.
3. After proving, remove the dough from the bowl and place it on a floured surface. Knead the mass a little so that it stops sticking. For ease of use, we divide the dough into two parts. We roll out one into a layer, keep the second in a bowl under a lid - so that the surface does not dry out. The thickness of the rolled dough layer is one centimeter. Cut out circles using a special shape or a simple glass.
4. Pour vegetable oil into a deep frying pan or stewpan. Its amount should be such that the layer covers the bottom by four to five centimeters. We heat the oil to a hot, but not smoking state. Put the dough blanks and fry them until golden brown on both sides. Donuts grow in size when frying, so you should not lay many blanks at once - they can deform. Put the fried donuts on a paper towel to remove excess oil.
5. Preparing the custard for the filling. Pour milk into a saucepan, add granulated sugar to it. We heat up to a hot state. In a separate bowl, shake the egg and flour until completely homogeneous - there should be no lumps. Pour half of the hot milk into the egg-flour mixture in a thin stream, stirring at the same time so that the eggs do not curl. Then pour the resulting mixture back into the saucepan to the hot milk, also stirring continuously. We put the saucepan on the stove and heat the contents to a very hot state, but not to a boil. When the cream thickens, remove it from the stove and add butter and vanilla sugar. Stir until smooth and divide the mass into two parts. Pour cocoa into one of them and mix thoroughly - you get a chocolate cream. Let both types of cream cool, cover with foil, and thicken.
6. Let the fried donuts cool and fill them with the prepared cream. To do this, put the cream in a pastry syringe with a narrow nozzle. We fill each donut by piercing the side of the crust with a nozzle. If you don't have a syringe, you can make a side cut in each donut and fill with a teaspoon of cream.
7. To prepare the glaze, pour chocolate, broken into small pieces, with hot cream and stir the mass until the chocolate is completely dissolved. Cool to a warm state. Cover the surface of each donut with the resulting glaze and immediately sprinkle it with confectionery decorative dressing on top.

Bon Appetit!