This recipe for the preparation of those fragrant and airy donuts with a ruddy crust, which used to be sold in paper kulechkah on the streets of Moscow.
Type of kitchen:
Cooking method :
Recipe for cooking at home
- Sift flour through a sieve with cinnamon and stir. Melt the butter in a water bath or in a microwave, but do not bring to a boil. In a separate bowl, combine the raw egg with sugar and beat it with a fork or whisk until it is uniform.
- Continuing to beat the egg mixture, pour a thin trickle of milk. Gradually pour flour mixture and mix the homogeneous dough. At the end of the batch, add melted butter, soda (extinguish it with a few drops of vinegar) and quickly knead it until smooth.
- Put the dough on the table, pre-sprinkled with flour and rolled into a layer about 1 cm thick. Pour vegetable oil into the pan and put it on the fire. Cut the circles out of the rolled dough with a glass, cut smaller circles in the center (for example, a glass or a lid from the bottle).
- Put the dough products in the hot oil and fry them until a crispy crust both sides (approximately 1 minute from each side). To fry donuts in Moscow is best in small batches (3-5 pieces at a time) to make the crust uniform.
- Put the donuts into a dish or a colander, by wrapping it with paper towels or napkins, soaking them with donuts from excess oil. Meanwhile, roast the donuts from the remaining dough until it is ready and soak them with excess fat. Sprinkle the warm Moscow donuts with sugar powder, sifting it through a sieve and serving it with tea or with milk. Bon appetit!