Moscow donuts
Preparing ingredients for classic Moscow donuts. I made powdered sugar using a coffee grinder.
In a deep bowl, combine the melted butter, eggs, and sugar. Whisk gently.
Pour in warm milk (about 40 degrees) and mix everything well with a spoon until smooth.
Add most of the flour, which must first be mixed with baking powder and sifted through a sieve.
We start mixing the dough with a spoon.
Add the remaining flour in parts.
Continue kneading the dough by hand. When the dough forms a ball, transfer it to a floured work surface.
Knead and add flour little by little for dusting. Once the dough is no longer sticky, stop adding flour. You may need slightly more or less flour, depending on the type of flour you use. Form the dough into a ball and let it rest, covered with plastic wrap, for 10 minutes.
For ease of handling, divide the dough into two equal parts. Start by rolling out one portion with a rolling pin to a thickness of approximately 0.5-0.7 cm.
We cut out large circles with a salad ring (mine was 9 cm in diameter) and the middle with a shot glass.
We remove the excess dough and put it back to work.
Heat a frying pan with vegetable oil and add the first batch of donuts. Fry over medium heat at a brisk boil for about 5 minutes per side.
When the donuts are well browned, turn them over and fry for about 2 more minutes.
Remove the finished donuts from the pan and fry the next batch. Finally, sprinkle them with powdered sugar.
We serve Moscow donuts with tea, milk, compote, etc.
Bon appetit!
