American donuts

For 30 kinds of 6 cm diameter donuts

Materials:

For the dough:
510 grams of lukewarm milk (2 cups + 2 tablespoons)
12 grams dry yeast, preferably yeast (1 tablespoon)
110 g eggs (2 eggs size M)
130 g sugar (1/2 cup + tablespoon)
1 kg flour
14 g baking powder (2 tbsp)
6 grams of salt (1 teaspoon)
a little nutmeg
170 g soft butter

glaze:
300 grams of melted white chocolate
colorings oil-based or powder

decoration:
sugar or an interesting addition to any other.

preparation:

1. a mixer with a dough hook process all components of the dough except butter and salt to the EU, about 3 minutes.
2. add butter gradually and salt and continue to process until the dough smooth and elastic separating the sides of the bowl. Let rise in warm place 30 minutes (in the case of Mary lightning) or up to an hour (In the case of regular dried yeast D).
3. Fold the dough in the bowl of the puff and leave for another 15 minutes.
4. Take out a floured work surface, fold an envelope fold - one third to the center and the third to the left. Cover with plastic wrap or towel and leave for another 15 minutes.
5. Fry the surface well and roll the dough to a thickness of 6 mm, using a round 6 cm circular cutter to make circles and from the circles of dough we wink with a 2 cm diameter round screw on the inner part
6. Transfer the donuts to the tray oiled, brush the surface of dough with oil to prevent drying and wave as they greased on all sides allow them to rise for 15-20 minutes.
7. fry the deep-fried donuts (preferably 170 degrees) for about a minute and a half on each side and place on paper towels.
8. Allow the donuts to cool well and in the meantime dissolve white chocolate and divide into 3 bowls. Each bowl is painted with a different color and the donuts are dipped. You can sprinkle everything you like: chopped nuts, colored candy, halva hair or whatever comes to mind.