The way of cooking deep-fried products was known to the ancient Romans who cooked so-called “globules” – dough balls fried in fat or melted fat, oiled with honey and sprinkled with poppy seeds. In the Middle Ages in Europe baked “krapfen” – products curved in the shape of “S”, similar to modern donuts. Later, in the 18th century, the production of donuts with an exact recipe with fruit filling was described. In all corners of Europe, in America they prepare their donuts: German Berliners, Tirol, Austrian kits, Swiss scalpels, targets, curd glazed donut, Italian galaxies, Spanish cuirasses, American donuts. Everyone is familiar with the traditional donut (round ball of golden color) and puff (in the form of a ringlet). Traditional Russian homemade donuts and physio fry in a lot of oil and eat them hot. Berliners, “European” donuts, round or oblong, are deep-fried with a mandatory coup. They have a uniform golden color on both sides, on the lateral surface there is a white ring band.
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I have grown fond of cooking since childhood and now I work in a restaurant as a cook. In each recipe, I invest a part of my soul. I can call my work a real art. Most of the invented recipes I put in different books with detailed descriptions. I represent the kitchen, the basis of which is the love of good food, to the food that gathers people close to the Sunday table, the food that makes you languish in anticipation of the pie from the oven, the food that remainsin your memory for a long time.