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Donuts in a hurry

Donuts in a hurry


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  • a cup of water,
  • 100 gr of lard,
  • a tablespoon of sugar,
  • a pinch of salt,
  • 200 gr of flour,
  • 4-5 eggs,
  • a teaspoon of baking soda quenched with lemon juice
  • For the cream.
  • A litre of milk,
  • 5 eggs,
  • a vanilla pudding,
  • 10 tablespoons sugar,
  • 5 tablespoons flour

Servings: 48

Preparation time: less than 60 minutes

RECIPE PREPARATION Precious dough donuts:

Put water on the fire to heat, add lard and sugar with a pinch of salt. When the water starts to boil, remove the pot from the heat and add the well-sifted flour. Rub quickly so as not to make lumps and keep it on the fire, always rubbing, until the dough comes off the edge of the pan. Set aside completely and, after it has cooled down a bit, put 4-5 eggs in a row. Do not put the next one, until the first one has been well contained in the paste. It must be suitable for soft, but keep its shape, where it falls. Take the dough with a spoon and make lumps in the baking tray then bake for 20-25 minutes on low heat. After cooling, make a lid in each goggle and fill it with vanilla cream. Put the milk to boil with the yolks from the 5 eggs, with 5 tablespoons of flour and vanilla pudding and 5 tablespoons of sugar. The other 5 tablespoons of sugar are kept for the beaten egg whites. When the boiled cream is almost cold, mix it with the egg whites and fill the mini donuts.


FRENCH donuts from scalded dough

If we do not have the patience to prepare a dough with yeast for donuts, then we use this scalded dough, and the result will be as delicious as possible.

INGREDIENT:

150 ml of milk
50 g butter
a pinch of salt
150 grams of flour
2 eggs
50 grams of vanilla powdered sugar
frying oil

Boil the milk, sugar, butter and a pinch of salt.

When it boils, pour the flour and mix until the dough comes off the bowl. Take the pot off the heat, and let it cool a bit, then add the eggs one by one, stirring after each one.

Heat the oil. We soak a spoon in it and take with it small pieces of dough that we put in the pan with hot oil. We fry them until they are evenly browned.

The donuts can be served both hot and cold with fruit syrup, vanilla sauce or chocolate or powdered with vanilla sugar.


Cuban donuts

& # 8232 & Icirc & # 539and you need:
& frac12 kg carrots
4 large onions
2 bundles of green parsley
1 leg & # 259tur & # 259 tarhon
300 g ca & # 351caval
& frac12 kg f & # 259in & # 259
& frac12 tablespoons & # 355 & # 259 of baking soda
zeam & # 259 de l & # 259m & acircie
ap & # 259
salt & # 537i pepper
paprika ro & # 351u
thyme
Preg & # 259te & # 537ti a & # 537a:
Put the carrot on the small grater or through a mincer, finely chop the onions like parsley and tarragon, grate the horseradish, and mix the flour with the baking soda. & icircn juice of l & # 259m & acircie.
Prepare a dough from flour and water, consisting of a thick cream. In the dough, put the vegetables, greens, # cauliflower, salt, pepper and paprika, thyme and mix everything very well. The composition must have a consistency, so that it does not fall off the spoon.
Put oil in a frying pan on the fire and when it is hot, take a spoonful of the compositions with a spoon and put the donuts in a frying pan and fry them. After a few minutes they are golden, they turn, then turn them over and place them on the other side. Serve hot.

Preparation: 40 minutes Baking: 50 minutes
Re & # 539et & # 259 by Mirela Staicovici, C & acircmpulung Muscel, jud. Arge & # 537


Donuts made of hasty dough

For the hasty dough donuts you can prepare a cocoa or chocolate sauce.

Ingredient:

Method of preparation:

Put in a saucepan to heat a glass of water, butter, sugar and salt.

When the water starts to boil, it is pulled on the edge of the car and all the flour is released at once.

Rub quickly so as not to become lumpy and keep on the machine, always rubbing, until the dough comes off the pan.

Set aside completely and after it has cooled, put eggs one by one. Do not put the next egg until after the first one has been well contained in the paste.

The dough should be suitable for soft, but keep its shape where it falls. Take a teaspoon of the composition, put it in hot lard and brown the donuts on both sides.

Remove with a spoon with holes, sprinkle with vanilla sugar and serve hot, with fruit syrup or chocolate sauce.


Delicious donuts & # 8211 quick recipes without yeast

My kids are in love with these delicious donuts. He would eat them at any time and he always asks me to make them. Because the recipe is easy and does not even contain yeast, I decided to share it with you.

Necessary ingredients:

  • 250 gr cow's cheese
  • 250 gr flour
  • 250 gr butter
  • 0.5 gr salt
  • 1 egg (for greased)

How to prepare:

We will start by mixing flour, butter and salt. Then add the cheese and knead the dough. Spread the dough on the worktop and fold it. Repeat the procedure twice.

Spread the dough again so that it is about 1 cm thick and cut into round, small shapes (you can use a small glass). You can even make some models with a fork on the dough (that's how I did it). Then grease with egg and put in the preheated oven at 180 degrees for 20 minutes.

Try this fluffy donut recipe, ready in a few minutes.

You need:

  • 125 ml warm milk
  • 225 gr white flour
  • 1 tablespoon butter, one egg
  • 2 tablespoons sugar, a pinch of salt
  • Half a teaspoon of baking soda
  • Oil

How is it prepared:

In a fairly deep bowl we will put sifted flour, baking soda and salt. Melt the butter and set aside until cool. Beat the egg with the sugar until smooth.

When the butter has cooled, make a small hole in the flour in the bowl and add the butter, egg and sugar mixture and milk. After mixing the dough well with a spoon, knead it. You stop kneading when it becomes soft and a little sticky. If necessary, you can add more flour. When the dough is ready, leave it to rise for 10 minutes.

After 10 minutes, we can start shaping the donuts. Spread the dough and cut the circles as we did in the previous recipe, using a glass.

We will fry these donuts in hot oil. We turn them on both sides to brown. At the end we will put them on a paper towel, to absorb the excess oil. You can sprinkle a little powdered sugar over the donuts.


Cooking lesson: Pate a choux (cabbage dough)

Eclairs, profiterol, croque en bouche, can all be made from this dough shaped into various shapes, aerated inside and with a crispy crust. Pate a choux is based on light desserts filled with creams, mousses or whipped cream.

It is among the simplest doughs, but without a little attention the end result can be compromised. Choux donuts must be perfect: round, light, airy and crunchy. This spectacular appearance is due to the transformation of the water from the dough into hot steam once you put them in the oven. To stay crispy, at the end of baking, you can prick the donuts to release the hot steam that helped them grow.

In principle, p & acircte & agrave choux is a pasta prepared from flour, butter, eggs and water or milk or a combination of the two liquids. Julia Child and Martha Stewart rely solely on water in the choux recipe, while Michel Roux and Pierre Herme make a combination of milk and water in equal parts. The donuts in the second case are tastier and grow as well as the first.

In the basic recipe is added very little sugar, so the choux can be stuffed both sweet and salty. For an extra taste, if you prepare salted choux, you can add hard grated cheeses to the dough (parmesan, cheddar, gruyere). You can make choux with vanilla cream (cr & egraveme patissiere), ice cream, chocolate mousse, lemon curd, cheese paste, pies, salads. It is important to fill them as close as possible to the serving time so that the baked dough does not attract moisture from the fillings and to soften.

For perfect results you need pastry and you have the right one. It is true that you can put the dough in the tray with a teaspoon, but the donuts will not be the same size. With the position positioned perpendicular to the tray, you can portion the dough much better. The size of the duo or spirit can vary depending on how big or small you want the choux to be. Try to make them all the same size to ensure the same baking time.

Baking temperature it's the big secret. The oven must be well heated when you place the tray with choux. Julia Chid says you have to heat the oven to 220C and bake them for 20 minutes until they double in volume and brown well, take them out with a needle to release the air and leave them in the oven for another 10 minutes, with the door ajar.

Pierre Herme's recipe calls for an oven heated to 190C. Bake the choux for 7 minutes, then open the oven door and leave for another 5 minutes, then turn the tray so that the donuts that were standing towards the oven door reach the back and leave them for another 8 minutes.

Michel Roux proposes a temperature of 180C and says that the donuts are left in the oven between 15 and 20 without changing the temperature and without opening the oven.

The people from The Kitchen say, however, that the temperature must be reduced from 220C (as it was for preheating) to 180C as soon as you put the tray with choux in the oven. After the donuts have grown nicely and doubled in volume, reduce the temperature to 150C and leave them for another 10 minutes to dry completely.

Vanilla-filled mini choux are my favorites. You can sprinkle them with chocolate syrup or you can whip them spectacularly in a croque en bouche.

Croque en Bouche recipe

Ingredients for choux pastry (for 70-80 mini choux):

  • 125ml milk
  • 125ml apa
  • 100ml butter
  • & frac12 teaspoon salt
  • 1 teaspoon sugar
  • 150g flour
  • 4 eggs
  • 1 yolk + 1 tablespoon butter

Put the milk, water, salt, sugar and diced butter to boil in a pot. When the butter has melted and the mixture starts to boil, take it off the heat immediately.

Pour the flour and quickly incorporate it with a wooden spoon. The mixture will become pasty. Put it back on the fire and, stirring constantly, leave it on the medium flame for a minute.

Remove the pasta in a bowl and let it cool for 1-2 minutes. Incorporate, in turn, eggs mixing well after each. In the end you should get a paste. You will know that it has the right consistency if when you turn the spoon it flows slowly. If it still looks like a mashed potato, add another egg.

Put the dough in a small bowl and form on a baking tray (lined with greased paper) small lumps (mine had a maximum diameter of 2-2.5 cm, unbaked). For the amount of dough you will need 2 baking trays. With the tail of a spoon, lightly press on top of each lump, then grease them with beaten egg with 1 tablespoon of milk.

Put the tray in the oven heated to 180C and let the choux swell and grow. After 10 minutes, reduce the temperature to 7070C and let them bake for another 10 minutes.

The donuts will be reddish (but not burnt), airy, but still a little damp in the middle. Cool them on a grill and keep them in a dry and cool place until you fill them.

For Croque en Bouche I filled them with pastry creams.

I prepared a syrup of 250g sugar and 80ml of boiled water until it reaches 160C and the syrup has a dark golden color.

Croque en bouche is mounted around a cone (cardboard or a special metal one) wrapped in greased aluminum foil. Soak each stuffed choux (with a fork) in the hot syrup. Place them in a row at the base of the cone, so that the part soaked in syrup does not reach the plate (otherwise you can not peel it). Continue placing rows of choux on top of each other, around the cone, taking care to stick them to the next one with the help of the syrup.

Allow the syrup to harden a little. If you trust that you did everything as per the book, twist the tower a little with the donuts glued around the cone and then pick it up and move it to a serving platter. Decorate it with natural or sugar flowers, chocolate or caramelized sugar.

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DONUTS WITH APPLES AND WALNUTS I Recipe + Video

Hello dear lusts. Today I prepared the donuts with apples and walnuts. They are delicious and fluffy, and the nuts give them a crispier texture. You can also replace apples with pears, plums or even peaches. They cook quickly and you don't need sophisticated ingredients. I hope you like my recipe today and prepare it with pleasure. I wish you to continue to have a tasty day and good appetite!

Ingredient:

  • 270 gr. - flour
  • 250 ml. - kefir 2.5%
  • 70 gr. - melted butter)
  • 60 gr. - nuts (finely chopped)
  • 50 gr. & # 8211 sugar
  • 2 apples (about 600 gr.)
  • 2 eggs
  • 2 teaspoons - baking powder
  • 1 teaspoon - vanilla essence
  • ½ teaspoon - cinnamon
  • 1/3 teaspoon - salt
  • 500 ml. - oil

To be served:

Method of preparation:

  1. Put the eggs, kefir, melted butter, vanilla essence, sugar in a bowl and mix everything together.
  2. Add flour, a pinch of salt, baking powder, cinnamon to the liquid mixture and mix everything together until the dough is lumpy.
  3. Then peel the apples, cut them in half and peel the stalks and seeds.
  4. Then cut the apples into small cubes.
  5. Add the finely chopped walnuts and apple cubes over the dough, then incorporate them well.
  6. To check if the oil is well heated take a wooden spoon and put the tail in the oil, when you see that bubbles are forming around then the oil is ready to fry.
  7. Use two tablespoons to make the donuts round. Take a spoonful of dough, but not full, and form balls that you can fry on each side for 3-4 minutes or until nicely browned. Then take them out on a paper towel to absorb excess oil.
  8. Serve the donuts with condensed milk, honey, jam or simply roll them in sugar. Good appetite!

If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood


If you like it, share it with your friends!




Ingredient:

For zeppole:
500g flour
380g warm water
1 sachet of dry yeast
1 teaspoon old cough
1 sachet of vanilla sugar
A pinch of salt
Frying oil
Cough sugar for powdering

For the custard:
70g flour
500ml milk
6 yolks
3 vanilla sachets
180g old
2 rum essences (optional)

Method of preparation:
I prepared the dough in the bread machine - but it can be prepared very well without the machine & # 8211 here it was kneaded and leavened for 1 hour 30 minutes. I put in the pan of the bread machine the following order of ingredients: water, sugar, salt, vanilla sugar, sachet of dry yeast and flour. If you don't have a bread machine, knead the dough by hand and leave it to rise for 1 hour, in a warm place. Be careful, the dough must be soft, do not spread on a sheet, do not work by hand, take it with a spoon and put it in the pan with oil.


To prepare the pastry cream, put in a bowl 6 yolks separated from the egg whites, sprinkle over the sugar and beat them with the mixer until it triples in volume.


Add the vanilla sugar and flour and mix until completely incorporated.

Put the milk in a saucepan, add the vanilla sugar, the rum essences and bring it to the boil.


After it boils, set it aside and slowly pour the whole amount of egg yolk foam with sugar and flour, stirring constantly with a whisk so as not to become lumpy. We put the pan on the fire again, stirring constantly until we see that it starts to thicken, after which we take it off the fire.

After the dough has risen, we put a pan with a lot of oil in it on the fire, we take the dough with a spoon and with the help of another spoon we release the dough in the pan so that some donuts come out as round as possible.


After the donuts are baked on both sides, we take them out on an absorbent paper napkin, then we put them in caster sugar, we cut them in half with the knife, without breaking them at all, and we put them in they each a tablespoon of custard. Serve both hot and cold.





Waffles and donuts made of polenta with cheese

Because I often prepare polenta, with what is left for the next day I prepare various snack recipes, and this time I prepared a Waffle recipe and polenta donuts with cheese.

Both the waffles and the donuts are delicious, the waffles being crispier and the donuts softer, they get different tastes.

This recipe is a bit like Crispy polenta pillow recipe with cheese , or I could say that I improved the old recipe.

I added eggs and consistently reduced the amount of flour.

Donut polenta with cheese I prepared a few more times, but this time I wanted to prepare some waffles, from the same dough.

Now, I can't even tell you which option I like best.

Next time I will add some spices: paprika, cumin, basil, etc.


Precious dough donuts - Recipes

When you are looking for an old, traditional recipe, you usually go to the cookbooks, the ones you have from your mother or grandmother, books with many notes and in the pages of which you feel the aroma and passion of trials and successes, but this time we went to another book, not a cookbook, but a reference book in our literature, a book that many of us know almost by heart, but on which we may not have stopped as it should have. It is about Liviu Rebreanu's well-known novel, Ion, where moments are slipped into which I may not have given so much importance, moments that have to do with my favorite subject, food. At the challenge of Lidl, who made this wonderful video inspired by the atmosphere of Liviu Rebreanu's book (stay tuned, because there will be two more that I can't wait), I imagined what could have been on the table at Ana's wedding and of course I stopped for the first time at my favorite part, dessert. During that period, dairy products were often found on Romanian tables, the meat being just a treat. So I imagined these donuts with yogurt, I found very interesting and delicious creamy yogurt made from buffalo milk. some very tasty donuts came out and only good to swallow breathlessly at any feast. I couldn't just stop at the donuts, so I also made a mayonnaise bread that went great with Moldovița fluffy cheese, which is one of my favorites from our Cămara range. I also made a polenta with fresh curd and Horezu cheese, I also tried a zacusca with yolks, also from our pantry, which is amazing and I didn't shy away from sarmale with buffalo milk cream, you can find all this feast illustrated below with the yogurt donut recipe.

Ingredients donuts with yogurt:

400g creamy yogurt made from buffalo milk Our pantry from Lidl

1 teaspoon vanilla essence

frying oil (around 700ml -1L depending on the frying pan)

Powdered sugar for serving, jam or honey, I ate some with Eugenia's quince pellet, also from Lidl, the combination was very tasty

About 30-40 donuts will come out of the above quantities, depending on how big or small you make them. Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until you get a hard foam. Separately mix the yolks with a fork. Add the yolks over the egg whites, creamy yogurt, sugar, cinnamon and vanilla essence and mix with a whisk. Then gradually add the flour and mix. You will get the consistency of a pudding. Heat a frying pan with frying oil, do a test with a small amount of dough to check the temperature of the oil, then start putting the donuts in the pan with the spoon, put only 5-7 donuts with yogurt at a time, I used a spoon for ice cream . Once they are nicely browned, turn them on the other side with a spatula and fry them for a few tens of seconds until golden. Take them out on a flat plate over which you put paper towels. Serve hot or cold with powdered sugar, jam or honey. Enjoy!



Comments:

  1. Ilmari

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  2. Ollin

    We must have a look !!!

  3. Cheikh

    I with you do not agree

  4. Bernon

    Added to bookmarks



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