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Aromatic donuts

Aromatic donuts


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Put the orange juice, milk, butter, sugar and orange peel in a pot on the fire until the butter and sugar melt (if it is too hot, let it cool so as not to scald the dough).

Sift the flour and mix it with the yeast, then in the middle we make a hole where we put the egg and the composition from the pot (warm).

Knead everything well then leave to rise for 1 hour.

When the dough is raised, break it and spread a sheet from which we cut donuts of whatever shape we want.

After cutting the donuts, let them rise for another 20-30 minutes, then fry them in hot oil on both sides.

We take them out on kitchen paper to absorb the excess oil.

Sprinkle with powdered sugar.


  • 520-540 g flour
  • 25 g fresh yeast (or 7 g dry)
  • 80 g of sugar
  • 2 eggs
  • a yolk
  • 200 ml of milk
  • a teaspoon of salt
  • vanilla
  • 2 tablespoons oil
  • vanilla powdered sugar for decoration

Sift the flour (only 520 g) in a bowl, make a hole in the middle of it and put the yeast mixed with a teaspoon of sugar and 3-4 tablespoons of warm milk (from the given quantities). Cover with a thin layer of flour and leave to grow.

Meanwhile, beat the eggs with the salt, sugar and vanilla, add the sugar and beat well until it melts.

After the yeast has risen, put the mixture of eggs and warm milk in the bowl. Mix with a spoon, then start kneading the dough. If it is too soft, add the other 20 g of flour, then grease your hands with oil (from the 2 tablespoons).

Knead for about 10 minutes. The dough should be soft but not sticky.

Cover the bowl and leave to rise for an hour or until it doubles in volume.

Then transfer the dough on the work table, spread a rectangle of 20 x40 cm and cut it into 18 strips. From each strip form a 37 cm wick that you weave in two.

Fry the donuts in an oil bath over low-medium heat until they brown nicely. Then soak them on absorbent napkins and then roll them in vanilla powdered sugar.

Eat them hot, they are absolutely great, soft and fragrant. Good appetite!

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Sugar-free flavored donuts

In a large bowl, mix the flour with the sweetener and yeast and then gradually add warm milk. Finally, incorporate the melted and warm butter into the dough. Knead quickly and very little until you get a firm but elastic dough. Cover the bowl with a towel and leave it in a warm place until it doubles in volume (about an hour, an hour and a half). Meanwhile, prepare the aromatic mixture, the so-called & ldquozahar aromat & rdquo: mix sweetener with cinnamon and nutmeg, with which you will abundantly powder the hot donuts.

Sugar-free flavored donuts

On the floured table, turn over the raised dough and with the help of a wide-mouthed glass, cut dough circles. Place the dough circles on a baking sheet and leave to rise for 45 minutes, covered with a towel.

Heat palm oil in a large cauldron or use a fryer as desired. Immerse the dough circles, one by one, in the oil bath and fry them for about 1 minute on both sides. Remove them on an absorbent napkin, then powder them with the & ldquo; aromatic sugar & rdquo.

Serve them while they are hot! Demented, fluffy, super fragrant. For those who worry about the sweetener I tell you that it is very thermally stable, so it can be used without care in baking, cakes or creams and has no synthetic taste or & ldquociudat & rdquo. If you decide to use Green Sugar, from Remedia Laboratories, I recommend using in cakes, a little less, quantitatively speaking, than caster sugar passed to the ingredients, because the sweet feeling is more intense than in the case of sugar. plain white. Or at least that's how it seemed to me.


Flavored donuts - Recipes

A recipe from The Country of Cuisine
by Alice Ciobanu

Who doesn't like donuts? Come on, really! Does anyone dare say & # 8222No! & # 8221? Nooah, no way! Donuts are deadly :)) Yes I know, you would say that they are deadly: they have a lot of calories, sugar, fat, they are fried in an oil bath :)) But if you prepare them properly, with maximum care, in a good quality oil and fried exactly as needed, you don't have the slightest problem (or well, the big problem). In addition, I tell you that these flavored donuts are sugar-free. Yes, you read that right: no sugar. I accepted the challenge launched by Gustos.ro and Remedia laboratories and I prepared these donuts using the natural sweetener Green Sugar Cooking. So today I bring you Sugar-free flavored donuts, some delicious fluffy powders with a mixture of sweetener, nutmeg and cinnamon, according to a recipe by Jamie Oliver. Pam Pam!

Ingredients for the recipe for sugar-free flavored donuts

  • 7-10 gr dry yeast
  • 500 gr flour
  • 50 gr sweetener
  • 315 ml of warm milk
  • 80 gr melted butter
  • for & # 8222 aromatic sugar & # 8221
  • 80 gr sweetener
  • 2 teaspoons cinnamon powder
  • 1 teaspoon nutmeg powder

Preparation for the recipe of Aromatic Gososi without sugar

In a large bowl, mix the flour with the sweetener and yeast and then gradually add warm milk. Finally, incorporate the melted and warm butter into the dough. Knead quickly and very little until you get a firm but elastic dough. Cover the bowl with a towel and leave it in a warm place until it doubles in volume (about an hour, an hour and a half). Meanwhile, prepare the aromatic mixture, the so-called & # 8222 aromatic sugar & # 8221: mix sweetener with cinnamon and nutmeg, with which you will powder the hot donuts in abundance.

On the floured table, turn over the raised dough and with the help of a wide-mouthed glass, cut dough circles. Place the dough circles on a baking sheet and leave to rise for 45 minutes, covered with a towel.

Heat palm oil in a large cauldron or use a fryer as desired. Immerse the dough circles, one by one, in the oil bath and fry them for about 1 minute on both sides. Remove them on an absorbent napkin, then powder them with the & # 8222 flavored sugar & # 8221.

Serve them while they are hot! Demented, fluffy, super fragrant. For those who worry about the sweetener I tell you that it is very thermally stable, so it can be used without care in baking, cakes or creams and has no synthetic taste or & # 8222strange & # 8221. If you decide to use Green Sugar, from Remedia Laboratories, I recommend you to use in cakes, a little less, quantitatively speaking, than the caster sugar passed to the ingredients, this is because the sweet sensation is more intense than in the case of ordinary white sugar. Or at least that's how it seemed to me.


Fluffy donuts easy to make

Recipe of fluffy donuts easy to make is part of childhood sweets, they are easy to make and very good, simple or stuffed.

Unfortunately, I rarely make them, because they are real caloric bombs, they are fried in oil, so they are less healthy. This is a guaranteed recipe, very fluffy and fragrant donuts come out.

Find below other donut recipes, at least as delicious as this recipe:


Aromatic donuts

Do you remember childhood dessert? Donuts were loved by all children and adults. Here's how to make flavored donuts too!

Step 1: In a bowl with a little milk and a teaspoon of caster sugar, dissolve the yeast. Separately, put the flour that dissolves with the rest of the milk. Add salt, caster sugar, butter and cinnamon.

Step 2: Add the eggs, one after the other, mix and then put the dissolved yeast in the milk. Gather the dough into a ball that is left to rise for 30 minutes.

Step 3: On the table sprinkled with flour, spread the dough in a roll from which pieces are formed that are shaped into thin rolls that intertwine.

Step 4: Let the donuts rise again for 30 minutes. Heat oil in a fryer and fry the donuts for 5 minutes. Remove from absorbent napkins and then sprinkle with sugar.


HOW TO MAKE PUPPIES OR DUMPY AND FLAVORED ARDELENES - THE TRADITIONAL RECIPE?

Pancake dough

The leavened dough for pancakes or Transylvanian donuts is easy to prepare. I put all the ingredients in the bowl of the robot and mixed them for 5 minutes (with the kneading hook). The dough is soft and please resist the temptation to put more flour in it! Here is the fundamental mistake that many housewives make: the addition of flour with the ruthless leads to a hard dough from which only fluffy donuts will not come out!

I covered the bowl with plastic wrap and left the pancove dough to rise for 40-45 minutes or until it doubled in volume. The leavening time depends on the ambient temperature, so if you have a cooler kitchen, it can be extended (it reaches over 60-75 minutes).

How to cut pancakes?

I lightly rolled up the worktop and turned the dough over. It is soft, fluffy, full of gas bubbles (CO2 produced by yeast). I had approx. 1 kg of dough.

In the first phase, I gently flattened it with my palms, then I continued with the floured twister. The dough sheet had approx. 2.5 cm thick. Then I cut the pancakes with a metal circle of approx. 8 cm (they will have approx. 50 g / piece).

The idea is to cut them as close as possible to each other so that we have as little dough loss as possible. The remaining edges are re-kneaded, left to rest for 15-20 minutes (under plastic wrap), stretched and cut again. The more they are handled, the less fluffy they are… in no case do we shape the donuts cut by rolling in the palms - we do NOT make spheres out of them - but we move them carefully on a lightly floured tray, with a distance between them. By rolling in the palms we destroy their fluffy, airy texture and we get exactly what we don't want: stuffed donuts with a breaded texture! We must cover the pancoves with plastic wrap so that they do not crust!

I let them ferment for another 20-30 minutes under the plastic wrap.


82 comments on & bdquoGoody fluffy & rdquo

do you know what it looks like GREAT GOOD. You gave me a craving for nothing & # 8230.

I hope you try them, they are quite easy :).

I serve them with RASPBERRY & # 8212 try,

What fluff !! looks great!

We have been sincerely looking for a simple and good donut recipe that is not & # 8221cocoase & # 8221 and the one you just posted seems really perfect!

I hope you try them and you will see that they come out very good!

I look good. That's exactly what my mother does.

Superrrrrrrr good !!
As I saw the recipe, I also prepared it, although they did not grow as they grew with you, they were good, very good!
My two and a half year old dwarf popped I think about seven pieces !! And he would have been papal, but we didn't give it to him.
I used a smaller glass to cut so they were smaller.

Anka may not have been warm enough in the kitchen & # 8230 I heat the oven a bit and put the dough bowl there to grow :).

Yeah Al that sounds pretty crap to me, Looks like BT aint for me either.

Amalia, how long do you let the yeast swell ?? I have to honor the order :)).

About 15 minutes if it's hot.

First I made the dough, and then I read the comments. Great pity. I made a heat in the house for the evaluation & # 8230 & # 8230mf & # 8230.

GOOD BRIDGE. I WILL GIVE IT A FUTURE

super looks, thanks for posting, have a nice day

Thank you, I wish you the same Ina :).

saved! look good your donuts!

I hope you try them they are delicious!

.. my donuts never came out and I swore never to try again..so .. I tried again: D
& # 8230passing the fact that I put only 400g of flour (it was all I had), milk only 100ml (the rest water .. I had no milk), absent butter, lemon peel and rum idem .. I greased the sheet of dough with oil not to stick (flour being only in the form of a ghost) ..
.. however some maaaaari donuts came out .. swollen & # 8230. and buuuuune & # 8230.for the first time ..
..on the top I put the green jam and sana (as a whipped cream)

Wow! You changed the whole recipe! I think they came out because of the yeast but I honestly advise you to try my recipe too :).

Well, I wanted your recipe
Next time I prepare and follow one by one.

Oki, tell me how it turned out :).

Please tell me where do you get the shape to cut? Thanks

I bought it from Hungary this summer. It is a set of 3 shapes and cost 460 forints :).

Do they work if you put them in the oven?

Yes, write me how they turned out :).

Ms mooolt for the recipe I'm a beginner in the kitchen (I'm not even 18 years old since I was born but the kitchen attracted me) I was looking for such a recipe but every time I needed something hard to find it's a perfect recipe I try but a little later than today I tried something else

I had just learned with the other donut recipe, the one with mineral water. :) When I have the opportunity, I will try this option as well. Thank you for the recipes you post!

Good with mineral water, good with milk :).

And you gave me work :)) Now I start and they are definitely very good because everything I did on your blog was successful. I really wanted to donuts, but I kind of avoided it because I started to leaven I for a while no matter if I'm hot or cold :))) By the way I liked drinking milk. That's why I love you. I really like milk. I can not live a day without drinking milk. I only drink it with milk. But for a while I still hear voices that almost scream at us and tell us not to drink milk or even to give our children because only the calf is able to drink milk from the cow because it has four compartments in the stomach and that we got cancer & # 8230 and that we drank the milk of the calves. and you don't miss the milk in my diet for a day. Or why did my grandparents live 100 years and not go to bed without a glass of milk drunk before? Anyway, now I live my moment so I will eat Amalia's donuts and I will drink milk & # 8230.

Kamy, if we were to follow everything he writes, we wouldn't eat anything. I try to avoid fats or I beg you not to overdo it, sweets (bought like biscuits, wafers, cakes) sausages and bread & # 8230 otherwise ladies help :). So knead the donuts like I'm going to buy milk and pay you a visit :))

Buna Amalia,
If I want to make a double portion, do I double all the quantities? There won't be too many eggs or I know & # 8230Help me: D pls

Yes, you can double the quantities.

I'm very good to be honest, I like to eat hot donuts every morning ¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡

And me if they had someone to do them :).

Amalia, should the yeast be in an envelope or in a cube?

It can also be in an envelope and a cube.

They came out great, some & # 8222pufosenii & # 8221: X
I love your blog: D, all the recipes from you came out to me: D
Tomorrow I make spaghetti carbonara: D
xoxoxo

Buna Amalia,
I tried this donut recipe, they are very tasty, but they didn't come out empty & # 8230

Well there would be several reasons & # 8230 all ingredients must be quality, oil well heated & # 8230

looks great & # 8230. any suggestion for the hole that is made inside all I come out with that hole & # 8230

Well, that's the idea of ​​coming out with the hole :)

Dear Amalia, I have tried many of your networks and I am very satisfied. I've been trying to make sweets for a long time, but they never worked out, until I found your networks. I like that you give a lot of advice that is very important for those who have no experience. I would like to try to make eclairs and profiteroles, for sure you have an easy recipe to make and with DELICIOUS results.
Happy celebrations!

I'm very happy, you can find eclair recipes in the desserts section

Thank you very much for the recipe. The donuts came out very, very good! In less than an hour they have already been consumed :)

I would also have a doubt & # 8230.can margarine be used instead of butter?


Bavarian flavored donuts

A simple recipe for Bavarian flavored donuts from: flour, yeast, milk, lemon peel, margarine, sugar, salt and oil.

Ingredient:

  • 500 g flour
  • 25 g of yeast
  • 250 ml of milk
  • peel of a lemon
  • 2 tablespoons margarine
  • 100 g of sugar
  • 100 g old powder
  • Salt powder
  • frying oil

Method of preparation:

Dissolve the yeast in 50 ml of warm milk with a little sugar, let the mayonnaise rise, then pour it over the flour and start kneading, gradually adding the rest of the warm milk, regular sugar, grated lemon peel, a pinch of salt and melted margarine. Knead a soft dough, leave it to rise for 40 minutes.

Break pieces of dough and on a plate sprinkled with flour spread each piece in a circle five centimeters in diameter. Spread them a little more by hand and fry them in hot oil. Take them out on absorbent towels, then sprinkle them with powdered sugar.


1. Melt the yeast and sugar in the warm milk in a large container. Add 1/2 of the flour, salt, oil, egg and citrus peel. Homogenize and complete with the rest of the flour.

2. The dough will remain slightly sticky. Grow it sprinkled with flour and covered with a clean kitchen towel.

3. After 1-2 hours, when the dough has doubled in volume, turn it over on the well-floured top and knead it with your hands sprinkled with flour, bringing the edges inwards.

4. Spread a 1-2 cm thick sheet using the rolling pin, adding flour whenever needed. Cut the donuts with a special shape or with a wide-mouthed glass.

5. Place the donuts on trays sprinkled with flour and leave them covered to rise. Knead the remaining coca residue after cutting and spread another sheet, proceeding in the same way.

6. After about 20-30 minutes, when the donuts have risen again, fry them at low-medium temperature in a pan with oil, with part c covering with a lid as soon as you have fried them (it is very important to store all the resulting heat, to get the fluffiest donuts).
7. Turn the donuts over and stop putting the lid on. Do the same for the following tranches. Drain the fluffy donuts well from the oil and sprinkle with powdered sugar.


Video: Soft and fluffy homemade donut recipe세상 부드러운 도넛 (July 2022).


Comments:

  1. Bagdemagus

    Win option :)

  2. Kashakar

    The authoritative answer, funny...

  3. Mozes

    Happens... Such casual concurrence

  4. Derrek

    bravo, the excellent answer.

  5. Janko

    the Relevant point of view, curious.



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