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Fluffy donuts

Fluffy donuts


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Who can refuse a fluffy red donut? :)

  • 200 ml milk,
  • 2 eggs,
  • 25 g fresh yeast,
  • 100 g sugar,
  • a pinch of salt,
  • 50 ml oil,
  • 50 g butter,
  • grated lemon peel,
  • vanilla essence,
  • approx. 600 g flour,
  • powdered sugar for finishing

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Fluffy donuts:

The yeast is mixed with milk, sugar and oil. Put the flour in a bowl, make a hole in the middle and add the liquid mixture, eggs, essence, grated lemon peel, salt and knead well. After a homogeneous dough has been obtained, add the melted butter, little by little, and continue to knead until everything is incorporated (as in the cake). Leave the dough to rise, in a warm place, until it doubles in volume. From the leavened dough, spread sheets about the thickness of a finger, from which round shapes are cut with the help of a glass. Leave them to rise for another 10 minutes, then fry them in hot oil until they are browned on both sides. Remove on paper towels and then add vanilla flour through sugar.

The whole family gathers quickly and is served with hot donuts! :)

Tips sites

1

You can choose many types of serving: you can fill it with various creams, puddings or jams, you can serve it with jam next to it or even with grated cheese on top - for those who tolerate the association between sweet and salty.


APLV fluffy donut recipe!

For the APLV fluffy donut recipe you need:

  • 500 gr flour
  • 4 yolks
  • 250-300 ml milk or 100 warm warm water and 150-200 ml of mineral water
  • 1 cube of fresh yeast / 1 sachet of dry yeast
  • 15 gr vanilla sugar
  • lemon / orange peel
  • a pinch of salt*
  • 500 ml oil

Fluffy donuts like they used to. The traditional recipe.

  1. For starters, if you use fresh yeast, dissolve / raise it in 100 ml milk / lukewarm water.
  2. When the yeast has risen (it makes the foam on top) you can start adding the yolks and mix
  3. Now add the vanilla sugar, lemon peel and salt and continue to stir until the sugar dissolves.
  4. Now add the flour and mix until the dough is formed
  5. When you can no longer mix with the spoon, knead by hand until the dough becomes homogeneous and elastic
  6. Don't be scared if the dough is softer. That's the way it should be.
  7. Leave the leavened dough for 40-45 minutes. Covered and in a warm place
  8. After the dough has risen, grease the place where you will work with oil and spread the dough to the thickness of a finger (2 cm)
  9. Cut the dough with a glass
  10. In a pot of 22-24 cm in circumference, heat the oil well
  11. Put the dough in the hot oil, turn the heat to medium and turn the dough when golden.
  12. Remove the donuts on an absorbent napkin
  13. Sprinkle powdered sugar on top

The fluffy donut recipe is ready.

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Fluffy donuts & # 8211 simple recipe

Fluffy donuts & # 8211 simple recipe that must be in the recipe book. It is super simple, it has nothing to fail if you follow some important steps, as in the case of any dough. Steps are not difficult or very special, only they require more leisurely explanations, so we do not go into them now. The basic idea would be that the yeast is not old and the water is not cold.

The fluffy donut recipe is similar to the twisted donut recipe you have to try. Even if I'm not on this recipe, I say it's not necessary, I'm sure it's super simple.

I don't know how many of you have a crazy appetite until you make donuts. Imagine devouring donuts one by one. But after you sit in the smell of fried donuts and take them in turn to fry, fill and powder, when it comes to eating as if mm, you would not eat. Of course, a good solution would be for someone else to do them. But until then, I say let's put on a round of fluffy donuts & # 8211 simple recipe, right?


Rub the yeast with a tablespoon of sugar until liquefied, then add 1 teaspoon flour and 3 tablespoons milk and mix. Let it swell.

In a larger bowl put the flour (if you can sift it would be great) and add the puffed yeast. Separately rub the yolks with sugar and add the rum essence.

Put the yolk mixture and grated peel over the flour. Put the butter in the milk and heat it a little so that the butter melts and the milk is a little warm.

Add the milk (all) and knead well. The dough must come off the bowl. That means it's kneaded enough.

Cover with a towel and leave to rise for an hour.

Then we take a plate, put a little flour and turn the dough upside down. We fold it like an envelope and then we spread it with the 1 cm thick twister.

Cut it into round shapes with a glass or a special shape and leave it to rise (15 minutes) while we wash the dishes or peek at the TV.

Heat the oil in a saucepan. We use about 500 ml of oil. The donuts must be fried in an oil bath, so as not to consume too much, I use a pan with a smaller diameter in which I put the oil.

To find out if the oil has heated up, add a little flour (with your fingertips). If it sizzles and bubbles, that's fine. We fry the donuts with the bottom (the one on the board) up.

We turn them to brown nicely, in fact some return on their own :) and then we take them out on a plate on which we put a paper napkin.

Do not overlap them on the plate, because they are very fluffy and will leave.

Pass the donuts through powdered sugar and then serve. They are delicious. Don't ask me how much they cost me because my husband and neighbor and I ate and then I remembered that I didn't count them :).

Other recipes that we can consume with milk and I highly recommend them are the cake ones such as: egg white cake or yogurt cake. And don't forget to consume milk with confidence, it should not be missing from the daily consumption of food!

Here is the video recipe for fluffy donuts

Recipe tried by readers

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

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Related


Recipe for fluffy and soft donuts. What ingredients do you really need to add to make them perfect?

Recipe for fluffy and soft donuts. What ingredients do you really need to add to make them perfect? Donuts are the dessert that no one refuses. So, if you have a craving for something sweet and you don't know what to prepare, try this simple recipe for fluffy and soft donuts. Although many housewives do, not all make a perfect dough. We will tell you the secret to getting everything right.


Fluffy and full donuts, according to Jamila's recipe

Let anyone say anything about her, Jamila is the most watched character when it comes to recipes! Maybe because she has a long history, because she has many recipes in her portfolio, because she explains them very well, I don't know exactly, but even my mother, who stays very little online, knows who Jamila is. Many of my dishes are according to her recipes. Including these fluffy and full donuts I made over the weekend. We have been looking for a donut recipe to our liking for a long time. We don't like donuts with a hole in the middle at all. I am not referring to the ones cut with a hole, the ones in the shape of a ring, but to the round donuts in which a large air gap appears.

Jamila's donuts are as we wanted fluffy out of the way, fragrant, full, a delight. The secret to getting them full is not to cut them with the glass from the dough, but to form balls from it. In other words, you will get about the same type of donuts from Grandma's recipe, just by changing the modeling mode. If you don't have your own recipe or you want to go safe, go to Jamila's hand. You can find the ingredients and how to prepare them from her video material.

We sacredly respected the weights, but we did a little differently for the preparation. Specifically, I do not have a kneading robot and, manually, in a thousand years you will not see me kneading a dough for 15 minutes. I made the dough for these fluffy and full donuts in the bread machine. I have an old Heinner, but he still does his job. It is important, if you have a bread machine, to put the liquid ingredients first (eggs, milk, butter, essences, salt and what else you need), the flour being the penultimate added and, on top of that, the dry yeast. Do not activate the yeast if you go for this option!

I selected the 8 Dough program, on my bread machine, which has 20 minutes of kneading and two leavening cycles, of which I let it run only on the first one, of 30 minutes. The conclusion? Put everything in the machine and in 50 minutes you start to form the donuts from the dough obtained.

As you saw in Jamila's video recipe, for these fluffy and full donuts the dough does not stretch and does not cut. Simply form some dough balls, as equal as possible. Jamila says 70 g. We also made 70, last time, but they are a bit too big. Older donuts are more difficult to fry (because they have to stay longer in the oil bath and, if you don't fit the fire properly, burn on top) and to eat (not even we, big eaters, could really bite they). Therefore, this time I made them 50 g piece.

That's about it. The recipe is as clear as possible and the result is delicious and to the liking of even the most picky eater. We doubled the quantities in Jamila's recipe (because we have a big family!) And we got about 30 pretty big donuts. They are probably as high in calories as those in the pastry / donut, but in the home-made ones you know for sure what you put. And they haven't been fried in used oil for weeks! Good job and good appetite!


The simplest recipe for DUMMY DONUTS: they are so good that you will make a habit of preparing them whenever you want to pamper your loved ones!

a1.ro shows you how to prepare the fluffiest donuts:

a1.ro & icircți shows how to prepare the fluffiest donuts:

& ndash 120 grams of butter or margarine

& ndash 40 grams of fresh yeast

& ndash 1 v & acircrf teaspoon of salt

& ndash powdered sugar & ndash vanilla sugar

The yeast is dissolved in lightly heated milk and added to the sugar. Mix the yolks well with the salt, then add the remaining rum and milk. Over the flour put the softened butter, the lemon peel, the milk mixed with the yolks and the yeast dipped in milk and sugar. Knead well and leave to rise for at least an hour.

After the dough has risen enough, it is made into a thick sheet of a finger, from which, with the help of a cup or a glass, the donuts are cut. If you want stuffed donuts, use two simple donuts that, before baking, you overlap, then stick them well on the edge, not before putting a full teaspoon of the chosen filling between them.
Good appetite!


The donuts are left on each side for 2-3 minutes

If the dough is sticky, you can add another 50 grams of flour. The shell should be soft, and put a tablespoon of oil on top and knead a little.

dough it is fermented for an hour, according to the precious indications given by Sorin Bontea. The chef left the hull in a stainless steel bowl, which he covered with a sheet of cellophane while it swelled.

The preparation is then spread well with the rolling pin, and in order to make the work easier, a little flour can be sprinkled. For the shape of the donuts, a cup can be used.

Heat the sunflower oil in a pan, then add each donut. "Normally, it would take two to three minutes on each side," Sorin Bontea also pointed out. Good appetite!


The yeast dissolves in a little lukewarm water. In a bowl put the flour and salt, the yeast dissolved in lukewarm water, the essence, the oil. Gradually pour in the remaining lukewarm water and mix until you get a smooth, sticky dough that doesn't stick to your hands. Leave the dough to rise until it doubles in volume.

If you liked the recipe for fluffy fasting donuts. The simplest and cheapest recipe. The perfect dessert for the greedy, you might also like the Coffee Cake Cake recipe. The recipe for a fine dessert, whose taste will conquer you

Grease the work table with a little oil. Put the fasting donut dough, knead 2-3 more times and spread it with the rolling pin. donuts form with the glass, and leave to rise for another 2-3 minutes.

If you liked the recipe for fluffy fasting donuts. The simplest and cheapest recipe. The perfect dessert for the greedy, you might also like the recipe for Fasting Peanut Butter. The recipe for a cake that you will love. Simple and easy to do

Pour oil into a tall bowl and allow to warm. They are fried in it donuts. When ready, remove on a paper towel to absorb excess oil. At the end, powder with vanilla sugar. Good appetite.


FLUFFY DONUTS FILLED WITH CHOCOLATE I Recipe + Video

Hello dear lusts. Today I prepared DUMMY DONUTS FILLED WITH CHOCOLATE, in Italian they are called BOMBOLONI, but in English DONUTS! I have long wanted to share with you this delicious recipe. I remember my first donuts prepared this summer. I didn't know the exact proportions and a lot of donuts came out, so I shared them with friends and loved ones. At the same time I filled them with vanilla cream, but now I decided to make them more special and I filled them with chocolate cream (also called ganache) or you can fill them with Nutella. I hope you like this recipe dear to my soul and prepare it with pleasure. I wish you to continue to have a tasty day and good appetite!

Ingredient:

For the dough:

  • 400 gr. - flour + a little more for powdering
  • 150 ml. - lukewarm milk
  • 50 gr. - melted butter
  • 50 gr.- sugar
  • 7 gr. - dry yeast
  • 2 eggs
  • 1 teaspoon - vanilla essence
  • 1 pinch of salt

For chocolate cream:

  • 150 gr. - milk chocolate
  • 150 gr. - black chocolate
  • 200 ml. - sweet cream
  • 30 gr. - butter

Difficulty: environment

Preparation time: 20 minutes

Cooking time: 60 minutes

Waiting time: 1 hour and 40 minutes

The amount: 14 & # 8211 16 donuts

Method of preparation:

  1. In the glass of lukewarm milk, add the yeast, sugar and mix everything with a teaspoon. Set the glass aside for a few minutes or until the yeast is activated.
  2. Take a large bowl, put flour, salt in it, add the milk mixture prepared earlier, melted butter, vanilla essence and chicken eggs.
  3. First mix with a fork until the dough starts to stick. Then powder the work table with flour and turn the dough over, then knead it for about 3-4 minutes. You don't have to knead the dough much, because the donuts won't come out puffy enough.
  4. Powder a clean bowl with flour, put the dough in it and powder it a little on top. Cover the bowl with a kitchen towel and let the dough rise for about 60 minutes or until it doubles in volume.
  5. In the meantime, take care of the chocolate cream: Break or cut the chocolate into pieces.
  6. Then pour the sweet cream and butter into a small saucepan and put it on medium heat. Let it sit until the butter melts and reaches the boiling point.
  7. Put the chocolate in a bowl, pour the mixture on top and let it sit for about 3 minutes. After a few minutes, stir with a fork. Cover the bowl with cling film and refrigerate the chocolate sauce until it becomes a thick cream.
  8. After the dough has doubled in volume, powder the table with flour and turn it over on the table. Spread it with the help of a torch so that it is about 0.5 cm thick.
  9. Take a round shape or a glass of about 8-9 cm and cut the donuts. You need about 14-16 donuts out of all the dough.
  10. Put the donuts on a powdered flour tray, cover with a towel and let them double in volume for about 40 minutes.
  11. Meanwhile, pour the oil into a cauldron, put it on low heat and let it heat up. Check if the oil is hot: Take a wooden spoon and put the tail in the oil, if you see that bubbles form around the tail then the oil is ready for cooking.
  12. Put 3-4 donuts at a time and brown them for about 3-4 minutes on each side.
  13. Remove the donuts on a plate covered with a paper towel to absorb the excess oil.
  14. Pour sugar on a flat plate, then take a donut and roll it in sugar. The heat of the donut will help the sugar stick to it.
  15. After you have cooked and rolled all the donuts in the sugar, transfer the chocolate cream to a squirt or a pastry bag.
  16. Take a donut, scoop it out with a wooden stick (making room for the cream, but don't pierce it on the other side), then fill it with chocolate cream.
  17. Serve both hot and cold donuts. Good appetite!

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


Start by preparing a mayonnaise like this (it is important to follow these essential steps to obtain fluffy donuts): heat the milk to 40 degrees C in which you melt the sugar in a bowl put 200 g flour (leave the rest to form the dough) and add yeast, melted butter, egg yolks and pour the milk mix the ingredients until you get the consistency of a cream leave at room temperature for 30 minutes to activate the yeast.

When the mayonnaise is ready, you can form the dough, using 2 methods: manual kneading or kneading in the dough mixer (with a hook).

If you choose manual kneading, in the bowl in which you made the mayonnaise, sift the flour again, previously mixed with the salt with a wooden spoon (being more sticky, so that it does not stick to your hand), incorporate the flour into the mayonnaise. Start mixing with a spoon, with firm movements (as in the pictures below) until the gluten in the flour starts to activate, and the dough will become more bound. It takes about 10 & # 8211 12 minutes.

If you choose kneading in the dough mixer: transfer the mayonnaise to the bowl of the mixer (or prepare the mayonnaise in the bowl from the beginning), sift the flour mixed with salt, set the robot to medium speed to sea and knead until the dough comes off the bowl. & # 8211 8 minutes). After the dough is kneaded, leave it to rise at room temperature for 1 hour & # 8211 1 hour and a half or until it doubles in volume.

It's time to make donuts. Sift a little flour on a plate, spread the dough about 1 cm thick and cut your favorite shapes (circles, squares, triangles, let your imagination run wild). Grease the edges of the mold with a little butter so that it does not stick to the dough.

For a uniform and fast baking, the ideal is the oven grill, on which the baking paper is placed. Thus, transfer the donuts to the baking paper and leave them to rise: in the electric oven at 40 degrees C for 30 minutes or at room temperature for 1 hour, covered with a cloth towel.

Preheat the oven to 200 degrees C and, after leavening, bake the donuts on the middle rail of the oven for 13 & # 8211 15 minutes or until golden. When they are cooked, take them out of the oven and transfer them to a wire rack to cool. After they have cooled a little, with a paper towel or a brush, take off the excess flour. Melt the butter and, with a brush, glaze the donuts until they become shiny, then sift the powdered sugar. You can combine the sugar with a little cinnamon.

After they have cooled, fill them with jam or other cream using a posh or a decorating syringe or simply a knife.



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