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Donuts

Donuts

Mix the flour with the baking powder, add the sugar, milk, oil, pots and salt powder, one at a time and mix well. Let it sit for 15 minutes.

Heat the appliance and grease it with an oil brush, then with a baking syringe, put the composition in the appliance and leave it for about 3-4 minutes, turn the donuts and leave until they brown nicely. Powder with powdered sugar.

About 24 donuts are made from the above composition.


& # 8211 Glazed donuts

These glazed donuts are a treat, a dessert and a coffee treat all at once and they surely are what my son & # 8217s been craving for weeks. He has these clear ideas about what he wants for desserts and won & # 8217t stop until I make it happen. It & # 8217s been donuts this time, but once these were over, he started asking for waffles. What a funny little guy! Lucky I love him to bits and I enjoy putting a smile on his sweet tiny face.

But aren & # 8217t these glazed donuts beautiful ?! I suppose you're gonna have to trust my word about how delicious they are. The recipe is simple enough to mix up a batch right away though, so don't worry, I'm not putting you to hard work!

Prior to making these fluffy, moist, zesty donuts, I made research on the dough, the glaze, ways to decorate them and most of the recipes I found were baked in donut pans, cakey and definitely not what I thought donuts were. So I decided to go with my guts and use a simple yeasted dough instead which I proofed overnight in the fridge & # 8211 I find this technique to yield better results, but if you & # 8217re in a hurry, proofing at room temperature works just as good.

My initial plan was to make fondant from scratch & # 8211 you know, the stuff that gets cooked to a certain temperature then mixed until it becomes white and glossy. But time wasn & # 8217t my friend the day I made them so a simple sugar glaze was the only choice I had left. Now that I think of it, melted chocolate would have been a great option as well, but oh well, I suppose there will be a next time!


How do you make donuts last longer?

Similar questions

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Freezing works best with icing-free donuts or icing-free cake donuts. This doesn't mean you can't freeze donuts with icing, just know that the icing will melt when you reheat the donuts later.

, keep fresh for two days at room temperature and even up to a week in the refrigerator. Again, plain and dusty is kept the longest. For cream-filled donuts, they are best fresh, but usually

To keep your Krispy Kreme donuts in optimal condition, we recommend that you keep them at a temperature below 18 degrees and out of direct sunlight. To hold Krispy Kreme donuts

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The short answer to this is if your donut is filled with cream or has dairy topping or freezing, you should keep it in the fridge. Otherwise, it is best to leave it at room temperature. Must

To reheat your donuts, turn the fryer to 350F at 400F degrees. Place the remaining donuts, without icing, for 3 to 4 minutes. Place the remaining donuts, without icing, for 3-4 minutes. Sweeter

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& # 8211 Fluffy donuts

Yeasted doughs are surely not my thing. The kneading part is not something I enjoy, especially since my stand mixer broke. Yet, I love brioche and its texture and richness are sure worth the effort! Mind you, these brioche donuts sure worth the effort! They rise so much and are so fluffy! Like unbelievably fluffy! These golden brown, sugary brioche donuts are a feast for both the eyes and the taste buds. They surely made it to my top recipes and I just can’t wait for a new chance to make them.

Brioche is a type of French pastry that has a high content of egg and butter which give it richness and a tender crumb. Brioche dough is basically a bread dough to which we add sugar, flavorings and great amount of eggs and butter for both a better taste and a better texture. So brioche is a basic dough in French pastry, one that is versatile and can be made with dried fruits or chocolate chips inside or simply baked or fried as it is. I love the fact that you can be very creative once you & # 8217ve made the dough. It can be served as a dessert, but chefs have paired it with savory foods as well. It makes a great pair with foie gras or sausages for instance, but also a great support for sandwiches.

The first use of the word Brioche dates back to the XVth century when it was described as a spiced bread and it was considered a bread that was improved by generations of pastry chefs. In time however, by adding more and more eggs, butter or fruits, brioche became more of a dessert and less a bread for day-to-day use. Pate a brioche became a basic dough in French pastry and many products were developed having it as a base. Brioche became famous in 1782 when Jean-Jacques Rousseau & # 8217s autobiography was published. Between its pages, the writer states that a great princess is said to have advised, with regard to peasants not having bread to eat, & # 8220Let them eat brioche & # 8221 which then became & # 8220let them eat cake & # 8221. The saying made sense back then however, because brioche was common in parishes across the United Kingdom as blessed bread.


Jamila's ideal recipe for fluffy donuts. "Donuts like donuts!"

Highly appreciated Geanina Staicu-Avram, the most popular culinary vlogger in Romania, well-known to all housewives under the name Jamila, has her recipe for fluffy donuts in the cookbook “Jamila Cuisine. The most beloved recipes ".

Jamila Cuisine fluffy donut ingredients

"500 g flour, 250 ml milk, 50 g melted butter, 40 g sugar, 10 g dry yeast, 2 eggs, 1 egg yolk, 1 tablespoon vanilla essence, lemon peel, a pinch of salt"

How to prepare fluffy donuts Jaumila Cuisine

"We put the warm milk in a larger bowl. Add the sugar and yeast and mix everything very well. Let the mixture stand for about 10 minutes until it becomes frothy. When the foam has formed on the surface, add the two eggs, which must be at room temperature, and the yolk, melted and cooled butter, lemon peel and vanilla essence. Mix everything very well, add flour and salt. Incorporate the flour by mixing with a spatula. When the dough has formed, leave the spatula and knead by hand for about 15-20 minutes. The dough is ready when it becomes sticky, we shape it into a large ball, cover it with a plastic wrap and let it rise in a warm place for about 40 minutes or until it doubles in volume ”

The dough for fluffy donuts should be left to rise in a warm place for about 40 minutes

"After the dough has risen, we put it on the worktop, if necessary we help ourselves with a little flour. We take pieces of about 70 grams from it, which we shape into a ball. We put each ball on a square of baking paper, on which we spread a little oil. About 12 donuts are obtained from the mentioned quantities. Let them rise in a warm place for about 20 minutes or twice as long. We don't need to cover them. When the donuts have doubled in volume, fry them in hot oil, over medium heat, for 3-4 minutes on each side. It is very important that the oil is not too hot. After frying them all, we powder them with powdered sugar, let them cool a bit, and then we can serve them with jam or chocolate cream ”


Air Fryer Donuts

Skip the pot of hot oil and make these healthier air fryer donuts. If you've ever had a baked donut, brace yourself. These are SO much better. Instead of tasting like a cake, shaped like a donut, each of these tastes like freshly fried classic glazed donuts thanks to the dough still being a yeasted dough. They are light and airy just without the extra oil. Be sure to grease your air fryer basket to help your dough not stick to the basket! Straight from the air fryer, they'll look a little more like bagels, but everything changes once you dip them in glaze and top with rainbow sprinkles. If you're a cinnamon-sugar churro person, you could also go that route. You'll have to make these in batches since air fryer baskets are so small, but they don't take long once they are in the air fryer! Giving you enough time to glaze donuts during each new batch.

Have you made this recipe? If yes, then YAY! Let us know how you liked it below.

Editor's Note: The introduction to this recipe was updated on September 25, 2020 to include more information about the dish.


If you like it, share it with your friends!

The denomination & # 8222Krapfen & # 8221 means a group of fried pastry, made of dough (for donuts).





Ingredient:

500g flour
1 sachet of dry yeast Dr. Qetker
1 or
60g butter
35g old
250 ml of warm water
1 sachet of vanilla sugar
Grated peel from 1 orange
7g salt

Frying oil
Powdered sugar for powdering donuts

Method of preparation:
Put the flour in a bowl and mix it with the sachet of dry yeast, then let this mixture rest for 15 minutes.

Put the flour mixed with yeast in a larger bowl, pour over the flour 125ml of water (from the total amount of water needed which is 250ml), add the chopped butter, caster sugar, vanilla sugar sachet, egg, grated orange peel, and giving, after which we mix until the dough takes on consistency.


Over the formed dough, pour the other amount of water needed, 125ml, and start to knead well all the dough until we bring it back to a consistent shape.


If the dough is too sticky, add more flour (I added 75g of flour) and knead until you get a thick dough, but not very thick, hard. after that the dough is well kneaded (it took me about 20-25 minutes to knead the process by hand), cover the dough with a towel and let it rest for 30 minutes in a warm place.

After 30 minutes the dough rose.

Knead the work surface well, pour the dough on it and spread it in a 1.5 cm thick sheet.

After we have spread the sheet of dough, with the sharpener of a round shape with a diameter of about 8cm (it can be a cup, a glass), we cut circles. The dough around the circles, we gather it, we gather it in a ball that we knead a little, so that it becomes homogeneous and we spread again a sheet from which we can cut some other donuts.

Leave the donuts to rise for 2 hours to double in volume.

After 2 hours, the donuts have doubled in volume and are ready to fry.


In a deep frying pan, or in a saucepan, heat the oil.

When the oil is hot enough, take a donut with a spatula (not by hand, because it would be good for the surface of the donuts to remain untouched, smooth) and fry it in the pan.

If the donut stays on the surface and does not leave at the bottom, then the donuts are ready to be fried, if not, we must leave them to rise.

After the donuts turn golden, we turn them on the other side, using a fork.

When they are browned enough on both sides (be careful that they brown very quickly, you burn them and the flame is not at maximum), we take them out on the absorbent napkins to drain the excess oil, after which we powder them with sugar. powder if we serve them. They are absolutely gorgeous. The donuts are very fluffy, they melt in your mouth.





I got a soft dough that I let rise in a warm place, away from drafts, until it doubled in volume.

I put the flour on the worktop and I turned the dough upside down. I kneaded it a little more with a little flour and then I spread a sheet with a thickness of 1.5 cm.

I cut the donuts with a cup and with a plastic stopper I made a hole in the middle.

I placed them in trays lined with paper and waited another 25 minutes for them to grow.

I placed them on a grill and brushed them with melted dark chocolate with 3 tablespoons of milk, then I decorated with white chocolate (melted with 2 tablespoons of milk) and colored sugar candies. Wonderful, good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Donut Mix & # 8211 Donut Mix 1kg

Ingredients: Wheat flour, brown cane sugar, buttermilk (egg), egg powder, soy flour, loosening agents (baking soda, monocalcium phosphate, disoic diphosphate), salt, natural flavor. Contains: milk, egg, soy, gluten.

How to prepare donuts with a spoon: 1kg DONUT MIX mix with 750 WATER, beat well with a whisk until homogenized then leave the dough to rise for 5-10 minutes. Put oil in the pan and after it heats up, put the dough with a spoon, turn it over and the donut is ready!

They can also be fried directly in the pan, putting the donut dough directly in the hot oil with a spoon, after which a hole is made using the technique of the two spoons, then it is turned on the other side. (see the video on our facebook page). After frying, they can be decorated with Lucas Bites Yam’Glaze. Make sure the temperature is neither too low nor too high. (We recommend frying at 180 ° C).

This dough is very easy to use, of a very high quality, it grows when seen with the naked eye and does not stick. It has a sublime taste due to its natural flavors!

This mix is ​​also recommended for automatic donut machines (rings). It behaves extraordinarily and the pleasant aroma will attract your customers from a great distance. Methods of preparation with the automatic ring machine: 1kg DONUT MIX is mixed with 850g of WATER, beat well with a whisk until homogenized and then poured into the tank of the machine. Heat the oil to 180 ° C and put it in the ring machine. These donuts are perfect to be sold with chocolate sauce or various jams.


American donuts

American donuts This is a delicious donut recipe. They differ from the rest because they have a hole and are very popular with children.
You can serve either powdered with powdered sugar, or you can give them through the icing and then sprinkle with sweet decorations.
You can also try other donut recipes, such as baked donuts or sugar-free donuts.
Sgood hot butter, but also cold.


  • 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) into 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 nicely browned. 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!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Video: Donuts With Sugar (December 2021).