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Fluffy donuts

Fluffy donuts


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Dissolve the yeast in yogurt and then incorporate it into the flour, adding the other ingredients, except the oil, which we will add after obtaining a firm crust. We leave the obtained crust to rise for 1 hour, then we keep it in the fridge for about 1 hour.

We spread a sheet that is not too thin and with the help of a glass we form the donuts. In order to obtain fluffy and full donuts inside, we leave them to ferment for 30 minutes after we have shaped them.

Brown them in an oil bath, then take them out on paper towels and powder them with sugar.


Simple and fluffy donuts & # 8211 Traditional recipe explained step by step

Donuts are one of the most beloved desserts. They are irresistible, they appeal to children and adults alike and you can make them at home in several variants. You don't need great confectioner's skills, the collection below is all you need. Homemade are perfect, and this series of recipes will go into the family's goodies book.

The ingredients are simple, everyone has them in the pantry. You can make fluffy donuts with yeast, the famous pancakes, or without yeast, fasting donuts, with milk or yogurt, crispy, syrupy or soft.

Method of preparation:
Start by preparing the yeast. Heat the milk. It should be warm, but not hot. Dissolve the dry yeast in the milk and mix well. It dissolves quickly and completely in a few minutes. The melted and cooled butter is mixed together with the sugar and salt and beat well with its mixer in the food processor. Add the two eggs one at a time and beat a little after each one. Add the milk (in which you dissolved the yeast), gradually, mixing well. At the end, add the flour and mix using a spatula or let the food processor do its job.

The dough is sticky at this time. If you use the robot, let it knead the dough until it becomes supple and elastic (at medium speed), if you knead by hand, flour the board and knead the dough slowly, adding from time to time a little flour, in the rain, until it becomes elastic. Put the donut dough in a bowl, cover it with a napkin and leave it in a warm place for an hour and a half and a half, until it doubles in volume. When it has risen, spread the dough with the rolling pin on the floured board. The sheet should be two centimeters thick.

Work more with your hand and as little as possible with the twister. With a wide-mouthed glass or cup, cut into circular pieces. Leave the cut donuts on the board in a warm place, to double their volume, for 20-30 minutes. Fry in an oil bath. Use a deep vessel. The oil must be hot, but in no case must it not smoke or be very hot. The donuts are kept on each side for about two minutes, just enough to take on a beautiful color. Remove on an absorbent napkin and sprinkle with vanilla sugar.


  • 500 gr of flour (plus 1-2 tablespoons if needed)
  • 150 ml of warm milk
  • 25 gr fresh yeast
  • 100 gr sugar
  • 2 eggs
  • 40 ml oil
  • o esenta de rom
  • 1 tablespoon lemon peel and orange
  • a pinch of salt

Liquefy the yeast with 1 teaspoon of sugar and a little warm milk and put it in the flour. Beat the eggs with the sugar, add the lemon and orange peel, rum, salt powder and warm milk. Pour little by little into the flour and knead adding the oil as in a cake. Leave it to rise for 40-50 minutes in a warm place, away from drafts.

When it has grown, we spread a sheet from which we cut 6-7 cm diameter rounds. Let them grow again for 10-15 minutes and fry them in an oil bath.

Remove from absorbent wipes.

We place them on a plate and sprinkle powdered sugar.

They are delicious, with a strong citrus peel aroma. They can also be filled because a part of the middle is empty, but they are very good and so on. Enjoy!

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Sorin Bontea's recipe for big and fluffy donuts

One of the most beloved chefs of the Antena 1 show often delights his fans with all sorts of recipes that he posts on his Youtube channel. Thus, a video in which he prepares a recipe for large and fluffy donuts quickly went viral online. Although viewers are used to seeing that only sophisticated recipes come out of his hand, this time he wanted to show them to all the people who appreciate him how he prepares the banal homemade donuts and what is the secret for which they come out so fluffy. Regarding the recipe, the nice juror confessed that he "stole" it from his mother, so it seems to be a family secret.

So, let's see what ingredients you need to prepare this recipe for big and fluffy donuts by Sorin Bontea:

  • 500 grams of white flour
  • two whole eggs
  • 100 grams of sugar
  • 80 grams of melted butter
  • grated and dried lemon peel and oranges
  • yeast
  • salt
  • vanilla essence
  • 250 milliliters of fresh milk.

The first important piece of advice that Sorin Bontea offered to his followers is related to the temperature of milk. Thus, when it is mixed with yeast, sugar and orange peel and lemon should be warm. After putting all the ingredients in a bowl, mix well, then leave for 10-15 minutes. Immediately after the time expires, add salt, vanilla extract or essence, eggs and melted butter in the pan. Mix all these ingredients well, then add the flour.

The famous jury used a special device to prepare the dough for donuts, but it is not mandatory in cooking donuts, housewives can use a goal very well. Knead the dough, and if it is sticky, add another 50 grams of flour and a tablespoon of oil. Sorin Bontea's recommendation is to put the dough in a bowl for an hour and cover it with cling film to leaven.

Then, the dough is spread with a rolling pin and again to form donuts you can use a cup or a glass. If the dough is difficult to spread, you can sprinkle a little more flour. Once they are ready, put them in a pan with hot oil. According to the jury of the culinary show, they should sit for about two or three minutes on each side.


Simple and fluffy donuts & # 8211 Traditional recipe explained step by step

Donuts are one of the most beloved desserts. They are irresistible, they appeal to children and adults alike and you can make them at home in several variants. You don't need great confectioner's skills, the collection below is all you need. Homemade are perfect, and this series of recipes will enter the book of family goodies.

The ingredients are simple, everyone has them in the pantry. You can make fluffy donuts with yeast, the famous pancakes, or without yeast, fasting donuts, with milk or yogurt, crispy, syrupy or soft.

Method of preparation:
Start by preparing the yeast. Heat the milk. It should be warm, but not hot. Dissolve the dry yeast in the milk and mix well. It dissolves quickly and completely in a few minutes. The melted and cooled butter is mixed together with the sugar and salt and beat well with its mixer in the food processor. Add the two eggs one at a time and beat a little after each one. Add the milk (in which you dissolved the yeast), gradually, mixing well. At the end, add the flour and mix using a spatula or let the food processor do its job.

The dough is sticky at this time. If you use the robot, let it knead the dough until it becomes supple and elastic (at medium speed), if you knead by hand, flour the board and knead the dough slowly, adding from time to time a little flour, in the rain, until it becomes elastic. Put the donut dough in a bowl, cover it with a napkin and leave it in a warm place for an hour and a half and a half, until it doubles in volume. When it has risen, spread the dough with the rolling pin on the floured board. The sheet should be two centimeters thick.

Work more with your hand and as little as possible with the twister. With a wide-mouthed glass or cup, cut into circular pieces. Leave the cut donuts on the board in a warm place, to double their volume, for 20-30 minutes. Fry in an oil bath. Use a deep vessel. The oil must be hot, but in no case must it not smoke or be very hot. The donuts are kept on each side for about two minutes, just enough to take on a beautiful color. Remove on an absorbent napkin and sprinkle with vanilla sugar.

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Ingredients

1. Combine warm milk with yeast, sugar and 3-4 tablespoons of flour, until you get a homogeneous mixture. Let it rise for 15 minutes in the heat.

2. Separately, rub the yolks with the Greek yogurt, spices (vanilla, lemon / orange peel) and salt.

3. Sift the flour and place the mayonnaise raised in the middle of the flour, followed by the yolk cream and yogurt. Mix at first with a spoon, then knead by hand, gradually incorporating the 5 tablespoons of oil, until you get a firm, non-sticky dough. Leave it to rise for at least an hour, covered, in a warm place.

✽ If you feel it is too sticky, add a little more flour, if you feel it is too dry, add a little milk, because the dough may come out differently, although the same amounts are used (the size of the yolks differs, the type of flour, etc.).

4. Spread the raised dough on the floured top (you can do it in 2 tranches, because it can be difficult to manage in one piece). Cut with a knife or pizza slicer long strips, 6-7 cm wide. Then divide each long strip into squares or rhombuses (diamonds come out if you cut slightly diagonally), 7-8 cm.

5. In the center of each future lie, a cut grows. Pass one of the elongated tips through the notch and turn it upside down.

6. Let the lies rise again for 20-30 minutes. Fry the donuts in an oil bath for a few seconds on each side. Serve the traditional lies, with plenty of powdered sugar, or with jam, jam or chocolate, to taste.

✽ Attention, they are made very quickly and burn extremely easily!


  • 500 grams Wheat flour
  • 270 ml Sweet milk (one cup, not too big)
  • 60 grams of sugar
  • 25 grams Fresh yeast
  • 40 grams Butter 80% fat (2 tablespoons butter)
  • 2 pcs Eggs
  • 15 grams of rum (one tablespoon or in the absence of rum, brandy)
  • 5 grams Cooking salt (one teaspoon grated)
  • 2 grams Vanilla essence (half a teaspoon)
  • 1 liter Sunflower oil (for frying or lard)
  • 40 grams Vanilla powdered sugar (two tablespoons sprinkled)

You can add grated lemon peel for extra flavor.

If you liked donuts, you can try the recipe for fried fluffy papanasi, the recipe here.


Donuts with fluffy and fragrant jam. Recipe that I had written in my notebook a long time ago

I haven't done much donuts lately, but last week my husband told me he would eat some donuts with jam. I tried this recipe that I had written in my notebook for a long time. A plate of fluffy and fragrant donuts came out.

Ingredients for 12 donuts:

  • 500 gr wheat flour, 40 gr sugar
  • 40 gr yeast, 4 yolks, favorite jam
  • 250 ml milk, 50 gr butter (at room temperature)
  • 1 sachet of vanilla sugar, 1 teaspoon of salt
  • 1 tablespoon rum, powdered sugar (for decoration)

Method of preparation:

Chop the yeast and put it in a bowl. Pour 50 ml of warm milk over it. Add the sugar and mix well. Set the yeast aside for 10 minutes to rise.

Sift the flour into a deep bowl. Add the yeast, vanilla sugar, salt and rum. Knead the dough, gradually adding the remaining milk. Cover the dough with a kitchen towel and place in a warm place. Let the dough rise for about an hour, until it doubles in volume.

After the dough has risen, transfer it to the worktop sprinkled with flour and cut it into 3 equal parts. Shape each piece of dough into a round shape and cut it into 4.

Take each piece of dough in your hand and shape it like a basket. Place the desired jam in the middle and gather the dough images together so that you cover the jam.

After you have formed all the donuts, place them on the counter with a napkin sprinkled with flour. Let them rise for 30-45 minutes.

Pour 1 liter of oil into a 25 cm diameter bowl. Put the donuts in the hot oil and cover the bowl with a lid. After 3 minutes, turn the donuts on the other side and let them fry, but this time you will not have to cover them.

After the donuts are fried, take them out on a kitchen towel to absorb the oil. Sprinkle powdered sugar over the donuts. Good appetite and increase cooking!


Stage 1

We put the flour in a bowl. I put it in the mixer bowl. I added dry yeast and sugar. I turned on the mixer at low speed and gradually added water. At the end, I put the salt, the flavors and the oil.

I let the mixer knead the dough for a good 15 minutes. The better it is kneaded, the more fluffy donuts we will get. I covered the pot with kitchen towels. I wrapped the bowl in a blanket and left it to rise for 2 hours.

Stage 2

When the dough doubled in volume, I took half of the dough and spread it on the kitchen counter. We can put oil or flour when we spread, I chose oil. With the help of a twister, I spread out a not too thin sheet. With a glass with a smaller mouth, I cut the donuts.

Let the donuts rise for 15-30 minutes. And only then do we bake them.

Stage 3

Heat oil in a bowl. I'm against the waste of oil and I put it in a small saucepan. I preferred to bake more, but not to throw too much oil. We put the donuts when the oil is hot. When they are golden, they are ripe and we take them out on paper towels to absorb the excess oil.

While they are hot, we powder them with powdered sugar! We cover the dish with a kitchen towel, so they will not harden! They can be served with jam or fruit syrup!



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