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Spiral donuts

Spiral donuts


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Mix the water with the milk and boil it together with the butter, salt and sugar.
After the butter has melted, add the flour, all at once and mix vigorously with a whisk, until the dough comes off the bowl.
Let it cool a bit, then add eggs one at a time, mixing well after each one.
We put the dough in a spirit and shape the spirals directly in the well-heated oil, starting from the center and rotating around until we obtain the desired diameter.

After they have browned on both sides, remove them on an absorbent towel, to drain the excess fat.

Serve with powdered sugar and cinnamon.


Ingredients Fluffy donuts
1 kg of white flour
6 yolks
a cube of fresh yeast (35 g)
a tablespoon of sweet milk
500 g whipped milk (sana)
2 sachets of vanilla sugar
100g old cough
esenta de rom
lemon peel
50 g butter
a pinch of salt
frying oil

Preparation Fluffy donuts

Put the previously sifted flour in a bowl, in which the flavors and caster sugar are added. Beat the yolks with the salt and pour in the flour. Prepare a yeast mayonnaise, a tablespoon of warm milk and a teaspoon of sugar. Put the mayonnaise and whipped milk over the flour and knead a dough until all the ingredients are incorporated. Heat the butter a little, adding little by little to the dough. Knead again and leave to rise for an hour. After it has risen, spread a sheet one centimeter thick on the work table, cut it with the glass, which has been previously passed through the flour and leave it to rise for about 10 minutes. Heat the oil very well and place the donuts in the pan. At the end, powder or add topping (according to your preferences).


Fluffy twisted donuts without yeast

For several days, more precisely since I returned from vacation, I have been craving donuts. Moreover, I dreamed that I was somewhere in the mountains and we were eating fluffy donuts, richly powdered with powdered sugar. Today, being a little cooler in our country, I decided to make donuts, but because I didn't have yeast, I did my summer recipe for twisted donuts with baking powder. They are very fluffy, and the cooking time does not exceed 15 minutes.

If you want, you can powder the donuts with powdered sugar, I used fine caster sugar this time. I can't tell you how tasty these twisted and fluffy donuts are with ricotta and baking powder. You can easily replace ricotta with exactly the same amount of buttermilk or even well-drained cottage cheese.

The dough will have a soft consistency, but it is normal to be so if we want some really fluffy spiral donuts.

Fluffy twisted donuts without yeast - Ingredients (12 pieces)

  • 350 g flour
  • 250 g ricotta / urda
  • 100 g of sugar
  • 1 or medium
  • 60 ml milk
  • 1 medium lemon (grated peel only)
  • 6 g baking powder
  • 1 pinch of salt
  • 600-700 ml peanut oil / sunflower

Fluffy twisted donuts without yeast - Preparation

  • Put in a bowl ricotta / urda, well drained (if ricotta / urda are not well drained, we can leave them, about 30 minutes, in a sieve). Add the egg, flour, sifted baking powder, grated lemon peel, sugar, salt and milk.
  • Knead until you get a homogeneous dough. If it is very sticky, we can add a maximum of 1-2 tablespoons of extra flour, not more.
  • Cover the bowl, in which the dough is, with food-grade plastic wrap and put it in the fridge for 15 minutes.
  • After resting, divide the dough into 60 g pieces. On the table powdered with flour, roll each piece of dough into a cord of about 20 cm. Twist the cord obtained as in the image below and seal the ends well.

  • Heat the oil in a large saucepan with a thick bottom. The oil temperature should reach about 160 ° C for evenly fried donuts. If the oil is too hot, the donuts will burn and will not fry properly inside, and if we fry the donuts in the oil that is too little heated, they will be soaked with oil. Make a sample with a piece of dough. If it rises to the surface immediately after you put it in the pan, it means that the oil has reached the ideal temperature.
  • Fry 2-3 donuts at a time, not more, because it swells a lot during frying.
  • Remove the twisted donuts, drain well and roll them in fine caster sugar or powder them with vanilla powdered sugar.

  • We serve them hot, but also cold they are very good.

  • Fluffy donuts with baking powder are very easy to make, I highly recommend them.


Fluffy donuts, the best donuts

Fluffy donuts simple or twisted fluffy donuts? You what doughnuts prefer ? Do you like the traditional ones like those grandma's donuts, the famous glazed donuts or the baked donuts? Today I present to you a collection of perfect donuts, whether they are fake donuts, quick donuts, yogurt donuts or doughnuts fluffy stuffed.

Find out all the secrets of donut recipes: how to make donuts, how to leave them to rise, what is the best recipe or the secret of fluffy donuts.


Twisted fluffy donuts

In our family, donuts have always been a pretext for family reunions, stories at the stove or on cold days, when corn was plucked, the country was set up and memories were made. Donuts were always served at the vigil - fasting or fruit, depending on the Orthodox calendar and the custom has been maintained to this day. The ingredients were the ones that every housewife always had in the house. The fresh milk, milked in the morning, which I still remember today, smelled wonderful in the yard-raised hen's egg, with grains and earthworms picked from the thick grass of the flour ground at the village mill, which my grandmother kept in the shed. , in a large wooden bucket and covered with a white cloth.

There was a time - in the 1980s - when sugar and oil had become more valuable than gold, and it was the duty of the city's children to get and supply their parents. When there was no sugar, honey was added. When there was no oil, it was fried (anything) in lard. But the donuts undoubtedly appeared on the table at every opportunity.

About these Twisted fluffy donuts which I present to you today I can only say: they are the best donuts I have ever eaten. Crispy on the outside, soft and fluffy on the inside, large and filling, strongly flavored and exceptionally tasty. The fact that they are woven ensures a larger crunchy surface, and that's what I like most about these donuts. The secret of fluffy donuts is long fermentation in three stages and avoiding excess flour. The dough should be elastic but soft, and when cooked in oil, a delicious and wonderfully colored crust is formed, while the core remains fluffy.


Fluffy and big donut recipes

Who doesn't like donuts, especially since they send most of us thinking about childhood. It is the dessert that no one would refuse. So, if you have a craving for something sweet and you don't know what else to prepare, donuts will always be a perfect choice, because they are simple and quick to prepare. This recipe does not require expensive ingredients or much effort.

All you have to do is follow all the steps and quantities indicated in this recipe to get fluffy and big donuts like donuts. The way you shape the shell is also very important. This is the secret to making donuts fluffy. Most people who make this preparation spread the dough, then cut it with a glass. Well, this is wrong! The dough should be shaped into balls and then left to rise. Only in this way will the donuts come out soft and fluffy. But let's see, step by step, what you have to do.

Fluffy and big donut recipes

  • 500 g of flour
  • 250 ml of milk
  • 50 g of melted butter
  • 40 g of sugar
  • 10 g of dry yeast
  • 2 eggs
  • 1 yolk
  • 1 tablespoon vanilla essence
  • the peel of a lemon
  • a little salt

To start, pour the lukewarm milk into a large bowl, over which add the sugar, yeast and mix everything well until smooth. Once ready, the composition is left to rest for about ten minutes or until it takes on a frothy appearance.

After noticing a foam on the surface, add the eggs, melted and cooled butter, lemon peel and vanilla essence and mix very well until all the ingredients are incorporated. Then add the flour and salt and, with a spatula, mix well. It is important not to remain lumpy in the composition. After the dough has formed, knead by hand for 15-20 minutes.

Subsequently, shape the dough into a well, cover with plastic wrap and leave to rise for about 40 minutes or until they double in volume. It is very important that the temperature in the room is high. Then, the composition is divided into smaller balls, about 70 grams. Bake the sheet into small, square pieces that are greased with a little oil. Each "ball" of dough is placed on such a piece of baking sheet.

Leave it to rise for another 20 minutes, then put it in hot oil in a high pan with a spoon. Fry over medium heat. At the end, powder with powdered sugar and are ready to eat, according to your preferences.


Video: Twisted Korean doughnuts Kkwabaegi: 꽈배기 (May 2022).


Comments:

  1. Brajar

    Sorry for interfering, I would like to suggest another solution

  2. Anakausuen

    It can be discussed endlessly



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