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Donuts with chocolate icing

Donuts with chocolate icing


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We put the flour in a bowl, we make a hole in the middle in which we add eggs, a little warm milk, yeast, yogurt, vanilla essence, 150 gr sugar, salt. We make the dough, let it rise and in the meantime we prepare the chocolate icing.

Put the 5 lbs of finetti, 1 tablespoon of butter and 2 tablespoons of water in a saucepan and simmer ... then mix well for about 2-3 minutes and set aside to cool.

After the dough has risen, spread it on a plate lined with flour and make the shapes with the glass. I made them with the hole, and to get my shape out I cut with a lid from a normal bottle: P (as in the picture).

At the end we give them powdered sugar, then we add the icing over them and the colored candies.

I invite you to a donut ... and a glass of milk included in the menu.

I hope you like it: D



Donuts with chocolate

In a bowl, mix the yeast with a tablespoon of sugar and 100 ml of warm milk (until completely dissolved).

Add a few tablespoons of flour and mix until you get a homogeneous composition.

Sprinkle with flour and put back in a warm place until it doubles in volume.

Soda preparation

Eggs are mixed with sugar, salt, rum essence, vanilla, milk and grated lemon peel.

Dough formation

Mix the two compositions (mayonnaise + soda) until smooth.

Gradually add the flour (up to 550 gr), then the melted butter and mix until you get a homogeneous dough of the right consistency.

Cover the bowl with cling film and leaven until it doubles in volume.

With the rest of the flour (50 gr) we spread the dough in a rectangular sheet.

We need two round shapes & # 8211 diameter 10 and 5 cm respectively.

We cut the donuts with the big shape and with the small shape we cut the inside.

The coca from inside the donuts is shaped with flour and we cut other donuts.

Leave the donuts to rise on the work table for about 10 minutes.

Using a spatula, lightly take a donut and fry it in an oil bath over medium heat.

Fry evenly on both sides then remove them on absorbent napkins.

Let them cool then glaze them with melted chocolate and decoration (colored + white chocolate).


Donuts "banana bread" with chocolate icing

If you also like donuts and the classic banana bread (banana cake) we have the perfect recipe for you: “banana bread” donuts with chocolate icing.

At the same time you will enjoy the unmistakable taste of banana bread and you will eat a fluffy donut, glazed with chocolate.

They are delicious, irresistible and your friends will definitely ask you for the recipe, after they have eaten all your donuts. And it only takes you 10 minutes to prepare them. Have you already started? Tell us how they were!

Ingredients for donuts "banana bread" with chocolate icing:

170 grams of white flour

3 tablespoons coconut sugar (or plain white sugar)

2 tablespoons melted coconut oil

1/2 teaspoon vanilla extract

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon cinnamon

Ingredients for the glaze:

120 grams of chocolate flakes

1 tablespoon coconut oil.

Method of preparation:

Preheat the oven to 175 degrees Celsius.

You need a tray with donut molds, which you can grease well with cooking oil.

Pass the bananas well in a bowl and then add the rest of the ingredients, except the egg, and mix until you get a homogeneous mixture. Then gradually incorporate the egg but do not mix the dough too much to remain fluffy.

Pour the mixture into a bag and fill each form in the pan a little above half and then bake in the oven for 10 minutes. Then take the donuts out of the molds.

For the chocolate icing, melt the chocolate flakes together with the coconut oil and then soak the donuts in the icing and eat them hot.


How to make a recipe for donuts filled with jam or vanilla cream, chocolate & # 8211 very fluffy?

Yeast dough for fluffy donuts

I put all the ingredients (from the dough) 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 dough to rise for 40-45 minutes or until it doubled in volume. The fermentation time depends on the ambient temperature, so if you have a cooler kitchen, it can be extended (it reaches over 60-75 minutes).

How do you cut donuts?

I lightly rolled up the worktop and turned the dough over. It is soft, fluffy, full of gas bubbles (CO2 produced by yeast). 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 donuts with a metal circle of approx. 5.5 cm.

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 kneaded, left to rest for 15 minutes (under plastic wrap) and 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 (or on the worktop), with 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 donuts with plastic wrap so that they do not crust!

I let them ferment for another 15-20 minutes under the plastic wrap.


Donuts with cream and chocolate icing

Donuts with cream and chocolate icing from: eggs, oil, water, flour, sugar, milk, sugar, flour, eggs, vanilla, chocolate, pistachio.

Ingredient:

For the dough:

  • 4 eggs
  • 100 ml oil
  • 100 ml of water
  • 200 g flour
  • 2 teaspoons sugar

For the cream:

  • 500 ml of milk
  • 200 g sugar
  • 3 tablespoons flour
  • 2 eggs
  • 1 teaspoon vanilla essence

For the glaze:

Method of preparation:

You put water. oil and sugar on the fire and when they start to boil add the flour, stirring vigorously so that no lumps form. When it comes off the edges, set the dough aside and incorporate the eggs, one by one, stirring constantly.

Put the composition in the pocket and form the donuts directly in the lined baking tray, leaving spaces between them. Bake them until golden brown. After they have cooled, you grow them in the middle, on the side.

Boil 400 ml of milk. Mix the rest with the flour, vanilla essence, sugar and beaten eggs. When the milk starts to boil, set it aside and add the cold one.

Place the bowl on the fire again, stirring constantly until the cream thickens. Leave it to cool, put it in your pocket and fill the donuts with it.

Melt the chocolate, mix it with the milk and pour it over the donuts. If you want, you can sprinkle with chopped pistachios.


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.


Donuts in the glazed oven & video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of donuts in the oven I have been asked many times. It seems that you are very interested in this version of donuts, so I couldn't help but like you. In addition, I also really like donuts. But I rarely prepare them, just to limit the consumption of fried foods in an oil bath. The best donuts I've ever eaten were made by my grandmother. Don't think that he had a secret recipe after which he made them. He kept about a quarter of the bread dough and from that dough he made us donuts which he cut with a knife and fried in hot oil.

You couldn't find two that had the same shape or dimensions, but who's looking at this? We sprinkled them with caster sugar because we didn't have powdered sugar, and we ate them hot. They were crazy! My mother fried them, and I, my brother and my cousin took them one by one and ate them breathlessly. Whoever was faster, took 2-3 pieces and ran through the yard so as not to be caught by the other two and dispossessed of the precious donuts. Tell me if these are not beautiful memories? Together with cake with grated dough, were the desserts of our childhood.

For the sake of these memories, I made this recipe for baked donuts, fluffy, fragrant but without being fried in oil. The dough is simple, donut-flavored, flavored with vanilla and lemon peel. For me, lemon peel is mandatory in a donut recipe, without it the donuts don't have the same taste. I cut the donuts with two cookie cutters. One large for the donut and one small for the cut in the center. You can also use a glass with thin edges, and for the center you can use a glass stopper. Do not spread the dough too thick because it will grow quite a lot in the oven, it will almost triple in volume.

Leave the wonderful donuts in the oven only until lightly browned on top, maximum 15 minutes. You can then glaze them with chocolate as desired. I used all three kinds of chocolate, but you can choose the one you like. If you want, you can glaze the donuts with a kind of chocolate and then with a teaspoon you can draw lines using another type of chocolate. You will get a beautiful and easy to make model. I sincerely hope you like this donut recipe in the oven and it will be useful. They taste great and keep well covered with plastic wrap or put in a container that closes tightly.


Milk cream cake and chocolate icing & # 8211 looks appetizing and very tasty

Milk cream cake is preferred by children. The cocoa top combines perfectly with milk cream and chocolate icing. This tasty, creamy and fluffy dessert looks appetizing. It is not difficult to prepare. Just remember that all the ingredients for the cream must be at room temperature.

Countertop ingredients:

  • 5 large eggs, 160 g sugar
  • 120 gr of wheat flour, 40 gr of cocoa
  • 100 ml oil, 1 teaspoon baking powder

Ingredients for syrup:

Cream ingredients:

  • 150 ml of milk
  • 200 ml liquid cream for desserts (30%)
  • 120 gr sugar, 1 teaspoon vanilla sugar
  • 300 gr milk powder, 250 gr butter, 80 gr natural yogurt

Ingredients for the glaze:

  • 100 gr dark chocolate
  • 100 gr milk chocolate
  • 200 ml liquid cream for desserts (30%)

Method of preparation:

For a start, we take care of the countertop. Separate the egg whites from the yolks. Using the mixer, beat the egg whites with the mixer until you get a hard foam. We continue to mix to add sugar, spoon by spoon. We should get a thick and shiny foam.

Add the yolks one by one and continue to mix. Then pour the oil and mix with a spatula.

In a bowl, combine the flour with the baking powder and cocoa. Sift the mixture into the egg foam and mix gently with a spatula. We don't mix too much.

Put the dough in a rectangular tray (25 x 30 cm) lined with baking paper. Bake the dough in the preheated oven at 180 degrees (heating function up and down) for about 30 minutes.

Place the tray at the lowest level of the oven. After the top is baked, take it out of the oven and let it cool.

We prepare cream. Pour the milk and liquid cream into a saucepan. Add the sugar, vanilla sugar and put the pan on the fire. Stir occasionally to melt the sugar.

When it boils, take the pan off the heat, set it aside and let the milk and cream mixture cool for 5 minutes.

Put the powdered milk in a larger bowl. Add the milk mixture and mix with a whisk so that no lumps form. Cover the cream obtained with food foil and leave it to cool completely.

Put the butter in a bowl and beat with the mixer for about 2 minutes. Then add the sour cream, spoon by spoon and mix with the mixer on medium speed until the ingredients are combined.

Finally, add the yogurt to the sour cream. Mix with the mixer at medium / low speed.

Remove the cold top from the tray and remove the baking paper. Cut the worktop horizontally into two equal parts. We put the top of the countertop back in the tray. The top, baked, should be on the bottom of the tray.

Mix the ingredients for the syrup (water, lemon juice and powdered sugar). We use half of the syrup obtained to syrup the top from the tray.

Spread the cream over the syrupy top. Flatten easily. Put the second half of the top on top and syrup it with the remaining syrup.

We prepare the glaze. Pour the liquid cream into a saucepan. Break the two chocolate bars into pieces and put them in hot cream.

Stir gently until all the chocolate melts. We will get a uniform glaze. Let it cool for 5-10 minutes to thicken a little.

Decorate the cake with the icing obtained. Put the cake in the fridge overnight. The next day we cut it into slices and serve it. Good appetite!


Donuts with chocolate

In a bowl, mix the yeast with a tablespoon of sugar and 100 ml of warm milk (until completely dissolved).

Add a few tablespoons of flour and mix until you get a homogeneous composition.

Sprinkle with flour and put back in a warm place until it doubles in volume.

Soda preparation

Eggs are mixed with sugar, salt, rum essence, vanilla, milk and grated lemon peel.

Dough formation

Mix the two compositions (mayonnaise + soda) until smooth.

Gradually add the flour (up to 550 gr), then the melted butter and mix until you get a homogeneous dough of the right consistency.

Cover the bowl with cling film and leaven until it doubles in volume.

With the rest of the flour (50 gr) we spread the dough in a rectangular sheet.

We need two round shapes & # 8211 diameter 10 and 5 cm respectively.

We cut the donuts with the big shape and with the small shape we cut the inside.

The coca from inside the donuts is shaped with flour and we cut other donuts.

Leave the donuts to rise on the work table for about 10 minutes.

Using a spatula, lightly take a donut and fry it in an oil bath over medium heat.

Fry evenly on both sides then remove them on absorbent napkins.

Let them cool then glaze them with melted chocolate and decoration (colored + white chocolate).



Comments:

  1. Kenrik

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  2. Foley

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