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Donuts with chocolate

Donuts with chocolate

Heat the milk, then melt the sugar and yeast in the warm milk.

Sift the flour and mix it with a pinch of salt and vanilla, then in the middle we make a well where we put the milk and start kneading, then we add an egg and at the end we gradually add the melted butter, kneading vigorously.

Knead well until the dough absorbs all the butter, then sprinkle a little flour on top, cover with a clean towel and let it rise in a warm place for 90 minutes.

After a while we take the dough and put it on the floured table, we knead it a little and then we spread with the rolling pin a sheet from which we cut donuts (I cut with a glass with a diameter of 9 cm) and with a smaller shape we cut the middle of each donut.

We do this until we finish the dough, then we put the donuts on the baking paper and let them rise for another 30 minutes, after which we fry them on both sides in hot oil.

After frying all the donuts, prepare the icing.

melt the butter and add it over the powdered sugar, mix and thin with a few tablespoons of warm water.

melt the chocolate on a steam bath and put it over the icing sugar (keep 2-3 tablespoons aside for decoration), mix well.

We take a donut and pass it through the chocolate icing, then sprinkle the hopeful help on top of the candies (if you don't have help, sprinkle: D), then let the icing harden and pop with lust.


Ingredient:

We start by heating the milk, to which we add the butter. Stir until the butter melts. & Icircl leave to cool and move on to the next step.

In a bowl add the flour, yeast, sugar and salt. & Icircn in this composition you add the egg that they beat well separately and then the milk. After mixing the whole composition well, start kneading it and add flour if it is sticky. The goal is to get a non-sticky dough. & Icircn finally, we leave the donut composition at & bdquocrescut & quot for an hour.

After the time has elapsed, take out the dough, spread it on a hard countertop and start playing with the shapes. To get the mini donuts, you can use a cup and a stopper for the middle hole. After you have "cooked" all the dough, the frying stage follows.

You will need a deep pot, which you will put more oil on, which you have to leave on the fire. Afterwards, you will add the mini donuts, r & acircnd on r & acircnd, and you will turn them on all sides until they turn brown. When they are ready, take them out and let them drain and cool, while you prepare the chocolate icing.

The glaze is the last and simplest step. All you have to do is break the chocolate and let it melt on the water bath. Then pour it over the donuts and they are ready to taste!


Method of preparation

Knead all the ingredients with warm milk.

The result is an elastic and fragrant shell. Leave to rise for 30 minutes

Spread a sheet of dough. Put piles of grated chocolate, with the distance between them, put another sheet on top, cut with a glass, so that your donuts come out with a beak in the middle.

The sheets will stick together, and as they grow, they stick even better. Leave them to rise for another 30 minutes in a pan greased with oil (not flour).

In the 30 minutes you return them.

Fry them on both sides in hot oil.

Powder with sugar after cooling slightly.

Then enjoy that they are so good. how much work and love I put into them.


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!

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Method of preparation

Knead all the ingredients with warm milk.

The result is an elastic and fragrant shell. Leave to rise for 30 minutes

Spread a sheet of dough. Put piles of grated chocolate, with the distance between them, put another sheet on top, cut with a glass, so that your donuts come out with a beak in the middle.

The sheets will stick together, and as they grow, they stick even better. Leave them to rise for another 30 minutes in a pan greased with oil (not flour).

In the 30 minutes you return them.

Fry them on both sides in hot oil.

Powder with sugar after they have cooled a bit.

Then enjoy that they are so good. how much work and love I put into them.


The secret of fluffy donuts

The secret of fluffy donuts is to handle this dough carefully. Successful donuts are those that in the middle develop an air chamber (hole) and are as light as flakes and the failed ones are those with a dense, breaded core (like a bun). Of course, this aspect is related to the skill of the housewife, the advice received from the "specialists" of the family (usually from the mother or grandmother) and, last but not least, the technique of portioning and shaping the dough. The donuts succeed perfectly if the dough is spread on the worktop and is portioned with the glass or the metal circle (cutter). If pieces of hand are broken from the leavened dough and spheres are shaped with the palms, then we can expect an unsatisfactory result: “full”, heavy donuts, with a thick core and bread consistency.

In the picture below you can see what I'm talking about: a really fluffy donut that has an air chamber in the middle. The recipe is that of the grandmother (from Arad) and can be read here.

Donuts have a tradition of hundreds of years in Transylvania and Banat because they came on the Saxon and then Swabian and Austro-Hungarian channels. Krapfen are called in German and in our country they are called croafne or crofne. In other areas it is called pancove (Cluj). The most famous are the croissants from Banat & # 8211 some huge and extremely tender donuts & # 8211 the recipe here.

Returning to the recipe for donuts filled with jam or cream, it should be said that I make them of medium size and that I fill them with apricot jam or raspberry jam. Of course you can also choose other jams, jams or marmalades: strawberries, blueberries, cherries, plums, etc. From the quantities below it results approx. 30 stuffed donuts (cut to 5-6 cm in diameter).

  • 350 g 000 type flour
  • 1 whole egg + 1 egg yolk
  • 150 ml of lukewarm milk
  • 40 g melted butter with min 80% fat
  • 15 g fresh yeast or 5 g dry
  • 15 g sugar
  • a pinch of salt
  • 1 sachet of vanilla sugar
  • grated peel from & frac12 lemon

Cakes and other sweets.

Donuts are preferred by children but also by adults. Even if they are full of calories, I say they go great with a cup of warm milk, especially now in winter when we need more energy. This time we also pampered ourselves with a chocolate icing.

& # 8211 1 tablespoon fat butter or lard

& # 8211 250 ml whipped milk + 50ml warm water

& # 8211 25 grams of yeast (or a sachet of dry yeast)

Sift the flour into a larger bowl. The yeast dissolved with a little warm water is poured over the flour. Add the rest of the ingredients and knead a dough, which should be a little softer than bread. After kneading it for about 10 minutes, cover the dough with a clean towel and leave it to rise in a warm place for at least 30 minutes.

Using a rolling pin, roll out the dough and cut it according to your preferences.

Heat the oil and fry the donuts, taking care not to remain raw. The fire must be medium, otherwise there is a risk that they will appear ripe but remain raw inside. The donuts are removed on paper towels to absorb the oil. If you don't want them glazed, you can give them powdered sugar.

When they have cooled well, they will be glazed. Melt the chocolate in a bain marie together with the butter and milk. We soak each donut so that it only covers the top. We place them nicely on a plate and sprinkle their candies.


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.