Donuts filled with jam
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Melt the butter in a bowl on a steam bath, and heat the milk a little.
Mix the flour with the sugar and yeast and mix.
Incorporate the egg and milk gradually, the lemon peel and at the end the melted butter and we start to knead well.
We obtain a non-sticky, elastic dough, cover it with a towel and let it rise in a warm place for 1 hour-1 hour 30 minutes.
Sprinkle flour on the work table, break half of the dough, spread with a rolling pin, and cut the donuts with a glass, which is placed in a tray lined with baking paper and sprinkled with flour, leave for 30 minutes.
In a cauldron, heat the oil, fry the donuts one by one and take them out on a paper napkin.
After we finish them all, we take a syringe and start filling the donuts.
Powder with powdered sugar.
What ingredients do we use for the recipe for fluffy pretzels with jam
- -250 ml of warm milk
- -550 g flour
- -7 g dry yeast
- -50 g butter at room temperature
- -2 egg whites +1 egg yolk
- -2 tablespoons sugar
- - 1 pinch of salt
- For the filling we need:
- -1 jar of jam or chocolate
- For anointed
- -1 yolk
- - 2 tablespoons of milk
- - sesame or poppy seeds for decoration
- -20 ml oil to lubricate the worktop
How do we prepare the recipe for fluffy pretzels with jam?
Heat the milk and dissolve the yeast and sugar in it. Let it rise a little. Meanwhile, mix the flour with the whole egg, the egg whites and the butter.
Mix well and pour the mixture of milk, yeast and sugar over this composition. Sprinkle with salt powder. Knead until you get a dough that does not stick to your hands. Leave the dough to rise until it doubles in volume.
After it has risen, grease the worktop with oil and divide the dough into 6 equal parts. Spread each piece in the shape of a rectangle with a knife and cut with a knife as seen in the pictures.
Put the jam on the uncrossed side and roll lightly. We join the ends of the pretzel and put it in the tray lined with baking paper. Thus we will proceed to the other pieces of dough.
After we have finished shaping the pretzels, we let them rest for 10 minutes in the tray, after which we grease them with the yolk mixed with milk.
Sprinkle the seeds on top and put them in the preheated oven at 180 degrees Celsius.
We leave them in the oven until they start to brown.
They are fluffy, good looking and delicious.
The recipe and the pictures belong to Oana Branescu and she participates in the competition & bdquoThe great autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.
The average of the grades given by the jury for this recipe is 10.
Recipes with Gina Bradea & raquo Recipes & raquo Fluffy pretzels with jam, sesame rolls, simple recipe
Baked Swedish donuts with jam and cream
When it comes to donuts, I can talk a lot and well, because it reminds me of my whole childhood. Whether my mother made them at home, went to grandparents or invited family friends, everywhere donuts were present as the dessert of the house. They were made quickly and did not require sophisticated ingredients.
What's more, I remember lately, I don't know where my mother had received a recipe for quick donuts broken with a spoon and what can I tell you, when I craved sweets, I didn't even get to say twice that they were ready to serve!
Today I propose some baked donuts filled with jam and cream, which are made quite quickly and do not require long kneading.
Below you will find the necessary ingredients and how to prepare step by step.
Another baked donut recipe:
- 15 g of fresh brewer's yeast
- 120 ml of lukewarm water
- 70 g caster sugar
- 130 ml of warm milk
- 100 g butter at room temperature
- grated peel of half a lemon
- 570 g white flour
- 1 or
- A pinch of salt
- 300 g of blueberry / strawberry / apricot jam or whatever you like
- 300 ml cream for whipped cream
- Powdered sugar for finishing
Method of preparation:
Preheat the oven to 180 degrees.
Beat the cream and let it cool.
In a bowl put the milk, salt and a tablespoon of sugar in the total amount. Stir gently to melt the sugar and then add the crushed yeast for activation.
Add the water and the sugar difference and mix until the sugar melts.
Put the flour in a large bowl, make a hole in the middle of it and pour the composition of yeast, butter, egg and lemon peel. Using a spoon or spatula, mix until it becomes inefficient, then turn to manual kneading. Leave to rise until it doubles in volume in a bowl greased with a little oil.
Divide the composition into 24 pieces and form balls that we put in an oven tray lined with baking paper, at equal distances. Let it rise again until it doubles in volume. Grease the donuts with beaten egg with cream and put them in the oven for 20 minutes or as long as it takes to turn slightly brown. Let them cool in the baking tray.
We circularly cut the lids of the donuts, making a hole in the middle of them. We fill them with jam and with the help of a spray bag we pour cream on top.
Put the lids on and sprinkle with powdered sugar! I'm ready to serve, so all I can do is wish you good work and good appetite!
Donuts with jam
Separately, in the bowl in which the dough is kneaded, beat eggs with salt and then with sugar. Add flour, mix and add, alternatively, milk and flour. The shell should be soft, but well kneaded
When the dough comes off the hand, add the warm melted butter, continuing to knead. It is allowed to increase until it doubles in volume
After it has grown, it is kneaded again, to give back and it is divided in two. Spread a 1/2 cm sheet. Make rounds (with a large shape or glass) on half of the sheet without cutting the dough. Put the filling in the middle: household chocolate, jam or jam
From the other half of the sheet, cut the slices that are placed over the first ones and press around with your finger to stick, but not to have flour between them. Cut again with the same shape, completely penetrating the dough
Allow to rise for about 1 / 2h. Bake in a pan with hot oil. The fire must not be too strong so that the oil does not burn.
Method of preparation
In the pot of the mixer with the support for kneaded add flour, yeast, sugar, oil and start working gradually add eggs, water and spices and knead for about 10 -12 minutes until a nice sticky dough is formed. In another pot, transfer the dough and sprinkle it with a little flour and leave it to rise for an hour until it doubles in volume.
We put it on a plate given with flour and divide it into 25 balls and round them a little, place them on the paper-lined tray at a distance from each other and cover them with a towel for about an hour until the dough rises again. Preheat the oven to 180 degrees C and bake them for 15 minutes or until they are nicely browned. We take them out, let them cool a bit and with a syringe we inject the soft jam into the donut and sprinkle them with powdered sugar.
Here whoever wants instead of jam can add nutella or a vanilla cream and on top they can soak in melted chocolate or candies as desired. Usually the donuts come fried in deep oil, but so cooked they are healthier and just as tasty. We have the feast of lights and donuts are the most sought after. Good appetite.
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At 2.5 kg of gogonele, small and tiny, I put 2.5 kg of sugar and 2 kg of water, 2 lemons, 4 sachets of vanilla sugar.
We cleaned the gogonels from the seed box, we let them drain with our mouths down - this time I didn't scald the gogonelles, because they were very tiny and weak in the flesh, I thought that there was nothing left of them.
While they are draining, boil 2 liters of water with 2.5 kg of sugar, vanilla sugar - if you use vanilla to know that it darkens - and lemon, peeled, sliced, until well bound.
While the syrup is boiling, we fill the gogonelas with green, peeled walnuts - I kept it in the freezer, because the time for green walnuts is long gone.
Then let them boil in the bound syrup for about 30 minutes.
Homemade fluffy donuts, filled with jam and sprinkled with powdered sugar
Activate the yeast in a little lukewarm milk, with a little sugar.
Knead a soft dough from the rest of the ingredients and the remaining milk. Butter is added at the end.
Bake until it doubles in volume, in a bowl covered and greased with oil, then transfer to a work surface sprinkled with flour.
Spread the dough by hand to a thickness of one finger. Cut the slices (with a glass), cover with a kitchen towel and leave to rise for about 30 minutes.
Heat the oil in a larger saucepan. Put the washers, with the top, in oil, then gently push the middle of the donuts.
Cover with a lid and fry for a minute and a half, then turn and fry without a lid for another minute and a half.
The oil must be properly hot, otherwise we risk the donuts frying too hard, too fast if the oil is not hot enough, to absorb the oil (although the essence of rum helps prevent this).
Remove the donuts from the oil on kitchen paper. While they are still hot, decorate with powdered sugar and fill with jam.
Put all the ingredients in a bowl and knead the dough until it comes off the hands. Cover the bowl and leave to rise for 70-80 minutes (until the dough increases, doubles its volume).
After the dough has risen, we turn it over on the work surface on which we put a little flour. Spread the dough in a sheet about 1.5 cm thick. We cut the donuts with a glass, then we place them on a wooden bottom. The dough left after cutting, knead it a little then spread it again and cut other donuts. We do this until we finish the dough.
Cover the cut donuts with cling film and leave them to rise for another 20-30 minutes.
Pour oil into a pan / pan generously and fry the donuts on both sides until golden brown, then remove them on an absorbent towel.
After they cool down a bit, powder them with sugar or fill them with jam. For this, we put the jam in a pos and fill the donuts with a single point, on the side.