First we make a mayonnaise from 100 g of flour, yeast, 1 tablespoon of sugar and milk to make a homogeneous and soft composition. Leave to rise in a warm place, until it starts to blister on top.
Put the mayonnaise in the pan of the bread machine, then add the egg, the rest of the sugar, the melted butter, the vanilla, the remaining milk and a little flour. Knead until all the ingredients are incorporated and obtain a homogeneous and elastic dough. Leave to rise for 1 hour.
Pour the dough on the table greased with oil and divide it into balls. We then stretch each ball in the form of a string, the thickness of a finger. We tie the ends of the string (as if we were making a knot in a bow for a gift box :))), and we bring the ends underneath.
Leave the "nodules" on the table until they double in volume, then fry them on both sides, in a very hot oil kettle.
Remove on an absorbent towel and powder with sugar.
The dough for the fasting Gogosi recipe is simply mixed with a spatula or a wooden spoon, then we leave it to rise until it doubles in volume. We cut the donuts simply, with a glass, just like our grandmothers did. Then let them rise for another half hour and then fry them in an oil bath until they are fluffy and browned. And for an extra flavor, we powder them at the end with vanilla powdered sugar or fill them with jam / chocolate cream. Good? VERY GOOD! Delicious? THE MOST DELICIOUS!
Fasting & # 8211 Everything you need to know about the recipe
& # 8211 We can use orange juice for even more taste, but we can just as well use warm water.
& # 8211 It is important to respect the leavening time, to get the fasting donuts as beautifully grown and fluffy as possible.
& # 8211 Fry the donuts in hot oil, but over medium heat, to make sure they bake on the inside, not just brown on the outside.
& # 8211 You can also bake the donuts in the oven, for a much lighter version, but they will not be as fluffy.
& # 8211 To fill the donuts with jam or chocolate cream, we use a pastry syringe.
Ingredients for 15-20 pieces Fasting donuts
- 250 ml orange juice
- 1 sachet (7g) Belbake dry yeast
- 2 tablespoons caster sugar
- Belbake vanilla essence to taste
- 400g Belbake flour
- a dust will be Castle
- 50ml Vita D & # 8217Or oil for composition
- 500ml oil for frying
- Strawberry jam Our room
All the necessary ingredients for the fasting donut recipe are waiting for you in LIDL stores!
Mix the orange juice, which must be warm, with the sugar and yeast. In a large bowl, sift the flour and salt. Add the oil and the yeast mixture. Mix with a spatula or a wooden spoon until we have a homogeneous dough, well bound.
Move the dough on the table lined with flour and knead it for 2-3 minutes or until it becomes elastic. Form a ball of dough, put it in a clean bowl, greased with a little oil. Cover with a towel and leave to rise for 2 hours or until it doubles in volume.
Spread the dough on the table powdered with flour, in a 1 cm thick sheet. Cut the donuts with a glass, then leave them to rise for another 30 minutes.
Fry the donuts in an oil bath, over medium heat, turning them often, until they are browned and cooked inside. Remove the donuts on a plate, on kitchen paper, to absorb the excess oil.
For donuts you need: 800 gr flour, 300 ml milk, 2 eggs, 100 gr sugar, 100 gr melted butter, 1 teaspoon vanilla extract, 25 gr fresh yeast.
For the dark chocolate icing you need: 300 gr dark chocolate, 100 gr sweet cream for whipped cream.
For white chocolate icing you need: 200 gr white chocolate, 50 gr sweet cream for whipped cream, optional food coloring.
For decoration you need: candies, chocolate decorations, crystallized sugar, 50 gr melted white chocolate.
Best Fasting Donuts / SIMPLE RECIPES
If only the memory of the smell from childhood, when your grandmother or mother prepared that delicious dough for donuts, makes you swallow dry, you have just opened this article!
True, fasting donuts are definitely the best donuts I've ever eaten! Therefore, here is a recipe with which you will go back in time:
600 gr flour
250 ml of warm water
50 ml oil
150 gr sugar
7 gr dry yeast (or 25 gr fresh)
grated lemon peel
oil (for frying)
vanilla flavored powdered sugar (for powdering)
Method of preparation:
I opted for the simple and convenient option, the bread machine kneaded them in my place, if you choose to knead them you will proceed as follows: put the flour together with the yeast in a bowl. Add the warm water in which you dissolved the sugar. Put the lemon and orange peel and the essences. We start to knead and add the oil little by little.
The amount of flour may vary. Knead until the dough no longer sticks. Leave to rise until it doubles in volume.
Pour the dough on the floured work surface, knead until you get a ball of dough and spread a not very thin sheet with the rolling pin.
With a glass that we pass through the flour so that it doesn't stick, we will cut the donuts. That is, if you do not want or have nothing to do with various shapes & # 8230
Let them rise for 20-30 minutes.
Heat the oil well then put the donuts in the hot oil. When they are browned on one side, we turn them on the other side.
While they are hot, I powder them with sugar, which I flavored with a vanilla pod. If you don't have one, you can use plain powdered sugar or commercially available vanilla flavored powdered sugar.
They are absolutely, but absolutely delicious both hot and cold! If you don't take my word for it, then you have to try them! You won t regret!
Recipe by donuts with apples and bananas
I introduced you this fall Apple recipe in a jar for the winter. Here we now make full use of those apples, for various desserts.
They caught on really well! Just open the jar, add cinnamon and include them in desserts.
But you can also use fresh apples, given on a grater. And sugar should not be added to the dough if the apples are sweet. Bananas are very sweet anyway. We just powder the donuts at the end with powdered sugar.
The inside of donuts with apples and bananas will not be as fluffy as donuts with yogurt. It will be slightly moist, but very tasty.
If you are looking for a delicious fasting dessert, we offer you a recipe for cake with apples and nuts, flavored with cinnamon.
If you want, to avoid frying, you can prepare fluffy pancakes from the same composition. Or, if you have a waffle maker, you can opt for them. Find on the blog also a recipe for waffles with apples in the composition.
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- 300 ml water
- 50 ml olive oil
- 25 gr fresh yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 sachets of vanilla sugar
- 2 teaspoons vanilla essence
- about 750 gr of flour
- frying oil
- vanilla flavored powder for garnish
Dough preparation for vanilla fasting donuts
The dough is easy to prepare, like bread.
Put the yeast with 1 tablespoon of sugar in a bowl and rub them until diluted.
Heat the water enough to support the finger and add half of it over the diluted yeast.
Add a handful of flour, mix well and cover the bowl, letting the mayonnaise grow until it forms bubbles and increases its volume a lot.
Sift the flour into a bowl and make a hole in the middle.
We don't put all the flour at once because we won't know from the start how much we need.
In the rest of the water, dissolve the salt and the rest of the sugar.
When the mayonnaise has grown enough, pour it into the flour pit, heat the water again, add the oil in it and start pouring them into the flour bowl, mixing with a wooden spatula and gathering the flour from the edges in the middle.
Add the essence and vanilla sugar and knead a hard dough like bread, gradually adding flour.
Preparation of vanilla fasting donuts
Pour the dough on the floured table and mix it well, then spread it in a sheet the thickness of a little finger and cut the slices with a glass.
Let the washers rise until they double in volume (10-15 minutes).
Put in a large pan with higher walls, heat the oil, and when it starts to sizzle, dip the dough slices in it.
The oil bath should be more abundant, so that the donuts are immersed in it at least halfway.
The fire must be more intense, because if it is weak, the risk is that the oil will penetrate the dough and then we will get some oily and slightly nauseous donuts.
Leave the donuts until well browned on the first side, then turn them with a spatula on the other side.
We take them out on an absorbent paper towel, but we don't place them on top of each other from the beginning so as not to settle.
Let them cool slightly, then powder them with vanilla sugar and serve them with a good tea or coffee.
If you like it, share it with your friends!
The denomination & # 8222Krapfen & # 8221 means a group of fried pastry, made of dough (for donuts).
1 sachet of dry yeast Dr. Qetker
250 ml of warm water
1 sachet of vanilla sugar
Grated peel of 1 orange
Powdered sugar for powdering donuts
Method of preparation:
Put the flour in a bowl and mix it with the sachet of dry yeast, then let this mixture rest for 15 minutes.
Put flour mixed with yeast in a larger bowl, pour over the flour 125ml of water (from the total amount of water needed which is 250ml), add the chopped butter, caster sugar, vanilla sugar sachet, egg, grated orange peel, and giving, after which we mix until the dough takes on consistency.
Over the formed dough, pour the other amount of water needed, 125ml, and start to knead well all the dough until we bring it back to a consistent shape.
If the dough is too sticky, add more flour (I added 75g of flour) and knead until you get a thick dough, but not very thick, hard. after that the dough is well kneaded (it took me about 20-25 minutes to knead the process by hand), cover the dough with a towel and let it rest for 30 minutes in a warm place.
After 30 minutes the dough rose.
Knead the work surface well, pour the dough on it and spread it in a 1.5 cm thick sheet.
After we have spread the sheet of dough, with the sharpener of a round shape with a diameter of about 8cm (it can be a cup, a glass), we cut circles. The dough around the circles, we gather it, we gather it in a ball that we knead a little, so that it becomes homogeneous and we spread again a sheet from which we can cut some other donuts.
Leave the donuts to rise for 2 hours to double in volume.
After 2 hours, the donuts have doubled in volume and are ready to fry.
In a deep frying pan, or in a saucepan, heat the oil.
When the oil is hot enough, take a donut with a spatula (not by hand, because it would be good for the surface of the donuts to remain untouched, smooth) and fry it in the pan.
If the donut stays on the surface and does not leave at the bottom, then the donuts are ready to be fried, if not, we must leave them to rise.
After the donuts turn golden, we turn them on the other side, using a fork.
When they are browned enough on both sides (be careful that they brown very quickly, you burn them and the flame is not at maximum), we take them out on the absorbent napkins to drain the excess oil, after which we powder them with sugar. powder if we serve them. They are absolutely gorgeous. The donuts are very fluffy, they melt in your mouth.
Donuts in the oven
Definitely the healthiest way to make donuts is this & # 8211 in the oven. We enjoy the taste of a classic dessert, which everyone loves, without worrying that we eat fried foods, without sitting down to guard each donut for fear of burning or soaking in too much oil. A healthy method, much less demanding (in terms of time and effort) and as tasty as the original method of making donuts.
- Put a third of the lukewarm milk in a large bowl. Crush the yeast inside and let it sit for 5 minutes. In a small bowl, combine the rest of the milk with the sugar and butter. Add to large bowl, stir. Add the egg, mix until smooth.
- Gradually add the flour, nutmeg and salt and mix until smooth. If the dough is sticky, add more flour until it is gone.
- Knead the dough on a surface powdered with flour for 5 minutes / until the dough is soft, elastic. Form a large bowl of it, which you put in a lightly greased bowl (so that it doesn't stick to it), cover with cling film and let it rise until it doubles.
- Spread the dough with a rolling pin, do not leave it very thick because in the oven it will double / triple its size.
- With a normal glass, cut out the donuts. If you want to make those with a hole, it's simple: with a glass of brandy or a lipstick lid / glass stopper, cut out the center of the donut.
- Preheat the oven to high temperature. Put a parchment paper on a tray, put the donuts on it. Cover with a clean towel and leave for 45 minutes.
- Put the donuts in the oven for 7-10 minutes (check that they do not burn). Take them out, leave them to cool for 5 minutes and then cover them in the chocolate icing made according to the recipe here or, more simply, sprinkle powdered sugar on top.
Other delicious donut recipes:1.5 / 5 - 3 Review (s)
Put the milk in a saucepan with the sugar and leave it on the fire for a while until the sugar melts. Be very careful not to boil it, it just needs to be warm!
Put over the crushed yeast and two tablespoons of flour and set aside for 10 minutes to activate the yeast. In the bowl with flour, make a hole, put beaten eggs, vanilla, a pinch of salt and grate the peel of a lemon and an orange, to make it even more fragrant. When the yeast has activated, add the milk with the yeast. Add little by little and incorporate the flour.
Then add the melted butter, little by little and continue to knead until you get an elastic and soft dough. If necessary, add a little more flour if the dough still sticks to your hands.
Put the dough in a clean bowl, greased with a little oil and cover it with cling film. Let it grow in a warm place for about an hour. It will double in volume. When ready, divide it into 2 and spread a 1 cm thick sheet. Powder a glass of flour and then cut the donuts. Spread the other half, cut it into strips and then weave each strip.
Put a clean proposal on top and let them rise for another 20 minutes. Meanwhile, heat the oil in a large pot because they need to be fried in an oil bath. You can check if the oil is well heated by sprinkling a little flour and if it sizzles it means that it is just good to fry! Be very careful not to set the fire too high, the donuts are burning! Take a donut on the palette and put it in oil with the part that was up, it will swell harder. Turn them over when they are browned and then take them out on a plate with paper towels, to absorb a little oil.