Donuts Wir lieben Donuts!
Ein Donut ist ein handtellergroßer amerikanischer/kanadischer Krapfen aus Hefeteig oder Rührteig. Die Form ist entweder ein Torus oder – seltener – ein abgeflachter Ballen, der häufig Schokolade oder eine andere süße Füllung enthält. Die typisch amerikanischen Donuts kannst du jetzt auch ganz einfach selbst zuhause backen. Ob Zuckerguss, Streusel oder Schokoladenüberzug – beim. Donuts - Wir haben tolle Donuts Rezepte für dich gefunden! Finde was du suchst - köstlich & originell. Jetzt ausprobieren mit ♥ gardabaldo.eu ♥. Mit unserem Rezept könnt ihr Doughnuts ohne Donut Maker und Co selber machen! Donuts Rezept. Zum Rezept. Die Donuts sind ein tolles Dessert. Das Rezept eignet sich vor allem für Geburtstagsfeiern und begeistert Ihre Gäste. Ein Donut ([ˈdoʊ̯nat] oder [ˈdoːnat], vom amerikanischen Englisch donut, englisch doughnut, von dough, „Teig“, und nut in der älteren Bedeutung „kleiner. Doch seit einigen Jahren findet man Donuts auch bei uns – in Bäckereien oder eigenen Donut-Shops. Dabei kann man die Hefeteig-Kringel auch ganz leicht zu.
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Donut Recipe in Tamil - Homemade Doughnuts Recipe - How to make Donut at home in Tamil
Pour in yeast mixture, mix to combine, then Veer Und Zaara Stream Deutsch Kkiste in dry ingredients, stirring with a wooden spoon until a shaggy dough forms. She would make dozens a week and give to neighborhood kids. While the second rise is happening, begin heating up your oil and making your glaze! Kitchen Tips and Tools. However, many other varieties exist, with some being filled Donuts dulce de leche particularly common after the South American aliyah early in the 21st century. Archived from the original on 21 December These easy and delicious baked apple doughnuts are tender, sweet, and studded with pieces of tart apple. Donut King is Australia's largest retailer of doughnuts. Pero queria preguntar que puedo hacer Mattscheibe que no se deformen al cortarlos y pasarlos a la bandeja. Yo he decidido no hacerlos mucho en casa porque vuelaaan en menos de media hora!!! Donuts Profile Menu Video
Eggless Donuts Recipe - Step by Step Process to Make Fluffy Donuts ~ The Terrace KitchenDonuts Recipe collections Video
Donuts Recipe -- Easy Homemade Donuts Recipe By Our Grandpa -- Grandpa Kitchen Donuts selber backen ohne Donutmaker? Das geht! Ob mit Puderzucker, Streuseln oder Glasur - wir zeigen euch unser Grundrezept für die beliebten Kringel! Amerikanische Krapfen heißen Donuts oder Doughnuts. Der Hefeteig ist etwas fest und nach dem Ausrollen braucht man für das Loch einen kleinen runden. Und kann man sie vorm Glasieren gut einfrieren? Joerg Lehmann. Ägyptische Sternzeichen: Wie gut passt deins? Donuts Doughnuts Erstellt von handygirl. Wenn Du sie aufbewahren möchtestBaur Fernseher ich dir nicht empfehlen, sie länger als einen Tag luftdich verpackt aufzubewahren.Donuts User Kommentare
Das gibts doch nicht! Brigitte Forum. Das Mehl, Backpulver, Natron und Salz mischen. Buttermilchkuchen - saftige Rezepte. Pech gehabt! Wir klären auf! Der Kleine Maulwurf Und Das Auto Hefeteig muss nun mind. Germteig Grundrezept.
In the US, especially in Southern California , fresh doughnuts sold by the dozen at local doughnut shops are typically packaged in generic pink boxes.
This phenomenon can be attributed to Ted Ngoy and Ning Yen, refugees of the Cambodian genocide who transformed the local doughnut shop industry.
They proved so adept at the business and in training fellow Chinese Cambodian refugees to follow suit that these local doughnut shops soon dominated native franchises such as Winchell's Donuts.
Initially desiring boxes of a lucky red color rather than the standard white, Ngoy and Yen settled on a cheaper, leftover pink stock.
Owing to the success of their business, the color soon became a recognizable standard. Due to the locality of Hollywood , the pink boxes frequently appeared as film and television props and were thus transmitted into popular culture.
Yeast doughnuts and cake doughnuts contain most of the same ingredients, however, their structural differences arise from the type of flour and leavening agent used.
In cake doughnuts, cake flour is used, and the resulting doughnut is denser because cake flour has a relatively low gluten content of about 7 to 8 percent.
Specifically, "Yeast cells are thoroughly distributed throughout the dough and begin to feed on the sugar that is present In cake doughnuts, the most common leavening agent is baking powder.
Baking powder is essentially "baking soda with acid added. The physical structure of the doughnut is created by the combination of flour, leavening agent, sugar, eggs, salt, water, shortening, milk solids, and additional components.
The most important ingredients for creating the dough network are the flour and eggs. The main protein in flour is gluten, which is overall responsible for creating elastic dough because this protein acts as "coiled springs.
Specifically, "the backbone of the gluten network likely consists of the largest glutenin molecules, or subunits, aligned and tightly linked to one another.
These tightly linked glutenin subunits associate more loosely, along with gliadin, into larger gluten aggregates.
In mixing, the gluten is developed when the force of the mixer draws the gluten from the wheat endosperm, allowing the gluten matrix to trap the gas cells.
Eggs function as emulsifiers , foaming agents, and tenderizers in the dough. The egg white proteins, mainly ovalbumin, "function as structure formers.
Egg solids, chiefly the egg white solids combined with the moisture in the egg, are considered structure-forming materials that help significantly to produce proper volume, grain, and texture.
Emulsifying agents are essential to doughnut formation because they prevent the fat molecules from separating from the water molecules in the dough.
The main emulsifier in egg yolk is called lecithin, which is a phospholipid. It is this ability to attract both lipids and water that allow phospholipids such as lecithin to act as emulsifiers.
When heat is applied to the dough, the egg proteins will begin to unfold, or denature, and then form new bonds with one another, thus creating a gel-like network that can hold water and gas.
Shortening is responsible for providing tenderness and aerating the dough. The sugar used in baking is essentially sucrose, and besides imparting sweetness in the doughnut, sugar also functions in the color and tenderness of the final product.
Sucrose is a simple carbohydrate whose structure is made up of a glucose molecule bound to a fructose molecule. These solids are obtained by removing most of the water from skim milk with heat, and this heat additionally denatures the whey proteins and increases the absorption properties of the remaining proteins.
The major whey protein in the nonfat milk solids is known as beta-lactoglobulin, and a crucial feature of its structure is that there exists a single sulfhydryl group that is protected by the alpha helix, and when heating of the milk solids occurs, these groups participate in disulfide exchanges with other molecules.
This interchange prevents the renaturation of the whey proteins. Water is a necessary ingredient in the production of doughnuts because it activates the other ingredients, allowing them to perform their functions in building the doughnut's structure.
For example, sugar and salt crystals must be dissolved in order for them to act in the dough, whereas larger molecules, such as the starches or proteins, must be hydrated in order for them to absorb moisture.
Pure water consists of two parts hydrogen and one part oxygen, but water used in baking often is not pure. Baker's salt NaCl is usually used as an ingredient due to its high purity, whereas the salts in water are derived from varying minerals.
Doughnuts are unhealthy, [38] though some are less so than others. An important property of the dough that affects the final product is the dough's rheology.
This property measures the ability of the dough to flow. Dough is usually described as a viscoelastic material, meaning that its rheology depends on both the viscosity and the elasticity.
The viscosity coefficient and the flow index are unique to the type of dough being analyzed, while the tangentic stress and the shear rate are measurements obtained depending on the type force being applied to the dough.
In South Africa , an Afrikaans variation known as the koeksister is popular. Another variation, similar in name, is the Cape Malay koesister being soaked in a spiced syrup and coated in coconut.
It has a texture similar to more traditional doughnuts as opposed to the Afrikaans variety. It is served with mince, syrup, honey or jam.
In Tunisia , traditional pastries similar to doughnuts are yo-yos. They come in different versions both as balls and in shape of doughnuts.
They are deep-fried and covered in a honey syrup or a kind of frosting. Sesame seeds are also used for flavor and decoration along with orange juice and vanilla.
In Morocco , Sfenj is a similar pastry eaten sprinkled with sugar or soaked in honey. A few sweet, doughnut-style pastries are regional in nature.
Chinese restaurants in the United States sometimes serve small fried pastries similar to doughnut holes with condensed milk as a sauce.
These pastries are not sweet and are often served with congee , a traditional rice porridge or soy milk. In India , an old-fashioned sweet called gulgula is made of sweetened, deep-fried flour balls.
A leavening agent may or may not be used. In India , there are a couple of unrelated doughnut-shaped food items.
A savory, fried, ring-shaped snack called a vada is often referred to as the Indian doughnut. The vada is made from dal , lentil or potato flours rather than wheat flour.
In South India, a vada is eaten with sambar and a coconut chutney. Sweet pastries similar to old-fashioned doughnuts called badushahi and jalebi are also popular.
Balushahi , also called badushah , is made from flour, deep fried in clarified butter, and dipped in sugar syrup.
Unlike a doughnut, balushahi is dense. A balushahi is ring-shaped, but the well in the center does not go all the way through to form a hole typical of a doughnut.
Jalebi , which is typically pretzel-shaped, is made by deep frying batter in oil and soaking it in sugar syrup. Along with these Indian variants, typical varieties of doughnuts are also available from U.
The Indonesian , donat kentang is a potato doughnut , a ring-shaped fritter made from flour and mashed potatoes, coated in powder sugar or icing sugar.
The Persian zoolbia and bamiyeh are fritters of various shapes and sizes coated in a sugar syrup. Traditional sufganiyot are filled with red jelly and topped with icing sugar.
However, many other varieties exist, with some being filled with dulce de leche particularly common after the South American aliyah early in the 21st century.
An-doughnut is similar to Germany's Berliner , except it contains red azuki bean paste. Mister Donut is one of the most popular doughnut chains in Japan.
Native to Okinawa is a spheroid pastry similar to doughnuts called sata andagi. Kuih keria is a hole doughnut made from boiled sweet potato that is mashed.
The sweet potato mash is shaped into rings and fried. The hot doughnut is then rolled in granulated sugar. The result is a doughnut with a sugar-crusted skin.
Sel roti is a Nepali homemade, ring-shaped, rice doughnut prepared during Tihar , the widely celebrated Hindu festival in Nepal.
A semiliquid dough is usually prepared by adding milk, water, sugar, butter, cardamom, and mashed banana to rice flour, which is often left to ferment for up to 24 hours.
A sel roti is traditionally fried in ghee. Doughnuts are available at most bakeries across Pakistan. The Navaz Sharif variety, available mainly in the city of Karachi , is covered in chocolate and filled with cream, similar to a Boston cream.
Doughnuts can readily be found at the many Dunkin' Donuts branches spread across Pakistan. Local varieties of doughnuts sold by peddlers and street vendors throughout the Philippines are usually made of plain well-kneaded dough, deep-fried in refined coconut oil and sprinkled with refined not powdered or confectioner's sugar.
Indigenous versions of the doughnut also exist, like the cascaron , which is prepared similarly, but uses ground glutinous rice and coconut milk in place of wheat flour and milk.
Other native doughnut recipes include the shakoy , kumukunsi , and binangkal. Shakoy or siyakoy from the Visayas islands also known as lubid-lubid in the northern Philippines uses a length of dough twisted into a distinctive rope-like shape before being fried.
The preparation is almost exactly the same as doughnuts, though there are variants made from glutinous rice flour. The texture can range from soft and fluffy, to sticky and chewy, to hard and crunchy in the latter case, they are known as pilipit.
They are sprinkled with white sugar, but can also be topped with sesame seeds or caramelized sugar.
It is made with rice flour , duck eggs, and sugar that is molded into rope-like strands and then fried in a loose spiral. It has the taste and consistency of a creamy pancake.
Often sold from food stalls in markets or by the side of the road, these doughnuts are small, sometimes X-shaped, and sold by the bag full.
In Austria , doughnut equivalents are called Krapfen. They are especially popular during Carneval season Fasching , and do not have the typical ring shape, but instead are solid and usually filled with apricot jam traditional or vanilla cream Vanillekrapfen.
In Belgium , the smoutebollen in Dutch, or croustillons in French, are similar to the Dutch kind of oliebollen , but they usually do not contain any fruit, except for apple chunks sometimes.
They are typical carnival and fair snacks and are coated with powdered sugar. Doughnuts similar to the Berliner are prepared in the northern Balkans, particularly in Bosnia and Herzegovina , Croatia , North Macedonia and Serbia pokladnice or krofne.
They are also called krofna , krafna or krafne , a name derived from the Austrian Krapfen for this pastry. In Croatia, they are especially popular during Carneval season and do not have the typical ring shape, but instead are solid.
Traditionally, they are filled with jam apricot or plum. However, they can be filled with vanilla or chocolate cream. The shape is similar to doughnuts in Germany or Poland.
They are called Kobliha Koblihy in plural. They may be filled with nougat or with vanilla custard. There are now many fillings; cut in half [ clarification needed ] or non-filled knots with sugar and cinnamon on top.
In Denmark , U. McDonald's and most gas stations. The Berliner , however, is also available in bakeries.
It is sold cold and sometimes filled with jam like U. A ring doughnut is also known as donitsi. A savory form of doughnut is the meat doughnut in Finnish lihapiirakka , or literally meat pie.
Made from a doughnut mixture and deep fried, the end product is more akin to a savory doughnut than any pie known in the English-speaking world.
The French beignet , literally "bump", [72] is the French and New Orleans equivalent of a doughnut: a pastry made from deep-fried choux pastry.
In parts of Germany , the doughnut equivalents are called Berliner sg. In middle Germany, doughnuts are called Kreppel or Pfannkuchen.
A Berliner does not have the typical ring shape of a doughnut, but instead is solid and usually filled with jam, while a ring-shaped variant called Kameruner is common in Berlin and eastern Germany.
Today, U. It is often served with sprinkled cinnamon and grated walnuts or sesame seeds. The most commonly used ingredients are flour , yeast , butter , egg yolk , rum , salt , milk and oil for frying.
The dough is allowed to rise for approximately 30 minutes, resulting in an extremely light pastry. It is supposed [ by whom?
Italian doughnuts include ciambelle , krapfen , zippuli and zeppole from Calabria , maritozzi and bomboloni from Tuscany , and frittelle from Veneto.
In Lithuania , a kind of doughnut called spurgos is widely known. In the Netherlands , oliebollen , referred to in cookbooks as "Dutch doughnuts", are a type of fritter, with or without raisins or currants , and usually sprinkled with powdered sugar.
Variations of the recipe contain slices of apple or other fruits. They are traditionally eaten as part of New Year celebrations.
In Norway, smultring is the prevailing type of doughnut traditionally sold in bakeries, shops, and stalls. It was also featured and put in newspapers all over the U.
Then it was voted as 1 of top recipes to be put in the Members Choice cookbook. They are like eating a flavored cloud.
So light and fluffy. Hope you enjoy them as much as we do. By Peggi Weaver Tebben. Finally a recipe for a baked buttermilk doughnut that is crispy on the outside and light and airy on the inside!
You won't think you're eating a donut-shaped muffin with this one! You could also toss the donuts in a cinnamon-sugar mix, glaze them with a powdered sugar-water icing, or frost them with chocolate frosting.
By brownie. My brothers and I used to eat this when we were younger. They're a lot like doughnuts but with the added fun of topping them with your favorite toppings.
After a while of not having these, I started making them on my own for my family, and I enjoy them as much today as I did back then!
By Koki. As kids, we always put in a heart-filled request for these on Christmas Eve. It was quite a family affair - my mom would make up the dough, my dad would roll them out and cut them and then after frying them up, us kids would take turns shaking them in a paper bag with powdered sugar!
We've made this recipe for over 40 years and I promise it won't disappoint! I love hot cinnamon doughnuts, but don't like or have all the oil to make the recipes.
This version uses an air fryer. By using less oil, I can use tastier oil, thus my choice is butter. Serve and eat hot. Like traditional doughnuts they are much better hot than cold.
By MumAndMe. As in virtually every other pumpkin dessert, I think using pure canned pumpkin will give you the best results--it has more concentrated flavor than freshly roasted pumpkin.
These light, not-too-sweet Italian doughnuts were adapted from a recipe by my old friend, Jennifer Perillo. I usually toss these in cinnamon sugar when they're still slightly warm.
This is an Afrikaner recipe for Koeksisters cake sister or South African donuts. These are loosely based on a similar Dutch pastry. By Anonymous.
This recipe for homemade funnel cakes brings the deep-fried carnival treat home to you! By Tina. Easy fried cakes very similar to pancakes. Lightly spiced with cinnamon and nutmeg.
Preparation time is short and well worth the effort. By Christina. Something yummy and easy to make. My mom makes these every New Year's Day.
These fritters are best served immediately. By William. What could be better than homemade doughnuts? Fresh warm homemade doughnuts with cinnamon and an apple cider glaze!
Cake-like buttermilk doughnuts are fried and topped with an optional vanilla sugar glaze. Decorate with nuts or candy sprinkles, if desired.
By krisyk. Yummy baked pumpkin donuts so easy they are great any day of the week. By Ms Em. I got this recipe from my aunt.
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Jetzt anmelden Shopping-Newsletter. Das Mehl, Backpulver, Natron und Salz mischen. Kuchen fürs Car Center — Wüste Auf Englisch die Kollegen lieben euch. Donuts Doughnuts Erstellt von handygirl. Biskuitteig: Unser Grundrezept. Dagegen wird die britische Schreibweise Doughnut gewählt, um die europäische Variante zu bezeichnen, bei der das Stadtzentrum durch die Migration häufig aufgewertet wird. Was backe ich heute? 
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