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First I mixed and sifted the dry ingredients: flour, cocoa, baking powder, salt and baking soda.
Separately, I mixed the eggs with the sugar, until I got a creamy composition, then I added the kefir, butter and I mixed for another 2 minutes. I started to thicken the composition with the dry mixture, until I incorporated everything. I got a thick dough, which I kneaded a little later by hand. It's extremely sticky, so I used a few more tablespoons of flour for the work surface.
I then spread it on a thin 3 mm sheet and cut the skies, in the middle of which I put Nutella from the fridge, being easier to handle. I closed the donuts and fried them in an oil bath, over medium heat, for 3 minutes.
If I still made fluffy donuts, choux donuts and donuts with Greek yogurt, I thought of making one. Fluffy donuts in a pan filled with nutella. There are no baked donuts but only dumplings (or dumplings) that we fill with. You can decorate them with powdered sugar, white glaze (powdered sugar with a little milk or lemon juice), with nutella glaze. This baked donut recipe is a quick and easy one that I highly recommend.
Baked donuts filled with whipped cream and chocolate, recipe here or click on the photo.
In a bowl, mix eggs with sugar and lemon essence. When the sugar has melted, add the oil like mayonnaise.
Then add flour and baking powder and knead a dough not too hard.
We powder our hands with flour and start making small balls the size of a smaller walnut.
The tray that has been previously lined with baking paper is placed in the oven for 20 minutes on a suitable heat.
When they are ready, remove the tray and let it cool. After they have cooled, take each ball and scoop it out with a teaspoon
After hollowing out the balls, fill them with Nutella cream and stick them in pairs.
At the end, take each ball, pass it through a dye mixture (sweet milk + dye), and then give it sugar.
After decorating all the peaches, I put them in the fridge to harden the sugar.
Try this video recipe too
In a bowl mix the dry ingredients flour, sugar, baking powder, baking soda and salt. In another bowl (I use a graduated glass), lightly beat the egg, add the milk, oil and essence.
Then pour the liquid ingredients over the solid ones, stirring only until smooth, no more!
If you have decided to add fruit, chocolate chips or something else, now is the time to do it. I put nutella on top after dividing the composition into shapes.
If you want cocoa muffins, subtract 40 g of flour and put the same amount of cocoa.
Cover with paper a muffin tray (12 pieces) and distribute the dough, it must remain free about a quarter to grow. With a small teaspoon I put nutella on top of each muffin.
Bake the muffins for 25-30 minutes at 180-200 ° C, until lightly browned on top. Good appetite !
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INGREDIENTS FOR 24 PORTIONS
165 g diced soft butter
25 g fresh whole milk
To make the donuts (choux), gently heat the water in a bowl with the salt and add the butter kept at room temperature.
After the butter has melted, continue to heat the liquid and pour the flour all at once. Mix first with a fork, for 1 minute, and then with a wooden spoon.
When the mixture comes off the walls of the bowl, remove the composition from the heat and place the ball of dough in a bowl.
Beat eggs in a separate bowl.
Gently pour the milk over the dough, then beaten eggs, stirring constantly.
Prepare a tray lined with baking paper.
With the help of a pos for decoration, make small and round donuts with a diameter of 3 cm, taking care to leave the distance between them. This operation can also be done with the help of two teaspoons.
Place the tray on the bottom grill of the preheated oven at 220 & deg. After 10 minutes, reduce the temperature to 190 & deg. Bake for 7 minutes. Remove the pan from the oven and allow the donuts to cool.
With a pos for garnish, fill each choux with 5 gr of Nutella & reg.
For the caramel, heat the water and sugar in a bowl over medium heat.
Wait for the sugar to boil. When the sugar turns golden, take the bowl off the heat and soak the base of each choux in caramel.
False donuts with puff pastry
- 2 & # 32 packages & # 32 puff pastry & # 32 320 gx2
- 20 & # 32 g & # 32 melted butter
- 150 & # 32 ml & # 32 hot water
- 100 & # 32 g & # 32 honey & # 32 or maple syrup
- 100 & # 32 g & # 32 old
- 1/2 & # 32 teaspoon & # 32 cinnamon
- juice from half a lemon
METHOD OF PREPARATION
Mini pavlova with Nutella & # 8211 video recipe
Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!
I love the recipe mini Pavlova with Nutella and fruit. First of all because I really like the combination of meringue with cream and fruit and because I'm a big Nutella fan. I made another recipe for Pavlova, but in the large version, the classic one. Now I came back with a recipe for small Pavlova, as for a portion, ideal for the holidays. It is an impressive dessert that will turn anyone on its back and is also very good. I have to admit that I just don't like meringues eaten. They seem too sweet and without a certain aroma. But I love them in this combination with whipped cream, fruit and Nutella.
This mini Pavlova recipe with Nutella and fruit seems ideal for Christmas. We usually make a lot of cakes and we always have leftover egg whites that we throw away most often. With this recipe I want to show you what we can do with them and how we can turn them into an irresistible dessert. My mother used the remaining egg whites to fill the cakes, but she never put them all on. He throws away the remaining ones every year after a few days of not using them at all. I am convinced that many do the same as my mother and I want to show you that egg whites can also be turned into delicious desserts.
The most important part of the Pavlova mini recipe with Nutella and fruit is meringue. We must carefully separate the eggs so that no yolk reaches the egg whites. Any trace of fat spoils the recipe because the egg whites will no longer beat properly, and will leave them in the oven. And the bowl in which we beat the egg whites must be clean and degreased as well as the mixer. Beat the egg whites with the sugar until they become a hard and shiny foam. It was important for them to be well beaten in order to keep their shape when baked. Bake on very low heat for about 2 hours or until well dried, but remain white.
When I'm ready, they can be left to cool in the oven so that they don't crack, but I don't mind if they crack, on the contrary, I really like the way they look. When they are completely cold or before serving, the meringues are filled with whipped cream, then Nutella is added as preferred and finally fresh fruit. A wonderful dessert for Christmas, as is the recipe for lady kisses, delicious and tender cookies, also filled with Nutella.
Mini donuts with Nutella! Incredibly tasty dessert!
A recipe that you can make easily and quickly when you feel like something sweet: mini donuts with nutella.
Ingredients (for 24 mini donuts)
230 g unsalted butter, 80 ml whole milk, a whole egg and an egg yolk, a teaspoon of vanilla essence, 180 g flour, two teaspoons of baking powder, 250 g sugar, 4 tablespoons of Nutella, a pinch of salt
Preheat the oven to 190 degrees and prepare a muffin tin, grease with two tablespoons of butter.
For an extra precaution, you can line it with flour. Melt half the amount of butter over medium heat, but be careful not to burn, it just needs to change color (to brown). Do not leave on the stove for more than 5 minutes. Leave to cool until you prepare the other steps.
Mix the milk, a whole egg, an egg yolk and vanilla essence with a whisk, then pour the warm butter little by little. Don't rush this step. In a separate bowl, put flour, half the amount of sugar and a pinch of salt. Then, using a wooden spoon, combine all the ingredients in a large bowl, without forming lumps.
With a teaspoon, put the dough thus obtained in the form of muffins, but do not fill it (donuts will swell). Add half a teaspoon of Nutella in the center, then another teaspoon of dough. You need to make sure that Nutella does not touch the edges and that this cream is completely covered by the top layer.
Bake for 10-12 minutes, until the mini donuts become firm and golden. Leave in the form for 5 minutes (but not more, because they will stick) until they cool slightly, use a knife to peel off the edges.
By the same method, melt the remaining butter and leave it to cool for 5 minutes before transferring it to a heat-resistant bowl. In another bowl, sprinkle with remaining sugar. Roll the mini donuts in butter and then in sugar.
Donuts and glues Szafi Free without buckwheat, with low fiber content
Add the sugar or sweetener, the finely chopped yeast to the warm almond milk, mix well and leave to rise.
In another bowl weigh the flour, salt, soft butter and egg yolks, then mix and add to the yeast composition. Leave to rise in a warm place for 15 minutes.
Place the leavened dough on a surface sprinkled with flour, knead and form a circle 25 cm in diameter. Using a donut shape (8 cm) cut the donuts and cut out the middle.
We continue this procedure until we run out of dough. Knead, spread, cut, etc. Finally we will have 9 donuts, which we leave to rest for another 10 minutes.
Heat the oil in the pan and fry the donuts so that they have the color in the image.
They taste and smell the same as traditional donuts, like those with wheat flour! I'm very shocked, because I haven't eaten anything like this for 8-9 years! ”
Vizler-Bokréta Veronika prepared them, forming them differently:
(Recipe holder: Farkas Szilvi)
Szafi Free donuts and glues without buckwheat, low in fiber
Farkas Szilvi's wonderful recipe sounds like this:
“I mixed 2 tablespoons of flax flour with 6 tablespoons of water, left it to rest in the fridge while I weighed the rest of the ingredients and the yeast increased.
160 g of almond milk or cashew milk. I added a pinch of coconut sugar. I warmed it up a bit and added 20 g of fresh yeast and let it rise.
Weigh 240 g of Szafi Free flour mixture without buckwheat, low in fiber, 2 g salt, 10 g Szafi Free sweetener 5 times sweeter (HERE!), 30 g soft vegetable butter, then add the yeast and eggs , knead, leaven and fry in oil.
Grease the sticks with cashew milk and sunflower oil, until the oven has warmed up and left them to rise.
I baked them at 180 degrees for 30 minutes (depending on the oven)
The raw dough is very good, it is easy to work and shape. The donuts are light, soft and very tasty. ”
Update (You sent me):
“The tastiest and healthiest G O G O ȘI without gluten. They do not contain gluten, eggs, milk, however they are the best so far. They are very light and smell like traditional donuts! ”- wrote Kovács Szilvia in her picture. She prepared them according to the following recipe:
160g vegetable milk (almond / rice milk)
20g fresh yeast (or 5g dry yeast)
10g erythrite crystal
10g cane sugar
salt knife tip
240g universal Szafi flour mixture without buckwheat
60g vegetable yogurt at room temperature)
coconut oil for frying ”
And Csikós Gabi prepared them:
And Ornyiné Páli Barbara prepared them:
And Mészáros Laura prepared them:
Picture of Kovácsné Kalmár Edina
"I don't know what else to say, except that they are perfect," Király Dia wrote in her picture.