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Donuts filled with jam

Donuts filled with jam


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Sift the flour into a bowl and mix with the dry yeast.

In a kettle, put the milk, sugar and butter and mix on the fire until the sugar melts and the milk is warm. We make a hole in the flour in which we put the egg, rum, vanilla and pour the milk a little, mixing until we get a non-sticky dough, which we leave to rise until it doubles in volume.

Spread the dough on a wooden surface in a layer of 1 cm and, with the help of a glass, cut it into round shapes that we leave for another 10 minutes to rise, then fry them in hot oil. Remove the donuts on absorbent paper. Heat the jam slightly and, with the help of an ornament syringe, prick the donut on one side and fill it with jam.

Sift over the donuts, powdered sugar.


Donuts (plain or filled with jam)

Another & # 8220taste of childhood & # 8221 is that of jam-filled donuts made by my mother. I still remember how she prepared the dough and after laying it on the table we took a cup or a glass and cut circles which she then filled with plum jam or other jam.

Calculate how much yeast you need depending on the amount of flour. At 500g flour is usually used half a cube of fresh yeast (read the instructions on the package). If you take dry yeast, a 10 gram sachet is enough. Dissolve the yeast in warm milk (or warm water). Add 1 tablespoon of sugar and mix. Let the yeast activate for about 10-15 minutes.

In a large bowl put the flour, make a hole in the middle of it and add the activated or dried yeast, egg, butter, remaining sugar and salt. Knead well until smooth. If necessary, top up with flour or warm water, as appropriate. Cover the bowl with a kitchen towel and leave to warm for 1 hour until the dough rises. It should double in volume.

Make a few larger balls of dough. Sprinkle flour on the table, put a ball in the middle. Take a kitchen twister, rub it with a little flour (so that the dough does not stick to it) and spread the ball of dough until you get a sheet about 3-4 millimeters thick.

On one half of the dough sheet, place a spoonful of jam from place to place, about 8-10 cm apart. Fold / Then pull the other half of the dough over the first. With a glass, cut the donuts over each mound of dough and jam.

Heat oil in a deep frying pan and then heat to the right heat. Put the cut donuts in oil and fry. Then take them out in a bowl in which you put a paper towel to remove the excess oil, then sprinkle powdered sugar on top.

Gather the remaining dough and make balls again. Repeat the previous steps.

To make ring donuts, roll out the dough sheet. Take a glass with a large mouth and one with a smaller mouth. Cut a dough round with the larger glass and then inside each round cut the dough with the smaller glass. There will be some rings that you then fry in oil. Gather the remaining dough and make balls again. Repeat the previous steps.

Mihai Preda

Hello. I'm Mihai. Family cook. I mean, I cook for my family and from time to time for friends. I'm not a professional, but I cook for pleasure. If you got here, it means that you just read a recipe written by me. I hope you liked it (don't forget to give it an appreciation by clicking on the stars above) and I wish you a lot of success to try it too. Keep looking for the other recipes on the site. If you have suggestions you can write to me using the Contact page. "I'm cooking!" and enjoy your meal!" to your lusts.


Donuts filled with raspberry jam

The donuts require a little attention and time in their classic version (but I promise I'll be back soon with a quick and just as delicious recipe for yogurt donuts). They are the ideal dessert on weekends, when you have more time. And a fluffy, well-powdered donut with sugar never hurts anyone. Mini-me (i.e. Ilinca) loves them, but, nah, sugar and baby in the same room means two tons of toys lined up plus sitting on my head (literally), so I only make them two or three times a year, even though I I think of making them more often and eating them secretly :).

Donuts are not a great philosophy, they just need time, as my grandmother, who made the best donuts in the world, taught me.

Put 2-3 tablespoons of flour in a deep bowl. Heat 250 ml of milk in a bowl, and when it boils, pour it over the flour and mix vigorously with a pinch of polenta. You will immediately get a fairly hard dough, which you let cool. When cold, add 2 eggs, 200 grams of sugar, 150 ml of lukewarm milk (in which you dissolved 25 grams of yeast), a pinch of salt, vanilla seeds, grated lemon or orange peel. Mix everything and you will get a thin dough, in which you will incorporate the flour, around 600-700 grams. Finally, you should have a relatively strong, elastic dough, which you leave to rise for about two hours, until it triples in volume.

Now is the time to roll up your sleeves, because the most interesting part is coming. Take about a third of the dough and knead it on a well-powdered top with flour until you form a ball out of it. Then spread the dough in a one-inch-thick sheet with a fork and cut the donuts with a cup, a glass or various shapes if you have them. Let them rise on the counter for another 15 minutes, during which time heat the oil well in a large pot or pan (the oil must be plentiful for the donuts to float). You can also make them in the fryer, provided that the oil has not been used for anything else before.

Fry the donuts over medium heat until golden brown, remove them on an absorbent napkin and roll them in powdered sugar while they are still hot. At the end, I put a homemade raspberry jam in a bag (then blended and passed through a sieve to get rid of the seeds) and I "injected" it in donuts. But if you don't have a bag, you can cut the donuts in half and fill them with jam / jam / chocolate.

As I said, a donut now & ampthen didn't kill anyone and I really prefer to give my child such a sweet, which is anyway the premium version of those bought on the street corner or those made of frozen products. I'm not the kind of parent who totally bans sugar from a child's diet, because I think this will later generate frustrations that are difficult & # 8211 if not impossible & # 8211 to manage. So, with a little sugar (and sugar :)), we can offer the little ones sweets, occasionally.


Donuts with jam

1. Dissolve the yeast with the sugar in a little warm water and let it rise for 10 minutes. Mix the flour with the salt, make a hole in the middle and pour the yeast mixture.

2. Stir and then pour in the oil, kneading until it no longer sticks to the bowl. Cover with a napkin and let rise for an hour.

3. From the dough, break balls, no bigger than a tangerine, which are stretched and placed in the baking tray. Put a layer of jam and then cover with the second layer of dough cut in half with a glass.

4. Place the tray in the oven for about 20 minutes. Cold, sprinkle with sugar.

5 / 5 - 1 Review (s)

Donuts stuffed with jam and nuts

As the cold weather comes, the state comes to the mouth of the stove, with the plate of donuts filled with jam and nuts or with chic cakes with berries and a mix of seeds. The atmosphere is pleasant, if you have your loved ones with you, with a cup of romaine or lime tea.

Let's see together how many kinds of stuffed donuts we can make!

Someone in a corner of the room shouted loudly: donuts filled with apricot and walnut jam.

A friend present at the discussion prefers the donuts filled with chocolate from carob powder, and her children crowd the plate with hot donuts, filled with plum and almond magiun.

The boys sit at the big table and play chess, but don't forget any of the donuts filled with rosehip paste and the pumpkin pies.

The girls instead talk about new dresses and skirt models or about the fasting sarmale recipes, and their favorite dish is the one with fruit tarts.

Whether you want donuts stuffed with jam and nuts, or you like fruit tarts or an apple pie at the mouth of the stove is warm and good.


Donuts filled with raspberry jam

The donuts require a little attention and time in their classic version (but I promise I'll be back soon with a quick and just as delicious recipe for yogurt donuts). They are the ideal dessert on weekends, when you have more time. And a fluffy, well-powdered donut with sugar never hurts anyone. Mini-me (i.e. Ilinca) loves them, but, nah, sugar and baby in the same room means two tons of toys lined up plus sitting on my head (literally), so I only make them two or three times a year, even though I I think of making them more often and eating them secretly :).

Donuts are not a great philosophy, they just need time, as my grandmother, who made the best donuts in the world, taught me.

Put 2-3 tablespoons of flour in a deep bowl. Heat 250 ml of milk in a bowl, and when it boils, pour it over the flour and mix vigorously with a pinch of polenta. You will immediately get a fairly hard dough, which you let cool. When cold, add 2 eggs, 200 grams of sugar, 150 ml of lukewarm milk (in which you dissolved 25 grams of yeast), a pinch of salt, vanilla seeds, grated lemon or orange peel. Mix everything and you will get a thin dough, in which you will incorporate the flour, around 600-700 grams. Finally, you should have a relatively strong, elastic dough, which you leave to rise for about two hours, until it triples in volume.

Now is the time to roll up your sleeves, because the most interesting part is coming. Take about a third of the dough and knead it on a well-powdered top with flour until you form a ball out of it. Then spread the dough in a one-inch-thick sheet with a fork and cut the donuts with a cup, a glass or various shapes if you have them. Let them rise on the counter for another 15 minutes, during which time heat the oil well in a large pot or pan (the oil must be plentiful for the donuts to float). You can also make them in the fryer, provided that the oil has not been used for anything else before.

Fry the donuts over medium heat until golden brown, remove them on a paper towel and roll them in powdered sugar while they are still hot. At the end, I put a homemade raspberry jam in a bag (then blended and passed through a sieve to get rid of the seeds) and I "injected" it in donuts. But if you don't have a bag, you can cut the donuts in half and fill them with jam / jam / chocolate.

As I said, a donut now & ampthen didn't kill anyone and I really prefer to give my child such a sweet, which is anyway the premium version of those bought on the street corner or those made of frozen products. I'm not the kind of parent who totally bans sugar from a child's diet, because I think this will later generate frustrations that are difficult & # 8211 if not impossible & # 8211 to manage. So, with a little sugar (and sugar :)), we can offer the little ones sweets, occasionally.


Donuts stuffed with jam and nuts

As the cold weather comes, the state comes to the mouth of the stove, with the plate of donuts filled with jam and nuts or with chic cakes with berries and a mix of seeds. The atmosphere is pleasant, if you have your loved ones with you, with a cup of romaine or lime tea.

Let's see together how many kinds of stuffed donuts we can make!

Someone in a corner of the room shouted loudly: donuts filled with apricot and walnut jam.

A friend present at the discussion prefers the donuts filled with chocolate from carob powder, and her children crowd the plate with hot donuts, filled with plum and almond magiun.

The boys sit at the big table and play chess, but don't forget any of the donuts filled with rosehip paste and the pumpkin pies.

The girls instead talk about new dresses and skirt models or about the fasting sarmale recipes, and their favorite dish is the one with fruit tarts.

Whether you want donuts stuffed with jam and nuts, or you like fruit tarts or an apple pie at the mouth of the stove is warm and good.


Donut rose with jam

Re & # 539and below, gogo & # 537i rose with jam, is a dessert suitable for any city in the world.
They are fluffy and fragrant, simple or filled with jam, chocolate and other delicious fillings, whatever the donuts are, they are the most beloved desserts. It seems that they were prepared from the time of the Romans, then called globules. In the Middle Ages donuts were considered sacred, prepared by pilgrims and offered as a sacrifice to God.
Nowadays, in America there is even a national day of donuts, on June 3rd. It seems that, seeing that the middle does not fry as fast as the outer part, they were filled with various compositions that did not require frying, or were found. & icircn center.
Good luck to your heart!

Photo: Gogo & # 537i rose with jam & ndash Archive & # 259 Burda Rom & acircnia

& Icirc & # 539i must:
4 tablespoons sm & acircnt & acircn & # 259 gras & # 259
a pinch of salt
2 ou & # 259 & icircntregi
350 g f & # 259in & # 259 cernut & # 259
1 g & # 259lbenu & # 537
1/2 tablespoon & # 539 & # 259 baking soda
frying oil
Preparation:
Sift the flour into a bowl, add the baking soda, salt powder and mix, then incorporate the two eggs plus the egg whites. Start without frying the dough to get a lightly rolled dough.
A thin sheet is spread from the dough obtained. With the help of glasses of 4 different sizes, shapes are cut: one large, one smaller than the first, another medium and the last small. With a knife, the edges are cut, that is, they are grown in 5 places. The 4 rounds of different sizes overlap and press with your finger in the middle of the dough. This process is being completed.
Put the oil on the heat, cover it with the top of the oil and let it brown on both sides. Remove on an absorbent paper towel, after which they can be powdered with powdered sugar. Serve with jam according to your preference.

Re & # 539et & # 259 de Iuliana Lako, Cenad, jud. Timi & # 537

Enter here and you will find another re9 # # 999 re & # 539et & # 259 de gogo & # 537i.


500 gr flour
2 eggs
1 packet with fresh yeast (30 gr)
200 ml of milk
6 & ndash 7 tablespoons sugar
Sunflower oil
2 sachets of vanilla sugar
1 pinch of salt
Sunflower oil
1 bottle of vanilla essence
Powdered sugar
Jam

Difficulty: easy & middot Preparation time: 30 minutes & middot Nr. servings: 4

Gently heat the milk, without making it hot, and add the yeast, then mix well. Then put a teaspoon of sugar and a teaspoon of flour, mix well, then leave the mixture for 15 minutes & icircn in a warm space, covered with a napkin.
Beat the two eggs, add the mixture, sugar, vanilla sugar, two tablespoons of oil, vanilla essence, salt, and then slowly pour the composition into the flour and knead until the dough becomes consistent. Cover the dough with a clean towel and leave to rise.
Sprinkle flour on the table to prevent sticking and spread the thin slices of dough with a whisk. When the shell is about an inch thick, cut out round shapes with the mouth of a glass or cup. In the middle of these forms add a teaspoon of jam, then cover with another round piece of dough and press well on the edges with your fingers. After gluing the donuts, leave them for 10-15 minutes, then fry them on both sides in hot oil, until they reach a golden color. Then take them out on a paper towel to drain off the excess oil and dust them with powdered sugar.


Fasting recipe: donuts filled with jam, as only Grandma did!

An easy and very tasty recipe for fluffy donuts filled with jam or magiun prepared during Lent can be made very quickly from scovergi dough. Donut cake it is made identical to the scovergi, which is a very easy recipe. As ingredients we will use: 600 g of flour (as it contains) 1 cup of water 2 cubes of yeast (2 x 25g) ½ teaspoon of salt 1 vanilla sugar grated lemon peel 3 tablespoons oil 50 g of powdered sugar for powdering donuts and 1 teaspoon caster sugar to dissolve the yeast.

How is it prepared

Put the crushed yeast in a large bowl and sprinkle a little sugar on top, leave until the yeast melts. In a kettle heat a cup of water with a little salt, and when the water is warm pour over the melted yeast and mix well until the yeast is completely dissolved. Add a little oil, vanilla sugar, grated lemon peel and gradually flour mixing well by hand until you get an elastic dough, suitable hard that no longer sticks to hands. Sprinkle a little flour on the worktop and knead the dough a little more and then slice the table a few times. Sprinkle a little flour in the bowl, place the dough and sprinkle a little more flour on it, then cover it with a towel and let it rise in the heat for about 30 minutes, until the donut dough increases in volume.

After the dough has risen nicely, sprinkle the flour on the worktop, divide the crust into two equal parts and from each piece of crust we spread a sheet of dough suitable for the thickness. On the first sheet of coca with the help of a glass soaked in flour, lightly press on the dough to form gagosi (circles) in the middle of which we put to taste a teaspoon of plum magiun, or various jams or jams. Carefully place the second sheet of coca over the first sheet and with the glass soaked in flour, press and twist, thus forming filled donuts that we let rise on the table for another 10 minutes.

Heat enough oil in a pan and then fry the donuts, turning them on both sides until nicely browned. Remove in a bowl on a napkin to absorb excess oil and then powder with powdered sugar.


Donut rose with jam

Re & # 539and below, gogo & # 537i rose with jam, is a dessert suitable for any city in the world.
They are fluffy and fragrant, simple or filled with jam, chocolate and other delicious fillings, whatever the donuts are, they are the most beloved desserts. It seems that they were prepared from the time of the Romans, then called globules. In the Middle Ages donuts were considered sacred, prepared by pilgrims and offered as a sacrifice to God.
Nowadays, in America there is even a national day of donuts, on June 3rd. It seems that, seeing that the middle does not fry as fast as the outer part, they were filled with various compositions that did not require frying, or were found. & icircn center.
Poft & # 259 bun & # 259 la gogo & # 537i!

Photo: Gogo & # 537i rose with jam & ndash Archive & # 259 Burda Rom & acircnia

& Icirc & # 539i must:
4 tablespoons sm & acircnt & acircn & # 259 gras & # 259
a pinch of salt
2 ou & # 259 & icircntregi
350 g f & # 259in & # 259 cernut & # 259
1 g & # 259lbenu & # 537
1/2 tablespoon & # 539 & # 259 baking soda
frying oil
Preparation:
Sift the flour into a bowl, add the baking soda, salt powder and mix, then incorporate the two eggs plus the egg whites. Start without frying the dough and get a lightly rolled dough.
A thin sheet is spread from the dough obtained. With the help of glasses of 4 different sizes, shapes are cut: one large, one smaller than the first, another medium and the last small. With a knife, the edges are cut, that is, they are grown in 5 places. The 4 rounds of different sizes overlap and press with your finger in the middle of the dough. This process is being completed.
Put the oil on the heat, cover it with the top of the oil and let it brown on both sides. Remove on an absorbent paper towel, after which they can be powdered with powdered sugar. Serve with jam according to your preference.

Re & # 539et & # 259 de Iuliana Lako, Cenad, jud. Timi & # 537

Entering here you will find another re9 de gogo.