Donuts
Από την: Βέφα Αλεξιάδου
From: Vefa Alexiadou
donuts-vefa-790×425
Ingredients for 24 donuts:
 4 cups all-purpose flour
 ½ cup of lukewarm water
 ¾ cup of lukewarm milk
 ¼ dessert spoon sugar
 1 dessert spoon salt
 1 egg
 ¼ cup of melted butter
Steps for donuts:
1

Stir the Mac Magic dry instant yeast with the flour and lukewarm water

2

Add the rest of the ingredients and stir until it becomes a soft and elastic dough, that does not stick

3

Cover it and let it be double in volume

4

Re-knead for some minutes and place it on a floured sheet 8 mm thick.

5

Cut with a glass 6 cm trays by dipping it in flour, so that it does not stick to the dough

6

With a cap of a bottle, remove small trays from the center

7

Spread the rings on a floured towel in the oven pan, cover them and leave them in a damp and warm place to double in volume.

8

Fry them until they become lightly brown on both sides

9

Place them in absorbent paper

10

Put them in glaze or sparkle them with powdered sugar

For the lemon glaze:

Stir 1 cup of powdered sugar, 1 dessert spoon lemon zest and 2 scoops lemon juice

For the vanilla glaze:

Stir 1 cup of powdered sugar, little bit of vanilla and 2 scoops milk

For the chocolate glaze:

Melt 75 gr couverture, add 1 cup of powdered sugar and 2-3 scoops milk or cognac and stir well

Ingredients

Ingredients for 24 donuts:
 4 cups all-purpose flour
 ½ cup of lukewarm water
 ¾ cup of lukewarm milk
 ¼ dessert spoon sugar
 1 dessert spoon salt
 1 egg
 ¼ cup of melted butter

Directions

Steps for donuts:
1

Stir the Mac Magic dry instant yeast with the flour and lukewarm water

2

Add the rest of the ingredients and stir until it becomes a soft and elastic dough, that does not stick

3

Cover it and let it be double in volume

4

Re-knead for some minutes and place it on a floured sheet 8 mm thick.

5

Cut with a glass 6 cm trays by dipping it in flour, so that it does not stick to the dough

6

With a cap of a bottle, remove small trays from the center

7

Spread the rings on a floured towel in the oven pan, cover them and leave them in a damp and warm place to double in volume.

8

Fry them until they become lightly brown on both sides

9

Place them in absorbent paper

10

Put them in glaze or sparkle them with powdered sugar

For the lemon glaze:

Stir 1 cup of powdered sugar, 1 dessert spoon lemon zest and 2 scoops lemon juice

For the vanilla glaze:

Stir 1 cup of powdered sugar, little bit of vanilla and 2 scoops milk

For the chocolate glaze:

Melt 75 gr couverture, add 1 cup of powdered sugar and 2-3 scoops milk or cognac and stir well

Donuts

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