If you eat doughnuts on Fat Thursday, it's rich! Let them be delicious, fluffy, aromatic and worth every calorie. Here are the recipes from the real masters!
Cinnamon oven pots
Recipe: Ina Garten
Level of difficulty: easy
Preparation: 15 minutes
Waiting: 5 minutes
Baking: 15 minutes
Number: 12 buds
Total time: 35 min.
- 2 glasses of flour
- 1 1/2 glass of sugar
- 2 teaspoons of baking powder
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of nutmeg
- 1/2 teaspoonful of salt
- 1 very large egg
- 1 1/4 cup of whole milk
- 2 tablespoons of melted butter
- 2 teaspoons of pure vanilla extract
- 8 tablespoons of butter
- 1/2 glass of sugar
- 1/2 teaspoon of ground cinnamon
Preheat the oven to 180°C. Prepare 2 sheets with moulds for the pots. If you don't have them, you can also use a muffin mould. Lubricate them with fat inside.
Sift flour, sugar, baking powder, cinnamon, nutmeg and salt into a large bowl. In the second, smaller bowl, mix the whisked egg, milk, melted butter and vanilla. Pour the mixed wet ingredients into a bowl with the dry ingredients and mix them thoroughly together until they combine.
Pour the dough portions into the moulds, filling each in about ¾ of the height. Place in the oven and bake for approx. 17 minutes or until the toothpick stuck in the dough is clean and dry. Allow them to cool for 5 minutes, then turn the mould upside down and carefully shake it outside.
Dissolve 8 tablespoons of butter in a saucepan or bowl. In the second bowl prepare sugar mixed with cinnamon. Soak the donut in butter on one side and press it against the cinnamon sugar to stick to the wet surface.
Home flowerpots with icing
Recipe: Ree Drummond
Level of difficulty: medium
Total time: 12 hours and 15 minutes
Preparation: 35 min.
Waiting: 11 hours and 5 minutes
Baking: 35 min.
Number: 24 doughnuts
- 1/4 glass of icing sugar
- 1 1/8 glasses of warm, full-fat milk
- 3 teaspoons of instant yeast
- 2 large eggs
- 1 1/4 cubes of melted butter
- 4 glasses of flour plus additional flour for powdering the board
- 1/2 teaspoonful of salt
- 4 glasses of deep-frying fat (can be peanut oil or sunflower oil)
- 3 glasses of icing sugar
- 1/2 teaspoonful of salt
- 1/2 teaspoon of vanilla extract
Special equipment: a confectionery thermometer will be useful
To prepare the doughnuts, mix the sugar into the warm milk in a medium bowl and then add the yeast. Leave in a warm place until the yeast starts to bubble, 5-10 minutes. Mix at low speed.
Mix flour and salt in a bowl, then pour it half a glass at once into the mixer, allowing it to blend slowly with the liquid mixture. Continue mixing for another 5 minutes after the flour has been completely mixed. Then put the dough in a slightly greasy bowl, cover it with food-grade foil and put it in the fridge for 8 - 12 hours (overnight).
The next morning, take the dough out of the fridge and let it reach room temperature and rise for 1.5 - 2 hours. Place a bowl of dough in a warm place to make it easier to rise.
Pull out the risen dough onto a worktop sprinkled with flour and roll it over a 0.5 cm thick pancake. To cut pots you can use a special mold or simply cut out the rings with a large glass and the holes inside with a small glass. Put the cut out rings and the small ones left from the hole cutting into the baking tray lined with baking paper, cover with a cloth and set aside for 1.5 - 2 hours in a warm place without draughts to grow up.
In a large pot, heat the frying fat over a medium heat until it heats up to 180°C. You can also check the temperature of the oil by throwing one of the tiny rings into the cooker - if it starts to sizzle and flows immediately to the surface, the oil is ready for frying. Fry the doughnuts in batches - they should swim on the surface and swell quickly. Use a metal spatula to gently tip them over to the other side when the side dipped in oil is already golden browned. Maintain a constant oil temperature so that the doughnuts do not burn outside, remaining raw inside.
When they are browned on both sides (this should take a total of about a minute), take them out carefully with a spatula and put them on paper towels that have been spread out so that they run away from the fat. At the very end, throw in the small rings made of holes and fry them in gold as well.
To make the icing, mix the icing sugar in a bowl with ½ glass of cold water, salt and vanilla extract, and mix thoroughly until the glaze becomes perfectly smooth.
To polish the doughnuts in the most effective way, prepare a grille from the oven equipment placed above the plate. Put small, round doughnuts made of holes on the baking tray under the grid.
Soak the doughnuts successively in icing on both sides and place them on a grid to dry. Excess icing will flow onto the bottom plate and will also cover small doughnuts.
Super trick from Goefrey Zakariana from the Kitchen program!
Add a grated lemon zest to the doughnuts and instead of using ordinary powder sugar to sprinkle the doughnuts, roll them thoroughly in chili sugar! The effect will be surprising and fantastic!
Provision for chilli sugar
- 2 glasses of small sugar
- 1 teaspoon of powdered chilli (pure, with no addition of other spices)
- 1 teaspoon of powdered Hungarian pepper
Combine sugar, chilli powder and paprika in a blender equipped with a spatula. Mix at low speed until the ingredients are thoroughly combined, 1 to 2 minutes. Store in a tight container.