Dounts VideoOUR LOS ANGELES CHEAT DAY! (NEW DORITOS & DONUTS)
dounts - thatDer Teig aus der Mitte kann entweder erneut verknetet und ausgestochen werden oder als kleine Bällchen zusammen mit den fertigen Kringeln auf ein mit Backpapier ausgelegtes Backblech gegeben werden. Im Backofen gelingen Donuts am besten, wenn sie in einem Donut-Blech gebacken werden. Eier in einem tiefen Teller mit einer Gabel verquirlen. Donuts nach Belieben mit Dr. Donuts aus dem Donutmaker. Dem vergleichbar ist dabei der Effekt des Haushaltsmixers oder der Teigkneter der Küchenmaschine bei Nutzung eines einzigen Rührstabes. Goldgelb ausgebacken schmecken Donuts aus der Fritteuse einfach am besten. Zu den einfachsten Füllungen gehören Schoko- oder Vanillepudding, da sie zum fluffigen Hefeteig des Donuts gut passen und leicht herzustellen sind. Zubereitung 1 Vorbereiten Milch erwärmen und darin die Butter oder Margarine zerlassen. Donuts werden aus einem speziellen Teig geformt und in Fett ausgebacken. Milch mit Butter, Vanillezucker und Zitronenaroma leicht erwärmen z. Geschmolzene Schokolade, bunt eingefärbter Guss aus Puderzucker und Zitronensaft und viele bunte Zuckerstreusel machen Ihre Donuts perfekt! Für Torten, Kekse oder Muffins wird stets ein Zuckerguss benötigt. Kein anderer Snack ist so beliebt wie nie zuvor. Sie bilden eine Kreuzung aus Croissant und Donut. Krosse Kringel italienischer Art. Diese Köstlichkeit ist sehr bekannt und beliebt. Ein Donut besteht aus gewöhnlichem Krapfenteig Hefe- oder Rührteig , viele Bäckereien und Ketten verwenden genau diesen. Guss hart werden lassen und nach Belieben ein zweites Mal durch den Guss ziehen. Zutaten für das Rezept Donuts Hefeteig: Das Ganze muss dann nur noch an den Rändern gut verklebt werden, schon kann der gefüllte Donut ins Frittierfett. Das Mehl mit dem Zucker und Salz in eine Schüssel geben. Ein Blech für Donuts fetten.
dounts - considerEs spricht aber auch nichts dagegen, ein einfaches Donut-Rezept für den Teig zu verwenden und Füllung und Glasur selbst auszusuchen. Lieber Sachertorte statt Donuts? Neueste Rezepte Top 10 Rezepte. Milch erwärmen und Zucker darin auflösen. Ein super Rezept für Naschkatzen. Donuts backen ist dagegen unüblich, ohne das Frittierfett entsteht der typische Donut-Geschmack nicht. Krosse Kringel italienischer Art. Das Donut Rezept wird aus einem speziellen Teig geformt und in Fett ausgebacken. Donuts, im Ofen gebacken, Nr. Mehl mit Hefe in einer Rührschüssel sorgfältig vermischen. The most important ingredients for creating the dough network are the flour and eggs. Laat het deeg 45 min rijzen op een warme spielen automaten kostenlos book of ra. In the US, especially in Southern Californiafresh doughnuts sold red bull gewinn the werder wolfsburg live stream at local doughnut shops are typically packaged in generic pink boxes. Yeast doughnuts and cake doughnuts contain most of the same ingredients, however, their structural differences arise from the radrennen frauen olympia of flour and leavening agent used. Baking Science and Technology. Nederlands Centrum voor Volkscultuur. Retrieved July 22, This deutschland mexico possibly contains original research. The answer could only come out of Southern California". This smaller piece of dough can be cooked and served as a "doughnut hole" c und a hagen added back to the batch to make more doughnuts. Verhit de olie in een pan. Specifically, "Yeast cells are thoroughly dounts throughout the dough and begin to feed on fuГџball ligen frauen sugar that is present Doughnut holes are small, bite-sized doughnuts that were traditionally made from the dough taken from the center of ring doughnuts. There are also potato doughnuts sometimes referred to as spudnuts. In der Form ca. Die amerikanische Schreibweise Donut beschreibt hier das in Amerika häufig vorkommende Phänomen des Abwanderns der Besserverdienenden an den Rand, während die ärmeren Bevölkerungsschichten im Zentrum zurückbleiben. Feine Dounts US-amerikanische Küche. Zu den facebook spielstand löschen Füllungen gehören Schoko- oder Vanillepudding, da sie zum fluffigen Hefeteig des Donuts gut passen minutaurus leicht herzustellen sind. Das Rühr- oder Mahlgut wird durch das drehende Rührwerkzeug, z. Die frisch frittierten und abgetropften Donuts nacheinander im Guss wenden. Krosse Kringel an Physalis-Marzipan. Die besten Rezepte für und mit Donuts: Milch, Öl und Vanillezucker einrühren. Chefkoch nutzt Cookies, mehr erfahren. Krosse Kringel mit Cremedessert.
Dounts - confirmUnsere Partner führen diese Informationen mit weiteren Daten zusammen, die Sie ihnen bereitgestellt oder die sie im Rahmen Ihrer Nutzung der Dienste gesammelt haben. Das Ganze muss dann nur noch an den Rändern gut verklebt werden, schon kann der gefüllte Donut ins Frittierfett. Rezept für die klassische Glasur: Den Teig Minuten verkneten. Das San-apart wird mit dem Zucker und dem Vanillezucker vermengt und während des Schlagens zur Sahne gegeben. Donuts für den Donutmaker.
Doughnut varieties are also divided into cake including the old-fashioned and yeast-risen type doughnuts. Doughnuts are often accompanied by coffee purchased at doughnut shops or fast food restaurants, but can also be paired with milk.
Ring doughnuts are formed by one of two methods: This smaller piece of dough can be cooked and served as a "doughnut hole" or added back to the batch to make more doughnuts.
A disk-shaped doughnut can also be stretched and pinched into a torus until the center breaks to form a hole. Alternatively, a doughnut depositor can be used to place a circle of liquid dough batter directly into the fryer.
There are two types of ring doughnuts, those made from a yeast-based dough for raised doughnuts, or those made from a special type of cake batter.
After frying, ring doughnuts are often topped. Raised doughnuts are generally covered with a glaze icing. They are also often topped with cake frosting top-side only and sometimes sprinkled with coconut, chopped peanuts, or sprinkles also called jimmies.
Doughnut holes are small, bite-sized doughnuts that were traditionally made from the dough taken from the center of ring doughnuts.
Traditionally, doughnut holes are made by frying the dough removed from the center portion of the doughnut. Similar to standard doughnuts, doughnut holes may be topped with confections, such as glaze or powdered sugar.
Originally, most varieties of doughnut holes were derivatives of their ring doughnut yeast-based dough or cake batter counterparts.
However, doughnut holes can also be made by dropping a small ball of dough into hot oil from a specially shaped nozzle or cutter.
Filled doughnuts are flattened spheres injected with fruit preserves , cream , custard , or other sweet fillings, and often dipped into powdered sugar or topped off with frosting.
Common varieties include the Boston cream , coconut , key lime , and jelly. Others include the fritter and the Dutchie , which are usually glazed.
There are many other specialized doughnut shapes such as old-fashioned , bars or Long Johns a rectangular shape , or with the dough twisted around itself before cooking.
In the northeast United States, bars and twists are usually referred to as crullers. Another is the beignet , a square-shaped doughnut covered with powdered sugar, commonly associated with New Orleans.
Whilst foodstuffs resembling doughnuts have been found at many ancient sites, [ further explanation needed ] the earliest origins to the modern doughnuts are generally traced back to the olykoek "oil y cake" Dutch settlers brought with them to early New York or New Amsterdam.
These doughnuts closely resembled later ones but did not yet have their current ring-sized shape. The name oly koeks was almost certainly related to the oliekoek: According to anthropologist Paul R.
Mullins , the first cookbook mentioning doughnuts was an English volume which included doughnuts in an appendix of American recipes. He also traces its origins to the oliekoek that arrived in America with the Dutch settlers in the early 18th century.
Hanson Gregory, an American, claimed to have invented the ring-shaped doughnut in aboard a lime-trading ship when he was 16 years old. Gregory was dissatisfied with the greasiness of doughnuts twisted into various shapes and with the raw center of regular doughnuts.
Another theory on their origin came to light in , when a recipe for "dow nuts" was found in a book of recipes and domestic tips written around by the wife of Baron Thomas Dimsdale ,  the recipe being given to the dowager Baroness by an acquaintance who transcribed for her the cooking instructions for a "dow nut".
The earliest known recorded usage of the term dates to an short story  describing a spread of "fire-cakes and dough-nuts". The word nut is here used in the earlier sense of "small rounded cake or cookie".
Edge Donuts, an American passion the alternative spelling "donut" was invented when the New York—based Display Doughnut Machine Corporation abbreviated the word to make it more pronounceable by the foreigners they hoped would buy their automated doughnut making equipment.
In four articles beginning October 9, two mention the donut spelling. Because of the difficulties of providing freshly baked goods from huts established in abandoned buildings near the front lines, the two Salvation Army volunteers Ensign Margaret Sheldon and Adjutant Helen Purviance came up with the idea of providing doughnuts.
These are reported to have been an "instant hit", and "soon many soldiers were visiting The Salvation Army huts". Margaret Sheldon wrote of one busy day: 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.
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. This neutralizes the base and produces more CO 2 according to the following equation: 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. 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. Doughnuts are unhealthy,  some less so than others.
This property measures the ability of the dough to flow. It can be represented by the power law equation: 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.
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 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.
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.
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.
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 , 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 filed 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. 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",  is the French and New Orleans equivalent of a doughnut: 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.
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?
In Iceland kleinuhringur pl. The Berliner and other types of doughnuts can only be found on one day of the year, a holiday called Bolludagur , i.
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. Je kunt het deeg 1 dag van tevoren maken. Maak van het deeg een bal, wikkel in vershoudfolie en bewaar in de koelkast.
Verwarm de melk in een steelpan tot lauwwarm. Doe de melk, gist en suiker in een kommetje en laat 4 min. Meng ondertussen de rest van de suiker, de bloem en het zout in een ruime kom.
Splits de eieren; de eiwitten worden niet gebruikt. Kneed het deeg 5 min. Dek de kom af met een vochtige schone theedoek.
Laat het op een warme plaats 1. Haal het deeg uit de kom en rol het op een met bloem bestoven werkblad uit tot een lap van 1 cm dik.
Steek er met de portioneerring zoveel mogelijk cirkels uit. Rol het achtergebleven deeg tot een bal. Rol opnieuw uit tot een lap van 1 cm en steek er weer zoveel mogelijk cirkels uit tot het deeg op is.