Donut Love

A Cookbook on Doughnut for the Family Homemade Recipe

By

Charles T. Eads
 Copyright © 2020 by Charles T. Eads

All rights held. No piece of this distribution might be

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 TABLE OF CONTENTS
introduction
History/Origins
REGIONAL DIFFERENCES
Chapter one
SWEET MUFFIN
shape
etymology
Chapter two
Cake against yeast type
Physical structure
Chapter three
How to Making Donut
Chapter four
FROZEN DROPS
EASY CHOCOLATE ICE FLAVORS
CHOCOLATE TASTE
ICE CHOCOLATE TASTE
CORE CHOCOLATE ICE TONES
Chocolate Frosted Donut with Streusel
Chapter five
twist donut
CINNAMON DONUT TWISTINGS
TWISTED SHIPS
African Donuts - Twisted Donuts
AFRICAN DONUTES - TWISTING DONUTES
HOW TO MAKE AFRICA DONUTS
TWISTED PHILIPINO DONUT RECIPES
Tips To Make This Filipino Twist Donut:
Chapter six
OLD FASHION DONUT
Old-fashioned donut sour cream
OLD FASHION CAKE DONUTS (DONUTS)
OLD FASHION BUTTERMILK DONUTS
Old fashioned buttermilk bar donuts
Chapter seven
JELLY DONUT
 Strawberry jelly donut holes
Boiled jelly filled
Chapter eight
BLUEberry DONUT
Blueberry Baked Muffin
BLUE ROSE
Blueberry glazed donut
Blueberry Glazed Donut Cake
Baked blueberry sprinkles donut
BLUE EMBOSSED ROSE
Chapter nine
GLAZED donut
GLAZED NUTS (KRISPY CREAM RECIPE COPYCAT)
Classic glazed donut
VANILLA GLASS oven-baked dessert
Chapter ten
Cake donut
Giant vanilla donut cake
EPIC DONUT CAKE
Strawberry and lemon donuts
 introduction
History/Origins
The ancient origins of modern donuts often date back to Dutch
settlers, the olykoek ("fat cake") brought to New York (or New
Amsterdam) with them. These donuts were very similar to what
happened later, but they did not yet have the current ring shape.

According to Anthropologie Paul R. Mullins, the first cookbook to

mention buns was 1803 British volume, containing buns in an
appendix of American recipes. Besides, their origins follow oliekoek,
who came to America with Dutch settlers in the early 18th century.
By the mid-19th century, the bun looked and tasted like today's bun,
and was considered purely American food.

An American, Hanson Gregory claimed that he invented a ring-

shaped donut on a lime merchant ship at the age of 16 in 1847.
Gregory was not satisfied with the oiliness of the buns twisted in
various ways and the raw center of the regular buns. I claimed that
the ship made a hole in the middle of the dough with a tin can and
then taught the technique to his mother.

Another theory about its origin In 2013, we got acquainted with a

recipe book written by Baron Thomas Dimsdale's wife around 1800,
and a recipe for "dow nut" in his inner tips book, replicating a
"roasted nut" cooking instructions for him.

REGIONAL DIFFERENCES

Africa (South Africa)

In Africa, an Afrikaans variation known as a coexisting is popular.

Another variation was similarly soaked in cap-malaise koeksister
spicy syrup and covered with coconut. Unlike the Afrikaans variety, it
has a texture similar to the more traditional donuts. Another variation
is vetkoek, deep-fried dough, served with minced meat, syrup,
honey, or jam.
 Tunisia

In Tunisia, traditional pastries similar to donuts are yo-yos. They

come in different versions, both balls and von buns. It is fried in deep
oil and covered with honey syrup or some kind of icing. It is used for
flavor and decoration together with sesame seeds, orange juice, and
vanilla.

Asia (China)

A few sweet, donut-style pastries are regional. The Cantonese

kitchen has an oval-shaped pastry called ngàuhleisōu leuchtet.
"Ochsenzungengebäck" due to its tongue-like shape.

A global food called saa1 Jung, which looks like a cream puff but
has a donut-like texture and is usually prepared with sprinkled sugar,
is normally found in dim sum Cantonese restaurants. An oily Peking
variety called gaily dousha is filled with red bean paste; originally
made with egg whites instead of dough. Many Chinese cultures
make a chewy donut known as shuangbaotai, which consists of two
conjoined donut balls.

These pastries are not sweet and are usually served with
congee, traditional rice porridge, or soja milk.

Indonesia

Indonesia, donut kentang is a donut, a ring-shaped donut made

from flour and mashed potatoes, covered with granulated sugar or
powdered sugar.

Nepal

Flood roti is a Nepalese homemade, ring-shaped rice bun

prepared during the Hindu Festival Tihar, which is widely celebrated
in Nepal. A semiliquid dough is prepared by adding milk, water,
sugar, butter, cardamom, and mashed banana to rice flour, which is
usually fermented for 24 hours. A flood roti is traditionally fried in
ghee.

Germany

German Berliner

In some parts of Germany, the donut equivalent is called Berliner,

but they are called Pfannkuchen (this is found misleading in the rest
of Germany by people who use the word Pfannkuchen to describe it)
in the rest of Germany as well. A pancake).

Donuts in the middle of Germany is called Kreppel or

Pfannkuchen. They are also called Krapfen in southern Germany
and are especially popular in the Carnival season
(Karneval/Fasching) on New Year's Eve in southern and central
Germany and northern Germany. A Berliner does not have a typical
ring shape, instead, it is solid and often filled with jam, and while a
ring-shaped variant called Kameruner is common in Berlin and East
Germany. Bismarcks and Berlin's donuts are also found in Australia,
Canada, Denmark, Finland, Switzerland, and the United States.
Today, US-style donuts are also available in Germany, but less
popular than their local counterparts.
 Chapter one
SWEET MUFFIN

A donut or donut (the second spelling is often seen in

Americanisch English) is a kind of fried dough confectionery or sweet
food. Donuts are popular in many countries and are homemade in a
variety of ways, or bakeries, supermarkets, food stalls, and
franchises.

Donuts are usually deep-fried from flour dough and usually

consist of several ring-shaped or no-hole shapes and are usually
filled, but can also be ball-shaped ("ring holes"). Other types of
dough can also be used, and various sauces and flavors are used
for different types, such as sugar, chocolate or maple glass. Donuts
can also include water, fermentation, eggs, milk, sugar, oil,
shortening, and natural or artificial flavors.

The two most common types are donuts filled with donuts and
fruit preserves, cream, custard, or other sweet fillings. Alternatively,
small pieces of dough are sometimes baked as donut holes. When
fried, the buns can be glazed with sugar powder, spread with cream
or chocolate on top, or covered with powdered sugar, cinnamon,
street, or fruit. Different shapes incorporate rings, balls, leveled
circles, turns, and different structures. Donut varieties are also
divided into cakes (including old fashioned) and yeast-raised raisins.
Donuts are often accompanied by coffee purchased in donut shops,
markets, gas stations, cafes or fast-food restaurants, but can be
matched with milk.

shape

Rings

Ring donuts are created in one of two ways: by joining the ends
of a long, skinny piece of dough into a ring, or using a donut cutter
that cuts the outer and inner shape at the same time.
 Ring-shaped piece of dough and ring hole (removed from the
pulp from the middle). This smaller piece of dough can be baked and
used as a "donut hole" or added back to the party to make more
donuts. A disk-shaped donut can be stretched and compressed into
a torus until it breaks and forms a central hole. Alternatively, a muffin
can be used to place the dough (a batter) directly in the fryer.

There are two types of donuts: those made from yeast dough for
the raised donut or those made from a special cake batter. Yeast
donuts contain about 25% by weight fat, while cake donuts have a
fat content of about 20% by weight. However, the batter contains
extra fat before frying. The cake rolls are fried at about 190 to 198 °
C (374 to 388 ° F) for about 190 seconds and spun once. The yeast
bun absorbs more oil because it cooks about 150 seconds longer at
182 to 190 ° C. Cake rolls are usually between 24 and 28 g (0.85
and 0.99 oz.), While yeast rolls are on average 38 g (1.3 oz.) And
generally bigger and longer when they're done.

Ornament

Donut glazing after frying, ring donuts are usually on top. Raised
donuts are usually covered with a glaze (frosting). Cake rolls can
also be glazed or powdered with icing sugar or coated with
cinnamon and granulated sugar. It is also often filled with cake icing
(top only) and sometimes sprinkled with coconut, chopped peanuts,
or sprinkles (also known as Jimi).
 Holes

The donut holes are small, bite-sized rolls that are traditionally
made from the dough that comes from the center of the donut.
Traditionally, donut holes are made by frying the dough removed
from the center of the donut. As a result, they are rather small than a
standard donut and tend to be global. Similar to standard donuts,
donut holes can be filled with sweets such as icing or powdered
sugar.

Initially, most donut holes are derivatives of donut (yeast-based

dough or cake batter). However, donut holes can also be made by
dropping a small ball of dough onto hot oil from a specially shaped
nozzle or cutter. This method of production allowed donut sellers to
make bite-sized versions of non-donut donuts such as filled donuts,
donuts, and duchies.
 Filled

Filled buns are flattened balls that are canned with fruit, cream,
pudding, or other sweet fillings and are usually dipped in powdered
sugar or filled with icing. Common varieties are Boston cream,
coconut, lime, and jelly.

Other forms

Others are desserts and dukes that are usually glazed. There are
old-fashioned bars or long johns (rectangular shape) or many special
shapes of donuts that are turned around before the dough is baked.
Poles and twists in the northeastern United States are often referred
to as crushers. Another is Beignet, a square donut covered with
powdered sugar and often associated with New Orleans.
 etymology

"Sweet Muffin" (Doughnut)

The oldest known use of the term is based on a short story from
1808, which describes a spread of "fire cake and dumplings".
Washington Irving's reference to "doughnut" in New York history in
1809 is more often referred to as the first written record of the term.
Irving, "deep-fried donut or Olykoeks" sugar batter balls. Doughnut
traditional spelling and Even though doughnut is widely used, it is
dominant even in the United States.

"Sweet Muffin" (Donut)

Donut's first known printed use was in Peck's bad boy and Pa by
George W. Peck, published in 1900 and cited by a character.
 Chapter two
Cake against yeast type

Yeast rolls and cake rolls contain many of the same ingredients;
however, the structural differences result from the flour and
fermentation agent used. Cake flour is used in cake donuts and the
resulting donut is more intense since the relatively low gluten content
of cake flour is about 7 to 8 percent. Flour with a protein content that
is 9 to 12 percent higher is used in yeast rolls, which results in a
lighter and airier roll. Besides, yeast rolls use yeast as a fermentation
agent. This procedure is natural and the aging procedure is
compound in cake rolls.

Scottish Cream Buns

 The most common fermentation agent in cake donuts is baking
soda. Baking powder is very important. This neutralizes something
and generates more CO2 according to the following equation:
NaHCO3 + H + → Na + + H2O + CO2."
 Physical structure

The physical structure of the rolls is created by the combination

of flour, fermentation agent, sugar, egg, salt, water, shortening, milk
solids, and additional ingredients. The most important components
for forming the dough sheet are flour and eggs. The main protein in
flour is gluten, which is generally responsible for making elastic
dough because it acts as "coil springs". The gluten network consists
of two separate molecules called gluten and gliadin.

Health Effects

Donuts are unhealthy, but some are less than others. According
to Prevention Magazine, the fortified flour bun provides some
thiamin, riboflavin, and niacin with some fiber, but it's high in sugar
and calories. Steps to improve donut health include removing trans
fats.

Donut Types

• Chocolate ice cream donuts

• Cinnamon donuts

• Cruller

• Strawberry ice-cream donut

• Old fashioned donut

• Jelly donuts

• Blueberry bagels

• Glazed donut and

• Other.

Materials for Dough

 500 g white bread flour
60 g of powdered gold sugar
15 g of fresh yeast crumbled
4 eggs
Lemon aroma
2 teaspoons. Quality sea salt
125 g soft unsalted butter
About 2 liters of sunflower oil for frying
Powdered sugar for throwing

Method

Start Step By Step

1. Place all dough ingredients except 150 g water and

butter in a paddle mixer.
2. Mix for 8 minutes at medium speed or until the dough
moves away from the edges and forms a ball. Switch off the
mixer and let the dough stand for 1 minute.
3. Start the mixer again at medium speed and slowly add
the butter - approx. 25 g each. When everything is included,
mix at high speed for 5 minutes until the dough is drawn
until it is shiny, smooth, and very elastic.
4. Cover the bowl with stretch film or a clean tea towel and
leave the evidence until the size has doubled. Tap the
dough back into the bowl, then close it again and put it in
the fridge to cool it down overnight.
5. The next day, take the dough out of the refrigerator and
chop 50 g (you should take about 20).
6. Roll the pieces of dough into smooth, firm rolls and
place them on a floured baking sheet. Leave plenty of
space between them as you don't want them to stick
together as it turns out.
7. Cover with stretch film and let stand 4 hours or until
doubled. Fill your deep fryer or heavy bottom pan halfway
 with oil. Heat the oil to 180 ° C.
8. When the oil is heated, gently push the donuts out of the
tray with a floury scraper. Put them in oil and be careful not
to erase them. Make 2-3 per batch depending on the fryer
or pan size.
9. Fry on both sides for 2 minutes until golden brown - they
swell and swim, so you may need to press them lightly after
about 1 minute to get a uniform color.
10. Take the donuts out of the fryer and place
them on kitchen paper.
11. While the rolls are still hot, mix them with powdered
sugar in a bowl. Repeat the steps until the entire bun is
browned. However, continue to check that the oil
temperature is correct. If it is too high, it burns and remains
raw in the middle. If it is too low, the oil is absorbed by the
buns and becomes greasy. Allow cooling before filling.
12. To fill the buns, use a small knife to make a hole around
the white line between the fried top and bottom, each
crease.
13. Fill a piping bag with your filling and fill the tube into the
bun until it is well inflated - 20-50 g is the optimal amount
depending on the filling; The cream gets less because it is
cooler. After filling, buns are best eaten immediately but
remain in an airtight can.
14. Fillings

Pudding Filling: Try Justin's pudding filling and add different

flavors to the cream if you want. Brown Sugar: Replace powdered
sugar with half-soft dark brown sugar and half light brown sugar. You
can add chopped ginger to the finished pudding or a bit of nut pral.
Finish with half of the cream.

Chocolate: Beat 150 g of dark chocolate (70%) in milk. Finish

with half of the cream.

Coffee: add 4 tablespoons, freshly ground strong coffee milk.

 Malt and Vanilla: mix 2 tablespoons icing sugar in sugar and 2
tablespoons. Pour liquid malt into the milk.

Saffron: Add a good pinch of saffron to the milk. Finish with half
of the cream.

Purple pudding: Add 3 teaspoons purple extract and 3

tablespoons purple liqueur for finished pudding. Sprinkle candied
violets and mashed Parma violet desserts on the filled rolls.
 Chapter three
How to Making Donut

The first step in making a muffin is to flower your yeast: melt the
sugar in warm water and then mix the yeast. It will become a foamy,
foaming layer over the water in about 5 minutes. So you know that
your yeast is alive and your dough will rise! Mix, mix, and knead with
other ingredients until the dough feels smooth and elastic. Lightly
press your thumb into the dough to test whether your dough is ready.
The dough should return almost completely in about 5 seconds.

Let Go: the donut has to rise twice: first the dough itself, then the
donut. With the second increase, warm up your oil and make a
secret!

You want to make sure the buns are frying so short that
the oil is warm enough to burn and cook for a perfect
golden color. Found as a sweet spot at 180 ° C (no pun
intended). So keep in mind that the temperature will
fluctuate after entering your first donut group. So pay
attention to your thermometer and adjust it accordingly.
Since we worked in a well-stocked test kitchen, there
was one, but we don't expect you to. Use about a sharp
cutter or cut out a little grain of about 2.5 cm or a dough end
for openings.

Glazing: Make your glaze in a wide, wide container for easy

coating. Then make sure your donuts are still hot! That way it stays
much better and then you can eat it while it's hot. After dipping your
buns in the back, place them on a cooling shelf on a baking sheet to
prevent being mugged. This makes cleaning much easier and even
the glass rolls. If you want, you can add sprinkles (or chocolate chips
or fried coconut flakes, etc.) here!

Exercise One
 Preparation time: 0 hours 25 minutes
Total time: 2 hours 15 minutes
Brand: 16

Ingredients for the Dough

• 240 ml milk
• 50 g plus 1 teaspoon. powdered sugar
1 parcel (or 2 1/4 teaspoons) of dynamic dry yeast
• 500 g of flour, if necessary, more
• 1/2 teaspoon. Salt-
• 6 tablespoons. melted butter
• 2 large eggs
• 1/2 teaspoon. Vanilla extract
Vegetable oil for frying
For the secret
60 ml of milk
250 g powdered sugar
1/2 teaspoon. Vanilla extract

Method

1. Lubricate a large container of cooking spray and set it

aside. Put milk in a small microwave-safe container or glass
measuring cup. Warm microwave for about 40 seconds.
Add a teaspoon of sugar and mix to dissolve, then sprinkle
yeast over it and let it rest for about 8 minutes until it foams.
2. Whisk the flour and salt in a medium bowl. In a large
bowl, whisk the remaining sugar, butter, eggs, and vanilla
with a wooden spoon. Pour into the yeast mixture, mix, then
add dry ingredients and mix with a wooden spoon until you
get a fluffy dough. Place on a lightly floured surface and
knead until it is elastic and only a little sticky. If necessary,
add one more teaspoon of flour for about 5 minutes.
3. Tighten the ball, place the dough in the greased bowl
and cover it with a clean tea towel. Let rise for 1 hour until
the dough has doubled in a warm place in your kitchen.
4. Align a large baking sheet on parchment. Staple the
dough, then turn it onto a lightly floured work surface and
form a 1.5 cm rectangle. Punch your donuts with a donut
cutter or 7.5 cm (3 inches) and 2.5 cm (1 inch) cookie
cutter. Knead and scrap the remains again. Place the rolls
and holes in the baking sheets, cover them with a tea towel,
and let them go for another 40 minutes.
5. Make the glaze: Stir the milk, powdered sugar, and
vanilla in a large bowl until smooth. Put aside.
6. Place paper towels on a large baking sheet. Heat the oil
in a large Dutch oven over medium heat to 180 ° C (160 ° C
fan). Bake the buns on each side in batches for about 1
minute until deep gold is on each side. The holes boil
faster!
7. Transfer the paper straws to the baking sheet covered
with paper towels to let them drain and cool down a bit. Dip
it in the glaze and then place it on the cooling shelf (or eat
right away!).

Recipe

How to Make a Yeast Donut

The measurements in this recipe are critical, so a scale

is required. (So there are no cup sizes; please don't ask for
them.)
Many readers have had no success with this robust,
tested recipe, and the only reason I can think of is the
difference between using glasses with scales (volume and
weight). The only way to get the right amount of flour is to
weigh it.

Materials

6 tablespoons. (90 ml) water

5 oz. Buttermilk (150 ml) (at room temperature)
 1 egg, beaten (at room temperature)
2 ounces. (57 g) melted butter
16 ounces. (454 g) all-purpose or bread flour
2 ounces. (57 g) sugar
1 teaspoon. Salt-
1 1/2 teaspoons. (5 g) one and a half teaspoons
sunflower or grapeseed oil or a combination

For Donuts

Real whipped cream to fill with jam, Nutella and/or drops

Parchment paper on a square of about 4 inches contract
(ring pieces for ring holes).
Large pot, deep fryer or wok
A sharp ring cutter
Sugar/oil thermometer, not seen, very damaged if you
are not a professional fryer

Make Donut Batter

1. Put the water, buttermilk, just egg, and melted butter in

the bread baking tray or mixing bowl and then give dry
access.

2. Make a small description of the rights and then rights

yeast rights.
3. The bread machine should be set to the "dough" setting
for better output.

4. If you are using a blender, let it run with the dough hook
until you are getting soft dough. Then cover it and place it
on the subject until it doubles.

5. There is no other time for the dough to rise as there are

too many others to give the length of time. If the yeast is
fresh or old, which yeast will be regular (or rule) or the
temperature of your kitchen.
6. Roll out and cut the dough, when the dough rises, place
on a floured layer, and knead lightly. The dough in half and
keep it half-closed so that there is no skin.

7. Roll half of the dough to a thickness of 1 cm with a

rolling pin. (Don't let him rest the dough.) Cut it off with a
round, sharp ring cutter. Or do you have a sharp cookie
cutter, drill the gaps with a certain cookie-cutter, and
approximate the holes. Cut the donuts up.

8. Place each bun on a piece of parchment paper and

place it on a baking sheet. Place the tray in the oven (turn it
on for 1 minute, set a timer, and then turn the oven off when
 you're done heating). No stove heating step would be
closed in summer unless the air conditioning is too cold.

9. Then buy some water and shoot in a measuring cup or

bowl. Place the water jug with the donut bowl in the oven
(this will prevent steam from getting on your skin).

10. Divide the quarters with the same dough, and

then divide each piece in half to get 8 equal amounts. If you
are a perfectionist you can weigh every piece - not that I do
something like that! ;)

11. Roll each piece of dough into a smooth ball and place it
on parchment or waxed pieces of paper and place it on a
 baking sheet. Place in the oven with other bread rolls and
holes that have doubled. It was treated so that your dough
rose.

Fry Yeast Cookies

1. Heat the oil to 180 ° C. If you don't have a thermometer,

test the oil with a donut hole. If the frying does not start
immediately, the oil is too cold, if the hole turns brown
immediately, the oil is too hot.
2. Place the paper with the paper in the hot oil to lower the
yeast bun contacts into the oil.
3. Turn the bottom over to golden brown, then remove it
when you are finished and place it on a plate covered with
paper towels.
4. Decide how you differentiate them (sugar, icing, belong
or just)
5. Sugar-coated donuts when the donuts have cooled roll
them into sugar to coat them.

Glazed Donuts

1. Put the icing sugar in a bowl and add some milk or

water. Mix and differ until there is a smooth, changing right.
You have the glaze escaping from the donuts when you dip
them in.
2. Immerse one and place it on a cooling shelf for
adjustment. If the glaze rights are right, you have more
sugar, and if it is too thick, you will be managed more. No
measurement is required.

Filled Donut

If you've experienced large yeast buns, have a skewer in the

middle of the skewer to make a hole. As a set, set some at room
temperature
 Whistle the jam or a slightly warmed chocolate-hazelnut spread
and fill a bun bag into a bun.

Scots Style with Jam and Cream

Of course, it is perfectly acceptable not to fill them with anything.

cut it in half at a slight angle and then fold over some raspberry jam.
Next, sprinkle with real, freshly whipped cream.

Finally, dig! These yeast buns filled with jam and cream can do
anything you want!

Exercise 2 (Perfect Yeast Buns)

Yield: 16 donuts

Preparation time 45 minutes

Cooking time 15 minutes

Rise time 2 hours

Total time3 hours

Materials

6 tablespoons. (90 ml) water

5 oz. Buttermilk (150 ml) (at room temperature)
 1 egg, beaten (at room temperature)
2 ounces. (57 g) melted butter
16 ounces. (454 g) all-purpose or bread flour (please
give us a scale)
2 ounces. (57 g) sugar
1 teaspoon. Salt-
1 1/2 teaspoons. (5 g) normal or fast-growing yeast (one
and a half teaspoons)
Deep-frying oil (I use sunflower or grape seeds or a
combination)
(sugar to cover rolls)
(if desired, whipped jam, Nutella and/or cream for filling)

Manual

For Bread Machine:

1. Put the water, the buttermilk, the beaten egg, and the
melted butter in the bread pan and add the weighed dry
ingredients with a balance (very important) except yeast.
Make a small description of the dry ingredients and then
add the yeast. The bread machine setting should equal to
the "dough" setting to get the best.

For Raw Hooks or Hand Mixers:

1. Put the dry ingredients in a bowl. Put 6 tablespoons.

Add a glass of warm water and set aside for about 5
minutes, sprinkle the yeast over it; until the yeast reacts
(you can add a pinch of sugar to help it).
2. Make a well in the middle of the dry ingredients and then
pour a mixture of buttermilk, eggs, melted butter, and yeast.
If you are using a blender, let the dough hook run until the
dough has formed and continued for about 5 minutes.
Knead by hand for about 10 minutes. Cover it and set it
aside until it at least doubles.
 Two Breading Machines, Stand Mixer/Manual Follow The
Following:

1. When the dough is doubled, place it on a floured surface

and knead it lightly. Divide the dough in half and keep it
half-closed so that it does not form the skin. Roll half of the
dough to 1/2 inch thick with a rolling pin. Cut with a round,
sharp cutter (about 3 inches in diameter) and then make the
holes with a smaller cutter (about 1 inch in diameter). Or
treat yourself (haha) and buy this donut cutter and save
yourself from too many problems!
2. Place each bun on a piece of parchment or wax paper
and then place it on a baking sheet. Place the tray in the
oven (turns it on for 1 minute, set a timer, and then turn it off
so that it hardly warms up).
3. Then boil some water and pour it into a measuring cup.
Place the water jug with the donut bowl in the oven (this
prevents steam from forming on the skin). Divide the
remaining dough into quarters and cut each piece in half to
get 8 equal amounts. Roll each piece of dough into a
smooth ball and place it on parchment or waxed pieces of
paper and place it on a baking sheet. Place it in the oven
with other donuts until the size doubles.
4. Heat the oil to about 180 ° F. If you don't have a
thermometer, test the oil with a bun hole: if it doesn't start
frying immediately, the oil is too cold, if the hole turns brown
immediately, that's it Oil too hot. Adjust the temperature
accordingly.
5. Put the muffins in hot oil to gently lower the papers.
Once the bottom is golden brown, flip it over, remove it, and
place it in a paper-covered plate when you're done.
6. When the rolls have cooled, roll them with sugar to
cover them evenly. If you want to fill large buns, slide a
skewer into the center of the skewer to drill a hole, and then
place a jam at room temperature or a slightly warmed
Nutella in a piping bag and pour the stuffing into the bun.
 Use a heat whip to put the fresh cream in a biscuit (add a
little jam if desired).

Remarks:

➢ This recipe requires the use of a scale. Please don't try to

do without them, you will probably be disappointed.
➢ Special equipment: kitchen scales, parchment paper, cut
into approx. 4 cm² (smaller pieces for ring holes) and pot,
deep fryer or wok, and sugar thermometer (optional).
 Chapter four
FROZEN DROPS

EASY CHOCOLATE ICE FLAVORS

Materials

Preparation time: 15 minutes

Cooking time: 10 minutes

Total time: 25 minutes

Yield: 9 donuts
For The Following:

2 cups (240 g) all-purpose flour

3/4 cup (150 g) sugar
2 teaspoons of baking powder
1 pinch of ground coconut
1 pinch of salt
3/4 cup (180 ml) homemade Ayran *
2 eggs beaten
2 teaspoons of vanilla extract
2 1/2 tablespoons of vegetable oil

For Chocolate Glass:

1/2 cup (90 g) chocolate

2 tablespoons (30 g) unsalted butter
2 teaspoons of honey or agave syrup
2 teaspoons of water

Manual
1. Preheat the oven to 160 ° C and press the non-stick
cooking spray into the ring bowl.
2. Mix the flour, sugar, baking powder, coconut and salt in
a large bowl.
3. Mix the eggs, homemade buttermilk *, vanilla, and
vegetable oil in a smaller bowl. Whisk until everything is
smooth.
4. Pour the egg mixture into the flour mixture and mix well.
5. Transfer the dough into a pastry bag and fill each roll
gap with about 3/4.
6. If you touch the buns, cook them for 8 to 10 minutes
until they come back (don't cook too long, they will dry out).
Let it cool a little in the pan before taking it out.
7. For the chocolate icing: place chocolate, butter, honey
(or agave), and water in a medium bowl. Melt in 20-second
steps in the microwave, mixing each time until completely
melted and smooth.
8. Dip the tops of the buns in the chocolate icing and then
sprinkle them. Allow cooling for 20 minutes until the glaze is
firm and preferably enjoy on the same day.
 Remarks

To prepare your homemade buttermilk, pour a tablespoon of

lemon juice or white vinegar into a measuring cup. Cover with milk to
3/4 cup and mix well. Let it rest for about 5 minutes before use.
 CHOCOLATE TASTE

Explanation

These chocolate buns are not baked, fried and it's very easy to
make! Cover them completely with sprinkles and you will find that
you eat more than once.

Preparation time: 30 minutes

Cooking time: 10 minutes

• Total time: 50 minutes

Yield: 8 donuts

Materials

Muffin

1 cup (125 g) all-purpose flour (spoon and leveling)

1 teaspoon of baking soda
1/4 teaspoon of baking powder
1/4 teaspoon of ground coconut (gives them a "donut"
button)
1 large egg
 Light brown sugar with a pack of 1/3 cup (65 g)
1/4 cup (60 ml) milk *
1/4 cup (60 g) Greek yogurt *
2 tablespoons (30 g) undissolved butter, melted
1 and 1/2 teaspoon of pure vanilla extract

Chocolate Sauce

1/2 cup (90 g) sweet chocolate chips

2 tablespoons (30 g) unsalted butter
2 teaspoons of light corn syrup
2 teaspoons of water
Rainbow sprinkles

Manual

1. Preheat the oven to 177 ° C. Spray on a muffin bowl

with non-stick spray. Put aside.
2. Prepare muffins: Beat the flour, baking powder, baking
powder, and coconut in a medium-sized bowl. Put aside.
3. Stir the egg, brown sugar, milk, and yogurt until smooth.
Beat until melted butter and vanilla are added. Pour wet
ingredients into dry ingredients and mix everything until it's
mixed. Mix. The dough will be too thick.
4. Scoop the dough into the donut blanks. I recommend
using a large zip pocket as described in the picture and
detail. Cut a corner off the bottom of the bag and pour the
dough into each muffin tin. Fill 2 ⁄ 3 -3 ⁄ 4.
5. Bake for 9-10 minutes or until the edges are lightly
browned. Take it out of the pan and cook the remaining
muffin batter. Let the rolls cool down a little before glazing.
6. Prepare chocolate sauce: Put the chocolate chips,
butter, corn syrup, and water in a medium-sized bowl. Melt
in 20-second steps in the microwave, mixing each time until
completely melted and smooth. Dip the tops of the buns in
the chocolate icing and then sprinkle them. I simply poured
the sprinklers into a deep bowl and dipped the tops of the
buns into them. It will probably be a secret now. Ice cream
is great!
7. Buns taste best on the same day but can be tightly
closed and stored for 2 days at room temperature.

Remarks

1. Freezing Instructions: You can freeze unfrozen donuts

for up to 2 months. Melt in the fridge overnight, heat in the
microwave as desired and fill with glaze.
2. As muffins: You can prepare this recipe 8-10 muffins
with a muffin tin. Cook for 18-20 minutes at the same
temperature or until golden brown.
3. Milk: skim milk, 1%, 2%, whole milk, almond milk, soy
milk, or coconut milk is not a problem.
4. Yogurt: Lean, low-fat, vanilla, natural, Greek, or normal
yogurt is suitable. Sour cream works too!
 ICE CHOCOLATE TASTE

Materials

Chocolate Donut

1 cup (140 g) all-purpose flour

1/4 cup (25 g) of unsweetened powder of cocoa.
1/2 teaspoon of baking powder
1/2 teaspoon of baking powder
1/8 teaspoon of salt
1 large egg
1/2 cup (100 g) granulated sugar
1/3 cup (80 ml) milk
1/4 cup (60 ml) yogurt
2 tablespoons (30 g) undissolved butter, melted
1/2 teaspoon of vanilla extract for flavor

Chocolate Sauce

1/2 cup (85g) semi-sweet chocolate or chocolate chips

3 tablespoons of cream
2 tablespoons (30g) unsalted butter
 Instructions

1. Heat the oven to 350 ° F. Grease the muffin tray with

butter or butter. Set aside.
2. Make the muffins: Whisk flour, cocoa powder, baking
powder, baking powder, and salt in a large bowl. Set aside.
3. In a medium bowl, whisk the egg until it mixes well. Add
milk, yogurt, melted butter, and vanilla extract and whisk
until combined. And pour into the mixture and mix until
mixed. Dough thick.
4. Fill the donut blanks in inclined ways (much easier)
using a spoon or a piping bag. Cut a corner from under the
bag and pipe the dough into each cup of muffin.
5. Bake for 9-10 minutes or until a toothpick comes out
clean in the middle of the buns. Cook in the pan for 5
minutes to cool, then turn the donuts out of the pan and
transfer to a wire rack. We expect it to cool completely
before glazing.
6. Make the chocolate glaze: chocolate, heavy cream, and
butter in the microwave (at 30-second intervals, stirring
between them) or until a double cauldron is smooth. Dip the
 tops of the buns into the chocolate glaze and need a
cooling rack to adjust.
7. Donuts are best eaten on the same day or stored in the
refrigerator for up to 3 days.
 CORE CHOCOLATE ICE TONES

Chocolate Iced Donuts with Sprinkles - chocolate and festive

sprinkles.

Preparation time: 25 minutes

Cooking time: 10 minutes

Rest time: 1 seed

Total sure: 1 h 35 min

Course: breakfast, dessert

Food: American

Calories: 285 kcal

Materials

1 2-1 / 4 teaspoons (one 1/4 ounce package) ready

yeast
2 tablespoons of warm water
1 3-1 / 4 cups all-purpose flour
1 cup of whole milk or buttermilk
1/2 stick of butter softened
 3 egg yolks
3 tablespoons of sugar
Frying oil Rice Bran, Vegetable, Canola, Grape Seed,
etc.

Chocolate Sauce:

1/2 cup unsalted butter

1/4 cup milk
/ 2 tablespoons of corn syrup
2 teaspoons of pure vanilla extract
4 oz. of mild-sweet or semi-bitter chopped chocolate.
2 cups of powdered sugar sifted

Instructions

1. In the bowl of a stand mixer, combine yeast and sanitary

water, then mix to dissolve.
2. Add flour, milk, butter, yolk, and sugar to the bowl and
mix everything at low speed until combined. Bring the
speed to medium and mix for about 3-4 minutes until the
dough is smooth and not lump.
3. A large silicone mat or flour powder surface is required
on the counter. Knead the dough to top shape. Apply some
olive oil to a large bowl and transfer the dough to the bowl.
With a clean towel, rise locally and double for about 1 hour.
4. When the dough rises, staple it. Roll the dough to the
prepared working surface about 1/4 inches thick, and then
cut it into the buns using a bun cutter. Repeat until all parts
are cut.
5. Heat the oil in a large pot up to 375 degrees or in a
Dutch oven over medium-high heat (I used a sugar
thermometer). You can test it using a wooden stick or
wooden spoon.
6. A few donuts at a time, gently couple into the hot oil.
When they begin to rise and turn golden, turn them
 immediately using tongs or a wooden spoon (it will take less
than a minute).
7. The brat to the first side at the bottom of the second side
is very fast.
8. Immediately transfer the deep-fried buns to paper towels
to remove excess fat.
9. Continue with the remaining buns until everything is
browned.
10. To make chocolate sauce: In a medium
saucepan over medium heat, combine butter and milk over
medium-high heat, mix until smooth. Turn the heat to a low
level and whip it until it melts and add the chocolate. Add
vanilla and corn syrup. Mix the icing sugar lightly and whisk
until smooth.
11. Quickly dip the muffins into the glaze before starting to
set them up. Look for a little dry and dunk again for a
thicker glaze and sprinkle on it. Allow it to sit for 30 minutes
for the excess secret to fall.

Recipe Notes

The buns are best enjoyed on the same day. Use a small
biscuit cutter to cut the middle of the donuts and fry them as
donut holes!

Chocolate Frosted Donut with Streusel

Amount per Presentation (1 ring)

 Calories from 285 Fat Calories 135, Daily Value, Fat
15g23%, Saturated Fat 9g45%, Cholesterol 76mg25%, Sodium
46mg2%, Potassium 92mg3%, Carbohydrates 33g11%, Sugar
25g28%, Protein 2g4iy9%, Iron 1mg6%.
 Chapter five
twist donut
These African donuts are soft, padded, fluffy on the outside with
incredible taste! Perfect for snacks, breakfast, or entertainment. And
the folds are very funny shapes. Have fun, friends!

CINNAMON DONUT TWISTINGS

These mouth-melting, glazed beauties are based on the South

African recipe.

Preparation: 1 hour + rising cook: 5 min. / Party

Materials

1 pack (1/4 ounce) active dry yeast

1/4 cup of warm water
1 cup of warm 2% milk (110 ° to 115 °)
1/2 cup butter, softened
1/3 cup of packaged brown sugar
1 teaspoon of sugar
1 teaspoon of ground coconut
1/2 teaspoon of salt
 2 large eggs, lightly beaten
2 teaspoons of grated orange peel
5 cups of all-purpose flour
frying oil

Sweet:
/ 2 cups of sugar
1 cup of water
1/2 teaspoon of ground cinnamon

Manual

1. Dissolve the yeast in warm water in a large container.

Add milk, butter, sugar, coconut, salt, egg and orange peel
and 2 cups of flour. Beat at medium speed for 3 minutes or
smooth. Add the remaining flour to form hard dough.
2. Turn to a floured surface and then knead the dough until
it becomes smooth and elastic, approximately 6-8mins.
Twist it once in a greased container to grease it. Cover and
let rise in a warm place for about twice as long as 45
minutes.
3. Lower the dough. Roll a 13-1 / 2x6 inch serving on a
floured surface. Use a sharp knife to cut the dough into
thirty-six 1 1/2 inches squares.
4. Make two 1-in with a sharp knife and start from the
bottom left square. Vertical cuts 1/2 inch apart. Knit three
bound strips; Compression tips for tensioning. Place on a
greased baking sheet. Repeat with the remaining squares
and pulp. Cover and let go for about two minutes, about 40
minutes.
5. Heat the oil in an electric fryer or deep fryer to 375 ° C.
Fry the rolls for 1 minute each or until golden brown.
Remove the paper towels with a slotted spoon.
6. Mix the glaze components in a large saucepan. Bring to
a boil over medium heat. Get out of the fire. Dip hot donuts
in the back. Place it on wire shelves with wax paper
underneath.
 TWISTED SHIPS

Materials

2 cups of flour for powder and 2 tablespoons for powder

2 spoons of butter
1 Package of Dry Yeast (Approximately 2¼ teaspoon:
7g)
5 spoons of white sugar
1 glass of water Milk
1 Egg
½ teaspoon kosher salt
Corn Oil for Frying
½ teaspoon cinnamon powder

Instructions (Making Coating)

1. Add 2 tablespoons of sugar and cinnamon powder in a

brown paper bag. Shake to mix well. Put Aside.

Prepare the Dough

1. Melt the butter completely in a small saucepan over

medium heat. Take it out of the fire and add milk, 3
tablespoons of sugar and salt. Stir well until all is well
 dissolved. Put an egg in the pot and mix well. Add the yeast
and mix. Let it sit for 5 minutes.
2. Transfer to a large container. Add 3 cups of flour and
mix well with a wooden spoon. When everything is well
mixed, use your hand to knead the dough for a few minutes
and turn it into a large lump. Top with plastic wrap.
3. Let the dough roll out, usually about 1 hour to 1½ hour,
until the dough has doubled in size.
4. Put out the gas with your hand and knead the dough for
a few minutes until soft and smooth. Place it again with
plastic wrap and let it sit for 30 minutes to 1 hour until it
doubles again.

Distribute the Donuts

1. Roll out the dough and knead for a few minutes. Put 2
tablespoons of flour in the corner of your cutting board to
use for powder. Dough may be divided into 14 or more
equal pieces.
2. Take a piece of dough and roll it on your cutting board
so that it creates a 10 inch long and ten inch diameter rope.
If it is sticky, sprinkle some flour on the work area. When
opening the dough, move one hand up and the other down
so that the rope is twisted between your hands as you roll.
3. Remove the dough from the board, hold it upward and
put the ends together. The tension in the dough will bend as
it hangs. You can add as much tension as you like.
4. Then place the twisted dough on a cutting board floured
or use any available flat tray. Repeat with the rest of the
dough pieces.
5. Allow the donuts to expand for about 30 minutes. Within
15 minutes, gently turn over the donut with your hands so
that the bottoms do not straighten and all sides expand
beautifully and roundly.

Fry the Buns

1. Heat 4 inches of oil in a deep frying pan at medium
temperature until the temperature reaches 350 ° F. Lower
the heat to medium temperature, then slowly adjust each
bun manually into the hot oil. Put enough oil in the pan to
allow enough, the donuts can sit in the oil without pushing
each other.
2. Cook for about 5 minutes until it becomes crispy outside
and equally golden brown.
3. Strain the baked buns. Put in a brown paper bag with a
mixture of sugar cinnamon. Shake it several times until it is
evenly covered. This is best done while the donut is still hot.
Repeat with all the buns until they are all cooked and
covered.
 African Donuts - Twisted Donuts

Cooking Time: 30 Minutes

Inactive Time: 1 Hour 30 Minutes

Course: Breakfast, Snack

Food: African, Fusion

Calories: 157 kcal

Materials

4 cups all-purpose flour (500 g or 1/2 kg)

2 1/2 teaspoons of active dry yeast (1 sachet)
12 oz. evaporated milk (354 ml or 1 1/2 cup)
3 tablespoons of butter - melted
3 tablespoons of granulated sugar
1 teaspoon of salt (without bulk)
1 Egg
Frying oil Corn oil, canola oil or vegetable oil will work
well here.

Instructions

1. Heat the milk so that it heats slightly. I heated it in the

microwave for 1 minute. Milk should be about 110 degrees
 Fahrenheit.
2. Add the yeast to the milk and let it rest for 2 minutes.
Add sugar, salt, melted butter and eggs and beat everything
together. Finally, add the flour and mix it with a wooden
spoon to create dough. Top the dough with plastic wrap and
raise it in a warm place for about 1 hour until its size
doubles.
3. Staple the dough to put it out, then place it on a floured
board and cut it into 24 equal pieces. (I start by cutting the
dough in half. Then I cut each piece in half twice to create 8
pieces. Then cut each of the eight pieces into 3. This
makes 24 pieces.)
4. Take a piece and wrap it in a 13-inch string. Twist the
rope in the opposite direction (turn one hand up and the
other hand down). Keep it pressed and continue bending
until it forms a twisted bun. Press the ends together to
close. Place the twisted buns on a large tray or chopping
board. Repeat the process with the rest of the dough.
5. Twisted pastries remain for about twenty minutes. In
half, turn them to the other side so that the straight side can
also rise. Also, half the ground oil to warm up high.
6. Heat the oil to about 350 degrees F or about 8-10
minutes, and then reduce the heat to medium-low level.
Place it in the twisted buns for frying; making sure that the
pan is not overcrowded. (In my wok I fry 6 donuts at a time).
7. When the donut turns golden brown on one side, turn it
over to the other side and cook. When the other side turns
golden brown, place it on a paper towel and place it to
absorb excess oil. It takes about 4 minutes total to cook.
8. If desired, mix 2 tablespoons of sugar and 1/2 teaspoon
of cinnamon in a paper bag and place the hot buns and
shake to cover. Insanely good!

Recipe Notes
7. If it is too hard to create twists, turn the buns into 1 inch
balls and let them rise again as you do with the twists
before frying. Remember that if you become balls for them,
they will take a few more minutes to cook well.
8. These African donuts freeze well. Put them in a Ziploc
bag and put them in the freezer. For food, remove them and
let them dissolve before eating. If you want it to warm up,
put it in the microwave and warm it for a minute before
eating - remember that arming them will melt the sugar
coating outside. Also, you should heat it for more than a
minute, as they will harden.
 AFRICAN DONUTES - TWISTING DONUTES

This twisted bun is life - slightly crispy on the outside, soft and
padded on the inside with an irresistible buttery flavor. These are a
variation of African donuts that are turned into twists - such fun
shapes!

HOW TO MAKE AFRICA DONUTS

1. First you make the dough consisting of flour, yeast,

butter, sugar, milk, eggs and a pinch of salt.
2. Then increase the dough to double the size. Then love
how yeast works, the magic in the dough. Then you punch
it to put out the dough and turn into fun turns.
3. To make twist, divide the dough into 24 equal pieces.
Take a piece and create a rope with it.
4. Then, using both hands, roll the 1 hr. both ends of the
thread in opposite directions until a little tension occurs.
5. Next, hold it in the opposite direction with both hands
until 3-4 bends occur and continue turning. Press the ends
to seal together.
6. If the twists make it too hard for you, fry the dough into
small inch balls and fry.
 TWISTED PHILIPINO DONUT RECIPES

Tips To Make This Filipino Twist Donut:

Liquid: make sure that the component is not hot, only warm.
Materials should be at room temperature.

Twist: Start in the middle of the dough. Roll the dough about 12
inches long. And twist at 4. Your oil should be hot - put it on medium
heat after 350 F. Cover the donuts with sugar while hot.

Ingredient

Cups 3 cups all-purpose flour

2 tablespoons of butter
1 packet of active yeast (2 1/4 teaspoons)
3 tablespoons of white granulated sugar
1 cup milk, room temperature (I prefer evaporated milk)
1 large egg, room temperature
1/2 teaspoon salt
Canola oil for frying
2 tablespoons of granulated sugar in brown paper bag
for Coating

Instructions
1. Put the flour in a large bowl and mix using a wire whisk
and set aside.
2. On medium heat, melt the butter in a small sauce bowl.
When the butter melts, add milk and then remove it from
the stove. Add eggs, sugar and salt and mix until melted.
And mix it completely and add the yeast. Leave the yeast
for 5 minutes. You will see bubbles.
3. Pour the mixture into the flour and mix with a wooden
spoon or a spatula. Use your hand until you mix and turn
into a round ball and top it with a plastic tavern. Leave in a
warm place for an hour until you double the size of the
dough.
4. After an hour, staple the dough and knead it until
smooth. Local again and leave in a warm place for another
30 minutes.

Rolling the Twisted Ships:

1. Roll out the dough and knead for a few minutes and roll
it into a ball. Divide the ball into 2 and evenly divide it into
16 pieces.
2. Take a piece of dough and start from the middle, make
the dough into a series. While rolling the dough, roll the
other up and the other hand down to create tension. Take
the dough and twist it. Be sure to close the end so that the
dough does not dissolve during frying.
3. Allow the twisted dough to expand for another 20
minutes and roll it to the other side and leave for another 10
minutes.

Breaking Twisted Donuts:

1. Heat 350 F and lower to a medium heat in a deep pan in

a large pan. Fry the bun until the 1 hr. side is golden brown.
2. Put about 3-4 donuts as they expand.
 3. Strain the donuts and put them on brown sugar and
shake them so that the donut is covered with sugar. Do this
while the donuts are still hot.

Frozen Twisting Sheet:

1. Put the twisted dough in a flat pan and freeze. When the
dough is hard, transfer them to a zip location and freeze
until ready to cook. Thaw the dough until it is soft before
frying.

Note: This recipe requires more salt than is typical for dough.
Choux is soft dough, the contribution of extra salt and the contrast
between the salt in the donut and the sweet glaze. However, of
course, this is a question of personal pleasure

Materials

For the Following

1/2 cup + 1 tablespoon milk

1/2 cup + 1 tablespoon of water
8 tablespoons (1 stick) butter
1 tablespoon of granulated sugar
1 1/2 teaspoon salt
1 1/4 cup unbleached, all-purpose flour
3 large eggs
1 large egg white, lightly whipped
1-2 tablespoons of grated lemon zest (about 1 large
lemon)

For Glazing:

1 1/2 cups powdered sugar

1 tablespoon of honey
2-3 tablespoons of milk
 1 tablespoon of pure vanilla extract.

Instructions

1. Bring milk, water, butter, sugar and salt to a boil over

medium heat in a large, heavy-bottomed pot. (Rolling boil
means that the bubbles “roll” across the entire surface of
the liquid.)
2. Remove from heat and add flour at once. Stir vigorously
with a wooden spoon until combined and moistened.
3. Put the pan back into the heat and cook for 2-3 minutes,
stirring well all the time. The dough will be very thick and
mixing will give your arm a good workout. Instead of
"mixing", think of kneading the dough with a wooden spoon.
After 2-3 minutes, a thick film should form at the bottom of
the bowl and the dough should feel smooth.
4. Pour the dough into the bowl of an electric mixer and
spread it in a thin layer using the spoon, cover the bottom of
the bowl and move it a few inches up from the sides. Let
the dough cool for about 15 minutes until it gets a little
warm.
5. Attach the blender with the winged fitting, scrape the
edges of the bowl with a rubber spatula and add 2 eggs to
the dough. Beat the eggs at medium speed until they are
fully inserted into the dough, if necessary stop to scrape the
edges of the bowl.
6. Scrape the edges of the bowl and add the 3rd egg to the
dough. Beat moderately until completely combined. Scrape
the edges of the container and add the egg white and
lemon zest. Beat moderately until completely combined.
7. Scrape the edges of the bowl, let it cool and let it cool
for 10 minutes in the refrigerator.
8. Heat a fryer to 375 degrees as the dough cools.
Alternatively, add enough vegetable oil to a frying pan or
saucepan by coming 3 or 4 inches from the sides and
heating up to 375 degrees.
 9. Cut 3-inch x 3-inch squares with parchment paper and
gently brush each with vegetable oil.
10. Take the dough out of the fridge and put it in a
slightly larger star-tip pastry bag. Holding the dough bag
vertically on one of the parchment squares, piping an even
dough circle, just bring the ends together and tie. Repeat
with the remaining dough and parchment squares.
11. Slowly insert the predator with the paper into a grooved
spoon and lower it into hot oil, paper and everything. Hold
the spoon under the hammer for 4 or 5 seconds to prevent
the fryer from sinking into the bottom. Fry the buns 3 or 4
for 5 1/2 to 6 minutes at a time, remove the paper with a
mental tong after 1 minute and turn it after 2 1/2 minutes.
The shells should have a deep golden brown on the side.
12. Use a slotted spoon to remove the straws from the oil to
drain the paper towels. Cool completely before glazing.

Do the Following

1. Put all glaze components in a small bowl and mix. Add

enough milk to create a flowing secret that's thick enough to
stick to the tops of the buns.
2. When the bowls have cooled completely, immerse the
tips in the glaze.

Note: It can be a little difficult to know when the dishes are

cooked. Color is an important indicator; they should be deep golden
brown. If desired, test the cooking time by cooking the first rolls
yourself. If it collapses on cooling after being removed from the oil,
increase the cooking time for the rest of the batch.
 Chapter six
OLD FASHION DONUT
Old-fashioned donut sour cream

Old Fashioned Sour Cream Donuts are covered with glaze and
taste, just like your favorite cakes! No yeast makes this recipe faster
and easier.

Materials for the Donut:

2 1/4 cups (255 grams) cake flour

1 1/2 teaspoon of baking powder
1 teaspoon of salt
1/2 teaspoon of ground coconut
1/2 cup (100 grams) of sugar
2 tablespoons (29 grams) of butter at room temperature
2 large egg yolks
1/2 cup (113 grams) sour cream
Rapeseed oil for frying

• For Glazing:

3 1/2 cups (350 grams) powdered sugar, sifted

1 1/2 teaspoons of corn syrup
 1/4 teaspoon of salt
1/2 teaspoon of vanilla extract
1/3 cup of hot water

Manual for the Donut:

1. Mix the cake flour, baking powder, salt and coconut in a

bowl.
2. Beat the butter and sugar in the bowl of a blender with a
paddle connector until they are sandy. Add the egg yolk and
mix until light and thick. Place the dry ingredients in the
mixing bowl and, in addition to 3, replace with sour cream,
which ends with flour. The dough can be sticky. Cover with
plastic wrap and let cool for 1 hour or until hardened.
3. Roll out the dough on a floured surface to a thickness of
about 1 cm. Use a bun cutter or two different sizes of
cookie cutter to cut as many buns as possible. Dip the
cookie cutter into the flour as needed to prevent sticking.
You should get about 12 rolls and holes. If the dough
becomes too loose, sticky, or oily, put it back in the
refrigerator before continuing. Store the oil in the
refrigerator when heated.
4. Using a deep-frying thermometer, pour 2 inches of
rapeseed oil into a thick-bottomed container. Heat to 325 °
F. Fry the rolls several times in a row, being careful not to
over-tighten the pan.
5. Fry on both sides for approximately. 2 minutes, to avoid
burning them. Pay attention to the thermometer and set the
oven temperature to maintain the correct oil temperature.
Pour it into a paper bag to absorb excess oil.

For Glaze:

Stir all ingredients in a bowl with a whisk until smooth.

Dip each donut in the glaze. Place it on a wire mesh on a
sheet metal ceiling to uncover excess secrets.
 Let it rest for 20 minutes until the secret is out. Donuts
are best served the day they are made but can be stored in
an airtight container at room temperature for several days.

Recipe Notes

Some readers have complained too much about half a teaspoon

of nutmeg. Nutmeg is an essential flavor ingredient for any bun, but if
you don't like the taste, reduce 1/4 teaspoon or skip it entirely.
 OLD FASHION CAKE DONUTS (DONUTS)

Ready: 20 minutes

Yield: 14 donuts

Materials

1 glass of sugar
4 teaspoons of baking soda
1 ¹⁄ teaspoon of salt
¹⁄ teaspoon of nutmeg
2 eggs
¹⁄ cup unsalted butter, melted
1 glass of milk water
4 cups of flour (a little more if the dough is sticky)
frying oil)
Cinnamon sugar

Manual

1. Mix sugar, baking powder, salt, and coconut in a large

bowl.
2. Add the eggs, milk, and melted butter. Beat well.
3. Add 3 cups of flour and whisk until mixed. Add another
glass of flour and stir well. The dough should be soft and
 sticky, but strong enough to be carried. If you feel it
necessary, add half a cup more flour.
4. Cover with plastic wrap and let cool for at least an hour.
5. Take your dough out of the refrigerator and heat oil to
about 360F in a large metal pan.
6. Roll half of the dough on a floured surface to a thickness
of approx. 1 cm. Cut circles with a donut cutter or a large
cookie or biscuit shape. For the middle to cut the holes in
the martini shaker;).
7. Carefully pour the muffins into a lot of hot oil. Turn them
over when blowing and turn them a few more times while
cooking. They last a total of about 2-3 minutes and are
beautiful and golden brown everywhere.
8. Remove from the oil and place in paper towels or a
brown paper bag (cleans all oils, as you know).
9. Mix them with sugar and cinnamon, cream, chocolate
sprinkled chocolate or anything you want.
 OLD FASHION BUTTERMILK DONUTS

Preparation Time: 1 hour

Cooking time: 2 minutes

Total Time: 1 Hour 2 Minutes

Materials

3 1/2 cups of all-purpose flour

1 glass of sugar
2 teaspoons of baking powder
1/2 teaspoon of baking powder
1 teaspoon of salt
1/4 teaspoon of ground coconut
3/4 cup of buttermilk
4 tablespoons of unsalted butter, melted and cooled
2 large eggs plus an egg yolk
6 cups of vegetable oil
4 cups of powdered sugar
1 teaspoon of vanilla extract
1/3 cup of water
 Manual

1. Mix 1 cup of flour, sugar, baking powder, baking powder,

salt, and coconut in a large mixing bowl.
2. Beat the buttermilk, butter, and eggs together in a small
mixing bowl. Add damp ingredients until dry and mix at
medium speed for about 30 seconds.
3. Slowly mix the remaining flour at low speed. Add more
or less flour if necessary to get a moist dough that is moist
and slightly sticky. Cover the bowl with plastic wrap and
cool for 1 hour.
4. Put the oil in a Dutch oven and heat to 375 ° C.
5. Prepare a glaze by stirring powdered sugar, vanilla and
water until smooth. For a thin glaze, add extra powdered
sugar or water if necessary.
6. Use a floured rolling pin on a lightly floured surface to
raise the dough to a thickness of 1 cm. Use a floury bread
cutter or a large and a small cookie cutter to cut the donuts
and donut holes. Collect leftovers and roll again to cut more
donuts. Slightly score the buns three times and make a
triangle in the donut ring to create "leaves".
 7. Bake a few buns in a row as they rise to the surface and
flip them over as they appear and turn golden yellow on
each side for about a minute. Drain on a wire rack. Before
frying another batch, make sure the oil temperature turns to
375 degrees and open one to make sure they're cooked.
The outer parts should be dark brown and light and not with
paste.
8. Remove the straws from the oil, pour them into the rack
and let them cool slightly.
9. Dip the straws, the leaves aside, into the glaze while
they are still hot. Swirl the donuts a little on your back, take
them, and let the excess glaze drip back into the bowl.
10. Place the glazed straws on the shelf so the
glaze can dry.
11. Repeat the process until all donut and donut holes are
baked and glazed.

Remarks

Add more flour if necessary

 Old fashioned buttermilk bar donuts

Yield: gives about 30 bars

Preparation time: 30 minutes
Cooking time: 45 minutes

Materials

For the Donut:

4 tablespoons (1/4 cup) unsalted butter

More for 3 1/2 cups of cake flour and powder
2 3/4 teaspoons of baking powder
1/4 teaspoon of baking powder
1 1/2 teaspoons of kosher salt
3/4 teaspoon of ground coconut
1/2 cup of light brown sugar
1/2 cup of granulated sugar
1 tablespoon of vanilla extract
1 large egg
3 large egg yolks
3/4 cup of buttermilk
About 2 liters of vegetable oil for frying

For Vanilla Secrets:

 2 glasses of powdered sugar are sifted when diced
together
1 tablespoon of vanilla extract
1/4 cup of boiling water

Manual

1. Prepare muffins: Put 4 tablespoons of unsalted butter in

a small microwave-safe bowl. High in the microwave until it
melts. Allow cooling slightly.
2. Put 3 1/2 cups of cake flour, 2 3/4 teaspoons of baking
powder, 1/4 teaspoon of baking powder, 1 1/2 teaspoons of
kosher salt and 3/4 teaspoon of ground coconut in a
medium bowl and beat.
3. Put the melted butter, 1/2 cup light brown sugar, 1/2 cup
granulated sugar and 1 tablespoon of vanilla extract in the
bowl of a blender with a scoop. (Alternatively, you can use a
large bowl and an electric hand mixer.) Whisk at medium
speed until they are swollen, and scrape the bowl off with a
rubber spatula for about 2 minutes if necessary.
4. Reduce speed. If necessary, stop and scrape off the
bowl and add 1 large egg and 3 large egg yolks. Add 3/4
cup of buttermilk and mix until combined.
5. Add the dry ingredients immediately and mix until a few
pieces of flour are left. Take out the bowl and continue
mixing by hand until dry flour is no longer available. The
dough will be pretty sticky. Leave in the refrigerator for at
least 1 hour and overnight. The rest of the refrigerator
makes processing the dough easier: it stays sticky but
hardens quite a bit.
6. Align the two-sided baking sheet on parchment paper.
Flour a work surface and your hands heavily with cake flour.
Put half the dough on the work surface and sprinkle with
flour. Place the dough in a 3 x 24-inch rectangle with the
long edge up and pour as much flour as necessary on the
work surface. The dough is extremely soft and sticky. So
don't be afraid to use as much flour as you need.
 7. Using a floured scraper or butter knife, cut the rectangle
into 1 1/2 inch chopsticks that flow under the bars, work
surface, and bench scraper. After all the sticks have been
cut, dip the bench scraper into the flour and indent it lightly
(by gently pushing it in, your donut looks like a yogurt stick).
8. Use a brush to gently brush off excess flour from the
chopsticks. Use a floured scraper or a thin metal spatula to
transfer each stick to one of the carefully prepared leaves.
Turn the recess down. Brush excess flour from the other
side of the sticks. Let cool and repeat by shaping and
cutting the rest of the dough.
9. Pour at least 5 cm of vegetable oil into a large heavy
saucepan or Dutch oven. Heat the oil to medium to high
heat up to 350ºF or slightly higher (the temperature drops
as you add your buns). In the meantime, install a rack on a
baking sheet.
10. Take the first tray with the sticks out of the
refrigerator. Fry in groups of 4 to 5 people so as not to fill
the pot. Use a thin metal spatula to gently transfer the buns
to hot oil. Fry each side for about 1 minute until it is dark
golden brown. Place the bread rolls carefully on the shelf
with a spatula. Fry the remaining rolls. Allow cooling to
room temperature before glazing.
11. Make the glaze: put 2 cups of powdered sugar in a large
bowl. Add 1 tablespoon of vanilla extract and 1/4 cup of
boiling water and stir until light and smooth. Dip a donut
recess into the glaze, side down. Lift it and let the excess
glaze drip.

Recipe Notes

Do it ahead: Donut batter can be made up to 24 hours before

roasting and stored in the refrigerator.

Preparation: 30 min.
Cooking: 10 min.
Makes 16 donuts
 Materials

2 packs (1/4 oz. each) of active dry yeast

1/2 cup of warm water ( from 110 ° to about 115 °)
1/2 2% cup of warm milk ( from 110 ° to about 115 °)
1/3 cup butter, softened
/ 3 cups of sugar, divided
3 large egg yolks, room temperature
1 teaspoon of salt
3 to 3-3 / 4 cups of all-purpose flour
3 tablespoons of jelly or jam
1 egg white, lightly whisked
Oil for frying

Manual

1. Dissolve the yeast in warm water in a small container. In

a large bowl of milk, butter, 1/3 cup sugar, egg yolk, salt,
yeast mixture and 3 cups of flour; beat until smooth. Add
the remaining flour (don't knead) to form a soft dough.
2. Turn once into a greased container for lubrication. Cover
and let rise in a warm place for about twice as long as 45
minutes.
3. Lower the dough. Turn it to a lightly floured surface;
Knead about 10 times. Divide the dough in half.
4. Roll each piece in 1/4. Thickness; Cut the flour with 2-1 /
2-in. Circular cutter. Put about half a teaspoon of jelly in the
middle of half of the circles. Brush the edges with egg
white. With the rest of the circles above; Press the edges to
close them tightly.
5. Place on a greased baking sheet. Cover and let rise for
about 45 minutes until it doubles.
6. Heat the oil to 375 ° C in an electric pan or deep fryer.
Fry the buns for a few minutes each time, 1-2 minutes on
each side, or until golden brown. Empty the paper towels.
Roll the hot rolls over the remaining sugar.
 Nutritional Information

1 ring: 270 calories, 12 g fat (3 g saturated fat), 45 mg

cholesterol, 188 mg sodium, 38 g carbohydrates (19 g sugar, 1 g
fiber), 4 g protein.
 Chapter seven
JELLY DONUT
Strawberry jelly donut holes

These little strawberry jelly donut holes taste just like Dunkin
'Donuts Jelly Munchkins. It's easy to make at home and tastes a lot
better than donut shops!

Materials

Dough Starter:

3/4 teaspoon of active dry yeast

1/4 cup plus 1 tablespoon of warm water
1/2 cup all-purpose flour

Dough:

3/4 teaspoon of active dry yeast

2 tablespoons of warm milk
1 cup and 2 tablespoons of all-purpose flour to use
1 teaspoon of salt
3 large egg yolks, room temperature
1 cup + 3 tablespoons of granulated sugar
 Vegetable or rapeseed oil for frying

1 cup of strawberry jelly (preferably jelly in a squeeze

bottle)

Manual

How to Start the Dough:

1. Dissolve the active yeast in warm water in a medium-

sized container. Add flour and mix to combine. Cover with
plastic wrap and let rise in a dark, warm place for about 1
hour (see notes). The dough should be twice as big.

How to Prepare the Dough:

1. Let the yeast dissolve in the bowl of an electric mixer

equipped with a hook device with warm milk. Add flour, salt,
egg yolk, salt, 3 tablespoons of sugar and batter starter,
and mix until the ball of dough has formed. Mine lasted
about 10 minutes (see note). Scrape the dough in a
greased bowl, cover with plastic wrap, and rise in a dark,
warm place until it doubles for another hour.
2. Align a baking sheet on parchment paper or a silicone
mat. Roll the dough on a lightly floured surface up to 1 cm
thick. Use a 1 1/2 inch circular cutter. Place the tray on the
baking sheet. Refill the rest of the dough and repeat until
the dough is empty. Cover the baking sheet with a damp
kitchen towel and let it rest for about 15 minutes.
3. Heat 1 inch of oil in a saucepan to 325 ° F or medium-
low temperature. Fry the donut holes for 2 minutes or until
golden brown. Pour into a plate with a paper napkin.
4. Place the remaining 1 cup of sugar in a flat bowl. Wrap
the donut holes in sugar. For a thicker sugar coating, let the
donut holes stand for 1 minute and roll again. Fill with a
 pastry bag and a medium-sized tip with donut jelly. Serve
hot.

Remarks

I see that by turning the dryer to a low setting for 5

minutes, closing, and putting on the lid-dough container, the
dough can rise perfectly. The dark and hot dryer is an ideal
place to let the dough rise.
The formation of a ball of dough can take up to 10-12
minutes, depending on the humidity and some other
factors.
Donut holes taste best on the day they are prepared.
Store residues in an airtight container at room temperature.
 Boiled jelly filled

Scones filled with baked jelly, delicious scones filled with your
favorite jelly, and best baked!

Preparation: 20 minutes

Cooking: 15 minutes

Total: 35 minutes

Servings: 12

Materials

1 tsp. Dry yeast

1 tsp. Sweets
1/4 cup of warm water
1/2 2 1/2 cups of all-purpose flour
1/2 teaspoon. Salt-
1/4 cup of sugar
3 tablespoons. Melted butter, unsalted
1 egg
3/4 cup skimmed milk
2 tablespoons. melted butter for brushing
12 teaspoons. Jelly of your choice
Dust powder to powder
 Manual

1. Mix 1 teaspoon of yeast in a small bowl. Sugar and 1/4

cup warm water. Set aside until it foams.
2. Mix the flour, salt and 1/4 cup sugar in a large mixing
bowl. Pour the yeast mixture, melted butter, eggs, and milk,
use a mixing spoon, and keep stirring for about 5 minutes
until everything is well mixed. The dough becomes super
sticky, very similar to the cake batter.
3. Close the bowl and prove it until you have doubled the
size of the dough. Prepare a baking pan with parchment
paper and sort it.
4. Make sure the dough is super sticky, make sure the
worktop is well floured, and pour the dough onto the table. It
spreads by itself because it is very soft and lumpy. Don't
knead or blow too hard (it clears air bubbles and your
donuts aren't that airy).
5. Carefully tap the dough to about 2 cm. First, dip the
round biscuit mold with flour and cut the dough. Use a
spatula to transfer the round dough onto a large baking
sheet. Cover the dough, and then allow it to rest for
approximately 20 minutes.
6. Heat the oven to 375 degrees F. Brush the donuts with
melted butter and cook the donuts light brown. It takes
 approximately 12 minutes (depending on the oven). Cool
the rolls on a shelf.
7. Prepare a piping bag with a long round cake decoration
tip. Fill it with your favorite jam or pudding and route it to the
buns. Dust lightly with powdered sugar before serving.
 Recipe Notes

Please note that the nutritional information is a rough estimate

and can vary greatly depending on the products used.

Nutritional Information:

Calories: 185 kcal (9%) Carbohydrates: 30 g (10%) Protein: 3 g

(6%) Fat: 5 g (8%) Saturated fat: 3 g (19%) Cholesterol: 26 mg (9%)
sodium: 112 mg (5%) potassium: 65 mg (2%) sugar: 8 g (9%)
vitamin A: 200 IU (4%) vitamin C: 0.6 mg (1%) calcium: 27 mg (3%)
Iron: 1.3 mg (7%)
 Chapter eight
BLUEberry DONUT
Blueberry Baked Muffin

These soft buns, baked with blueberries, are a delicious, healthy

breakfast recipe.

Total time: 10 minutes

Yield 6-7 donuts

Materials

1/4 cup of preferred milk

1 teaspoon of white or apple cider vinegar
1/4 teaspoon. pure vanilla extract
1/3 cup of pure maple syrup or agave or honey
3 1/2 tablespoons. Oil - If you are not interested in the
lean texture, you can use apple sauce.
 1 cup of flour, loosely packed (multipurpose, spelled or
works with bobs)
1/4 teaspoon of Salt
1 teaspoon of baking powder
Optional a pinch of cardamom or cinnamon
1/2 cup blueberry, fresh or frozen-thawed (60 g)

Manual

1. Combine the top 5 ingredients and set aside. Lubricate

a donut pan (like Amazon) OR a mini bun pan and heat the
oven to 350 F.
2. Mix all ingredients except strawberries, then pour them
wet until the oven is preheated and dry them until they are
evenly mixed. Do not exaggerate. They mix blueberries
very carefully so that they don't break everything and get
bruises or press on them after the dough has been divided
into a pan. Bake for 10-12 minutes (depending on the flour
used) or until the donuts rise and the dough is now wet. Let
it rest for 5 minutes before taking it out of the pan.
3. My favorite basic secret or frost with flat coconut oil!
 BLUE ROSE

Explanation

Amazing homemade blueberry muffin in just 30 minutes! Sweet

and crispy on the outside, inside it is filled with a cross and blueberry
bliss between cake rolls and old-fashioned rolls.

Preparation time: 15 minutes

Cooking time: 10 minutes

Total time: 25 minutes

Yield: 15 donuts and 15 donut holes

Materials

Donuts:

3 cups of all-purpose flour

1/2 cup of granulated sugar
2 teaspoons of baking powder
1 teaspoon of cinnamon
1/4 teaspoon of kosher salt
1/1 / 4 cup frozen blueberries (the smaller the better)
3/4 cup of milk
1 large egg
1 teaspoon of vanilla
1 tablespoon of butter, melted
Rapeseed oil for frying
 Sweet:

2 cups of powdered sugar

1/4 cup milk
2 tablespoons of blueberry jam

Manual

1. Fill the fryer or a large container to a depth of at least 5

cm with rapeseed oil. Heat the oil to 360 ° F with a sugar
thermometer.
2. As the oil warms, mix the dough. Flour, sugar, baking
powder, cinnamon, and salt should be whisked together in a
large bowl. Stir the blueberries in the flour mixture until it is
well covered.
3. Beat the milk, eggs, vanilla, and melted butter in a
separate bowl. Stir the damp ingredients into the flour
mixture until the sticky blue dough forms.
4. Press the dough into a 1 cm thick circle on a heavily
floured surface. Use a bun cutter or two round (large, small)
cutters to cut the donut molds and dip the knives in the flour
as necessary to prevent the dough from sticking. Collect the
remaining dough until all of the dough has been used up
and collect again. There should be 15 donuts and donut
holes.
5. Mix icing sugar, milk and blueberry jam for the glaze
until it is smooth and thin enough to dip the buns in. If the
icing is too thick or looks too thin, add powdered sugar and
extra milk.
6. When the oil reaches 360 ° F, carefully pour the donuts
into the hot oil, being careful not to remove excess fat. Let
the donuts fry on both sides for 15 to 30 seconds, turn them
twice, for a total of 2 minutes or until the donut turns golden
brown. They cook quickly, so be careful not to burn them.
7. Transfer the fried buns to a sharp-edged baking sheet or
a rack on a paper towel so that excess fat can drip off
 before dipping them in glazes. Repeat the roasting process
with the remaining rolls.
8. While the rolls are still hot, dip one side in and out of the
glaze several times and return to the grill with the unglazed
side down. Keep a secret or enjoy it while it's hot.
 Blueberry glazed donut

Preparation time: 10 minutes

Cooking time: 10 minutes

Total time: 20 minutes

Service 6

Materials

Donuts

Cup 1 cup of all-purpose flour

A simple teaspoon of baking soda
½ teaspoon of salt
½ teaspoon of freshly grated coconut
⅓ cup of granulated sugar
Tables 3 tablespoons of unsalted butter
1 large egg
½ cup of milk
1 teaspoon of fresh lemon juice
½ ½ teaspoon of pure vanilla extract
 Blueberry Secret:

A cup of frozen blueberry, thawed but not filtered

1½ cup of powdered sugar
A simple teaspoon of vanilla extract
½ teaspoon of fresh lemon juice
2 teaspoons of milk

Manual

Donuts

1. Heat the oven to 180 ° C and 350 ° F and lightly smear

a bun pan (mine is a Wilton 6 cavity pan).
2. In a large mixing bowl, whisk the flour, baking powder,
baking powder, salt, coconut, and sugar. Put aside.
3. Put the milk in a small container and mix the lemon
juice. Put aside.
4. Put the butter in a small saucepan and melt over
medium heat. When butter melts, it sizzles and foams. Be
sure to stir the pot and the color of the butter. It stops
cracking and sizzling and starts to separate and turn red. If
the medium is golden in color and has a slight walnut taste,
 take it out of the fire and put the brown butter in a small
heat-resistant bowl (including any brown lice).
5. Add the egg and vanilla to the milk mixture and whisk,
and then add 2 tablespoons of brown butter and whisk.
6. Add damp ingredients to dry ingredients and mix gently
to combine. Be careful not to mix too much, but make sure
that there is no large pile of flour and everything is damp.
7. Scoop the dough into the prepared muffin bowl, fill each
gap approximately full and smooth it with the back of your
spoon.
8. Cook for 8 to 10 minutes or until a skewer is clean. Let it
cool in pans for about 10 minutes, then place it on a wire
rack and let it cool completely.

Blueberry Secret:

1. Wash the blueberry juice thoroughly in a medium bowl.

Whisk the vanilla, milk, and lemon juice and whisk the
powdered sugar carefully. You should get a thick but
pourable secret - if it's too thin, you can add a little more
powdered sugar; add a little more milk if it is too thick.
2. Generously beat the secrets on the cooled bun and wait
10 minutes. Store in a container for 2 days, be sure it is
airtight to avoid mold.
 Blueberry Glazed Donut Cake

Materials for Coffee

345 g of flour
1/2 1 1/2 teaspoon. baking powder
1/4 teaspoon. Soda bicarbonate
3/4 teaspoons. Salt-
110 g butter, softened
100 g granulated sugar
75 g of packaged brown sugar
2 large eggs
1 tsp. Vanilla extract
240 ml of milk

For Glazing

50 g blueberries
2 tablespoons of Lemon juice
195 g powdered sugar
Sprinkles for decoration

Manual

1. Preheat the oven to 180 ° C (160 ° C fan) and prepare

12-line cake tin. Whisk flour baking powder, soda
 bicarbonate and salt in a medium bowl.
2. Stir lightly and loosely in a large bowl of butter and
sugar for about 3 minutes. Add the eggs and vanilla and stir
well. Add half of the flour mixture, just whisk it. Stir in the
milk, and then add the remaining flour mixture and whisk
until well mixed. Keep the dough inside a prepared cake tin
and place aside.
3. Bake for 28-30 minutes until swollen and golden brown.
The cool baked product completely on a wire rack.
4. Make the glaze: Cook the blueberries and 1 tablespoon
of lemon juice in a small saucepan and mix. Boil the
blueberries until they burst, about 1 minute. Get out of the
fire.
5. Place a strainer in a medium-resistant container. Scrape
the blueberry mixture through a sieve; discard solids. Add
the remaining tablespoon of lemon juice and add 2
tablespoons of water if necessary to adjust the consistency.
Whisk powdered sugar to get a thick, pourable icing.
6. Dip the tips of the cooled cakes in the glaze and sprinkle
them over them. Prepare a glaze about 10 minutes before
serving.
 Baked blueberry sprinkles donut

Serve 20 rolls

Calorie 201 kcal

Materials (Gaseous)

1/3 cup brown sugar, packaged

1/3 cup of cane or granulated sugar
1 tbsp. raw sugar
1 and 1/4 teaspoons. cinnamon
A pinch of salt
1 melted salted butter
1/3 cup of white bran flour can be used in many ways
3/4 cup all-purpose flour

Muffin

1 and 1/2 cup all-purpose flour

1/2 cup of white bran flour can be used in many ways
3/4 teaspoon. cinnamon
1/4 teaspoon. nutmeg
2 teaspoons. baking powder
1/2 teaspoon. carbonate
1/2 teaspoon. Salt-
Melted 4 tbsp. oil
 1 and 1/2 teaspoons. vanilla
1/2 cup milk
2 eggs
3/4 cup brown sugar + 1 tbsp., packaged
1/2 cup of full-fat Greek yogurt
1 teaspoon. Lemon peel
1 and 1/2 cup of fresh blueberries
Powdered sugar to powder

Manual

1. Preparation: Melt in separate bowls - both quantities of

butter - let cool slightly. The oven should be preheated to
about 350 degrees F.
2. Make the crumble: Mix the sweets, salt, and cinnamon
in a medium-sized mixing bowl. Add melted butter and mix
until combined - then add flour and mix until you get a
crumbly mixture.
3. Prepare the muffin dough: mix the flour, baking powder,
baking powder, salt, cinnamon, and coconut in a medium
bowl.
4. Whisk melted butter, vanilla, milk, eggs, sugar, and
yogurt, and lemon zest in a large mixing bowl. Add dry
ingredients and mix until almost completely mixed, but
some strips of flour remain. Add blueberries and mix gently
until there is no more flour left.
5. Combine + bake: Spray your ring pans thoroughly with
non-stick spray. Spoons prone to each cave - fill 3/4 of the
month. Sprinkle on each roll.
6. Let cook for 9-11 minutes. A toothpick in the middle of a
donut should come out clean. Allow to cool in pans for a
few minutes and then turn into a cooling shelf. As with the
cookie pans, wait until the muffin pans have cooled before
cooking the next batch!
7. Service + Store: Enjoy now! Store the residue in an
airtight container at room temperature for 1-2 days. This is
one of the best dishes on the day they are made - crumble
toppings are usually bulky after a few days.
 BLUE EMBOSSED ROSE

Blueberry Crumble Donuts contains a baked cake-based donut.

For the preparation, blueberries are transformed into dough smelling
of vanilla. Before cooking, a cinnamon paste is sprinkled over it. For
the best texture, these donuts should enjoy the day they are cooked,
but after a day or two, I enjoyed the leftovers.

Component

Makes 6-8 donuts

1/3 cup (70 grams) granulated sugar

2 tablespoons of vegetable oil
1 large egg
1 teaspoon of vanilla extract
1 1/4 cup (150 grams) all-purpose flour
 1 teaspoon of baking soda
1/2 teaspoon of salt
1/2 cup (120 ml) milk
113 g fresh or frozen blueberries
Degradable
2 tablespoons of butter, room temperature
1/4 cup (50 grams) granulated sugar
1/2 cup (60 grams) all-purpose flour
1 teaspoon of ground cinnamon

Manual

1. Preheat the oven to 180 ° C. Grease a standard size

muffin tin.
2. Whisk sugar, vegetable oil, egg, and vanilla in a large
mixing bowl. Add flour, baking powder, and salt. Stir the
milk until it is even.
3. Transfer the dough into a dough bag (or a large,
resealable plastic kitchen bag with a corner cut off). Fill the
wells in the prepared pan with the dough until 2/3 full
(alternatively, the dough can spread out in the pan with an
offset spatula, but this leads to more irregular rolls).
4. Whisk the butter and sugar well to grind. Mix the flour
and cinnamon until they crumble. Crush the crown evenly
over the dough. Bake or cook for 18-24 minutes until the
crumbs on top and a toothpick in the middle are clean.
Allow cooling in the pan for 15 to 20 minutes before
transferring them to a cooling shelf to allow them to cool
completely.
 Chapter nine
GLAZED donut
GLAZED NUTS (KRISPY CREAM RECIPE COPYCAT)

These original glazed donuts are light and chewy, and a great
way to get someone out of bed in the morning.

Servings: 18 rolls

Preparation: 30 minutes.

Cooking: 1 hour.

Total: 1 hour 30 minutes.

Materials (For Donuts)

1 1/4 cup of whole milk (300 milliliters)

2 1/4 teaspoons of finished (rapidly rising) yeast
2 large eggs
8 tablespoons of unsalted butter (113 grams) - melted
and cooled
1/4 cup granulated sugar (50 g)
1 teaspoon of salt
 4 1/4 cups of bread flour (535 grams) (plus more for
rolling the dough)
frying oil)

For Glazing

4 cups of powdered sugar (500 grams)

1/2 cup milk (120 milliliters)
1 pinch of salt

Manual (Make the Roses)

1. Heat the milk in a medium bowl for about 45 seconds

until it is heated in the microwave. Add the yeast and mix
gently. Leave the mixture on for 5 minutes until the foam
forms.
2. Using a blender with pastry hook beat the yeast mixture
until eggs; butter, sugar, and salt are combined. Add about
half of the flour and mix until combined. The remaining flour
should be added and mix until evenly combined. You may
need to stop the mixer and scrape off the edges during the
mixing process. If the dough is too wet to process, add 1
tablespoon of flour at a time. Cover the bowl with a large
 kitchen towel and leave it in a warm place until its size has
doubled for about 1 hour.
3. When the dough rises, pour it on a well-floured surface
and roll it to 1/2 inch thick. Cut the donuts with a donut
cutter or 2 different round cutters (the large cutter should
have a diameter of approx. 5 cm). Keep the ring holes.
Knead the leftovers together, being careful not to overdo
the dough, and repeat rounding and cutting the buns.
4. Place the sliced donuts on parchment paper, leaving a
space between them. (TIP: Each bun is placed on separate
parchment paper so that it can easily be transferred to hot
oil for frying. Cover the buns with a kitchen towel and let
them rise in a warm place for 45 minutes until they are
inflated.
5. Heat the oil in the deep fryer or a large saucepan with a
thick base about 15 minutes before the rolls rise to 190 ° C.
Place the cooling racks with paper towels on paper towel-
parchment paper or line plates.
6. When the donuts are done and the oil is hot, add the
donuts to the oil several times without over-tightening the
fryer or saucepan.

TIP: I think it is easier to put all the parchment paper with rolls in
oil so that I don't accidentally "stretch" the rolls. Once the bun is in
the oil, you can easily remove the parchment paper with pliers.

Cook the other side until golden brown. Donut holes are cooked
faster. Use pliers or a spatula to remove the rolls and place them on
the prepared shelves or plates. Repeat this with the rest of the rolls,
making sure that the oil is at the right temperature.

Make the Mosque

Stir sugar, milk, and salt in a large bowl until smooth. If you prefer
a thinner glaze in the buns, add one teaspoon more milk at a time.

Serve
1. Place a cooling shelf on paper towels or parchment
paper for easy cleaning.
2. Dip one side of the fried bun into the glaze. Rotate the
fork with a fork. Carefully transfer the glazed donuts onto
the prepared baking sheet. The secret drips slowly when
you set the donuts. Repeat with the remaining buns.
 Classic glazed donut

Ingredients for 12 servings

Sweet Muffin

1½ cup milk (360 ml)

1 cup of sugar (200 g)
Self. Yeast (15 g)
1 unsalted butter, soft
3 eggs
1 tablespoon of vanilla extract
5 cups of sifted flour (625 g)
1 tablespoon of vegetable oil
Abbreviation for roast

Coating

3 cups of powdered sugar (360 g)

1 cup of dry milk powder (70 g)
1 tablespoon of vanilla extract
Su cup of water (120 ml), hot

Preparation
 1. Put the milk, sugar, and yeast in a medium bowl and stir.
2. Put the butter, eggs, and vanilla extract in a separate
medium bowl while stirring.
3. Add the milk mixture to the egg mixture and whisk.
Place in a large bowl and add a third of the flour while
stirring.
4. Pour the dough onto a lightly floured surface and knead
for 5 minutes until it is smooth. Knead the dough carefully
with one finger - the dough should spring back out of the
recess.
5. Place the dough in a large bowl and lightly grease the
dough. Cover the bowl with plastic wrap.
6. Let the dough rise in a warm place until it rises for an
hour or two.
7. Remove the dough and knead it on a floured surface for
5 minutes until it is smooth. Put the dough in a greased
container and put it in the fridge overnight and repeat.
8. Spread the dough on a floured surface up to 6 mm thick.
9. Cut the donut and donut holes with a cutter and a pipe
end.
10. Shorten it sufficiently over medium heat so
that there is only 5 cm on the side of a heavy pan. Heat the
shortening to 190 ° C (375 ° F)
11. Fry the donuts and donut holes on each side for 45
seconds or until golden brown.
12. In a bowl, mix the powdered sugar, dry milk powder,
vanilla extract, and hot water until smooth.
13. Pass the glazes through a fine-mesh sieve to remove
lumps.
14. Soak the donuts in the glaze or beat them on the glaze.
 VANILLA GLASS oven-baked dessert

Baked donut with vanilla icing: Soaked in a thick vanilla icing and
soft and delicious baked rolls with sprinkles.

Preparation time: 10 minutes

Cooking time: 10 minutes

Total duration: 20 minutes

Materials for the Following:

1 cup (120 grams) of multi-purpose flour

1/3 cup (70 grams) granulated sugar
1 teaspoon of baking soda
1/2 teaspoon of salt
2 tablespoons (28 grams) of unsalted butter melted
1 egg
You can also use 1/3 cup + 1 1/2 tablespoon (100 ml)
skim milk whole milk
1 teaspoon of vanilla extract

For Vanilla Glaze:

1/2 cup (80 grams) powdered sugar

1/2 teaspoon of vanilla extract
 1 pinch of salt
1 or 2 tablespoons of milk
Optional: food coloring and sprinkles

Manual

1. Heat the oven to 175 degrees.

2. Press the non-stick cooking spray onto the muffin bowl
and set it aside.
3. Whisk the flour, sugar, baking powder, and salt in a large
bowl.
4. Whisk an egg, milk, butter, and vanilla extract in a small
bowl.
5. Add the wet ingredients to the dry ingredients and mix
until the flour is lice and all ingredients are well mixed. Try
not to mix the dough too much.
6. Place the dough in the ring pits or use a large bag. Cut a
corner off the bottom of the bag and guide the dough into
each bun cavity. Fill 3⁄4 full.
7. Place the pan in the oven and cook for 8 to 10 minutes.
8. Take it out of the oven and place the buns on a wire rack
until it is cool enough to warm up.
 Glazing.

1. Whisk powdered sugar, vanilla extract, and salt in a

medium-sized bowl.
2. Add 1 tablespoon of milk and whisk. If the glaze is too
thick, add half a teaspoon of additional milk until the desired
consistency is achieved.
3. If you want, add food coloring.

Note: Don't dip the hot rolls in the vanilla icing, go back to the
grate and sprinkle over them. Allow the glaze to reach room
temperature for about 30 minutes before stacking or serving. Enjoy
these delicious rolls with vanilla icing!

Calories: 189, Fat: 4 g, saturated fat: 3 g, cholesterol: 24 mg,

Sodium: 211 mg, carbohydrates: 35 g, Fiber: 1 g, sugar: 18 g,
Protein: 3 g.
 Chapter ten
Cake donut
Giant vanilla donut cake

Materials

Cake

230 g (2 oz / 2 sticks) unsalted butter plus extra for

lubrication
230 g (1 cup) of powdered sugar
4 medium-sized eggs
230 g (1 oz / 4 cups) sifted flour
1 teaspoon. baking powder
A pinch of salt
2 tablespoons. Whole milk (if necessary)

2. Pink Vanilla Bean Glaze:

500 g (1 lb. 2 oz. / 4 cups) powdered sugar (powdered

sugar)
1 teaspoon. Vanilla pod paste
 50 ml (2 fl oz / 1/4 cup) whole milk (whole milk)
Pink natural food coloring

3. Giant Sprinkles:

100 g fondant glaze (bought in the shop)

Natural food coloring in pastel blue, yellow, pink and lilac

4. Special Equipment

23 cm (9 inches) Savarin ring box (mold)

 Preparation

1. Preheat the oven to 180 ° C (350 ° F / Gas 4) and

lubricate the Savarin box (form) with butter.
2. Place the butter and sugar in a mixing bowl and stir pale
and lightly.
3. Add a spoonful of flour to each egg and beat the eggs
one by one. Carefully fold in the rest of the flour, baking
powder and salt, trying not to work hard. If it looks difficult,
add milk.
4. Put the mixture in the cake tin and bake in the oven for
25 to 30 minutes or cook until the skewer or cocktail skewer
placed in the middle is free. Let it cool down before
transferring it to the grill.
5. Put the powdered sugar, vanilla bean, and half of the
milk in a bowl and mix.
6. Slowly add the rest of the milk until you get a smooth
mixture. Add a drop of pink food coloring. Mix and set
aside.
7. To prepare giant sprinkles, divide the fondant into 4
pairs and color each with each food coloring.
8. Make small sausage shapes with your palms that are
approximately 1 1/4 cm (1/2 inch) wide with each color. Cut
a 3 cm (1 1/4 inch) length of each sausage shape to get
huge sprinkles with a sharp knife.
9. Turn the cooled cake over a stand or plate. Stir quickly
into the glaze, and then pour over the cake. Be quick and
safe - you don't want it to set until the cake is covered,
otherwise, lumps will form. If the glaze looks too thick, heat
it in the microwave or pan over low heat for a second.
10. While the glaze is still wet, press the fondant
sprinkles onto the cake at random.
11. Stop icing before slicing for service!
 EPIC DONUT CAKE

Krispy Kreme Donut Cake: A cake made entirely of Krispy Kreme

Donut and sprinkled with chocolate fudge sauce.

Preparation time: 10 minutes

Cooking time: 5 minutes

Total time: 15 minutes

Yield: 1 large cake 1x

Materials

For Cake:

3 dozen donuts with Krispy cream icing

3 cups of cream
2 tablespoons of granulated sugar

For The Chocolate Sauce:

1 cup of cream
 1 cup of semi-sweet fries

Manual

1. Whisk the cream and sugar in a blender with the whisk

attachment until hard tips form.
2. For the first layer, spread a small pellet on a large cake
stand and place a bun in the middle. Place five donuts to
form your first layer. Put about 3/4 cup of whipped cream on
top of the buns, then repeat the process for your second
shift - one bun in the middle, five buns around, and 3/4 cup
of whipped cream over it.
3. For the third and fourth layers, place the four rolls on the
cake and form a kind of pyramid. Add another 3/4 cup of
whipped cream between layers.

1. For layer 4, place 3 rolls in a triangle and add only 1/4

cup of whipped cream in the middle.

4. Place a single ring for layer 6 on it!

5. To prepare the fudge sauce, heat the cream in a small
saucepan until it is cooked. Take it out of the fire and add
the chocolate chips. Stir until everything is well mixed. Let
the sauce cool a little before pressing it onto the cake!
 Strawberry and lemon donuts

Materials

Lemon Bun

1 lemon cake mix

1 glass of buttermilk
1 egg
1/4 c. Vegetable oil

Strawberry Glaze

2 c. Granulated sugar
1 tablespoon of melted butter
6 tablespoons of milk
1 teaspoon. Strawberry extract
1 drop of red food coloring
Sprinkles optional

Manual

1. Preheat the oven to 350 ° C. Put the cake mixture,

buttermilk, egg, and vegetables in a large bowl and whisk
 until well mixed. Lumps remain in the dough. (Don't mix too
much)
2. Place the battery in a gallon-sized Ziploc bag and cut
the corner to create a 1-inch hole. Guide the dough into
approximately half-full oiled ring slots. Bake for 10-12
minutes or until the pages turn brown. Let the donuts cool
completely and carefully remove them from the pan.
3. Prepare a glaze by combing powdered sugar, melted
butter, milk, strawberry extract, and food coloring with a
spoon. To get the look of the donuts in the picture (I can't
see the thick icing and donut), place the spoon icing on
each donut and on a wire rack to cool it down. For a thinner
glaze (can see through the secrets of the buns) add more
milk and dip the buns in half the glaze. Make the glaze as
thick or thin as you want by adding more or less milk. If you
use it, add sprinkles immediately.

Truly homemade for the family

Charles T. Eads