It's just time to pull out the best recipes for this holiday greasy dish • Traditional donuts and special donuts • Recipes

They are arranged on large and wide trays. Dense, plump and neatly decorated. This is their biggest season and hour. Donuts gentlemen, donuts. Every year, they make injuries, spread a sweet scent of sugar, golden frying and filled with tempting promises.

Strawberry donuts and marzipan

List of materials for about 20 donuts:

½ kg flour

1 tablespoon of dried yeast

2 scrambled eggs

150 ml lukewarm milk

50 grams of soft butter

¼ cup sugar

2 tablespoons rosetta syrup

2 tablespoons brandy

1 teaspoon vanilla puree / vanilla berries / fine vanilla extract

Refillable:

15 small leaves without leaves

100 g marzipan

Deep frying oil

For coating:

sugar powder

Preparation:

1. The day before freezing the strawberries (or using frozen strawberries)

2. Divide the marzipan into 15 small balls.

3. Prepare the donuts: Transfer all the ingredients to the mixing bowl and knead with a kneading hook for about 5 minutes until soft and smooth dough is obtained.

4. Cover with a clean kitchen towel and soak for about 40 minutes.

5. Transfer the dough to a clean, floured surface and roll to a thick sheet. Cut 15 circles as wide as possible.

6. Place in the center of frozen strawberry and a piece of marzipan, wrap in dough.

7. Pinch the opening so that it is tight and closed.

8. Using the palm of the hand, dough the dough into very round and smooth and rolling balls

9. Arrange on a well greased pan, cover with a kitchen towel and soak for another 30 minutes.

10. Heat oil for deep frying in a wide frying pan so that it will heat but not boil. Gently transfer the dough balls to the oil with the nice and smooth side down in the oil and the less beautiful side up. (Arrange the dough balls so they have room in the pot to swell slightly).

11. Fry each side for about 5 minutes over medium heat until the donut is browned and the software is brewing.

12. Transfer to absorbent paper, powdered sugar and serve. (Can be saved for two / three hours)

Pistachio and lemon donuts

List of materials for about 10 donuts:

1 and 1/2 cups cup of flour will swell

1 cup thinly sliced ​​pistachios

Serving from 1 lemon

1 scrambled egg

1 White Cup

4 tablespoons of sugar

Deep frying oil

For decoration:

2 tablespoons of pistachio puree

50 grams of white chocolate

1 tablespoon sweet cream

Preparation:

1. Mix all dough ingredients well and refrigerate for about 15 minutes.

2. Heat oil for deep frying until hot but not boiling.

3. Dip a small spoon of ice cream in the hot oil and immediately at night and pour dough balls into the hot oil.

4. Fry in all directions for about 5 minutes total until golden.

5. Drain from the oil, soak immediately.

6. Meanwhile: Melt white chocolate and sweet cream, add pistachio puree and mix to a smooth, shiny paste.

7. Garnish with pistachio topping and if desired also with pistachios and serve warm.

Classic Donut (Vegan)

List of materials for about 15 donuts (depending on size of course):

3 cups yeast flour

Pinch of salt

2 tablespoons corn or sunflower oil

3 tablespoons of sugar

1/2 cup warm water

2 tablespoons of natural apple puree (possible with other fruit)

Deep frying oil

Sugar powder as needed

Refillable:

Quality fruit jam to taste

Preparation:

1. In a mixer with kneading hook put dough from flour, salt, oil, sugar, water and paste.

2. Put together for about 3 minutes until the dough is flexible and uniform.

3. Cover with a damp towel and swell for about 45 minutes.

4. Make smooth and even circles in a golem and arrange on a greased surface for further swelling.

5. Cover with towel and swell for about 20 minutes.

6. Heat oil for deep frying in a saucepan, put the donuts in oil and allow each side to golden to a deep color. Remove to absorbent paper lined plate.

7. Fill with jam, stir in powdered sugar and serve.

Toffee Donuts

List of materials for about 15 donuts (depending on size of course):

1/2 kg of yeast flour

1/4 cup sugar

1 scrambled egg

1/4 cup corn or sunflower oil

2 teaspoons vanilla puree

2 tablespoons amaretto or other liqueur

3/4 cup warm water

Refillable:

15 fruit toffee or caramel candies

Deep frying oil

Sugar powder as needed

Preparation:

1. In mixer with kneading hook put dough from flour, egg, sugar, oil, vanilla, liqueur and water.

2. Put together for about 3 minutes until the dough is flexible and uniform.

3. Cover with a damp towel and swell for about 45 minutes.

4. Make smooth and equal circles in the golem. In the center of each ball are toffee to taste

5. Arrange on a greased surface for further swelling.

6. Cover with towel and swell for about 20 minutes.

7. Heat oil for deep frying in a saucepan, put the donuts in oil and allow each side to golden to a deep color. Remove to absorbent paper lined plate.

8. Sprinkle with powdered sugar and serve. The donuts are fine with being warm and liquid toffee.

Donut snacks

Tools courtesy of Idit Dog

list of materials:

Donut dough residue after swelling

Plenty of powdered sugar

Cinnamon to taste

Preparation:

1. Heat oil for deep frying in a saucepan, pinch small pieces of dough from the apple donut dough and toss to oil.

2. Place golden pan on all sides and remove to absorbent paper lined plate.

3. Drizzle with a lot of powdered sugar, also allow for cinnamon and swallow immediately.