Dounuts

dounuts

Donuts - Wir haben tolle Donuts Rezepte für dich gefunden! Finde was du suchst - köstlich & originell. Jetzt ausprobieren mit ♥ vedkorgen.nu ♥. Ein Donut ([ˈdoʊ̯nat] oder [ˈdoːnat]; von der im amerikanischen Englisch existierenden aber selteneren Variante donut von doughnut, von dough dt. Donuts - Wir haben tolle Donuts Rezepte für dich gefunden! Finde was du suchst - köstlich & originell. Jetzt ausprobieren mit ♥ vedkorgen.nu ♥.

Dounuts Video

3.liga tabelle 2019/19 der Besserverdienenden an paypal weiterempfehlen Rand, während die ärmeren Bevölkerungsschichten im Zentrum zurückbleiben. Konnte unserer Zehnjährige ganz alleine zaubern! Gesündere Donuts gebacken, ohne frittieren. Auch auf dieser Seite werden Cookies wettprognosen. Danke für das super Rezept! Milch in den Teig. Wenn ihr möchtet, kö Amerikanische Krapfen mit Glasur. Andere, die nach "Donuts" suchten, haben auch gesucht:. Viele Tipps und Rezepte für casino jeff Klassiker der Kaffeetafel.

Mit Zartbitterschokolade, Smarties und Gummibären. Mit Ananas, Zwiebeln und Mozzarella. Das San-apart wird mit dem Zucker und dem Vanillezucker vermengt und während des Schlagens zur Sahne gegeben.

Wenn ihr möchtet, kö Eier in einer Schüssel verquirlen. Milch, Öl und Van Das Mehl in eine Schüssel geben.

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Das ist für uns wichtig, denn unser Angebot finanziert sich über Werbung. Filtern alle Filter löschen. Amerikanische Donuts mit Apfelglasur. Donuts für den Donutmaker.

Mini - Donuts für den Donut - Maker. Gesündere Donuts gebacken, ohne frittieren. Donuts für die Backform. Pa Thong Go - thailändische Donuts.

Donuts für die Form. Doughnuts are often accompanied by coffee purchased at doughnut shops or fast food restaurants, but can also be paired with milk.

Ring doughnuts are formed by one of two methods: This smaller piece of dough can be cooked and served as a "doughnut hole" or added back to the batch to make more doughnuts.

A disk-shaped doughnut can also be stretched and pinched into a torus until the center breaks to form a hole. Alternatively, a doughnut depositor can be used to place a circle of liquid dough batter directly into the fryer.

There are two types of ring doughnuts, those made from a yeast-based dough for raised doughnuts, or those made from a special type of cake batter.

After frying, ring doughnuts are often topped. Raised doughnuts are generally covered with a glaze icing. Cake doughnuts can also be glazed, or powdered with confectioner's sugar , or covered with cinnamon and granulated sugar.

They are also often topped with cake frosting top-side only and sometimes sprinkled with coconut, chopped peanuts, or sprinkles also called jimmies.

Doughnut holes are small, bite-sized doughnuts that were traditionally made from the dough taken from the center of ring doughnuts.

Before long, doughnut sellers saw the opportunity to market "holes" as a novelty and many chains offer their own variety, some with their own brand names such as "Munchkins" from Dunkin' Donuts and " Timbits " from Tim Hortons.

Traditionally, doughnut holes are made by frying the dough removed from the center portion of the doughnut. Similar to standard doughnuts, doughnut holes may be topped with confections, such as glaze or powdered sugar.

Originally, most varieties of doughnut holes were derivatives of their ring doughnut yeast-based dough or cake batter counterparts.

However, doughnut holes can also be made by dropping a small ball of dough into hot oil from a specially shaped nozzle or cutter.

Filled doughnuts are flattened spheres injected with fruit preserves , cream , custard , or other sweet fillings, and often dipped into powdered sugar or topped off with frosting.

Common varieties include the Boston cream , coconut , key lime , and jelly. Others include the fritter and the Dutchie , which are usually glazed.

These have been available on Tim Hortons ' doughnut menu since the chain's inception in , [4] and a Toronto Star report found these two were the chain's most popular type of fried dough in Canada.

There are many other specialized doughnut shapes such as old-fashioned , bars or Long Johns a rectangular shape , or with the dough twisted around itself before cooking.

In the northeast United States, bars and twists are usually referred to as crullers. Another is the beignet , a square-shaped doughnut covered with powdered sugar, commonly associated with New Orleans.

While food resembling doughnuts has been found at many ancient sites, the earliest origins to the modern doughnuts are generally traced back to the olykoek "oil y cake" Dutch settlers brought with them to early New York or New Amsterdam.

These doughnuts closely resembled later ones but did not yet have their current ring-sized shape. The name oly koeks was almost certainly related to the oliekoek: According to anthropologist Paul R.

Mullins , the first cookbook mentioning doughnuts was an English volume which included doughnuts in an appendix of American recipes.

He also traces its origins to the oliekoek that arrived in America with the Dutch settlers in the early 18th century. By the midth century, the doughnut looked and tasted like today's doughnut, and was viewed as a thoroughly American food.

Hanson Gregory, an American, claimed to have invented the ring-shaped doughnut in aboard a lime-trading ship when he was 16 years old.

Gregory was dissatisfied with the greasiness of doughnuts twisted into various shapes and with the raw center of regular doughnuts. He claimed to have punched a hole in the center of dough with the ship's tin pepper box, and to have later taught the technique to his mother.

Another theory on their origin came to light in , when a recipe for "dow nuts" was found in a book of recipes and domestic tips written around by the wife of Baron Thomas Dimsdale , [12] the recipe being given to the dowager Baroness by an acquaintance who transcribed for her the cooking instructions for a "dow nut".

The earliest known recorded usage of the term dates to an short story [14] describing a spread of "fire-cakes and dough-nuts".

Washington Irving 's reference to "doughnuts" in in his History of New York is more commonly cited as the first written recording of the term.

Irving described "balls of sweetened dough, fried in hog's fat, and called doughnuts, or olykoeks. The word nut is here used in the earlier sense of "small rounded cake or cookie".

Peck , published in , in which a character is quoted as saying, "Pa said he guessed he hadn't got much appetite, and he would just drink a cup of coffee and eat a donut.

Edge Donuts, an American passion the alternative spelling "donut" was invented when the New York—based Display Doughnut Machine Corporation abbreviated the word to make it more pronounceable by the foreigners they hoped would buy their automated doughnut making equipment.

In four articles beginning October 9, two mention the donut spelling. Dunkin' Donuts , which was so-named in , following its founding under the name Open Kettle Quincy, Massachusetts , is the oldest surviving company to use the donut variation; other chains, such as the defunct Mayflower Doughnut Corporation , did not use that spelling.

Because of the difficulties of providing freshly baked goods from huts established in abandoned buildings near the front lines, the two Salvation Army volunteers Ensign Margaret Sheldon and Adjutant Helen Purviance came up with the idea of providing doughnuts.

These are reported to have been an "instant hit", and "soon many soldiers were visiting The Salvation Army huts". Margaret Sheldon wrote of one busy day: In the US, especially in Southern California , fresh doughnuts sold by the dozen at local doughnut shops are typically packaged in generic pink boxes.

This phenomenon can be attributed to Ted Ngoy and Ning Yen, refugees of the Cambodian genocide who transformed the local doughnut shop industry.

They proved so adept at the business and in training fellow Chinese Cambodian refugees to follow suit that these local doughnut shops soon dominated native franchises such as Winchell's Donuts.

Initially desiring boxes of a lucky red color rather than the standard white, Ngoy and Yen settled on a cheaper, leftover pink stock.

Owing to the success of their business, the color soon became a recognizable standard. Due to the locality of Hollywood , the pink boxes frequently appeared as film and television props and were thus transmitted into popular culture.

Yeast doughnuts and cake doughnuts contain most of the same ingredients, however, their structural differences arise from the type of flour and leavening agent used.

In cake doughnuts, cake flour is used, and the resulting doughnut is denser because cake flour has a relatively low gluten content of about 7 to 8 percent.

Specifically, "Yeast cells are thoroughly distributed throughout the dough and begin to feed on the sugar that is present… carbon dioxide gas is generated, which raises the dough, making it light and porous.

In cake doughnuts, the most common leavening agent is baking powder. Baking powder is essentially "baking soda with acid added.

This neutralizes the base and produces more CO 2 according to the following equation: The physical structure of the doughnut is created by the combination of flour, leavening agent, sugar, eggs, salt, water, shortening, milk solids, and additional components.

The most important ingredients for creating the dough network are the flour and eggs. The main protein in flour is gluten, which is overall responsible for creating elastic dough because this protein acts as "coiled springs.

Specifically, "the backbone of the gluten network likely consists of the largest glutenin molecules, or subunits, aligned and tightly linked to one another.

These tightly linked glutenin subunits associate more loosely, along with gliadin, into larger gluten aggregates.

In mixing, the gluten is developed when the force of the mixer draws the gluten from the wheat endosperm, allowing the gluten matrix to trap the gas cells.

Eggs function as emulsifiers , foaming agents, and tenderizers in the dough. The egg white proteins, mainly ovalbumin, "function as structure formers.

Egg solids, chiefly the egg white solids combined with the moisture in the egg, are considered structure-forming materials that help significantly to produce proper volume, grain, and texture.

Emulsifying agents are essential to doughnut formation because they prevent the fat molecules from separating from the water molecules in the dough.

The main emulsifier in egg yolk is called lecithin, which is a phospholipid. It is this ability to attract both lipids and water that allow phospholipids such as lecithin to act as emulsifiers.

When heat is applied to the dough, the egg proteins will begin to unfold, or denature, and then form new bonds with one another, thus creating a gel-like network that can hold water and gas.

Shortening is responsible for providing tenderness and aerating the dough. The sugar used in baking is essentially sucrose, and besides imparting sweetness in the doughnut, sugar also functions in the color and tenderness of the final product.

Sucrose is a simple carbohydrate whose structure is made up of a glucose molecule bound to a fructose molecule. These solids are obtained by removing most of the water from skim milk with heat, and this heat additionally denatures the whey proteins and increases the absorption properties of the remaining proteins.

The major whey protein in the nonfat milk solids is known as beta-lactoglobulin, and a crucial feature of its structure is that there exists a single sulfhydryl group that is protected by the alpha helix, and when heating of the milk solids occurs, these groups participate in disulfide exchanges with other molecules.

This interchange prevents the renaturation of the whey proteins. Water is a necessary ingredient in the production of doughnuts because it activates the other ingredients, allowing them to perform their functions in building the doughnut's structure.

For example, sugar and salt crystals must be dissolved in order for them to act in the dough, whereas larger molecules, such as the starches or proteins, must be hydrated in order for them to absorb moisture.

Pure water consists of two parts hydrogen and one part oxygen, but water used in baking often is not pure. Doughnuts are unhealthy, [39] some less so than others.

An important property of the dough that affects the final product is the dough's rheology. This property measures the ability of the dough to flow.

It can be represented by the power law equation: Dough is usually described as a viscoelastic material, meaning that its rheology depends on both the viscosity and the elasticity.

The viscosity coefficient and the flow index are unique to the type of dough being analyzed, while the tangentic stress and the shear rate are measurements obtained depending on the type force being applied to the dough.

In South Africa , an Afrikaans variation known as the koeksister is popular. Another variation, similar in name, is the Cape Malay koesister being soaked in a spiced syrup and coated in coconut.

It has a texture similar to more traditional doughnuts as opposed to the Afrikaans variety. It is served with mince, syrup, honey or jam.

In Tunisia , traditional pastries similar to doughnuts are yo-yos. They come in different versions both as balls and in shape of doughnuts. They are deep-fried and covered in a honey syrup or a kind of frosting.

Sesame seeds are also used for flavor and decoration along with orange juice and vanilla. In Morocco , Sfenj is a similar pastry eaten sprinkled with sugar or soaked in honey.

A few sweet, doughnut-style pastries are regional in nature. Chinese restaurants in the United States sometimes serve small fried pastries similar to doughnut holes with condensed milk as a sauce.

These pastries are not sweet and are often served with congee , a traditional rice porridge. In India , an old-fashioned sweet called gulgula is made of sweetened, deep-fried flour balls.

A leavening agent may or may not be used. In India , there are a couple of unrelated doughnut-shaped food items. A savory, fried, ring-shaped snack called a vada is often referred to as the Indian doughnut.

The vada is made from dal , lentil or potato flours rather than wheat flour. In South India, a vada is eaten with sambar and a coconut chutney.

Sweet pastries similar to old-fashioned doughnuts called badushahi and jalebi are also popular. Balushahi , also called badushah , is made from flour, deep fried in clarified butter, and dipped in sugar syrup.

Unlike a doughnut, balushahi is dense. A balushahi is ring-shaped, but the well in the center does not go all the way through to form a hole typical of a doughnut.

Jalebi , which is typically pretzel-shaped, is made by deep frying batter in oil and soaking it in sugar syrup.

Along with these Indian variants, typical varieties of doughnuts are also available from U. The Persian zoolbia and bamiyeh are fritters of various shapes and sizes coated in a sugar syrup.

Traditional sufganiyot are filled with red jelly and topped with icing sugar. However, many other varieties exist, with some being filled with dulce de leche particularly common after the South American aliyah early in the 21st century.

An-doughnut is similar to Germany's Berliner , except it contains red azuki bean paste. Mister Donut is one of the most popular doughnut chains in Japan.

Native to Okinawa is a spheroid pastry similar to doughnuts called sata andagi. Kuih keria is a hole doughnut made from boiled sweet potato that is mashed.

The sweet potato mash is shaped into rings and fried. The hot doughnut is then rolled in granulated sugar. The result is a doughnut with a sugar-crusted skin.

Sel roti is a Nepali homemade, ring-shaped, rice doughnut prepared during Tihar , the widely celebrated Hindu festival in Nepal.

A semiliquid dough is usually prepared by adding milk, water, sugar, butter, cardamom, and mashed banana to rice flour, which is often left to ferment for up to 24 hours.

A sel roti is traditionally fried in ghee. Doughnuts are available at most bakeries across Pakistan. The Navaz Sharif variety, available mainly in the city of Karachi , is covered in chocolate and filled with cream, similar to a Boston cream.

Doughnuts can readily be found at the many Dunkin' Donuts branches spread across Pakistan. Local varieties of doughnuts sold by peddlers and street vendors throughout the Philippines are usually made of plain well-kneaded dough, deep-fried in refined coconut oil and sprinkled with refined not powdered or confectioner's sugar.

Native doughnut recipes include the shakoy , kumukunsi , and binangkal. Shakoy or siyakoy from the Visayas islands also known as lubid-lubid in the northern Philippines uses a length of dough twisted into a distinctive rope-like shape before being fried.

The preparation is almost exactly the same as doughnuts, though there are variants made from glutinous rice flour.

The texture can range from soft and fluffy, to sticky and chewy, to hard and crunchy. They are sprinkled with white sugar, but can also be topped with sesame seeds or caramelized sugar.

It is made with rice flour , duck eggs, and sugar that is molded into rope-like strands and then fried in a loose spiral.

It has the taste and consistency of a creamy pancake. Often sold from food stalls in markets or by the side of the road, these doughnuts are small, sometimes X-shaped, and sold by the bag full.

In Austria , doughnut equivalents are called Krapfen. They are especially popular during Carneval season Fasching , and do not have the typical ring shape, but instead are solid and usually filled with apricot jam traditional or vanilla cream Vanillekrapfen.

In Belgium , the smoutebollen in Dutch, or croustillons in French, are similar to the Dutch kind of oliebollen , but they usually do not contain any fruit, except for apple chunks sometimes.

They are typical carnival and fair snacks and are coated with powdered sugar. Doughnuts similar to the Berliner are prepared in the northern Balkans, particularly in Bosnia and Herzegovina , Croatia , Macedonia and Serbia pokladnice or krofne.

They are also called krofna , krafna or krafne , a name derived from the Austrian Krapfen for this pastry. In Croatia, they are especially popular during Carneval season and do not have the typical ring shape, but instead are solid.

Traditionally, they are filled with jam apricot or plum. However, they can be filled with vanilla or chocolate cream.

The shape is similar to doughnuts in Germany or Poland. They are called Kobliha Koblihy in plural. They may be filed with nougat or with vanilla custard.

There are now many fillings; cut in half [ clarification needed ] or non-filled knots with sugar and cinnamon on top. In Denmark , U. McDonald's and most gas stations.

The Berliner , however, is also available in bakeries. It is sold cold and sometimes filled with jam like U.

A ring doughnut is also known as donitsi. A savory form of doughnut is the meat doughnut in Finnish lihapiirakka , or literally meat pie.

Made from a doughnut mixture and deep fried, the end product is more akin to a savory doughnut than any pie known in the English-speaking world.

The French beignet , literally "bump", [67] is the French and New Orleans equivalent of a doughnut: In parts of Germany , the doughnut equivalents are called Berliner sg.

In middle Germany, doughnuts are called Kreppel or Pfannkuchen. A Berliner does not have the typical ring shape of a doughnut, but instead is solid and usually filled with jam, while a ring-shaped variant called Kameruner is common in Berlin and eastern Germany.

It is often served with sprinkled cinnamon and grated walnuts or sesame seeds. The most commonly used ingredients are flour , yeast , butter , egg yolk , rum , salt , milk and oil for frying.

The dough is allowed to rise for approximately 30 minutes, resulting in an extremely light pastry. It is supposed [ by whom?

dounuts -

Schlagworte für dieses Rezept. Den Teig Minuten verkneten. Die Zutaten zu einem Hefeteig kneten. Das Rühr- oder Mahlgut wird durch das drehende Rührwerkzeug, z. Donuts für die Blechform. Obstsalat mit Eis und Zimt Chips. Japan trifft Amerika — Donuts aus Reis und frischem Belag. Mit Zartbitterschokolade, Smarties und Gummibären. Für mich, für dich. Die Zutaten zu einem Hefeteig kneten. Amerikanische Krapfen mit Glasur. Das weiche Fett und das Eigelb hinzufügen. Mir schmeckten sie besser, als das frittierte Original. Guss hart werden lassen und nach Belieben ein zweites Mal durch den Guss ziehen. Jeweils 1 gestrichenen EL Teig in die Ringe füllen. Die frisch frittierten und abgetropften Donuts nacheinander im Guss wenden. Donuts für den Donutmaker. Apfel-Donuts Sie sind perfekt für den nächsten Kindergeburtstag und ganz leicht zu machen. Mit Zartbitterschokolade, Smarties und Gummibären. Das ist für uns wichtig, denn unser Angebot finanziert sich über Werbung. Das simple Gerät bestand aus einem Rohr, durch dessen Mitte ein Kolben lief, der ein kreisrundes Loch in den Teigballen bohrte. Retrieved from " https: In MoroccoSfenj is a similar pastry eaten sprinkled with sugar or soaked in honey. He claimed to have punched a hole in the center of dough with the ship's tin pepper box, and to have later taught the technique to his mother. Citizens on Patrolwhere Officer Zed is instructing new recruits how to "properly" consume their doughnuts with coffee. Prevention Magazine's Nutrition Advisor: Sesame seeds are also used for flavor and decoration along with orange juice and vanilla. Der Titel dieses Artikels ist mehrdeutig. They tah nationalmannschaft popular in Costa Rica. Pure water consists of two mc gregor vs mayweather hydrogen and one part oxygen, but water used in baking often is not pure. The Persian online casino roulette strategy and bamiyeh are fritters of various shapes and sizes coated in a sugar syrup.

Donuts für den Donutmaker. Mini - Donuts für den Donut - Maker. Gesündere Donuts gebacken, ohne frittieren.

Donuts für die Backform. Pa Thong Go - thailändische Donuts. Donuts für die Form. Donuts für die Backform mit Himbeerguss.

Donuts für die Blechform. Donuts aus Quark - Öl - Teig für die Backform. Donuts , im Ofen gebacken, Nr. Donuts als herzhafter Snack.

Apfel-Donuts Sie sind perfekt für den nächsten Kindergeburtstag und ganz leicht zu machen. Donuts als herzhafter Snack Zwei Vartianten: Schnelle Linsen mit Spinat und Granatapfel.

It can be represented by the power law equation: Dough is usually described as a viscoelastic material, meaning that its rheology depends on both the viscosity and the elasticity.

The viscosity coefficient and the flow index are unique to the type of dough being analyzed, while the tangentic stress and the shear rate are measurements obtained depending on the type force being applied to the dough.

In South Africa , an Afrikaans variation known as the koeksister is popular. Another variation, similar in name, is the Cape Malay koesister being soaked in a spiced syrup and coated in coconut.

It has a texture similar to more traditional doughnuts as opposed to the Afrikaans variety. It is served with mince, syrup, honey or jam.

In Tunisia , traditional pastries similar to doughnuts are yo-yos. They come in different versions both as balls and in shape of doughnuts.

They are deep-fried and covered in a honey syrup or a kind of frosting. Sesame seeds are also used for flavor and decoration along with orange juice and vanilla.

In Morocco , Sfenj is a similar pastry eaten sprinkled with sugar or soaked in honey. A few sweet, doughnut-style pastries are regional in nature.

Chinese restaurants in the United States sometimes serve small fried pastries similar to doughnut holes with condensed milk as a sauce.

These pastries are not sweet and are often served with congee , a traditional rice porridge. In India , an old-fashioned sweet called gulgula is made of sweetened, deep-fried flour balls.

A leavening agent may or may not be used. In India , there are a couple of unrelated doughnut-shaped food items. A savory, fried, ring-shaped snack called a vada is often referred to as the Indian doughnut.

The vada is made from dal , lentil or potato flours rather than wheat flour. In South India, a vada is eaten with sambar and a coconut chutney.

Sweet pastries similar to old-fashioned doughnuts called badushahi and jalebi are also popular. Balushahi , also called badushah , is made from flour, deep fried in clarified butter, and dipped in sugar syrup.

Unlike a doughnut, balushahi is dense. A balushahi is ring-shaped, but the well in the center does not go all the way through to form a hole typical of a doughnut.

Jalebi , which is typically pretzel-shaped, is made by deep frying batter in oil and soaking it in sugar syrup.

Along with these Indian variants, typical varieties of doughnuts are also available from U. The Persian zoolbia and bamiyeh are fritters of various shapes and sizes coated in a sugar syrup.

Traditional sufganiyot are filled with red jelly and topped with icing sugar. However, many other varieties exist, with some being filled with dulce de leche particularly common after the South American aliyah early in the 21st century.

An-doughnut is similar to Germany's Berliner , except it contains red azuki bean paste. Mister Donut is one of the most popular doughnut chains in Japan.

Native to Okinawa is a spheroid pastry similar to doughnuts called sata andagi. Kuih keria is a hole doughnut made from boiled sweet potato that is mashed.

The sweet potato mash is shaped into rings and fried. The hot doughnut is then rolled in granulated sugar. The result is a doughnut with a sugar-crusted skin.

Sel roti is a Nepali homemade, ring-shaped, rice doughnut prepared during Tihar , the widely celebrated Hindu festival in Nepal.

A semiliquid dough is usually prepared by adding milk, water, sugar, butter, cardamom, and mashed banana to rice flour, which is often left to ferment for up to 24 hours.

A sel roti is traditionally fried in ghee. Doughnuts are available at most bakeries across Pakistan. The Navaz Sharif variety, available mainly in the city of Karachi , is covered in chocolate and filled with cream, similar to a Boston cream.

Doughnuts can readily be found at the many Dunkin' Donuts branches spread across Pakistan. Local varieties of doughnuts sold by peddlers and street vendors throughout the Philippines are usually made of plain well-kneaded dough, deep-fried in refined coconut oil and sprinkled with refined not powdered or confectioner's sugar.

Native doughnut recipes include the shakoy , kumukunsi , and binangkal. Shakoy or siyakoy from the Visayas islands also known as lubid-lubid in the northern Philippines uses a length of dough twisted into a distinctive rope-like shape before being fried.

The preparation is almost exactly the same as doughnuts, though there are variants made from glutinous rice flour.

The texture can range from soft and fluffy, to sticky and chewy, to hard and crunchy. They are sprinkled with white sugar, but can also be topped with sesame seeds or caramelized sugar.

It is made with rice flour , duck eggs, and sugar that is molded into rope-like strands and then fried in a loose spiral. It has the taste and consistency of a creamy pancake.

Often sold from food stalls in markets or by the side of the road, these doughnuts are small, sometimes X-shaped, and sold by the bag full.

In Austria , doughnut equivalents are called Krapfen. They are especially popular during Carneval season Fasching , and do not have the typical ring shape, but instead are solid and usually filled with apricot jam traditional or vanilla cream Vanillekrapfen.

In Belgium , the smoutebollen in Dutch, or croustillons in French, are similar to the Dutch kind of oliebollen , but they usually do not contain any fruit, except for apple chunks sometimes.

They are typical carnival and fair snacks and are coated with powdered sugar. Doughnuts similar to the Berliner are prepared in the northern Balkans, particularly in Bosnia and Herzegovina , Croatia , Macedonia and Serbia pokladnice or krofne.

They are also called krofna , krafna or krafne , a name derived from the Austrian Krapfen for this pastry. In Croatia, they are especially popular during Carneval season and do not have the typical ring shape, but instead are solid.

Traditionally, they are filled with jam apricot or plum. However, they can be filled with vanilla or chocolate cream. The shape is similar to doughnuts in Germany or Poland.

They are called Kobliha Koblihy in plural. They may be filed with nougat or with vanilla custard. There are now many fillings; cut in half [ clarification needed ] or non-filled knots with sugar and cinnamon on top.

In Denmark , U. McDonald's and most gas stations. The Berliner , however, is also available in bakeries. It is sold cold and sometimes filled with jam like U.

A ring doughnut is also known as donitsi. A savory form of doughnut is the meat doughnut in Finnish lihapiirakka , or literally meat pie. Made from a doughnut mixture and deep fried, the end product is more akin to a savory doughnut than any pie known in the English-speaking world.

The French beignet , literally "bump", [67] is the French and New Orleans equivalent of a doughnut: In parts of Germany , the doughnut equivalents are called Berliner sg.

In middle Germany, doughnuts are called Kreppel or Pfannkuchen. A Berliner does not have the typical ring shape of a doughnut, but instead is solid and usually filled with jam, while a ring-shaped variant called Kameruner is common in Berlin and eastern Germany.

It is often served with sprinkled cinnamon and grated walnuts or sesame seeds. The most commonly used ingredients are flour , yeast , butter , egg yolk , rum , salt , milk and oil for frying.

The dough is allowed to rise for approximately 30 minutes, resulting in an extremely light pastry.

It is supposed [ by whom? In Iceland kleinuhringur pl. The Berliner and other types of doughnuts can only be found on one day of the year, a holiday called Bolludagur , i.

Italian doughnuts include ciambelle , krapfen , zippuli and zeppole from Calabria , maritozzi and bomboloni from Tuscany , and frittelle from Veneto.

In Lithuania , a kind of doughnut called spurgos is widely known. In the Netherlands , oliebollen , referred to in cookbooks as "Dutch doughnuts", are a type of fritter, with or without raisins or currants , and usually sprinkled with powdered sugar.

Variations of the recipe contain slices of apple or other fruits. They are traditionally eaten as part of New Year celebrations.

In Norway, smultring is the prevailing type of doughnut traditionally sold in bakeries, shops, and stalls. The Berliner is more common than U. In Poland and parts of the U.

They are stuffed with chocolate, jam, cheese and other combinations and may be dusted with icing sugar. In Russia and the other Post-Soviet countries , ponchiki Russian: Petersburg are a very popular sweet doughnut, with many fast and simple recipes available in Russian cookbooks for making them at home as a breakfast or coffee pastry.

In Slovenia , a jam-filled doughnut known as krofi , is very popular. It is the typical sweet during Carnival time, but is to be found in most bakeries during the whole year.

The most famous krofi come from the village of Trojane in central Slovenia, and are originally filled with apricot jam filling. In Spain , there are two different types of doughnuts.

The first one, simply called donuts , or more traditionally berlinesas , is a U. The second type of doughnut is a traditional pastry called rosquilla , made of fermented dough and fried or baked in an oven.

Rosaquillas were purportedly introduced in Spain by the Romans. In some regions they are considered a special pastry prepared only for Easter.

The churro is a sweet pastry of deep-fried dough similar to a doughnut but shaped as a long, thin, ribbed cylinder rather than a ring or sphere.

Churros are commonly served dusted in sugar as a snack or with a cup of hot chocolate. Similar to the Finnish munkki , the Swedish munk is a sweet doughnut commonly eaten as fika along with coffee.

It is sold cold and is sometimes filled with jam U. A ring doughnut is also known as simply munk. In Ukraine doughnuts are called pampushky Ukrainian: Pampusky are made of yeast dough containing wheat, rye or bukwheat flour.

Sie bieten die Möglichkeit, meist sechs recht kleine sogenannte Mini- Donuts zu backen. Diese sind auf Grund der anderen Zubereitungsart nicht völlig identisch mit herkömmlichen Donuts.

Das Rühr- oder Mahlgut wird durch das drehende Rührwerkzeug, z. An der Behälterwand teilt sich der Materialstrom und wird zur Mitte hin umgelenkt.

Teile des Rührwerkzeuges laufen dadurch frei und werden sichtbar. Dem vergleichbar ist dabei der Effekt des Haushaltsmixers oder der Teigkneter der Küchenmaschine bei Nutzung eines einzigen Rührstabes.

Die amerikanische Schreibweise Donut beschreibt hier das in Amerika häufig vorkommende Phänomen des Abwanderns der Besserverdienenden an den Rand, während die ärmeren Bevölkerungsschichten im Zentrum zurückbleiben.

Dounuts -

Nun das Mehl in eine Schüssel gebe Donutmaker, die nach dem Prinzip eines Waffeleisens funktionieren, werden verstärkt seit im Handel angeboten. Ob das funktionieren würde? Vor dem Ausstechen sollte er noch einmal durchgeknetet werden. Mediterrane Kürbis-Suppe aus dem Backofen. Gute Beispiele für Anleitungen findest du hier. Wir können damit die Seitennutzung auswerten, um nutzungsbasiert Inhalte und Werbung anzuzeigen.

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