Learn how to make the traditional ancient Greek loukoumades. If you love Greek snacks and desserts you'll love this loukoumades recipe.
These are the kind of apple fritters you'd get at the very best kind of doughnut shop. They are made from soft yeast-raised dough, flavored with a hint of
Learn how to make the traditional ancient Greek loukoumades. If you love Greek snacks and desserts you'll love this loukoumades recipe.
These cinnamon sugar twist doughnuts are a cross between crunchy churros and soft, fluffy beignets. Shape the dough into twists, punch out rounds, or slice them into squares.Yield: 12 doughnut twists
"It's a jelly" If you're Canadian I'm pretty sure it's the law that you know which movie that comes from. Strange Brew (1983). You know, Bob and Doug Mackenzie... hosers.... take off, eh..... I'll forgive you if you don't know it. But look it up. Watch it. Seriously. It's a Canadian thing. Anyways.... jelly donuts make an appearance in the movie so that's why I brought it up. They should make an appearance in aaaalllll the movies. I mean.... J E L L Y D O N U T S are just ridiculous. Let's give them their own star on the walk of fame. Old Fashioned Jelly Donuts Ingredients Dough 2 cups buttermilk 2/3 cup sugar 4 1/2 tsp active dry yeast 1/2 cup melted butter 2 eggs, beaten 1 Tbsp vanilla 2 tsp salt 4 - 5 cups flour Filling 1 jar seedless raspberry jelly (or your favorite) Oil for deep frying (about 1 litre) sugar to roll the donuts in Directions Prepare dough - Heat buttermilk over medium heat until just starting to steam. Remove from heat and stir in the sugar and let cool for 5 minutes. Pour into a large bowl and sprinkle the yeast on top and let sit another 5 minutes - until yeast blooms. Whisk the butter, eggs, vanilla, and salt into the yeast mixture. Slowly stir in the flour until soft, but not sticky, dough forms. Knead for 5 minutes on a floured work surface. Place in an oiled bowl, cover with a tea towel, and set somewhere warm to rise for an hour. After an hour, roll out dough to 1/2 inch thick. Cut with a 2.5 to 3 inch biscuit cutter. Place donuts on a cookie sheet lined with parchment paper, cover with a tea towel, and let rise another 45 minutes or so. When the second rise time is almost up, heat your oil in a large pot to 350 degrees. (This takes about 15 minutes so start to heat it up after dough has been rising about half an hour.) Place a shallow bowl filled with sugar beside where you are going to be placing the donuts after frying. When oil reaches 350, gently slide 3 or 4 donuts into the oil and fry 1 minute on each side - until evenly browned. Remove from oil with a slotted spoon and place on paper towel to drain. Roll the donuts in the sugar to coat. Repeat until all donuts have been cooked. Let cool completely. When they are cooled off - place the jelly in a piping bag fitted with a long nozzle. Poke a chopstick or the handle of a wooden spoon into the side of each donut to create a hole. Then press the tip of the piping nozzle into the hole and squeeze in some jelly. Repeat until all donuts are filled!. These are best eaten the day they are made but can be frozen. Want to see the inside? Look at all that squishiness and gooey jelly! Personally, I like raspberry jelly the best for jelly donuts but you can use your favorite! You can also dust the donuts with powdered sugar after they have cooled INSTEAD OF the regular sugar.... but I like the regular sugar because that's how we had them growing up. NOTE - This recipe is also easy to double! The photos above are of a doubled recipe! I think you get about 1 1/2 - 2 dozen per batch (so about 3 - 4 dozen doubled).
Imagine the fluffiest, chewiest morsel of homemade doughnut goodness you have ever had, and you have these baked doughnuts.
French Crullers are one of the easiest kinds of homemade doughnuts you can make! Start to finish, crullers take about an hour and require a small handful of ingredients. They are the kind of thing you can be impulsive about on a Sunday morning, but also decadent and pretty enough for a special occasion brunch. Also... if you've never had a freshly made homemade cruller, prepare to be shocked by how truly delicious they are. This recipe makes 9 or 10 French Crullers, depending on how thick your piping is. The doughnuts are best the day they are made, but still pretty good the next day. I made the ones pictured here yesterday and am eating one right now, as I type this. Still delicious.
if you’re not making homemade doughnuts for chanukah, are you even celebrating right?
Brioche doughnuts with rich vanilla cream, not too big, not too oily. Soft, airy inside and filled with the most delicious vanilla cream.
French Crullers are one of the easiest kinds of homemade doughnuts you can make! Start to finish, crullers take about an hour and require a small handful of ingredients. They are the kind of thing you can be impulsive about on a Sunday morning, but also decadent and pretty enough for a special occasion brunch. Also... if you've never had a freshly made homemade cruller, prepare to be shocked by how truly delicious they are. This recipe makes 9 or 10 French Crullers, depending on how thick your piping is. The doughnuts are best the day they are made, but still pretty good the next day. I made the ones pictured here yesterday and am eating one right now, as I type this. Still delicious.
French Crullers are one of the easiest kinds of homemade doughnuts you can make! Start to finish, crullers take about an hour and require a small handful of ingredients. They are the kind of thing you can be impulsive about on a Sunday morning, but also decadent and pretty enough for a special occasion brunch. Also... if you've never had a freshly made homemade cruller, prepare to be shocked by how truly delicious they are. This recipe makes 9 or 10 French Crullers, depending on how thick your piping is. The doughnuts are best the day they are made, but still pretty good the next day. I made the ones pictured here yesterday and am eating one right now, as I type this. Still delicious.
This recipe for Basic Fried Donuts yields fluffy and soft fried donuts that can be glazed, dipped or eaten plain, rolled in sugar.
Think a doughnut has to be round? Not according to Midwesterners, a group who loves their rectangular Long John doughnuts. This delicious pastry looks something like an éclair and is always deep-fried and covered in a sweet glaze. This version pairs a rich, yeast-risen dough with an easy chocolate glaze and classic colorful sprinkles for a delicious treat that will charm doughnut lovers from coast to coast.
"It's a jelly" If you're Canadian I'm pretty sure it's the law that you know which movie that comes from. Strange Brew (1983). You know, Bob and Doug Mackenzie... hosers.... take off, eh..... I'll forgive you if you don't know it. But look it up. Watch it. Seriously. It's a Canadian thing. Anyways.... jelly donuts make an appearance in the movie so that's why I brought it up. They should make an appearance in aaaalllll the movies. I mean.... J E L L Y D O N U T S are just ridiculous. Let's give them their own star on the walk of fame. Old Fashioned Jelly Donuts Ingredients Dough 2 cups buttermilk 2/3 cup sugar 4 1/2 tsp active dry yeast 1/2 cup melted butter 2 eggs, beaten 1 Tbsp vanilla 2 tsp salt 4 - 5 cups flour Filling 1 jar seedless raspberry jelly (or your favorite) Oil for deep frying (about 1 litre) sugar to roll the donuts in Directions Prepare dough - Heat buttermilk over medium heat until just starting to steam. Remove from heat and stir in the sugar and let cool for 5 minutes. Pour into a large bowl and sprinkle the yeast on top and let sit another 5 minutes - until yeast blooms. Whisk the butter, eggs, vanilla, and salt into the yeast mixture. Slowly stir in the flour until soft, but not sticky, dough forms. Knead for 5 minutes on a floured work surface. Place in an oiled bowl, cover with a tea towel, and set somewhere warm to rise for an hour. After an hour, roll out dough to 1/2 inch thick. Cut with a 2.5 to 3 inch biscuit cutter. Place donuts on a cookie sheet lined with parchment paper, cover with a tea towel, and let rise another 45 minutes or so. When the second rise time is almost up, heat your oil in a large pot to 350 degrees. (This takes about 15 minutes so start to heat it up after dough has been rising about half an hour.) Place a shallow bowl filled with sugar beside where you are going to be placing the donuts after frying. When oil reaches 350, gently slide 3 or 4 donuts into the oil and fry 1 minute on each side - until evenly browned. Remove from oil with a slotted spoon and place on paper towel to drain. Roll the donuts in the sugar to coat. Repeat until all donuts have been cooked. Let cool completely. When they are cooled off - place the jelly in a piping bag fitted with a long nozzle. Poke a chopstick or the handle of a wooden spoon into the side of each donut to create a hole. Then press the tip of the piping nozzle into the hole and squeeze in some jelly. Repeat until all donuts are filled!. These are best eaten the day they are made but can be frozen. Want to see the inside? Look at all that squishiness and gooey jelly! Personally, I like raspberry jelly the best for jelly donuts but you can use your favorite! You can also dust the donuts with powdered sugar after they have cooled INSTEAD OF the regular sugar.... but I like the regular sugar because that's how we had them growing up. NOTE - This recipe is also easy to double! The photos above are of a doubled recipe! I think you get about 1 1/2 - 2 dozen per batch (so about 3 - 4 dozen doubled).
