Dunats So lassen sich die Hefe-Doughnuts dekorieren
Ein Donut ist ein handtellergroßer amerikanischer/kanadischer Krapfen aus Hefeteig oder Rührteig. Die Form ist entweder ein Torus oder – seltener – ein abgeflachter Ballen, der häufig Schokolade oder eine andere süße Füllung enthält. Die typisch amerikanischen Donuts kannst du jetzt auch ganz einfach selbst zuhause backen. Ob Zuckerguss, Streusel oder Schokoladenüberzug – beim. Mit unserem Rezept könnt ihr Doughnuts ohne Donut Maker und Co selber machen! Donuts Rezept. Zum Rezept. Donuts - Wir haben tolle Donuts Rezepte für dich gefunden! Finde was du suchst - köstlich & originell. Jetzt ausprobieren mit ♥ iphonespy.co ♥. Die Donuts sind ein tolles Dessert. Das Rezept eignet sich vor allem für Geburtstagsfeiern und begeistert Ihre Gäste.
Die Donuts sind ein tolles Dessert. Das Rezept eignet sich vor allem für Geburtstagsfeiern und begeistert Ihre Gäste. Donuts - Wir haben tolle Donuts Rezepte für dich gefunden! Finde was du suchst - köstlich & originell. Jetzt ausprobieren mit ♥ iphonespy.co ♥. Ein Donut ist ein handtellergroßer amerikanischer/kanadischer Krapfen aus Hefeteig oder Rührteig. Die Form ist entweder ein Torus oder – seltener – ein abgeflachter Ballen, der häufig Schokolade oder eine andere süße Füllung enthält. You can't have your yeast Dunats with anything warmer than lukewarm. By the midth century, the doughnut looked and check this out like today's doughnut, and was viewed as a thoroughly American food. Rating: 4. Doughnuts can readily be found at the many Dunkin' Donuts branches spread across Pakistan. They are also called krofnakrafna or krafnea name derived from the Austrian Krapfen for this pastry. The most famous krofi come from the village of Trojane in central Slovenia, and are originally filled Dunats apricot just click for source filling. Slide doughnuts into the hot oil using a wide spatula. I have tested in steps all the way to a doubling of the sugar. Press and rol Read More. San Francisco Chronicle. Zum Rezept Drucken Pinnen. Donuts selbermachen ist aus mehreren Gründen schöner: Erstens, weil es sich wie schon geschrieben wirklich um ein Gute-Laune-Rezept handelt super auch fürs Backen mit Kindern geeignet oder als Faschings-Snack. Lassen sich Donuts einfrieren? Nudelsalat ohne Mayonnaise. Sehen sehr lecker aus. Ein Donut ([ˈdoʊ̯nat] oder [ˈdoːnat]; von der im amerikanischen Englisch existierenden, aber selteneren Variante donut von doughnut, von dough dt. Donuts selber backen ohne Donutmaker? Das geht! Ob mit Puderzucker, Streuseln oder Glasur - wir zeigen euch unser Grundrezept für die beliebten Kringel! Doch seit einigen Jahren findet man Donuts auch bei uns – in Bäckereien oder eigenen Donut-Shops. Dabei kann man die Hefeteig-Kringel auch ganz leicht zu. Amerikanische Krapfen heißen Donuts oder Doughnuts. Der Hefeteig ist etwas fest und nach dem Ausrollen braucht man für das Loch einen kleinen runden.
Add all ingredients to shopping list View your list. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
I Made It Print. Per Serving:. Full Nutrition. Most helpful positive review Eric. Rating: 5 stars. This is a great recipe. I have followed it more than a dozen times and I have tried variations.
Most of the failures reported here are yeast-bread related. This, of course, means that you must take a lot of care with the bread basics.
As described in the recipe, proof your yeast in the warm water. Give it 5 minutes or more. If you do not see a good healthy foaming action, toss it and start over.
Dough handling is key. This is a rich dough with milk, egg and shortening. It is stretchy and yes, sticky. When handling it, in the kneading and in the rolling and cutting, use flour to keep it manageable, but take care not to add so much flour that you change the ratio.
I believe this recipe is correct. This yeast bread rises prior to frying and then gets a big lift when dropped in the oil. Do not increase the sugar.
I have tested in steps all the way to a doubling of the sugar. The only effect is that the dough becomes heavy and the taste approaches that of a cake donut.
The recipe is correct. For this donut you want the lightness and the lift. The sweetness is in the glaze. If you want it sweeter, top it with a heavier glaze.
Put the ingredients in exactly as listed and run on a dough-only setting. Turn the dough out onto your surface. Do not knead again, the machine did that.
Avoid a full punch down. Press and rol Read More. Thumb Up Helpful. Most helpful critical review Cheerleader Rating: 2 stars. I didn't like these at all they did not taste like donuts and they were not fluffy.
I will not make these ever again Read More. Reviews: Most Helpful Down Triangle. These were absolutely delicious! Anyone who knows yeast will automatically know that.
You can't have your yeast mixed with anything warmer than lukewarm. I would not change a thing, including adding more sugar as some have recommended.
If you have a really sweet tooth, okay, but the glaze makes them sweet enough for me and my family. To avoid your doughnuts absorbing the grease, simply make sure your grease is hot enough.
I alway heat my oil for at least five minutes or so on medium high to ensure this and then turn it down to medium before cooking with it.
NOTE: Use cooking oil with a high smoke point to avoid fires! I will definitely make these again.
Read More. Rating: 4 stars. I really liked this recipe, the donuts tasted very good. However, I omitted the half cup of warm water and sprinkled the yeast directly into the milk.
Reducing the liquid allowed the dough to develope much better with less flour. To keep the donuts from "deflating" after they have risen, place them on a square of waxed paper that has been sprayed with Pam or cooking oil.
When transferring to pan for frying, pick up waxed paper carefully by the edges and gently let the donut slide into the hot oil. Any attempt to move the donuts with a spatula resulted in the donut "falling" and having a heavy texture when cooked.
Cook only light brown and turn, as any more cooking results in a dry donut. These were fun to make but a little labor intensive. Sherise Montie.
These are a little time consuming but are worth the effort!! First of all, the recipe made almost double the amount stated, but that may have been due to my using a glass instead of a regular donut cutter, then a tiny round cookie cutter for the hole.
I never showed him the recipe or any reviews, or even told him they were supposed to taste like KK's.
So I'm thinking they MUST taste a least a little bit like them if that's what someone says after taking just one bite.
I also noticed that when I cooked them at as recommended by a previous reviewer they came out a lighter colour and slightly more tender than cooking But really, whatever temp you cook them at, you really can't go wrong.
I've made this recipe 3X so far and I have yet to screw it up. I think the only way you could mess it up is if you have the yeast or the oil at the wrong temp 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 ,  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.
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 shape. The name oly koeks was almost certainly related to the oliekoek : a Dutch delicacy of "sweetened cake fried in fat.
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 ,  the recipe being given to the dowager Baroness by an acquaintance who transcribed for her the cooking instructions for a "dow nut".
The earliest known recorded usage of the term dates to an short story  describing a spread of "fire-cakes and dough-nuts".
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: "Today I made 22 pies, doughnuts, cups of coffee.
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 In cake doughnuts, the most common leavening agent is baking powder.
Baking powder is essentially "baking soda with acid added. 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.
Baker's salt NaCl is usually used as an ingredient due to its high purity, whereas the salts in water are derived from varying minerals.
Doughnuts are unhealthy,  though some are 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. 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 or soy milk.
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 Indonesian , donat kentang is a potato doughnut , a ring-shaped fritter made from flour and mashed potatoes, coated in powder sugar or icing sugar.
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.
Indigenous versions of the doughnut also exist, like the cascaron , which is prepared similarly, but uses ground glutinous rice and coconut milk in place of wheat flour and milk.
Other 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 in the latter case, they are known as pilipit.
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 , North 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 filled 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",  is the French and New Orleans equivalent of a doughnut: a pastry made from deep-fried choux pastry.
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.
Today, U. 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? 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.
However, U. 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.
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. Pampushky are made of yeast dough containing wheat, rye or bukwheat flour.
Traditionally they are baked, but may also be fried. According to William Pokhlyobkin , the technology of making pampushky points to German cuisine, and these buns were possibly created by German colonists in Ukraine.
In some parts of Scotland , ring doughnuts are referred to as doughrings , with the 'doughnut' name being reserved exclusively for the nut-shaped variety.
Glazed, twisted rope-shaped doughnuts are known as yum-yums. It is also possible to buy fudge doughnuts in certain regions of Scotland.
Fillings include jam, custard, cream, sweet mincemeat, chocolate and apple. Common ring toppings are sprinkle-iced and chocolate.
In Northern Ireland , ring doughnuts are known as gravy rings , gravy being an archaic term for hot cooking oil.