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Gogosi a la Sidy

Gogosi a la Sidy


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From yeast, milk and 2 tablespoons of sugar we make a mayonnaise that we leave to rise, until it makes blisters and doubles its volume.

Put in a larger bowl the flour, salt, sugar, eggs, peel and lemon essence. Pour a little by little the mineral water, until we pour it all. Knead well, until the dough is blistering.

Let it rise for 30 minutes. Put the flour on the work table, then spread the dough about 1.5 cm thick. With a round shape, or with the mouth of a glass, cut through the flour, cut circles, which we leave to rise 20 minutes. Heat the oil well, then fry the donuts on both sides until nicely browned. Take them out on an absorbent towel, then powder them with powdered sugar.



Fasting donuts: ingredients and preparation

Ingredients for 12 donuts:

  • 50 grams of margarine
  • 120 milliliters of soy milk
  • 2 tablespoons sunflower oil
  • 300 milliliters of sunflower oil for frying
  • 250 grams of white flour
  • 100 grams of caster sugar or powder
  • 1 teaspoon baking soda
  • a pinch of salt

Method of preparation:

Melt the margarine in a bowl over medium to low heat. Add the soy milk and the 2 tablespoons of oil and mix until the composition is homogeneous, then set the bowl aside.

In a separate bowl, mix the sifted flour, half the amount of sugar, salt powder and a teaspoon of baking soda. Make a hole in the middle and pour the melted margarine.

Mix well with a fork until you get a smooth dough.

Shape small balls with your hands through a little flour. Using your thumb, form a hole in the middle of each ball of dough.

Heat the oil in a large wok and fry the donuts. Leave on each side for 3-5 minutes. They are removed with a foamer on a "bed" made of kitchen towels, to absorb the excess oil.

The delicious fasting donuts are given in caster sugar or powder and are served with gusto, along with all the loved ones. Good appetite!


Very fine donuts that melt in your mouth! The dough is like fluff!

Today, we will fry delicate donuts, melting in your mouth & # 8211 absolutely wonderful! You can fill them with jam, marmalade, cream, boiled condensed milk or simply serve them sprinkled with powdered sugar.

INGREDIENTS (FOR 22 DONUTS):

& # 8211 25 gr of fresh yeast or 8 gr of dry yeast

& # 8211 1 tablespoon vodka or rum (so that the donuts absorb less oil)

& # 8211 jam, jam, boiled condensed milk - for the filling

METHOD OF PREPARATION:

1. Melt the butter in a saucepan and let it cool.

2. Pour the milk into the bowl, crumble the yeast, add sugar, salt, egg yolks, eggs, vodka and mix until smooth. The sugar and salt must melt completely.

3. Gradually add the flour and knead a sticky dough.

4. At the end, add the hot melted butter (not hot) in 2-3 steps and incorporate it into the dough. Knead the dough for 5-10 minutes, until it starts to come off the walls of the bowl. The final dough will be soft, fluffy and slightly sticky.

Advice. The dough can be kneaded in the planetary mixer or in the bread machine.

5. Place the dough in a bowl greased with oil, cover it with plastic wrap and leave it to rise for 1.5 hours or until it increases considerably in volume.

6. Work the dough, divide it into 22 pieces, of 50 gr each, and round them. Place the balls on the shredder lined with plastic wrap or greased with oil, cover and leave for 30 minutes.

Advice. Optionally, the pieces can be smaller or larger. Do not use flour, as it will burn during frying. If the dough sticks, you can grease your hands with oil.

7. Heat the pan with oil for 10-15 minutes on medium heat, up to a temperature of 175 ° С, add the donuts with the edge up and fry them for about 1.5 minutes on each side.

Advice. If the donuts brown too quickly, you need to lower the temperature.

8. Remove the donuts on paper towels and allow to cool.

Advice. The white line in the middle will be if you have enough oil in the pan and the donuts do not touch its base, but float freely.

9. Then you can fill them with jam, jam, cream, boiled condensed milk and sprinkle them with powdered sugar.

The donuts are delicate and melt in your mouth, they remain just as soft even the next day.


Fluffy donuts, made with a spoon. Old recipe from great-grandparents

The fluffy donuts made with the spoon are absolutely delicious. The recipe is inherited from the ancestors and even has the taste of childhood.

ingredients

3 eggs
150 gr sugar
200 ml of milk
1 sachet of dry yeast
350-400 gr flour
salt
lemon or vanilla essence
grated lemon peel
vanilla sugar
powdered sugar
oil

Method of preparation

Beat the eggs well with a pinch of salt and sugar until they become a white foam.

Mix well and then add the sifted flour, in the rain and the yeast sachet. The dough should be a little thicker than the cake. The dough is left to rest for 15 minutes until it starts to bubble, it starts to rise.

Heat the oil in a cauldron and when it has heated up, take the composition with a spoon and put it in the cauldron in the form of donuts.

While they are still hot, sprinkle powdered sugar mixed with a little vanilla sugar on top.


GOGOSI AT SIDY & NICO

Many of you know my friend Sidy in the past and I wrote an article about wonderful Sidy. As Sidy and her recipes are very well known, today I invite you to donuts. for the curious. Recipe It belongs to Sidy, but because I skip the recipes. a new recipe was born: Sidosi & Nico-style donuts.

INGREDIENT: 500 g flour
20 g of fresh yeast
1/4 teaspoon salt
50 g sugar cough
1 or
peel from half a lemon
375 ml of mineral water
150 ml oil
1/2 sachet vanilla sugar

As I told you earlier, Sidy in the recipe specified 1 l of oil. I don't know what was in my head because in no way did the idea come to me that it is an oil for frying donuts, nor in the way of preparation I did not notice that the oil does not appear. There was oil in my head somewhere, so Sidy, my dear recipe is a little changed. The donuts were super super good, the dough was soft like cake dough, flavorful and tasty. To be honest, recently at an event I ate mini donuts from Anker, extraordinarily fluffy and tasty, and these donuts co-produced by Sidy & Nico seemed to me to be very similar to those. All evil for good!

In a bowl I put flour and salt. Then I added mineral water, egg, sugar, grated lemon peel, vanilla sugar, oil and crumbled yeast between my fingers. I kneaded the dough until I incorporated all the ingredients. If the dough still sticks to your hands, add 1-2 tablespoons of flour and knead. The dough I got did not stick to my hands, it was soft and fragrant like cake.
Cover the bowl with the dough with a towel and leave to rise until it doubles in volume.
We divide the leavened dough into approximately equal pieces to which we give a round shape. I placed them on my oiled wooden worktop.

Leave them to rise again and when they triple in volume, fry them in hot oil.

Being very leavened dough, the donuts come out very loose and melt in your mouth. I made them small, and rolled in powdered sugar were a delight. They can be reheated in the microwave and can stay fresh for 2-3 days, of course covered with a food foil so as not to dry out.

And because this month Sidy is the host of the event Weekend with growth, I also join the girls who prepared recipes for this challenge.


2 opinions on & ldquo Gogosi a la Sidy & rdquo

You had a wonderful idea, my dear Lia, with the shock syrup! I'm sure their taste was wonderful too & # 8230 and I really liked their popcorn shape.
Thank you very much for participating, and I look forward to seeing you again and again, beautiful and good man!

Thank you my dear for the words of appreciation, your recipe is great, I have not kneaded donuts with mineral water until now and I liked them very much, and the shock aroma gives them a unique scent.
I enjoyed participating in the parade, especially since the invitation came from you.


Ingredients for 20 yogurt donuts:

  • 350 grams of Greek yogurt 10% fat
  • 3 eggs
  • 2 sachets of vanilla sugar
  • 3 tablespoons sugar
  • 350 grams of flour
  • a pinch of salt
  • a teaspoon of baking powder (I used saffron baking powder for extra flavor)
  • 2 teaspoons vanilla essence
  • peel from a small lemon, grated
  • sunflower oil

In The Kitchen With Grandma - In The Kitchen With Grandma

Let's help Ioana
In addition to what can be found on Ioana's website www.helpioana.ro, I ask you to spread the following links as much as possible.
They direct visitors to Ioana's Facebook pages and to the site.

How at this point in time would be gathering as many people as they could
direct the tax for last year to the Ioana Association, we repost the link with details
http://www.helpioana.ro/ro/articole/94-doneaza-2


We will try to keep you up to date with Ioana's evolution and the amounts raised.

Help for Ioana

Let's help Ioana
In addition to what can be found on Ioana's website www.helpioana.ro, I ask you to spread the following links as much as possible.
They direct visitors to Ioana's Facebook pages and to the site.

How at this point in time would be gathering as many people as they could
direct the tax for last year to the Ioana Association, we repost the link with details
http://www.helpioana.ro/ro/articole/94-doneaza-2


We will try to keep you up to date with Ioana's evolution and the amounts raised.

Pancake pudding with spinach

Ingredient:
For spinach:
- 1 - 2 tablespoons broth
- 6 tablespoons butter
- 4 - 5 tablespoons olive oil
- 1 knife tip of ground pepper
- 2 - 3 pcs. garlic cloves
- 4 pcs. eggs, depending on size
- 1 kg of spinach, leaves, or frozen
- 1 teaspoon salt

- 1 - 2 tablespoons broth
- 6 tablespoons butter
- 4 - 5 tablespoons olive oil
- 1 knife tip of ground pepper
- 2 - 3 pcs. garlic cloves
- 4 pcs. eggs, depending on size
- 1 kg of spinach, leaves, or frozen
- 1 teaspoon salt
- 2 - 3 pcs. finely chopped onion
- 1 tablespoon finely chopped mint
For pancakes:
- 2 cups of milk
- 1 cup of mineral water
- 1 pinch of salt
- 1 oil for frying pancakes
- 1 flour as long as it contains until you get a dough the consistency of a sour cream
- 1/4 packet of butter
Methods of preparation:
Pancakes
Beat the eggs with the salt in the mixer until smooth. Add milk, mineral water and continue mixing. Melt the butter and add. Then add the flour little by little until you get a dough like sour cream.
The dough obtained is left to rest for 20, even 30 minutes.
Put a pan on the fire, add oil, heat well, drain the oil and pour from the composition to completely cover the pan. Fry on both sides. Repeat the operation until the composition is finished, each time adding a little oil and then draining the excess after the pan has been evenly greased.
From this amount you get about 30 pancakes for a pan 25 cm in diameter.
Spinach
Finely chop the onion and put it in the hot olive oil in the pan to brown. When it has colored a little, add a cup of water, mint, pepper, finely chopped garlic, broth and simmer.
Put the spinach in a bowl to boil with 1-2 cups of water, when it is boiling add the sauce obtained earlier and let it boil for 15-25 minutes, to reduce. Stir from time to time so as not to get caught. When it has dropped enough, set aside to cool for about 15 minutes.
Pudding
The composition of pancakes and spinach is enough for 2 heat-resistant dishes with a diameter of 24-26 centimeters.
Take a heat-resistant dish, grease with a tablespoon of butter. Alternately place a pancake, a layer of spinach, until the bowl is full. Put 2 tablespoons of butter on top, place the lid of the pot and put it in the preheated oven at 180 degrees, for about 15-20 minutes.
It can be eaten hot or cold, with red eggs or a piece of lamb steak.


Simple donuts without yeast & # 8211 an easy and delicious recipe!

Today I woke up with a donut craving. I went to the kitchen, but noticed that I had no yeast. I didn't panic, because I instantly remembered this recipe for quick donuts, without yeast. You have to try it too! You will be delighted by the delicious taste of the donuts! This recipe is so simple that it can be prepared even by a beginner.

Necessary ingredients:

  • 300 gr wheat flour
  • 1 or medium
  • 150 ml Greek yogurt
  • 1 sachet of baking powder
  • 1 tablespoon sunflower oil
  • 3 tablespoons sugar
  • A pinch of salt
  • Peel a lemon
  • 2 sachets of vanilla sugar
  • Powdered sugar (for decoration) and oil (for frying)

Method of preparation:

Put in a bowl all the ingredients for the dough, except the oil. Mix everything until you get a homogeneous dough. Pour the oil and continue kneading until incorporated into the dough.

Sprinkle the flour on the worktop and then spread the dough obtained. We use a round cutout shape or even a glass to shape the donuts. The remaining dough is kneaded again, stretched and cut, repeating the previous procedure.

Heat the oil in the pan and then add the donuts. We leave them until they turn brown. When they are ready, take them out of the pan and spread them on a paper towel. Sprinkle powdered sugar over them.

Tip: Wait until the oil heats up very well and only then put the donuts in the pan. It is also important to reduce the flame when you put the donuts because otherwise they could remain raw in the middle, even if they will be browned on the outside.


Donuts with mascarpone

I made some pretty good donuts the other day, and because I couldn't help myself and posted the picture on Instagram, I received dozens of messages with the topic "recipe recipe". Because noblesoblij, I now come up with the recipe for donuts with mascarpone (I used from Granarolo, basically because it is very good in taste and creaminess). There it is:

Ingredients for the mascarpone donut recipe:
  • one kilogram of sifted white flour
  • 2 eggs
  • an envelope of dry yeast
  • 125 g sugar
  • a box of Granarolo mascarpone
  • a tablespoon of olive oil
  • about 350 milliliters of lukewarm milk
Preparation of donuts with mascarpone

Dry ingredients, mixed together, in a blender. Warm milk, oil and eggs, then knead lightly until the dough is bound.

Mascarpone at the end and knead for another 4-5 minutes before leaving the dough to rise, under plastic wrap.

When he doubled the volume of his dough, I made him broken donuts by hand and drilled the same way, which I also fried, because that's it.


I got a soft dough that I let rise in a warm place, away from drafts, until it doubled in volume.

I put the flour on the worktop and I turned the dough upside down. I kneaded it a little more with a little flour and then I spread a sheet with a thickness of 1.5 cm.

I cut the donuts with a cup and with a plastic stopper I made a hole in the middle.

I placed them in trays lined with paper and waited another 25 minutes for them to grow.

I placed them on a grill and brushed them with melted dark chocolate with 3 tablespoons of milk, then I decorated with white chocolate (melted with 2 tablespoons of milk) and colored sugar candies. Wonderful, good appetite!

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Video: Gogoși pufoase umplute cu Nutella. Raluca Gheorghe


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