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Donuts from scalded dough

Donuts from scalded dough

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Water, milk and butter are boiled, along with a pinch of salt. When it boils, add the flour, all at once and mix vigorously, so as not to form lumps, until it begins to peel off the walls of the vessel.

Leave to cool, then add the vanilla essence and eggs one at a time, mixing very well after each one.

Put a teaspoon of dough and put in very hot oil. Fry over low heat until golden brown on both sides.

Remove on an absorbent towel, then powder with sugar.

Butter and water are put on the fire. When it boils, add the flour, mix quickly until smooth. The dough is transferred to a clean, dry bowl (stainless steel or porcelain) and allowed to cool.

Meanwhile, prepare the syrup. Put the water, sugar and lemon on the fire until they boil. When the syrup boils, remove from the heat.

The dough for the donuts, after cooling, is mixed at medium speed. Add an egg, starch, semolina, mix well. Add the rest of the eggs, one at a time. A dough similar to that for lightning is obtained. The dough is transferred to a baking bag provided with a spray.

Form tulips with a length of about 4 cm, which are cut with scissors over the oil pan in which they will be fried. The recipe says that the oil should not be hot. But I put the following slices of tulumbe directly in the already hot oil and they were fried just as well.

Fry the tulips over a good heat until nicely browned, then remove with a whisk and place in the syrup. Leave for a few minutes, then take out in a porcelain bowl.

Serve immediately. If they remain, store them in an airtight plastic or ceramic container in the refrigerator.


They are also called French donuts. We liked them very much. Fluffy and light feathers melt in your mouth. I rolled them in powdered sugar, but I think they go perfectly served with a caramel sauce or chocolate with whipped cream. Inspired by here.

You need:
1/2 cup (or 125 ml) of water
1/2 cup (or 125 ml) milk
50 g butter
1 cup (or 150 g) flour
a pinch of salt
1 tablespoon sugar
orange peel
3 eggs

palm oil for frying

Put water, milk, butter, sugar and salt on the fire in a kettle. When it starts to boil, add the flour in which the orange peel has been mixed. Keep it on the fire for a while, stirring, until the dough comes off the walls of the bowl. Turn off the heat and let the composition cool for a quarter of an hour. Add eggs one at a time, mixing well after each one.
Heat the oil in a saucepan, take the dough with a teaspoon and release the oil. Fry the donuts over low heat until browned on all sides. Be careful to leave enough space, as donuts are constantly growing. It seems to you that they are ready, they have swelled enough, and when there, you notice that they start to swell in feathers again and crack. After they have browned well, take them out on absorbent napkins, to get them out of the oil. Serve according to preferences.
Here is a section, to see how much it swells, so that they make holes inside.

Top 3 simplest scalded dough recipes & # 8211 perfect for pelmeni or dumplings!

We present you the 3 simplest scalded dough recipes, perfect for pelmeni or dumplings. Choose your favorite recipe and enjoy a fine, elastic and delicious dough. With its help you can prepare both dumplings and pies with meat or other cakes. Enjoy your loved ones with a homemade delicacy that will please everyone.

Recipe No. 1 & # 8211 Classic scalded dough


& # 8211 1 tablespoon vegetable oil


2. Add the flour and vegetable oil. Mix well.

3. Add boiling water as soon as you take it off the heat. Mix well with a spoon.

4. Knead the dough with your hands. If necessary, add more flour.

Recipe No. 2 & # 8211 Carbonated water dough


& # 8211 1 glass of carbonated water

& # 8211 4 tablespoons vegetable oil


1. In a bowl, mix all the ingredients for the dough except the flour.

2. Gradually add the flour and mix. Knead a soft, elastic, shiny and non-sticky dough.

3. Form pelmeni or dumplings. This dough can be boiled or baked.

Note: Add an egg to the dough and it will only be good for preparing meat pies.

Recipe No. 3 & # 8211 Particularly delicious dough



1. Pour the water into a saucepan. Add salt and butter. Put the pan on the fire. The water should boil and the butter should melt.

2. When the water starts to boil, add a glass of flour to the pan and mix in a faster tempo.

3. Add one egg at a time and mix. Gradually add the remaining flour and knead the dough.

4. Cover the dough with cling film and leave it at room temperature for 30 minutes.

5. Get a soft, elastic dough. It can be stored in the refrigerator.

Cook with love

Born out of necessity, her passion for cooking grew over time and turned into the desire to become a professional in the field. On my blog you will find Romanian recipes but also from international cuisine, simpler or more complex, I hope - useful - for everyone. I expect you to know me better in my group and on the official page of the blog which is this 110667047130280 /

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Fasting post

When the prince wants something sweet but I don't have time to make them, I prepare this recipe that is very easy to make and very delicious.

500 gr flour up (flour that grows on its own)

We prepare the ingredient first.

We put the ingredients in the bowl and mix them, so that a dough comes out as in the picture.

Spread the dough and cut with a glass.

We put oil in the pan and fry the donuts, then we take them out in a plate in which we put absorbent paper.

Stir-fried candies made of scalded dough

"He spooned them," said the donkey, "why are you following him?"

I put them on tomorrow's list, I hope they're tasty

Ghattas, November 13, 2017

Doinita Gabi Ardeleanu, January 27, 2016

It looks like eclipse dough!

Adrian Nedelcu, June 11, 2015

I'm Robert, like Carla

Steluta Mari, October 12, 2013

Bebe Mik Smek, August 6, 2013

Ionut Marius, July 28, 2013

bath the flavors, smells something is not put so simply toast :))))))) hm what pastries.

Carla Florentina, July 10, 2013

aromas nothing you eat so toast in hot oil: :)).

Alexandrina (Chef), September 9, 2012

How nice it looks !! I would eat about two servings.

burdulea maria elena (Chef de cuisine), July 16, 2012

KARINA SINGH (Chef), March 23, 2012

bravo! ingenious idea. of fapr to the eclair dough you added a little starch, a little baking powder and raisins and the donuts came out. cool. congratulations. looks great. that some bubbles are ready to be filled with cream :)))

ica (Chef de cuisine), April 25, 2010

a quick and good sweet, congratulations

marta gabriela abdelhafiz (Chef de cuisine), April 25, 2010

looks very good. and I die for donuts

maria mihalache, April 25, 2010

Your donuts are very good, Diana.

burdulea maria elena (Chef de cuisine), April 23, 2010

I really like the donuts, since I saw them on the blog, I liked them, I think I will try them, I am very tempted!

Piri Piri and Cinnamon (Chef de cuisine), April 23, 2010

I will try to do it too, thanks for the recipe. Congratulations!

lucica mihaila (Chef de cuisine), April 22, 2010

A quick and very tasty dessert!

Dana Saila (Salwa Nabhani) (Chef de cuisine), April 22, 2010

These assholes in love make me sad. I'm on a diet, but it's worth a try. at least once. congratulations.

valentina ionita (Chef de cuisine), April 22, 2010

Lia Maria (Chef), April 22, 2010

Congratulations ! I really like the recipe, I have to try it. You have my vote.

Fine, soft and airy donuts & # 8230 The most successful recipe of all!

We present you a particularly delicious, fine, soft and airy donut recipe. If you want to pamper yourself with a dessert, but do not have enough time to cook, then be sure to write down the recipe below. Learn how to get the most delicious donuts from a minimum amount of ingredients and in record time. They combine perfectly with any hot drink and favorite topping.



1. Dissolve the yeast in warm milk. Add a little sugar and mix.

2. Sift the flour. Add mayonnaise and other ingredients to the flour bowl. Knead a homogeneous dough (do not overdo it with flour).

3. Cover the dough with a towel and let it rise for 40 minutes.

4. Knead the dough a little and spread it on a counter. Cut circles of the desired size from it. Cover them with a towel and let them rest for 15 minutes.

5. Fry the donuts in a fryer or in a pot of hot oil until golden brown. Arrange them on a plate and sprinkle with powdered sugar.

Donuts from scalded dough - French crullers

In a bowl combine water with butter, salt, sugar. Put the pot on the fire, and when everything starts to boil, add the flour and mix vigorously with a wooden spoon, until a dough is formed that comes off the edges of the pot.
Turn off the heat and let the dough breathe for 4-5 minutes. Then add eggs, one by one and mixing after each with the mixer (or spoon).
After all the eggs have been incorporated, add the vanilla essence and transfer the dough to a saucepan. Cut baking paper into smaller squares and place a circle of dough on each, using the pos.

Heat the oil very well in a deep frying pan.
Dip the donuts, along with the paper, in oil and fry until golden. After approx. For 30 seconds, the paper comes off the dough by itself and a pair of tongs is used to catch it and remove it from the oil.
The icing is prepared by mixing sugar with honey, milk, lemon juice and vanilla essence. If necessary, add more milk or lemon juice to make the mixture fluid.
The donuts are removed on paper napkins, and after they have drained the excess oil, they are immersed with the lacy part in the glaze.
Place on a grill to cool and harden the icing.
You can also serve them warm, if you don't mind getting your fingers dirty with sticky icing.

Spoon the recipe for "fried mice" or Gebackene Mäuse

Spoon the recipe for "fried mice" or Gebackene Mäuse. Fluffy donuts broken with a spoon, without baking powder. Donuts poured or spooned directly into the pan. Recipes for fluffy donuts with raisins and rum.

Gebackene Mäuse or "fried mouse" is an Austrian dish that is prepared according to an old recipe that I have from a culinary magazine from the & # 821770. In fact, there are some donuts with a spoon that contain raisins and rum. They do not contain baking powder but are made of leavened dough (with yeast).

Real rum helps to increase them during ripening. I use STROH rum, which also has a very pleasant aroma. The alcohol in it evaporates in the pan anyway, so the little ones can eat these delicacies. Of course, there is no lack of vanilla and lemon peel flavors, indispensable for any sweet leavened dough.

Here's how fluffy these spoon donuts are! They have a soft, airy core, as light as flakes.

From the quantities below it results approx. 15 spoon donuts or Gebackene Mäuse ("fried mice").

From time to time I get a crazy craving for donuts. Whether it's the donuts with the hole, my mother's recipe, the langos from M. Ciuc, the Muntenian donut from Obor or, more recently, Zeppole - a kind of Italian donuts made from scalded dough.

For everyone's understanding, scalded dough is actually choux dough. It is made from water, oil or butter, flour and eggs. I also added a little sugar for extra taste.

These donuts have a few small details that we need to keep in mind to come out excellent. First: after making the dough, eggs must be added, one at a time. Only then will the donuts grow and become fluffy. Second: fire. If we have a kitchen thermometer we can put it in hot oil and keep it at 160 degrees. If we do not have a thermometer, we try to keep the fire medium, in no case strong - if the oil gets too hot, the donuts will burn on the outside and will remain raw on the inside.

The recipe is inspired by Stephen Cusato, a youtubber that I follow with pleasure.

If we do not have the patience to prepare a dough with yeast for donuts, then we use this scalded dough, and the result will be as delicious as possible.


150 ml of milk
50 g butter
a pinch of salt
150 grams of flour
2 eggs
50 grams of vanilla powdered sugar
frying oil

Boil the milk, sugar, butter and a pinch of salt.

When it boils, pour the flour and mix until the dough comes off the bowl. Take the pot off the heat, and let it cool a bit, then add the eggs one by one, stirring after each one.

Heat the oil. We soak a spoon in it and take with it small pieces of dough that we put in the pan with hot oil. We fry them until they are evenly browned.

The donuts can be served both hot and cold with fruit syrup, vanilla sauce or chocolate or powdered with vanilla sugar.

Video: Donut scald (January 2023).