Donuts Und so wirds gemacht:
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 Donuts für Backform sind schnell gemacht und schmecken sehr lecker. Dieses tolle Rezept kommt immer gut an. Die typisch amerikanischen Donuts kannst du jetzt auch ganz einfach selbst zuhause backen. Ob Zuckerguss, Streusel oder Schokoladenüberzug – beim. Donuts, die Teigkringel aus süssem Hefeteig, die frittiert werden, können mit verschiedensten Glasuren aromatisiert – und dekoriert – werden. Der Fantasie sind hierbei keine Grenzen gesetzt, wenn feine Mini-Donuts verziert werden.
Die Donuts sind ein tolles Dessert. Das Rezept eignet sich vor allem für Geburtstagsfeiern und begeistert Ihre Gäste. Die typisch amerikanischen Donuts kannst du jetzt auch ganz einfach selbst zuhause backen. Ob Zuckerguss, Streusel oder Schokoladenüberzug – beim. Vor allem in Amerika geniesst der Donut schon seit Jahrzehnten grosse Beliebtheit und konnte in den vergangene Jahren auch in Europa immer mehr Fans. Archived from the original on Pampushky are made of yeast dough containing wheat, rye or bukwheat flour. Traditionally, they are filled with jam apricot or plum. Doughnuts are read article at most bakeries across Pakistan. In Austriadoughnut equivalents are called Krapfen. It is made with rice flourduck eggs, and sugar that is molded source rope-like strands and then Donuts in a loose spiral. In South India, a vada is eaten with sambar and a coconut chutney. Fox News. Mehr Read more. Rumkugeln gehören Unturned Gambling zu den Fixstartern unter dem Weihnachtsgebäck. Den Donut löchern Heue werden keine Nüsse mehr verwendet, um den Donut zu löchern. Die Glasur muss zäh sein, aber trotzdem noch fliessen. Der Donut tauchte angeblich erstmals im Die Donuts sind ein tolles Dessert.
Donuts Video$1 Donut Vs. $100 Donut
Home Recipes Bread Pastries Doughnuts. Doughnut Recipes Find top-rated recipes for cake doughnuts, yeast-raised donuts, crullers, and fritters.
Check out our best glazed, jelly and powdered donuts! I would give it 10 stars if I could. Chef John's Apple Fritters.
Glazed Pumpkin Donuts. Pumpkin Donuts. Bread Maker Doughnuts. Thera's Canadian Fried Dough. Bacon and Egg Doughnuts. Healthier Lemon Poppy Seed Donuts.
My Mom's Raised Doughnuts. Large, teardrop-shaped donuts are a popular treat when skating on the Rideau Canal in Ottawa, Canada. By ERIN.
These cake donuts are baked and then glazed lightly or covered in cinnamon-sugar. By RainbowJewels. Glazed Yeast Doughnuts.
Yeast doughnuts covered with glazed icing Easy and fun to make. By Sanah. Jelly Doughnuts. Make this sweet nutmeg-flavored yeast dough in your bread machine or stand mixer.
Then fill rounds of dough with your favorite jam, let them rise, and then fry them. Serve these doughnuts plain, sugared, or frosted.
By Charlie McHugh. French Crullers. Fried doughnuts glazed with a confectioners' sugar frosting. By Kathy. Crispy and Creamy Doughnuts.
Treat your family to donuts like the ones from your favorite shop, with ingredients you probably already have in your pantry.
By Kelly. Funnel Cakes IV. This recipe for homemade funnel cakes brings the deep-fried carnival treat home to you! By Tina. Mom's Apple Fritters.
My mom made these for us after school in the fall with the apples we'd pick and buy from a fruit farm.
They warm, crisp, and sweet, a perfect fall treat. By ABBY9. Plain Cake Doughnuts. A simple cake doughnut lightly spiced with cinnamon and nutmeg.
Coat with sugar and cinnamon, or a confectioners' sugar glaze. By Jennifer Long. Super Easy Doughnuts. Really quick and easy donuts made from ingredients you probably already have.
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.
A kurma is a small, sweet, fried cube-shaped or rectangular doughnut which originated in Eastern India but is sold in Trinidad and Tobago. A traditional Puntarenas cream-filled doughnut is round and robust, managing to keep the cream inside liquified.
They are popular in Costa Rica. The Mexican donas are similar to doughnuts, including the name; the dona is a fried-dough pastry -based snack , commonly covered with powdered brown sugar and cinnamon , white sugar or chocolate.
Frosted, glazed, powdered, Boston cream , coconut , sour cream , cinnamon, chocolate, and jelly are some of the varieties eaten in the United States and Canada.
Sweetening, filling, and fancy toppings are now so common that plain doughnuts are now commonly labeled and sold as "old fashioned".
There are also potato doughnuts sometimes referred to as spudnuts. Doughnuts are ubiquitous in the United States and can be found in most grocery stores, as well as in specialty doughnut shops.
A popular doughnut in Hawaii is the malasada. They are small eggy balls of yeast dough deep-fried and coated in sugar. Immigrants have brought various doughnut varieties to the United States.
To celebrate Fat Tuesday in eastern Pennsylvania , churches sell a potato starch doughnut called a Fastnacht or Fasnacht. The treats are so popular there that Fat Tuesday is often called Fastnacht Day.
In regions of the country where apples are widely grown, especially the Northeast and Midwest states, cider doughnuts are a harvest season specialty, especially at orchards open to tourists, where they can be served fresh.
Cider doughnuts are a cake doughnut with apple cider in the batter. The use of cider affects both the texture and flavor, resulting in a denser, moister product.
They are often coated with either granulated or powdered sugar or cinnamon sugar. In Southern Louisiana, a popular variety of the doughnut is the beignet , a fried, square doughnut served traditionally with powdered sugar.
In Australia , the doughnut is a popular snack food. Jam doughnuts are particularly popular  and a unique aspect of Australian culture, especially in Melbourne , Victoria and the Queen Victoria Market , where they are a tradition.
Jam doughnuts are sometimes also bought frozen. In South Australia , they are known as Berliner or Kitchener and often served in cafes.
Popular variants include custard-filled doughnuts, and more recently Nutella -filled doughnuts. Mobile vans that serve doughnuts, traditional or jam, are often seen at spectator events, markets, carnivals and fetes, and by the roadside near high-traffic areas like airports and the carparks of large shopping centres.
Traditional cinnamon doughnuts are readily available in Australia from specialised retailers and convenience stores. Doughnuts are a popular choice for schools and other not-for-profit groups to cook and sell as a fundraiser.
In New Zealand, the doughnut is a popular food snack available in corner dairies. They are in the form of a long sweet bread roll with a deep cut down its long axis.
In this cut is placed a long dollop of sweetened clotted cream and on top of this is a spot of strawberry jam. Doughnuts are of two varieties: fresh cream or mock cream.
The rounded variety is widely available as well. In Brazil , bakeries, grocery stores and pastry shops sell ball-shaped doughnuts popularly known as "sonhos" lit.
The dessert was brought to Brazil by Portuguese colonizers that had contact with Dutch and German traders. They are the equivalent of nowadays "bolas de Berlim" lit.
They are made of a special type of bread filled with "goiabada" guava jelly or milk cream, and covered by white sugar. Berlin plural Berlines doughnut is popular in Chile because of the large German community.
It may be filled with jam or with manjar , the Chilean version of dulce de leche. Peruvian cuisine includes picarones which are doughnut-shaped fritters made with a squash and sweet potato base.
These snacks are almost always served with a drizzle of sweet molasses-based sauce. The doughnut has made an appearance in popular culture, particularly in the United States and Australia.
References extend to objects or actions that are doughnut-shaped.