How to Make Yeast Donuts / Doughnuts – How to Make The Best Yeast Donuts Ever!

Best Yeast Donut Recipe


How to Make Yeast Donuts / Doughnuts - How to Make The Best Yeast Donuts Ever!
Author: 
Recipe type: Dessert
Cuisine: American
 
In my long search for the best doughnut recipe, I have tried dozens of different recipes, techniques and procedures. I can quite confidently say that this is the best doughnut recipe ever. Before we continue, to make the dough for this recipe, you will need a strong bowl mixer, like a Kenwood or Kitchenaid, as mixing the dough will test your machine.
Ingredients
  • 500g Strong white bread flour
  • 15g yeast
  • 60g Sugar
  • Zest of ½ lemon
  • 4 Eggs, lightly beaten
  • 10ml Salt
  • 150ml Water
  • 125ml Softened unsalted butter
  • Oil for frying
  • Caster sugar for coating
Instructions
  1. In my long search for the best doughnut recipe, I have tried dozens of different recipes, techniques and procedures. I can quite confidently say that this is the best doughnut recipe ever.
  2. Before we continue, to make the dough for this recipe, you will need a strong bowl mixer, like a Kenwood or Kitchenaid, as mixing the dough will test your machine.
  3. To start, measure 500g strong white bread flour into your mixer bowl.
  4. Add 15g instant dry yeast, 60g sugar, 10ml fine salt, the zest of half a lemon, 4 eggs lightly beaten and 150ml water.
  5. In addition, measure out 125g softened unsalted butter and put this aside.
  6. Put the bowl on your mixer with the dough hook attached. Mix the dough on medium speed for about 8 minutes, and the dough comes away clean from the side of the bowl.
  7. Scrape the dough down from the hook and add one fifth of the butter to the bowl. Mix this at medium high speed. Add another 25g of butter every minute and continue mixing until all of the butter is combined with the dough.
  8. The dough will be glossy, smooth and very elastic.
  9. Transfer the dough to a bowl, cover with clingfilm and allow this to rise until doubled in size.... about an hour.
  10. Knock the dough back, recover the bowl and place this in your refrigerator overnight.
  11. The following day remove the dough from the refrigerator and divide it into 20 x 50g portions. Roll each portion into a ball, flatten it into a disc and transfer it to a lightly floured baking sheet, leaving about an inch between each one. Once all of the donuts are formed, lightly cover the sheet with clingfilm.
  12. Allow these to rise for 4 hours in a warm place.
  13. If any of the donuts have stuck to one another, simply separate them using a knife.
  14. Half fill a large pan with oil and heat this to 180c or 350f.
  15. Fry the donuts in batches for 4 minutes, turning halfway through. Remove them from the oil using a slotted spoon and drain any excess oil on kitchen paper.
  16. Toss the donuts in caster sugar and you're ready to sample the best donuts ever.

 

Crustless Spinach & Feta Quiche

Crustless Spinach & Feta Quiche


Crustless Spinach & Feta Quiche
Author: 
Recipe type: Quiche
Serves: 6
 
Crustless spinach and feta quiche is one of the easiest and tastiest treats. It can be eaten hot or cold for breakfast, lunch or supper, making a perfect all-year-round meal.
Ingredients
  • 500g Finely shredded spinach
  • 150g Feta cheese
  • 15ml Dried garlic granules
  • 80ml Dried onion flakes
  • 5 eggs
  • 160ml Cream
  • 80g Shredded Parmesan cheese
  • Salt & pepper to season
  • 30g Butter
Instructions
  1. Crustless spinach and feta quiche is one of the easiest and tastiest treats. It can be eaten hot or cold for breakfast, lunch or supper, making a perfect all-year-round meal.
  2. To start, finely shred 80g of good quality Parmesan cheese, and melt about 30g butter.
  3. You will need 6 by 300ml pie foils as well.
  4. Brush one of the foils generously with melted butter.
  5. Drop a small handful of the Parmesan into the foil and give it a gentle shake. Shake out the cheese that does not stick to the butter. Fill in any spots where the cheese did not stick with a little more cheese, then continue with the remaining foils.
  6. For the filling, place 500g well drained, defrosted shredded spinach in a large mixing bowl.
  7. Beat 5 eggs, weigh out 150g feta cheese, pour 160ml cream, and measure 80ml dried onion flakes and 15ml dried garlic granules.
  8. Place the garlic and onion into the mixing bowl.
  9. Follow this by crumbling the feta cheese.
  10. Pour in the beaten eggs and cream and proceed to mix this all until well combined.
  11. Season to taste with salt and cracked black pepper and we're almost done.
  12. Spoon the filling into the prepared foils until it reaches just below the rims of the foils.
  13. Bake the quiches in a preheated oven at 180c or 350f for 50 minutes. The egg will be set and skewer pressed into the quiche will come out clean.
  14. Allow the baked quiche to rest for 15 minutes before turning out and serving with the accompaniments of your choice.
  15. Alternatively, allow the quiches to cool, and refrigerate them wrapped in cling wrap for up to 10 days.

 

10 Minute Condensed Milk Tart – No Bake Condensed Milk Tart – Easy No Bake Tart @Whats4Chow

10 minute condensed milk tart recipe


10 Minute Condensed Milk Tart - No Bake Condensed Milk Tart - Easy No Bake Tart @Whats4Chow
Author: 
Recipe type: Cake and Tart Recipes
Serves: 2
 
Today we're making a super-quick condensed milk tart. This delicious treat literally takes only 10 minutes to make, and absolutely no baking skills are required.
Ingredients
  • 360g Tennis / Tea biscuits
  • 200g Melted butter (plus 100g if mixture is too dry)
  • 770g Sweetened condensed milk
  • 1000ml Double cream yogurt
  • Cinnamon sugar for dusting
Instructions
  1. Today we're making a super-quick condensed milk tart. This delicious treat literally takes only 10 minutes to make, and absolutely no baking skills are required.
  2. To start, open 2 packets, or 360g tennis biscuits or tea biscuits and melt and measure 200g of butter.
  3. Break the biscuits into the bowl of your food processor and zap these until reasonably fine.
  4. Drizzle the melted butter in through the feeder tube of the processor and run this until everything is well combined. Depending on what brand of biscuits you use, you may have to add an additional 100g of butter if the crumbly mixture doesn't hold together when compressed.
  5. Divide the mixture between two 22cm tart foils.
  6. Start compressing the pastry from the center outwards pressing it into the bottom corners and up the sides.
  7. Work around the edges pressing the pastry as you go.
  8. Use the back of a spoon to smooth of the base and define the bottom corner. This will help to achieve even thickness all the way through the base.
  9. Repeat this exercise with the sides, leaving the top edge rustic and rough.
  10. Continue with the second tart before transferring them both to the freezer while you continue with the filling.
  11. Pour 770g of sweetened condensed milk into a large bowl.
  12. Add 1 liter of double cream yogurt.
  13. Use a spatula to mix this until thoroughly blended.
  14. Remove the tart shells from the freezer and pour half of the filling into each shell.
  15. Dust the tops of the tarts with cinnamon sugar.
  16. Place each tart onto a heavy plate. Pop one of these into your microwave oven on maximum for 4 minutes, then repeat with the second tart.
  17. They emerge from the microwave looking just like this.
  18. Transfer the tarts to you refrigerator for at least 4 hours to set, preferably overnight.
  19. Serve your tart the following day garnished with whipped cream, and enjoy.

 

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