Donuts are always a good idea. You do not need to be chef to make good fluffy donuts. You can make this. It takes a little time, but you will not regret it.
You can make cinnamon donuts, berliner donuts or just plain powdered sugar donuts, that is up to you.
This recipe makes around 10 donuts.
- 1 tbsp yeast
- 1/8 cup warm water
- 3/4 cup lukewarm milk
- 1/4 cup sugar
- 1/2 tsp salt
- 2 tbsp yoghurt
- 1/6 cup butter
- 2 1/2 cup flour
- Set yeast aside with 1/8 cup water.
- Mix together, yeast, milk, sugar, salt, yoghurt, and 1 cup of flour.
- Stir and the remaining flour in.
- 1/2 cup at a time, until dough no longer sticks to the bowl,
- Place dough in the greased bowl.
- Let rise till double for 1-2 hours
- Role dough till 1/2 inch thick. cut donut shapes out
- Flour the tray excessively
- Let rise again until double. rise with the cloth.
- Fry the donuts, on low/medium heat
- Glaze it, while they are hot
This chocolate ganache or fudgy frosting is a wonderful option for restricted diets. It can be easily Gluten-free and Nut-free ( check the labels of the ingredients you are using, to be sure). You can have intense and rich flavour or mild and sweet, it all depends on the chocolate you are using.
With this frosting you have different options, you can pour the hot frosting as a glaze or cool the mixture off, which makes this frosting pipeable and spreadable.
This recipe is super easy. I use it for brownies, raw tarts, cakes and cupcakes. This one is a perfect frosting for cakes that aren’t exposed to warm temperatures. I have made cakes with this frosting in the summer, but I freeze the cake before transporting it (only short distances). It will definitely melt otherwise, but for autumn, winter and spring it should be fine.
There are many ways to melt your chocolate, but I am using mainly this method, which is fool-proof.
- 400ml Creamy Coconut milk (canned is perfect, with the highest % of fat)
- 600gr Vegan Chocolate (bars or chips)
- 2 tbsp Coconut Oil
- Cook the coconut milk until boil
- Chop the chocolate bar and place it in a microwave-safe bowl
- Turn off the heat and add the coconut oil, and mix well
- Pour the hot coconut milk over the chocolate
- Let it set 2 min
- Start whisking until you get a smooth shiny chocolate cream
- You can pour this hot mixture in your pie or tart base
- For cakes, let it cool off in the fridge or overnight until you get a perfect spreadable /pipeable texture
- If it’s too solid to work, pop it in the microwave for a 1-min session until you get the right spreadable and pipeable texture
- Left-overs? you can store it up to a week in the fridge
The key to perfect buttercream is the quality of the butter.
I use Carrefour unsalted butter, which has 82 % fat (high-fat content), this is very important for a good buttercream.
The next thing is to get the butter in the right softness. Ideally, you leave your butter out in a cosy room, or if it is an emergency situation you can soften the butter in the microwave, with 10sec period, turning the butter until is squeezable.
Your butter should be soft enough to squeeze, but its shape as well.
If your butter is too soft, leave it in the fridge for a few minutes.
Once your butter is perfectly soft, it is time to whip your buttercream.
- 250g unsalted butter, soft
- 250 – 300g icing sugar, sifted
- 3-4 tbsp whole milk/milk infusion/juice/other liquid
- few drops of vanilla extract
- Beat the butter for 5 min
- It will be different in colour and volume
- Siff the icing sugar
- Add to the whipped butter
- Do it in 2 stages
- Start on low speed until its combined
- Beat for 3-5 minutes
- Add vanilla extract to the milk
- Add the liquid in a bit by bit
- Beat for 4 minutes
- It should be spreadable, smooth and silky and hold its shape while piping