Keto DONUTS! Gluten Free! Yeast Risen! & Fried!
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My Perfected Keto Flour
Gluten free Low carb & Sugar free
Ready for the best Keto donut you've ever had!?!!!
NET CARBS about 1.3 per donut :)
ENJOY!
Gluten free Low carb & Sugar free
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#1 By ModernMountain
#2 By LifeSource
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Xanthan gum By Anthony's
BakingPowder By Bob's red mill
Allulose By Splenda
⬇ GOOD NEWS! ⬇
John 3:16 KJV
For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.
1 John 1:9 KJV
If we confess our sins, he is faithful and just to forgive us our sins, and to cleanse us from all unrighteousness.
Romans 10:9-10 KJV
9 That if thou shalt confess with thy mouth the Lord Jesus, and shalt believe in thine heart that God hath raised him from the dead, thou shalt be saved.
10 For with the heart man believeth unto righteousness; and with the mouth confession is made unto salvation.
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Hungarian Coffee Cake | AranyGaluska | Better than Babka! The Original Monkey Bread
The Original Monkey Bread, Golden Dumplings were served at the US Whitehouse every Christmas by President Reagan. Hungarian Coffee Cake, called Aranygalushka or Aranygaluska, was brought from Hungary to America in the 1940's, and first published in McCalls 1972 magazine where Nancy Reagan discovered them and became addicted.
Many versions of modern monkey bread are based on this technique, but nothing beats the original. It's a little more work (not much), but SO worth it. In Hungary it was usually served with warm vanilla pudding poured over it (which is outrageously good) but in America it was just served with coffee or tea. The only problem with this recipe is it disappears 10 times faster than the time it takes to make it! The taste really tells this tale and nobody you feed this to will ever forget it!
Ingredients:
Dough:
248g (1C) Lukewarm Scalded Whole Milk
105g (.25C) Granulated Sugar
6g (1 tsp) salt
105g (.25C) Vegetable Shortening
18g (2.25tsp) Rapid Rise Yeast
100g (2) Eggs
450g (about 3 1/2 C) Unbleached Bread Flour
Mix & Autolyse 10 min
Knead 15 min. & Bulk Rise till double ~1/2 hr
Punch & rest :15
Make 40g balls
Roll balls in butter & dry streusel
Rise 20~40 min to top of pan
Streusel:
113g (8T) Melted Butter
150g (3/4C) White Sugar
57g (1/2C) Finely Chopped Toasted Walnuts
3g (1tsp) Ground Cinnamon
80g (1/2C) Soaked Raisins
Bake 35-40 @ 375℉.
Invert & Depan immediately while hot.
Brioche Donuts + How to Tell When Your Dough Is Fully Proofed
Brioche Donuts (yield: 12 - 18 donuts)
1/2 c (113g) whole milk
1/4 c (57g) water
2.25 tsp (7g) instant yeast
3.5 c (490g) bread flour
1/3 c (67g) sugar
4 eggs
2 tsp (12g) fine salt
8 oz (113g) butter, softened
1. Add the milk, water, and yeast to a mixing bowl. Let the yeast dissolve for a couple minutes before adding all the remaining ingredients except for the butter.
2. Mix the dough on low speed until it comes together.
3. Turn the speed up to medium-low and mix until the dough has medium gluten development (about 6 minutes).
4. Add chunks of butter a tablespoon or two at a time to the dough while mixing. Wait until the butter is incorporated before adding the next piece.
5. Once all the butter has been added, remove the dough from the bowl and add to a lightly greased sheet pan.
6. Let the dough rise for 30 minutes before giving the dough a fold (bring the bottom of the dough to the middle, top to middle, left to middle, right to middle, and then flip over).
7. Let the dough rise 30 more minutes before wrapping in plastic and placing it in the fridge overnight.
8. The next day, remove the dough from the fridge and roll into a rectangle roughly 1/4in (6mm) thick.
9. Cut the donuts with a 2in (5cm) ring cutter and place onto a sheet pan lined with lightly greased parchment paper.
10. Let the dough rise roughly 1 hour or until fully proofed.
11. Fry the donuts in 350F (177C) oil for roughly 60-75 seconds per side or until golden brown.
12. Remove from the oil and let drain on paper towels before filling.
Vanilla Pastry Cream
12 oz (341g) milk
2 tbsp (25g) sugar
1/2 tsp (3g) fine salt
4 egg yolks
3 tbsp (21g) cornstarch
1/4 c (50g) sugar
1 oz (28g) butter
1 tsp vanilla
1. Heat the milk, first sugar, and salt on medium heat until it comes to just below a boil.
2. Mix together the egg yolks, cornstarch, and second sugar in a separate bowl.
3. Temper the hot milk into the egg yolk mixture by slowly adding some of the hot liquid to the yolks while whisking constantly.
4. Return everything to the pot and cook on medium heat until thickened.
5. Off the heat, strain through a sieve and add butter and vanilla, whisking until homogenous. 6. Press plastic wrap directly on the pastry cream and refrigerate until cool.
7. Stir with spatula to loosen when ready to use.
Crunchy Shell
1c (200g) sugar
1/4 c water
1. Mix the sugar and water in a medium size pot and set over medium heat.
2. Let the sugar cook untouched until it reaches a light amber color. Remove from the heat.
The ultimate copycat recipe for a Krispy Kreme doughnut
The ultimate copycat recipe for a Krispy Kreme doughnut
1 1/4 cups Whole Milk
2 1/4 teaspoon instant Yeast (one packet)
2 large Eggs
8 tbsp unsalted butter - melted and cooled
1/3 cup Granulated Sugar
1 tsp Salt
4 1/4 cups Bread Flour
Oil for frying
Glaze Ingredients
4 cups Powdered Sugar
1/2 cup Whole Milk
1 pinch Salt
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Coffee Bread Cake 咖啡蛋糕面包
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Ingredients :
250g (2 cups) bread flour (面包粉/高筋面粉)
50g (1/3 cup) plain flour (普通面粉)
1 1/2 tsp (4g) instant yeast (即溶干酵母)
2 tbsp (30g) caster sugar (细砂糖)
1/2 tsp salt (盐)
1 egg (鸡蛋)
130ml water (水)
30g (2 tbsp) butter(牛油)
Coffee sponge cake (咖啡海绵蛋糕):
4 large eggs (鸡蛋)
110g (1/2 cup) caster sugar (细砂糖)
120g (1cup) plain flour (普通面粉)
1/2 tbsp instant coffee powder (即溶咖啡粉)
1/2 tbsp hot water (热水)
1/2 tsp coffee essence (咖啡香精)
40ml milk (鲜奶)
40g melted butter (溶化牛油)
30 Cent Gourmet Donuts (3 Ways) | But Cheaper
These homemade donuts are the best you will ever make in your life. Cocoa puff peanut butter donuts, toasted marshmallow cornflake donuts, and a classic plain glazed... all of that, and it's 3x times cheaper than most donuts.
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Ingredients Needed:
Dough:
- 1.5 cups (360ml) whole milk
- 1 tablespoon (11g) instant yeast
- 1/3 cup (74g) sugar
- 2 eggs
- 1 egg yolk
- 4.5 cups (675g) all-purpose flour
- 1 teaspoon (6g) fine sea salt
- 1/2 cup (115g) unsalted butter, room temp
- 2g amylase *OPTIONAL*
- Vegetable oil for frying (at least 2 quarts)
Plain Glazed:
- 5 cups (641g) confectioners sugar
- 1/4-1/2cup (59g-118g) hot tap water
- 1 teaspoon (4g) vanilla extract (optional)
Cereal donuts:
- 1/2 cup milk - 120ml
- 1/2 cup cereal of choice, rough crushed plus more for topping
- Cornflakes - 13g
- Fruity pebbles - 22g
- Frosted Flakes - 13g
- Reeses Puffs - 20g
- 2 cups (248g) powdered sugar
- small pinch salt
Peanut Butter puff variation:
- 1/4 cup (39g) milk
- 4.5 tablespoons (24g) cocoa powder
- 2 cups (248g) powdered sugar
- 1 cup (123g) cocoa puffs for topping
Peanut Butter Glaze Drizzle for the finisher:
- 3 tablespoons (64g) peanut butter
- 1/2 cup (47g) powdered sugar
- water to thin