Eggless Doughnut | Wilma's Delicacies - How to prepare doughnut at home easily | Dessert Recipe
#ChocolateGlazedDoughnut #DoughnutRecipe #DessertRecipe
Fluffiest chocolate glazed homemade doughnut recipe. A perfect doughnut can be made with little bit of patience. With easy steps to follow to prepare a delicious, soft, yummiest doughnut with instant yeast. Please do try this excellent doughnut recipe and enjoy it with your kids.
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Link to Emotions. Go beyond Taste.
Happy Cooking!!
Ingredients:
Maida/all purpose flour - 250-300 gms
Warm milk - 200 ml
Yeast - 2 Tbsps
Butter - 1/4 Cup
Caster sugar - 2 Tbsps
Milk chocolate /dark chocolate - 125 gms
Rainbow sprinklers & Chocolate rice - To garnish
Vegetable oil - To fry
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Mars Pa More: Ara Mina's chunky Brownie Fudge Cookies recipe | Mars Masarap
Aired (November 1, 2019): Ara Mina shares her quick and easy cookie recipe that will surely love by kids!
Watch ‘Mars Pa More' weekdays at 8:50 AM on GMA Network hosted by Camille Prats, Chariz Solomon and Iya Villania. #MarsPaMore
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Holiday Favorites | Buttercream Thumbprint Cookies
Visit Mandy in the Making for a fabulous playlist of Holiday Goodies. You will LOVE her!
What's your favorite holiday cookie? This Buttercream Thumbprint Cookie is ours for sure. It's perfect with a cup of coffee and good company.
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Chewy Fruity Pebbles Cereal Cookies - Easy Delicious Version
Chewy Fruity Pebbles Cereal Cookies! These tasty cereal cookies are crisp on the outside, soft and chewy in the middle cookie that’s packed inside and out with loads of Fruity Pebbles™ cereal. Rolled in a cereal crust to give it an extra crunch on the outside loaded with Fruity Pebbles™ flavor. Easy to make recipe.
** THIS IS THE EDITED VERSION OF THE LIVE EPISODE **
Link to watch the original live version:
FULL RECIPE AND TIPS ON MY BLOG:
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00:00 - Fruity Pebbles Cereal Cookies
01:03 - Why Room Temp Softened Butter Matters in Baking
01:16 - Why Brown Sugar Makes Soft Chewy Cookies
01:44 - What Vanilla Extract Does for Flavor In Cookies
01:58 - How to Crack an Egg with One Hand
02:19 - Mix Dry Ingredients
03:44 - Nerdy Food Fact: Fruity Pebbles Cereal
04:01 - Why the Flintstones On Boxes of Fruity Pebbles Cereal?
04:26 - Mix Fruity Pebbles™ Cereal into Cookie Dough
04:55 - Why Aluminum Foil is NOT Great for Baking Cookies
05:54 - Scoop and Roll Cookies in Fruity Pebbles Cereal
06:28 - Chicken Coop Tour
07:06 - What is a Baker’s Dozen?
07:16 - Fruity Pebbles Cereal Cookie Taste Test
07:28 - Dude the Rooster’s Opinion on the Cookie Taste Test
New episodes every week plus behind-the-scenes and hilarious chickens. I bake using eggs from my backyard chickens and show you about what it's like to keep chickens in Los Angeles.
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Ma'amoul (Eid Biscuits) (معمول (كعك العيد
Happy Eid el Adha!
Eid without ma'amoul is not complete. ٍSoft, chewy delicate biscuits from the Middle Eaat. Learn how to make them from scratch.....
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Ingredients (to make approximately 6 dozens)
Dough:
• ½ cup samneh (ghee)
• ½ cup butter
• 3 cups fine semolina
• 1 teaspoon mahlab
• 1 teaspoon gum mastic (mistka)
• 2 tablespoons sugar
• 1 teaspoon yeast
• 1 teaspoon sugar
• 1/3 cup warm water
• 2 tablespoons orange blossom water
• Additional water if needed, to moisten the dough
Filling:
Note: each of the below amount of fillings make approximately 24 biscuits, so adjust the amounts according to your preferences)
• 2 cups soft dates + 3 tablespoons water
• 2 cups finely chopped pistachios + 1/2 cup sugar + 1 tablespoon honey + 1 tablespoon soft butter
• 2 cups finely chopped walnuts + 1/2 cup sugar + 1 tablespoon honey + 1 tablespoon soft butter
Topping:
• Powdered sugar
Directions:
• Add the semolina in a large bowl.
• Grind the mahlab, mistka, and sugar.
• Add them to the semolina.
• Melt the fat in the microwave or on the stove.
• Add the melted fat and mix well.
• Let sit over night.
• The next day, activate the yeast by adding it to the warm water and the sugar. Mix, and set aside until the yeast foams up.
• Then add it to the semolina mixture, and knead using your hands.
• Add the orange blossom water, and knead for 5 minutes.
• If you find the dough too dry, add small amounts of water, and keep kneading until the dough comes together to form and soft, firm ball. It should not disintegrate or crumble; it should hold its shape, like a play dough.
• Let it rest for half an hour.
Meanwhile prepare the fillings:
Dates: remove the pits, and work the dates with your hands to form a thick paste. Add small amount of water to soften it up. Form small balls, approximately 2 teaspoons, and set aside until ready to use.
Nuts: chop the nuts using a food processor. Add the sugar and mix well. Add the soft butter and the honey, and rub with your fingers to make sure the butter and honey penetrate the nuts thoroughly. Set aside until ready to use.
To form the biscuits:
• Take about 1 or 2 tablespoons of dough, and form a ball.
• Using your finger, make a pocket inside the ball, to be able to fill it.
• Fill it with the date ball or 2 teaspoons of nuts.
• Close the hole by pinching the dough together.
• Shape it into the desired shape or press it inside a mold.
• Place on an ungreased cookie sheet.
To bake the biscuits:
• Pre-heat oven to 180 C or 350 F.
• Place the cookie sheet in the bottom rack, and bake for about 10-15 minutes, until the bottom become golden.
• Then place the cookie sheet in the top rack, and turn on the broiler, to allow the top of the biscuit to become golden.
• If you have an electric oven with top and bottom heat, then the above 2 steps are not necessary, and just bake until golden.
• Be careful, no not over bake until they become golden brown. Bake only until golden. If you over bake, they will turn out too hard.
To decorate: (optional)
• Dip the bottom of the biscuits in the powdered sugar.
• Place them on a serving plate and lightly sprinkle the top with the powder sugar.
• Store at room temperature for up to a week.
• They can also be placed in the freezer.
• And Enjoy!
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Have any questions: email me at cookingwithamira@gmail.com
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Music:
Bright Wish & Jalandhar Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0