donuty

Miki, koukám že ti nikdo neodpovídá, tak se toho ujmu já. Doughnuts (donuty) JSOU smažené koblihy. Na Google je jich skoro tři sta tisíc. Samozřejmě jsem je všechny nečetla, ale většina je jich smažená na oleji. Na západě jsou oblíbené ty s dírou ve prostřed. Ty se obalují v cukru a skořici, nebo se polévají barevnými cukrovými polevami (to se líbí hlavně dětem). A potom tu jsou ty kulaté s džemem uvnitř jako si je pamatuji z ČR.
V obchodě jsem viděla pekáčky s důlky na něco co by se mohlo podobat tomu po čem se pídíš. To je ale napodobenina. Celý svět se dnes vyhýbá tukům jako čert kříži a tento vynález je zřejmě výsledek.

esmeraldo neznáš přesné www na donuty?

Kaira, otevři si Google a naťukej do hledače „doughnuts“. V angličtině se ti otevře 461 000 stránek. V češtině jich tam je 6. Snad si vybereš.

2/3 cups all-purpose flour
1/27 cup sugar
1/9 teaspoon nutmeg
1/9 teaspoon salt
1/9 teaspoon cinnamon
4/9 teaspoons active dry yeast
5/36 cups milk
1/27 cup butter
2/9 large eggs
oil for deep frying
confectioners' sugar

In a large bowl, combine 1 1/2 cups of the flour, sugar, nutmeg, salt, cinnamon, and yeast. Stir well. Set aside. In a small saucepan (or cup, using microwave) warm milk and butter (butter does not need to melt). Make sure milk mixture is not too hot or it will kill the yeast.
Add wet milk mixture to flour mixture. Using a mixer, beat at low speed until combined. Add eggs; beat at medium speed for two minutes. Beat in 3/4 cup flour (or enough to make a thick batter). Beat for an additional 2 minutes. Stir in 1 3/4 cup flour (or enough to make a soft dough).

On a floured surface, knead the dough until it becomes smooth and elastic (about 10 minutes). Grease a large bowl; shape dough into a ball and place in bowl. Turn dough in order to grease dough on all sides. Cover with a towel and allow to rise in a warm, draft-free place until doubled in size (about 1 hour).

Punch dough down and turn onto a slightly floured surface. Cut dough in half. Cover lightly with towel or bowl. allow to rest for 10 minutes. Grease 2 cookie sheets. Roll one half of the dough a 1/4 inch thick. Cut circles using a cookie cutter or a large glass. Repeat with remaining dough. You can reroll strips of dough to make more circles (but not too many times or the dough will become tough). Place dough circles on cookie sheet. Cover lightly with towels and allow to rise in a warm place until doubled in size (about 1 hour).

In a deep fat fryer or a Dutch oven heat 1 inch of oil to 370 degrees F. Getting the oil to get this hot is crucial. Fry 3-4 doughnuts at a a time until golden (45 seconds to 1 minute). Turning once halfway with a slotted spoon. Drain on paper towels. Sprinkle with confectioners' sugar.

ale bohužel neumím to přeložit

Spiced sugar
1 cup sugar
4 teaspoons ground cinnamon
2 teaspoons ground nutmeg
Doughnuts
3 1/2 cups all purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup sugar
3 tablespoons unsalted butter, room temperature
1 large egg
2 large egg yolks
1 teaspoon vanilla extract
1/2 cup plus 1 tablespoon buttermilk
1 cup canned pure pumpkin
Canola oil (for deep-frying)

Powdered Sugar Glaze
2 cups powdered sugar
Whipping cream

For spiced sugar:
Whisk all ingredients in medium bowl to blend.
For doughnuts:
Whisk first 8 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until blended (mixture will be grainy). Beat in egg, then yolks and vanilla. Gradually beat in buttermilk; beat in pumpkin in 4 additions. Using rubber spatula, fold in dry ingredients in 4 additions, blending gently after each addition. Cover with plastic; chill 3 hours.

Sprinkle 2 rimmed baking sheets lightly with flour. Press out 1/3 of dough on floured surface to 1/2- to 2/3-inch thickness. Using 2 1/2-inch-diameter round cutter, cut out dough rounds. Arrange on sheets. Repeat with remaining dough in 2 more batches. Gather dough scraps. Press out dough and cut out more dough rounds until all dough is used.

Using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes.

Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 365°F to 370°F. Fry doughnut holes in 2 batches until golden brown, turning occasionally, about 2 minutes. Using slotted spoon, transfer to paper towels to drain. Fry doughnuts, 3 or 4 at a time, until golden brown, adjusting heat to maintain temperature, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels to drain. Cool completely.

For powdered sugar glaze:
Whisk powdered sugar and 4 tablespoons whipping cream to blend. Whisk in additional cream, 1 teaspoon at a time, to form medium thick glaze. Can be made up to 3 hours ahead. Add doughnut holes to bowl of spiced sugar and toss to coat. Spread doughnuts on 1 side with Powdered Sugar Glaze. Arrange doughnuts, glazed side up, on racks. Let stand until glaze sets, at least 30 minutes.

uz mas ty nesmazene koblihy v receptech. Koblihy Alice Horton.