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Fasting glazed donuts in the oven

Fasting glazed donuts in the oven

The flour mixed with the yeast is put in a large bowl. Add the other ingredients and knead a smooth, but slightly sticky dough.

Grease the dough ball with oil and leave it to rise in the covered bowl for about 90 minutes.

After the dough has doubled in volume, we turn it over on the floured worktop, giving it a rectangular shape. The right half bends to the center, then the left half. Do the same with the other two sides, as if forming an envelope. Turn with the edges bent down and spread with a twister in a sheet with a thickness of 1-1.5 cm.

We cut the donuts with a round shape or a cup. We make the inner circle with the help of a plastic stopper. For the ones with jam, I used the whole stopper, but turned around and pressed lightly to create an inner circle, where I put a teaspoon of plum jam. You can use any more substantial jam or jam that you like.

Place the donuts in the tray lined with baking paper and leave them to rise for another 30 minutes.

Then grease them with warm fresh water (water mixed with a little sugar) and put the tray in the preheated oven at 180 degrees, for about 25-30 minutes or until nicely browned.

In a saucepan, melt the chocolate with a tablespoon of oil, in a bain marie.

After the donuts taken out of the oven have cooled a little, we dip them in chocolate and sprinkle them with colored ornaments, coconut flakes, etc.

On top of those with jam I put a little ground walnut and powdered them with sugar.


Ingredients for serving

1. Melt the butter and combine it with the milk, salt and sugar. Add the yeast and egg, mix and set aside for 5-10 minutes.

2. Combine the liquid ingredients with the flour and knead until you get a fine and non-sticky dough. Let the dough rise for at least an hour, until the composition doubles.

3. Once raised, knead the dough well again and leave it to rise again for an hour. After the dough has risen a second time, knead it again and divide it into 16 pieces.

4. Roll each piece on the counter, using your palms, until they are elongated to measure 15-20 cm. Holding one end, twist the other end like a string.

5. Lift each piece of dough thus elongated from the center and twist the two segments as well as possible, sticking them to the end.

6. Let the twisted donuts rise for 30 minutes, and in the middle of the interval turn them on the opposite side, so that they grow evenly.

7. Fry the donuts twisted in hot oil, over low-medium heat, until well browned on all sides.

8. Drain them and remove them in a mixture of powdered sugar or fine sugar, combined with cinnamon to taste.


  • 300 ml water
  • 50 ml olive oil
  • 25 gr fresh yeast
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 sachets of vanilla sugar
  • 2 teaspoons vanilla essence
  • about 750 gr of flour
  • Furthermore:
  • frying oil
  • vanilla flavored powder for garnish

Dough preparation for vanilla fasting donuts

The dough is easy to prepare, like bread.

Put the yeast with 1 tablespoon of sugar in a bowl and rub them until diluted.

Heat the water enough to support the finger and add half of it over the diluted yeast.

Add a handful of flour, mix well and cover the bowl, letting the mayonnaise grow until it forms bubbles and increases its volume a lot.
Sift the flour into a bowl and make a hole in the middle.
We don't put all the flour at once because we won't know from the start how much we need.
In the rest of the water, dissolve the salt and the rest of the sugar.
When the mayonnaise has grown enough, pour it into the flour pit, heat the water again, add the oil in it and start pouring them into the flour bowl, mixing with a wooden spatula and gathering the flour from the edges in the middle.
Add the essence and vanilla sugar and knead a hard dough like bread, gradually adding flour.

Preparation of vanilla fasting donuts

Pour the dough on the floured table and mix it well, then spread it in a sheet the thickness of a little finger and cut the slices with a glass.
Let the washers rise until they double in volume (10-15 minutes).
Put in a large pan with higher walls, heat the oil, and when it starts to sizzle, dip the dough slices in it.
The oil bath should be more abundant, so that the donuts are immersed in it at least halfway.
The fire must be more intense, because if it is weak, the risk is that the oil will penetrate the dough and then we will get some oily and slightly nauseous donuts.
Leave the donuts until well browned on the first side, then turn them with a spatula on the other side.
We take them out on an absorbent paper towel, but we don't place them on top of each other from the beginning so as not to settle.
Let them cool slightly, then powder them with vanilla sugar and serve them with a good tea or coffee.


Fasting post

Mix the orange juice, which must be warm, with the sugar and yeast. In a saucepan sift the yeast and salt. Add the oil and the yeast mixture. Mix with a spatula or a wooden spoon until we have a homogeneous dough, well bound.

Move the dough on the table lined with flour and knead it for 2-3 minutes or until it becomes elastic.

Form a ball of dough, put it in a clean bowl, greased with a little oil. Cover with a towel and leave to rise for 2 hours or until it doubles in volume.

Spread the dough on the table powdered with flour, in a 1 cm thick sheet. Cut the donuts with the help of a glass, then leave them to rise for another 30 minutes.

Fry the donuts in an oil bath, over medium heat, turning them often, until they are browned and the inner shell. Remove the donuts on a plate, on kitchen paper, to absorb the excess oil.

Fasting donuts are delicious powdered with sugar, but also with a teaspoon of jamCamara Noastra. May you be the best!


Fasting post

The dough for the fasting Gogosi recipe is simply mixed with a spatula or a wooden spoon, then we leave it to rise until it doubles in volume. We cut the donuts simply, with a glass, just like our grandmothers did. Then let them rise for another half hour and then fry them in an oil bath until they are fluffy and browned. And for an extra flavor, we powder them at the end with vanilla powdered sugar or fill them with jam / chocolate cream. Good? VERY GOOD! Delicious? THE MOST DELICIOUS!

Fasting & # 8211 Everything you need to know about the recipe

& # 8211 We can use orange juice for even more taste, but we can just as well use warm water.
& # 8211 It is important to respect the leavening time, to get the fasting donuts as beautifully grown and fluffy as possible.
& # 8211 Fry the donuts in hot oil, but over medium heat, to make sure they bake on the inside, not just brown on the outside.
& # 8211 You can also bake the donuts in the oven, for a much lighter version, but they will not be as fluffy.
& # 8211 To fill the donuts with jam or chocolate cream, we use a pastry syringe.

Ingredients for 15-20 pieces Fasting donuts

  • 250 ml orange juice
  • 1 sachet (7g) Belbake dry yeast
  • 2 tablespoons caster sugar
  • Belbake vanilla essence to taste
  • 400g Belbake flour
  • a dust will be Castle
  • 50ml Vita D & # 8217Or oil for composition
  • 500ml oil for frying
  • Strawberry jam Our room

All the necessary ingredients for the fasting donut recipe are waiting for you in LIDL stores!

Mix the orange juice, which must be warm, with the sugar and yeast. In a large bowl, sift the flour and salt. Add the oil and the yeast mixture. Mix with a spatula or a wooden spoon until we have a homogeneous dough, well bound.


Move the dough on the table lined with flour and knead it for 2-3 minutes or until it becomes elastic. Form a ball of dough, put it in a clean bowl, greased with a little oil. Cover with a towel and leave to rise for 2 hours or until it doubles in volume.

Spread the dough on the table powdered with flour, in a 1 cm thick sheet. Cut the donuts with a glass, then leave them to rise for another 30 minutes.

Fry the donuts in an oil bath, over medium heat, turning them often, until they are browned and cooked inside. Remove the donuts on a plate, on kitchen paper, to absorb the excess oil.


Glazed fasting donuts in the oven - Recipes

Donuts vegan or fasting in the oven

No one refuses a fluffy, fresh and delicious donut. I've always liked donuts, but I disliked the smell of frying they carry throughout the house, which goes into my clothes and hair. Don't get me wrong, fried donuts are much more delicious and fluffy than baked ones, but from time to time it's good to choose the lower calorie option. Precisely out of the desire to eat something healthier, the idea of ​​baked donuts was born in my mind. I used the same dough that I used to fry before, only this time I put it in the oven. I'll tell you what makes these donuts so much more delicious: icing and toppings !! A baked donut with a good topping is amazing. Let's get to work!

Ingredients and preparation for vegan or fasting donuts:

  • 500 gr of flour + 2 tablespoons
  • 250 ml of vegetable milk or water
  • 30 g of fresh yeast
  • 1 tablespoon brown sugar
  • 70 g of brown sugar
  • 50 ml coconut oil
  • a pinch of salt
  • 1 teaspoon lemon peel & # 8211 optional
  • 1 teaspoon vanilla & # 8211 optional

I mixed the yeast with a spoon with brown sugar and poured a little (about 60 ml) of warm vegetable milk on top. I homogenized and waited for it to grow.

In the meantime, I mixed flour with the 70 grams of brown sugar, with salt and lemon peel. Then I poured the milk, melted coconut oil, vanilla and yeast. I kneaded the dough well, covered it with a damp towel and let it rise for an hour. You can cover the dough with a plastic wrap.

When the dough doubled in volume, I placed it on the floured table and spread it out. The thickness of the dough should be about 1.5 & # 8211 2 cm. Do not make the donuts too thin or too thick. I made the mistake of making the first donut tray a bit thin and they dried much faster. At the second donut tray I learned from the previous mistake and made them thicker. They came out fluffy and soft.


I cut the donuts with a stainless steel ring, placed them in the tray and let them rest for another 20 minutes before baking them. They have grown more, so leave enough space between them when you place them in the tray. I baked the donuts for about 15 minutes.

I gathered the dough I had left from the first round of donuts, kneaded it for a few seconds and let it rest for 20 minutes, so that I could work with it again. I stretched it out again and cut donuts. I did this until I finished the dough.

I got a total of 25 baked donuts.

Icing and toppings for vegan or fasting donuts:

  • White chocolate
  • Black chocolate
  • 5 tablespoons coconut oil + 5 tablespoons carob
  • ALMOND
  • cranberry
  • Coconut flakes
  • Sugar ornaments
  • Powdered sugar + cinnamon

For the glaze and topping you can use what you have at hand. For example, I used white chocolate that I melted in a steam bath. You can also use dark chocolate in the same way. I also used 5 tablespoons of carob mixed with 5 tablespoons of melted coconut oil. These two were the donut glaze.

As toppings I used sugar candies, coconut flakes, ground almonds, chopped cranberries. You can use a mixture of sugar with cinnamon, ground pistachios, ground walnuts or anything else you have at hand.



Baked donuts will not be as fluffy as fried ones and will dry faster. They are delicious eaten hot or cold, but not for long. I had a few leftovers the next day and although they tasted good, they didn't have the texture that fried donuts keep. However, this recipe is good for the moments when you want to enjoy something sweet and good in a healthier version.

Disclaimer !! The white chocolate in this recipe is not vegan!

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I got a soft dough that I let rise in a warm place, away from drafts, until it doubled in volume.

I put the flour on the worktop and I turned the dough upside down. I kneaded it a little more with a little flour and then I spread a sheet with a thickness of 1.5 cm.

I cut the donuts with a cup and with a plastic stopper I made a hole in the middle.

I placed them in trays lined with paper and waited another 25 minutes for them to grow.

I placed them on a grill and brushed them with melted dark chocolate with 3 tablespoons of milk, then I decorated with white chocolate (melted with 2 tablespoons of milk) and colored sugar candies. Wonderful, good appetite!

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Glazed donuts

Adriana88 sent a wonderful recipe to our Contest: Glazed Donuts. Bring spring with you with your wonderful recipes prepared for your loved ones and you can win a DeKassa 10 Liter pressure cooker with extra glass lid, a wok pan with lid and Bergner ceramic interior (Vioflam series), or a steam cooking pot with two Peterhof sites (bottom encapsulated in 3 layers), offered by Megaplus.ro.

ingredients

1 kg of flour
1/2 cup drink
1/2 cup mineral water
1/3 cup oil
50 g of yeast
100 g sugar
orange peel
1 pinch of salt
1 dark chocolate
50 g butter

Method of preparation

In a bowl, add flour, orange peel, sugar and salt, mix, make a hole in the middle and add the yeast dissolved in a little water, beer, mineral water (at room temperature) and start kneading a non-sticky dough. Flour or water may be needed as needed.

At the end, knead the dough with oil, cover with a clean towel and leave in a warm place until it doubles in volume.

When it has risen, we take a piece of dough and spread it on the floured table, cut it with a glass or with whatever shapes we want.

Let it rest for about 10 minutes on the table to rest and then fry in an oil bath.

Remove to a bowl and powder with sugar.

I melted the chocolate with the butter and passed the donuts through the icing and then left them on a grill to cool.


I've always liked donuts, but. Put the donuts in the oven for 7-10 minutes (check that they do not burn). Donuts vegan or fasting in the oven. When it comes to homemade sweets, donuts occupy a leading place in the preferences of any of us.

Fluffy and simple donuts, how to make them. It's worth trying this recipe for fluffy and appetizing donuts.


Put warm milk, yeast and a tablespoon of sugar in a bowl. Set aside for 5 minutes.
In a larger bowl put the flour and the rest of the sugar.
Add the milk with yeast.
Mix, then add the egg and butter. Add salt.
Knead an elastic dough.
Cover the bowl and let the dough rise until it doubles in volume.
Spread a 1 cm sheet. Cut the donuts into a round shape or with a glass.

Set aside for 30 minutes to increase.
Put the pan on the fire and add the oil. Allow to heat well, then fry the donuts in turn.