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Greek donuts

Greek donuts

In a bowl make a soft dough, mixing flour with yeast, salt, honey and 1 cup hot water;

mix with a spoon and let it rise for 20 minutes.

during this time, in a bowl on the fire, we put the ingredients for the syrup, less the pistachios and after the sugar has melted, we put it aside.

In a bowl with a lot of oil, take a spoonful of the dough and fry the donuts until golden, take them out on a plate and after we have finished them all, dip them in syrup, take them out on a plate, pour the remaining syrup over them and sprinkle with much larger ground pistachios.


Cook with love

Born out of necessity, her passion for cooking grew over time and turned into the desire to become a professional in the field. On my blog you will find Romanian recipes but also from international cuisine, simpler or more complex, I hope - useful - for everyone. I expect you to know me better in my group https://www.facebook.com/groups/retetesipreparate/ and on the official page of the blog which is this https://www.facebook.com/Cook-with-love- 110667047130280 /

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Fasting post

When the prince wants something sweet but I don't have time to make them, I prepare this recipe that is very easy to make and very delicious.

500 gr flour up (flour that grows on its own)

We prepare the ingredient first.

We put the ingredients in the bowl and mix them, so that a dough comes out as in the picture.

Spread the dough and cut with a glass.

Put oil in the pan and fry the donuts, then take them out on a plate in which I put paper towels.


How do we make the best Mediterranean entrees?

For the best Greek appetizers we need the best ingredients. First of all you need Greek feta cheese. You can find it in supermarkets, in the international products section. You can also replace it with cow or sheep and sheep sausage, but not too salty. Cheese paste, ie tirokafteri, is very tasty and easy to prepare. You can find it in any tavern in Greece and it is very appreciated. And tomato or tomato meatballs are really wonderful and easy to make. Since I tried them in Greece, I knew I had to make them for you, along with a Greek eggplant salad.

To flavor these Greek appetizers we used oregano and a mixture of herbs and paprika from the range Delicate 100% natural. They are clean products, 100% natural, wonderful for any preparation. Oregano is indispensable in Greek cuisine and you can always find it in Greek salad, and the herbal blend fits perfectly in these recipes. Serve these wonderful Greek appetizers with lots of fresh vegetables, olives and sesame breadsticks. They are really wonderful, fragrant and very tasty. They are great for any summer party and I am convinced that you will impress anyone with them.


Gogosi Greek Loukoumades

The yeast dissolves in warm water. Add sugar and essence and mix well. Sift flour and salt into a bowl. Make a hole in the middle and pour the mixture with the yeast. Mix the dough with a mixer or a fork, not too much, but only until the flour is incorporated and a smooth and slightly frothy composition is obtained. The bowl with the Greek donut dough is covered with a towel and left to rise until it doubles in volume, in a warm place and protected from cold air currents.

Karaoke and an international dinner, among the activities to be performed.

In a kettle mix the water with the sugar and boil for 5-7 minutes until it thickens a little. Set the kettle aside and add the honey and orange essence (or rose water). Mix well until the honey dissolves. The syrup is kept warm until the donuts are finished.

To form the donuts, use a teaspoon, always passed through hot water, to avoid sticking the dough, which is quite soft. Fry the small balls of dough in an oil bath, in a deeper pan or in the fryer, until they swell nicely and brown well on both sides. Remove with a spatula and place on paper towels to absorb excess oil.
Greek loukoumades donuts are served hot, sprinkled with plenty of honey syrup and powdered with a thin layer of cinnamon. It can be served sprinkled with ground walnuts, pistachios or lightly fried sesame.
Good appetite!!


GREEK GOGOS

they are great, I have been using the recipe for 15 years, I make the amount of 1 plus half (that is 3 cups of water, 2 cups of flour, and eggs. 3 more, I do not add), in addition I put a cup of sugar with boiling water for. that I don't make them with honey, they are too greasy and you have to eat them on the spot, so I put a cup of sugar and sweets come out plus the sf lined with vanilla powdered sugar. if you don't want fried, they are put in the oven and the ecler or profiterol comes out, I make the composition a little thicker, so when it is fried it seems that it would have the vanilla medium ... what's more, they are great, that's the only way donuts are made, try with confidence.

ALINA BANICA (Chef de cuisine), July 14, 2010

constanta proca (Chef de cuisine), July 13, 2010

Cely Snijec (Chef de cuisine), December 2, 2009

lumi (Chef de cuisine), November 22, 2009

yes, it looks like eclair dough but I didn't try to fry it like donuts Very interesting recipe and easy to prepare

mariana scarlat (Chef de cuisine), November 22, 2009

Interesting recipe, good tried!

stone flowers (Chef de cuisine), August 28, 2009

Yes, and I say that this recipe is worth trying. It seems easy to make, and we can't doubt the taste. Bravo!

valentina ionita (Chef de cuisine), August 28, 2009

I like the recipe. I also prepare something like this, but your recipe seems much easier to me and I must try it. Congratulations.

vera (Chef de cuisine), August 27, 2009

cristina i. (Chef de cuisine), May 16, 2009

You have to try the recipe, it looks great and they are easy to make

Sidy (Chef), April 21, 2009

Interesting recipe! Resembles. the eclipse in the preparation mode. It deserves a try.


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Children aged 2-4 can become capricious and difficult to satisfy when it comes to nutrition. Consult our networks specially created for children aged 2-4 and provide your child with the care he or she needs.

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  • 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

We turn the dough on the floured table and homogenize it well, then we spread it in a sheet the thickness of the little finger and with a glass we cut the slices.
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.


Spoon the recipe for "fried mice" or Gebackene Mäuse

Spoon the recipe for "fried mice" or Gebackene Mäuse. Fluffy donuts broken with a spoon, without baking powder. Donuts poured or spooned directly into the pan. Recipes for fluffy donuts with raisins and rum.

Gebackene Mäuse or "fried mouse" is an Austrian dish that is prepared according to an old recipe that I have from a culinary magazine from the & # 821770. In fact, there are some donuts with a spoon that contain raisins and rum. They do not contain baking powder but are made of leavened dough (with yeast).

Real rum helps to increase them during ripening. I use STROH rum, which also has a very pleasant aroma. The alcohol in it evaporates in the pan anyway, so the little ones can eat these delicacies. Of course, there is no lack of vanilla and lemon peel flavors, indispensable for any sweet leavened dough.

Here's how fluffy these spoon donuts are! They have a soft, airy core, as light as flakes.

From the quantities below it results approx. 15 spoon donuts or Gebackene Mäuse ("fried mice").


Donuts with mascarpone. Adi Hădean's recipe

The famous Maramures chef Adi Hădean cooks recipes to remind him of his home tastes. His blog is one of the most visited in our country, and the Transylvanian knows what he is saying. You can also watch him on the show "At dinner", on Digi 24, where he cooks, on Saturday night, for Ionela Năstase's guests.

The famous Maramures chef Adi Hădean had a craving for donuts


Video: Loukoumades: Deep-Fried Greek Doughnuts (November 2021).