People with sweet tooth must be drooling over with homemade doughnut recipe. This is especially true for those who have kids at home. Why do you have to rush yourself and go to a doughnut store where in fact you can make your own at home? This could save some of your bucks and your time too! What more? You are very sure that what you are eating is fresh from the kitchen.
The origin of doughnuts may be uncertain but they made a mark in history. Until this day, doughnuts exist and play a vital role in the table for the pleasure of our taste bud. There are two major kinds of doughnuts, those that are leavened or raised with yeast and those which use baking powder or baking soda. There are differences in the two types, but both are delicious and the mouth watering homemade doughnut recipe(recette de beignet en video) for these two has actually the same yet lesser and simpler ingredients and procedure as compared with the commercially made doughnuts. The only difference is that you could use a much affordable equipment and that is a deep fryer.
Now that you are ready with your equipment, make sure that you have the ingredients for your homemade doughnut recipe. Ingredients vary depending on whether they are yeast or chemically leavened. Either of which, basic ingredients include yeast, egg, salted butter, sugar, baking powder and soda, warm water and flour. As you go along, you could do some experiments and add other ingredients to personalize your own homemade doughnut. There are so many homemade doughnut recipes that you could search in the net. You could also find them in numerous cookbooks. But do not be afraid to play with it and have your own recipe. You could add nutmeg, marshmallow, vanilla, and cinnamon among others. You could also add some icing, glaze, melted chocolate, sprinkles and confectionaries for a more pleasing and colorful finishing.
Lastly, here are some cooking tips that I will share with you. First, make sure that you are not using recycled oil in order to have a fresh tasty product. Second, watch out for the fire. Do not overheat your oil so as not to burn your dough. To avoid over-frying of your dough, flip if the color underside is already golden. Do not overload your fryer too. Don't be in a hurry, it is better to work slowly but surely rather than to burn all your dough. Third, drain the doughnuts into the fryer for a few minutes before removing them. This will save you from using more oil. And lastly, avoid twisting when cutting your doughnuts, instead cut in a straight down movement.
Doughnuts of chocolate
1 duck of 2,2 kg Challans (raw weight)
the liver of the duck
4 scallops of foie gras of crude duck of 40 g
100 g of butter
1 litre of bottom of duck (prepared with the neck and wing tips)
4 toasts of bread of 6 cm bread without the crusts on 3 cm
Put to cook ducks in the oven to 220 degrees, during 35 mn (rosés), remove grease in the course of baking. Let rest 15 mn about. Take a sample of thighs by detaching the pestle (this one not being served), and bone them carefully, to preserve their aspect well. Raise nets. Crush carcasses, add them in the bottom of duck and put to cook during 20 mn. Made poach livers in this bottom, by keeping them thick. Cross them to the sieve and reserve them for ending sauce. Grill the boned thighs and nets (the skin must be very crispy). Toastez the bread of bread without the crusts. Fry the scallops of foie gras, you will dispose them on toasts at last instant. Raise the duck aby putting toasts on the top, the sauce being all around willing (without covering the duck or toasts). Important: sauce should not boil having been linked, the skin of the duck must remain very crispy, the duck should not be glazed with sauce.