Casserole donuts are a great alternative for a busy baker.
Opposed monks belong to May Day, as do plains and balloons.
Traditional donut dough requires a decent lift to end up with soft and airy donuts. Without an elevation, however, it is possible to survive.
Quick curd donuts are made without yeast, and baking powder takes care of the rise in an instant. The end result is guaranteed to be as delicious and airy as the traditional donuts, and the curd gives the donuts wonderful juiciness and moisture.
Money monks
1 prk of money
0.5 dl of melted butter
3 dl wheat flour
1 egg
1 dl sugar
1 teaspoon cardamom
1 teaspoon baking powder
1/2 teaspoon salt
For deep frying
1 tablespoon rapeseed oil
For sugaring
sugar
1. Mix in a bowl the curd, melted butter and egg.
2. In another bowl, mix the dry ingredients together.
3. Combine the dry ingredients in the curd mixture and mix the dough quickly until smooth.
4. Pour the oil into a saucepan and heat to 175-180 degrees.
5. Make donut rolls by rotating the ball of dough and pressing the hole in the middle with your thumb. Feel free to use wheat flour if the dough sticks to your fingers. Carefully lift a couple of knobs at a time into the pan.
6. Let it bake and turn when the monk has a beautiful golden surface. Let it fry on the other side as well.
7. Lift the ripe donuts onto a plate lined with kitchen paper and allow the excess fat to soak into the kitchen paper for a while. Then swirl the hot donuts in the sugar.
In the wind kitchen, the most talked about food trends are tested and the most delicious everyday dishes are cooked without forgetting the delicacies of the weekend. Photo: Inka Soveri