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Les langues disponibles
RECIPES
Glazed donuts
Ingredients
•
Water
•
Powdered sugar
•
Vanilla extract
Preparation
Mix the sugar and water (take approx. 3 parts sugar
and 1 part water). Keep on stirring until you get a
smooth substance. Instead of water you may also
use warm milk. You can add vanilla to your own tas-
te. Now bake the donuts as described in the basic
recipe. Then dip the donuts into the mixture. Instead
of dipping, you can also pour it on the donuts or
spread it on the donuts. Let the icing harden by pla-
cing the donuts on a baking tray.
Roasted donuts with pear
Ingredients for 4 donuts
•
2 spoons of fine sugar
•
1 teaspoon of cinnamon
•
2 pears
Tools
•
Grilling pan
Preparation
First bake the 4 donuts as described in the basic
recipe. Cut the donuts in half. Mix the sugar with the
cinnamon and powder the inside of the donuts with
this mixture. Peel the pears, remove the cores and
cut the pears afterwards in pieces. Put the pieces of
pear on the donuts and cover them. Preheat a grill
pan and grill the donuts for approx. 2 minutes under
a heavy plate. Turn them once during grilling.
Variation tip
Put a slice of raw ham or pineapple with a slice of
cheese on top of the donut. Grill the donuts as des-
cribed above.
Marinated donuts with Malaga-ice
Ingredients for 4 persons
•
1 dl rum
•
2 dl apricot-orange juice
•
1 spoon lemon juice
•
1 tea spoon cinnamon
•
2 spoons of raisins
•
25 gr pealed pistachio nuts
•
1 orange
•
2 spoons of honey
•
½ l Malaga-ice
Preparation
First bake the donuts as described in the basic re-
cipe. Mix the rum, apricot / orange juice, lemon juice
and cinnamon together in a large bowl. Keep stir-
ring and mix in the raisins and dip the donuts in the
mixture. Leave the donuts to marinate for at least
2 hours in the refrigerator until they are thoroughly
cold. Chop the pistachio nuts and toast them in a
dry frying pan until they are golden brown. Peel
the orange so that the white membranes are also
peeled off and cut the segments from between the
membranes.
Preparation
Take the donuts out of the marinade. Add some ho-
ney to the marinade, transfer it to a pan and get it
to cook. Let it cook for approx. 2 min. In the mean-
time you can put the donuts on 4 plates and scoop a
large spoon of Malaga-ice in the hole of the donut.
Pour the marinade around the donuts. Place the
orange segments around the donut in the marinade.
Sprinkle the pistachio nuts over the ice.
Donut-ice cakes
Ingredients for 5 persons
•
1/8 l whipped cream
•
1,5 spoon sugar
•
1,5 dl strawberries -or raspberry sorbet sauce
•
Lemon juice
•
4 scoops ice cream
•
100 gr washed dried fresh fruits
Tools
•
Small whisk
•
Bowl
•
Pastry bag with a coarse nozzle
•
Small bowl
Preparation
First bake the donuts as described in the basic re-
cipe. Then store them in the refrigerator. Whip the
cream with the sugar, and fill the pastry bag. Put
the sorbet sauce into the small bowl. Stir the sauce
and smoothen it until it is fluid enough to pour. If ne-
cessary, add some lemon juice and water. Put each
donut on a plate. Fill the donut hole with a bottom
of whipped cream and fill the donut hole with sorbet
sauce. Put a scoop of ice cream on top of the donut.
Then spray whipped cream into a rosette on each
ice cream. Garnish with fruit.
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