Ingredients

500 grams of 00 flour (approximately 4 cups)
250 ml of milk (approximately 1 cup)
2 tablespoons of sugar
1 egg
1 tablespoon of butter
1/2 teaspoon of salt
1 tablespoon of dry yeast
Zest of 1 lemon
Sugar (for coating)
Seed oil (for frying)

Directions

Prepare the Dough:
In a small bowl, warm 250 ml of milk (not too hot) and add 1 tablespoon of dry yeast. Stir and let it sit for 5-10 minutes until frothy.
In a large mixing bowl, combine 500 grams of 00 flour, 2 tablespoons of sugar, and 1/2 teaspoon of salt. Mix well.
Add the zest of 1 lemon to the dry ingredients for extra flavor.
In a separate bowl, whisk 1 egg and add it to the flour mixture along with the milk and yeast mixture.
Melt 1 tablespoon of butter and add it to the mixture.
Mix all the ingredients together until a soft dough forms.

Knead the Dough:
Transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place for 1-2 hours, or until it has doubled in size.

Shape the Donuts:
Once the dough has risen, punch it down to release the air.
Roll out the dough to about 1 cm (1/2 inch) thickness.Use a donut cutter or two round cutters (one large and one small) to cut out donut shapes from the dough.
Place the donuts on a baking sheet lined with parchment paper. Cover with a cloth and let them rise again for 30 minutes.

Fry the Donuts:
Heat seed oil in a deep pan to 180°C (350°F).
Carefully drop the donuts into the hot oil, frying a few at a time. Fry each side for about 2-3 minutes or until golden brown.
Remove the donuts from the oil with a slotted spoon and place them on a paper towel-lined plate to drain the excess oil.

Coat and Serve:
While the donuts are still warm, roll them in sugar to coat.
Serve warm and enjoy!

Serving Suggestions
Enjoy the donuts plain or with a dusting of powdered sugar.
Dip them in chocolate glaze or top with your favorite icing.
Serve with a side of jam or a drizzle of honey for extra sweetness.

Cooking Tips
Proofing: Make sure to allow the dough to rise in a warm place to achieve the fluffiest donuts.
Oil Temperature: Maintain the oil temperature at 180°C (350°F) to ensure the donuts cook evenly and don’t absorb too much oil.
Cutting the Dough: Use a floured cutter to prevent the dough from sticking.

Ingredients

Oatmeal: 1 cup (90g)
Vanilla sugar: 1 teaspoon (5g)
Baking powder: 1 teaspoon (4g)
Milk (dairy or plant-based): 1 cup (250 ml)
Egg: 1 large
Apple: 1, peeled, cored, and diced
Banana: 1 ripe, mashed
Nuts (walnuts, almonds, etc.): 50 grams (1/4 cup)

Directions

Preheat the Oven:

Set your oven to 360°F (180°C). Grease a baking dish or line it with parchment paper.
Mix Dry Ingredients: In a large bowl, combine oatmeal, vanilla sugar, and baking powder.

Prepare Wet Ingredients: In a separate bowl, whisk together milk and egg. Stir in mashed banana until well combined.
Combine and Add Fruits: Add the wet ingredients to the dry mixture and mix until just combined. Fold in the diced apple and nuts.
Pour and Bake: Pour the mixture into the prepared baking dish. Bake for 40 minutes or until golden brown and set in the center.
Cool and Serve: Allow the bake to cool for about 10 minutes. Cut into squares and serve warm or at room temperature.

Serving Suggestions
Serve warm with a dollop of Greek yogurt, a drizzle of honey, or a sprinkle of cinnamon.
Pair it with a cup of tea or coffee for a delightful breakfast or snack.
Top with fresh berries or a spoonful of nut butter for added flavor and nutrition.

Cooking Tips
For added flavor, mix in a teaspoon of cinnamon or nutmeg.
Use any type of milk (dairy or plant-based) to suit your dietary needs.
You can substitute nuts with seeds for a nut-free version.

Nutritional Benefits
High in fiber from oats and fruits, promoting digestive health.
Provides sustained energy from complex carbs and healthy fats.

Simple Homemade Sugar Donuts

Sugar Donuts – This simple homemade donut dough is made with flour, milk, egg yolks, yeast, and sugar, then the donuts are fried and dredged in sugar. This recipe is easy to make and produces a very indulgent little treat! Make it once and you’ll never use a different recipe for donuts. It’s soo good!

If you love these sugar donuts, you’ll also enjoy these 15-minute Ricotta Donuts, this Quick Fried Donut Recipe, and these Super Soft Donuts with Sugar Glaze.

Simple Homemade Sugar Donuts

Simple Sugar Donut – this easy dough is made with flour, milk, yeast, and sugar, then the donuts are fried and dredged in sugar. Very simple, but creates an indulgent little treat!

Let the Baking Begin Course: Dessert Cuisine: American Keyword: doughnuts, sugar donuts Calories: 234 kcal
Prep Time: 2 hours Cook Time: 30 minutes Total Time: 2 hours 30 minutes
Servings: 18

Ingredients

Combine together

2½ tsp active dry yeast
2 Tbsp warm water
1/2 tsp granulated sugar
Mix with a mixer
3¼ cups all-purpose flour
1 cup whole milk warm
2 oz unsalted butter room temperature
3 large egg yolks
2 Tbsp granulated sugar
1/4 tsp kosher salt
For coating
1 cup granulated sugar

How to make Simple Sugar Donuts

Proof yeast: Stir 2 tbsp warm water, 1/2 tsp sugar & 2 1/2tsp active dry yeast in a tall glass. Leave to rise for 5-10 minutes or until doubled in volume and foamy. If it does not rise and foam up, discard the yeast and buy a fresh batch of yeast before you proceed with the recipe.

Make donut dough: Mix together 3 1/4 cups flour, 1 cup warm milk, 2 oz room temperature butter, 3 yolks, 2 tbsp sugar, 1/4 teaspoon salt, and the proofed yeast mixture in mixer on low speed, with the dough hook attachment until the dough comes together, about 2 minutes. Slightly increase the speed and knead for another 15-20 minutes or until the dough is tacky to touch. If you continue kneading past the point of smooth and stretchy dough, the dough will overknead and make doughy donuts, so keep a close eye on the dough.

Shape donut dough: Pick up the dough, form it into a ball. Butter a large bowl (for proofing), place the dough ball back in the greased bowl, then grease the dough ball itself to prevent it from forming a crust.

Proof: Cover with a clean kitchen towel, place in a warm draft-free place and allow to rise for 1-2 hours (depending on how warm it is) until at least doubled in volume.

Cut out 5″x5″ squares of parchment or wax paper.

Punch down the dough, turn it out onto the greased surface (can use nonstick spray) and roll it to ½ inches thickness. Cut out as many rounds as possible with a 3 inch round cookie cutter and place 1 dough disk on 1 piece of prepared parchment paper. Keep re-rolling and cutting out as many donut disks as you can until all donut dough is used up.

Cover cut out doughnuts with a clean kitchen towel and allow to rise for 45 min to 1 hour or until doubled in size.

Heat 1½ inches oil in a heavy pot (cast iron) to 350F. To fry donuts, drop several of them at a time and allow to become golden before turning to the other side, about 1-2 minutes per side.

Transfer to paper towels or wire rack to drain. Let cool.
Once the doughnuts are cool enough to handle, roll them in granulated sugar or powdered sugar.

Nutrition Facts

Simple Homemade Sugar Donuts
Amount Per Serving
Calories 234Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 73mg24%
Sodium 15mg1%
Potassium 91mg3%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 3g3%
Protein 6g12%
Vitamin A 260IU5%
Calcium 42mg4%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Key Ingredients:

Wheat Flour: Forms the base structure of the bread.
Yeast, Sugar, and Warm Water: Essential for fermentation and rising.
Vegetable Oil: Adds moisture and keeps the bread soft.
Sesame Seeds: Provides a nutty, crunchy topping.

Steps to Make:

Prepare Yeast Mixture: Activate yeast in warm water with sugar.

Mix Dough: Combine the yeast mixture with oil, flour, and salt; knead to develop gluten.

Shape Dough: Form into preferred shapes after the first rise.

Boil Dough: A crucial step for creating a chewy crust.

Top and Bake: Brush with water or milk, add sesame seeds, and bake until golden brown.

Serve and Enjoy: Let cool slightly before serving warm.

Tips and Variations:
Texture Adjustments: Control dough consistency by adjusting flour and water.
Flavor Enhancements: Use herbs or different seeds for diverse flavors.
Storage Suggestions: Store at room temperature or freeze for later use.

Nutrition Benefits:
This bread is relatively low in calories per serving (180 kcal), with a balance of carbohydrates and some protein and fiber, making it suitable as a daily staple or part of a balanced diet.

Conclusion:
With straightforward steps and common ingredients, this homemade bread is both beginner-friendly and versatile. Whether you’re serving it as a side, using it for sandwiches, or enjoying it fresh out of the oven with butter, it’s bound to impress. The boiling step is a unique twist that sets this bread apart, giving it that desirable chewiness similar to bagels but with the soft interior we all love in freshly baked bread.

Ingredients:

3 ripe bananas
2 large eggs
2 tablespoons cocoa powder (15 g)
1 teaspoon baking powder (5 g)
1/2 cup walnuts, chopped (50 g)

Directions:

Preheat the Oven:
Preheat your oven to 175°C (350°F). Grease and flour a loaf pan or line it with parchment paper.

Prepare the Bananas:
In a bowl, mash the 3 ripe bananas until smooth.

Mix Wet Ingredients:
Beat the 2 large eggs in a separate bowl, then mix them into the mashed bananas.

Add Dry Ingredients:
Stir in 2 tablespoons cocoa powder and 1 teaspoon baking powder into the banana mixture until well combined.

Incorporate Walnuts:
Fold in the 1/2 cup chopped walnuts.

Bake the Loaf:
Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for about 45 minutes, or until a toothpick inserted into the center comes out clean.

Cool:
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Serving Suggestions:
Serve this loaf sliced and enjoy it as a breakfast treat, an afternoon snack, or a dessert. It pairs well with a cup of coffee or tea.

Cooking Tips:

Ensure the bananas are ripe for maximum sweetness and moisture.
For extra texture, sprinkle additional chopped walnuts on top of the batter before baking.
Nutritional Benefits:

Bananas provide potassium and natural sweetness.
Cocoa adds a rich flavor while offering antioxidants.
Walnuts contribute healthy fats and protein.

Ingredients:

260g bread flour
200g water
15g olive oil
4g salt
2g yeast
For Garlic Topping:

70g garlic, minced
20g olive oil
1g salt
Pepper to taste

Directions:

Prepare the Dough: In a large bowl, mix together the bread flour, water, olive oil, salt, and yeast until a sticky dough forms. Cover the bowl with plastic wrap and let it rest in the refrigerator overnight for low-temperature aging.

Prepare the Garlic Topping: In a small bowl, mix together the minced garlic, olive oil, salt, and pepper. Set aside.
Preheat the Oven: Preheat your oven to its highest setting (around 250°C or 482°F). Oven preheating is essential for a crispy focaccia.

Shape the Dough: Remove the dough from the refrigerator and transfer it to a well-oiled baking sheet. Using your fingers, gently press and stretch the dough to your desired thickness. Drizzle a generous amount of olive oil over the top and bottom of the dough, ensuring it is well-coated.

Add the Topping: Spread the garlic mixture evenly over the top of the dough.

Bake: Place the baking sheet in the preheated oven and bake until the focaccia is golden brown and crispy, about 15-20 minutes. Baking time may vary depending on your oven.

Serve: Remove the focaccia from the oven and let it cool slightly before cutting into pieces. Enjoy your ultra bubbly garlic focaccia bread warm.

Prep Time: 10 minutes | Resting Time: Overnight | Cooking Time: 20 minutes | Total Time: 30 minutes (plus overnight resting) | Kcal: 180 kcal per serving | Servings: 8 servings

TIPS AND TRICKS

Low-Temperature Aging: Allowing the dough to rest overnight in the refrigerator enhances the flavor and texture of the focaccia. This slow fermentation process develops a deeper taste.

Olive Oil Generosity: Be generous with the olive oil on both the top and bottom of the dough. This not only prevents sticking but also contributes to the crispy texture of the crust.

Baking Time: Keep an eye on the focaccia while it bakes. Depending on your oven, the baking time might vary. You want a golden brown and crispy crust.

Garlic Preparation: Mince the garlic finely to ensure it spreads evenly across the dough. This ensures every bite is packed with garlic flavor.

Srving Suggestions: Serve the focaccia warm, straight from the oven, for the best taste. Pair it with a simple salad, a bowl of soup, or use it as a base for your favorite toppings.

Storing Leftovers: Store any leftover focaccia in an airtight container at room temperature for up to two days. Reheat in the oven to regain its crispiness.

Herb Variations: Experiment with adding fresh or dried herbs like rosemary, thyme, or oregano to the dough or topping for extra flavor.

Thickness Preference: If you prefer a thinner focaccia, press the dough out more before baking. A thicker dough will result in a softer, more bread-like texture.

Salt Levels: Adjust the amount of salt in the dough and topping to suit your taste. Remember, the olive oil and garlic will also add to the flavor.

Alternative Flours: While bread flour is recommended for its gluten content, you can experiment with all-purpose flour or a blend of flours for different textures.

Ingredients

Lentils: 180 g (1 cup)
Eggs: 2 large
Yogurt: 100 g (1/2 cup)
Salt: 1/4 teaspoon (or to taste)
Dried garlic: 1/2 teaspoon
Parmesan cheese: 30 g (1/4 cup, grated)
Parsley: 1 tablespoon (finely chopped)
Baking powder: 10 g (2 teaspoons)
Olive oil: 20 ml (1 1/2 tablespoons)
Sesame seeds: 1 tablespoon (for sprinkling)
Vegetable oil: for greasing the pan

Directions

Soak the Lentils: Place 180 g of lentils in a bowl, fill with water, and let them soak for at least 1 hour. After soaking, rinse and drain the lentils thoroughly.

Prepare the Batter: In a mixing bowl, combine the soaked lentils, 2 eggs, and 100 g of yogurt. Blend the mixture with an immersion blender until smooth.

Add Seasonings: Add a bit of salt, 1/2 teaspoon of dried garlic, 30 g of grated Parmesan cheese, and 1 tablespoon of chopped parsley. Mix well to combine.

Incorporate Baking Powder and Olive Oil: Add 10 g of baking powder and 20 ml of olive oil to the mixture. Stir until everything is well combined.

Prepare the Baking Pan: Grease a baking pan with vegetable oil to prevent sticking.

Pour the Batter: Pour the lentil batter into the prepared baking pan, spreading it evenly.

Add Toppings: Sprinkle 1 tablespoon of sesame seeds on top for a crunchy finish.

Bake the Bread: Preheat the oven to 180°C (350°F). Bake the bread for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Cool and Serve: Allow the bread to cool slightly before slicing. Serve warm or at room temperature.

Serving Suggestions
Enjoy as a savory breakfast with a side of fresh vegetables or a salad.
Use as a base for sandwiches or toast, topped with avocado, hummus, or cheese.
Serve as a side dish with soups, stews, or curries.

Cooking Tips
Check the Consistency: If the batter seems too thick, add a little more yogurt or water to reach a smooth consistency.
Soaking the Lentils: Soaking the lentils not only softens them but also makes them easier to blend and digest.