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Ilse

Ilse Castrejón

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6 Donuts of Flavors

5h 50 mins
6 mins
Half
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We turn all your favorite flavors into delicious and fluffy donuts of six different flavors: carrot with a cheese glaze; strawberries and cream; donuts of the universe; cookies and cream, rainbow donut and of course you could not miss the traditional chocolate donut. You will love it!
Learn more about Ilse Castrejón

Ingredients

12 portions
  • 1/2 cups Water, tibia
  • 2 envelopes yeast, 11g each
  • 8 cups flour
  • 2 teaspoons salt
  • 1 cup sugar
  • 6 eggs
  • 1/2 cups butter
  • 1 cup milk
  • 2 tablespoons liquid vanilla
  • enough flour
  • enough oil
  • 1 cup bitter chocolate, Melted, for chocolate donuts
  • 1/2 cups chocolate, of melted milk, for chocolate donuts
  • 2 tablespoons cinnamon, for carrot donuts
  • 1 teaspoon nutmeg, for carrot donuts
  • 1/2 cups carrot, for carrot donuts
  • 2 tablespoons flour, for carrot donuts
  • 120 grams cream cheese, for cheese glaze
  • 4 tablespoons butter, for cheese glaze
  • 4 tablespoons pineapple juice
  • 3/4 cups sugar, for cheese glaze
  • 1/2 cups walnut, finely chopped to decorate
  • to taste fondant, to make carrots to decorate
  • to taste vegetal color additive, pink, for strawberry donuts
  • 1/2 cups strawberry, for strawberry donuts (disinfected and diced)
  • 2 tablespoons flour, for strawberry donuts
  • 1 cup powder sugar, for strawberry donuts
  • 4 tablespoons sour cream, for strawberry donuts
  • 1 tablespoon liquid vanilla, for strawberry donuts
  • to taste strawberry, cut into sheets to decorate
  • 4 tablespoons cocoa, for donuts universe
  • 1/4 cups milk, for donuts universe
  • 1/2 cups white chocolate chip, for donuts universe
  • 1 cup powder sugar, for the universe donut glaze
  • 2 tablespoons milk, for the universe donut glaze
  • to taste vegetal color additive, purple, for the universe donut glaze
  • to taste vegetal color additive, navy blue, for the glaze of donuts universe
  • to taste vegetal color additive, aqua, for the universe donut glaze
  • to taste colored sugar, to decorate universe donuts
  • to taste Edible glitter, to decorate universe donuts
  • 1/2 cups sparks of colors, for the rainbow donuts
  • 1 cup powder sugar, for the glaze of the rainbow donuts
  • 2 tablespoons coconut cream, for the glaze of the rainbow donuts
  • 1 cup cereal, of fruits, for the donuts of arcoíris
  • 1/4 cups marshmallows, mini for rainbow donuts
  • 1/2 cups Oreo cookie, powder, for cookies & cream donuts
  • 1 cup powder sugar, for the glaze of cookies & cream donuts
  • 2 tablespoons milk, for the glaze of cookies & cream donuts
  • 1 teaspoon liquid vanilla, for the glaze of cookies & cream donuts
  • to taste Oreo cookie, to decorate cookies & cream donuts

Preparation

For the dough: mix the warm water with the yeast in a bowl, let stand 10 minutes.
On the other hand, in a blender beat the flour with salt, sugar, add one by one the eggs and the hydrated yeast, knead until integrated.
Add the butter, pour the milk and vanilla little by little while kneading, to form a soft and smooth dough. Divide the dough into 6 parts.
For chocolate donuts: place the dough in a bowl, cover with non-stick plastic and leave to ferment until it doubles its volume.
On a floured surface spread the dough approximately 1 cm and with the help of a lid or cutter, cut into a donut. Arrange in a tray and ferment for 20 more minutes.
Fry the donuts with hot oil until golden brown on both sides. Drain on absorbent paper.
Cover each donut with melted bitter chocolate, taking care to remove the excess. Place them on a grid and line with milk chocolate. Before they dry completely, put a wooden toothpick lightly over the chocolate, from top to bottom to form the design. Let dry and serve.
For the carrot donuts: to a part of the dough add the cinnamon, the nutmeg, the carrot and the flour. Knead for 5 minutes to integrate and place in a bowl, cover with non-stick plastic and rest until doubled in size.
On a floured surface spread the dough approximately 1 cm and with the help of a lid or cutter, cut into a donut. Arrange in a tray and ferment for 20 more minutes.
Fry the donuts with hot oil until golden brown on both sides. Drain on absorbent paper.
For the glaze, beat the cheese with the butter, add the pineapple juice and the icing sugar. Cover the donuts with this mixture removing the excess and decorate with fondant carrots and nuts. Let dry and serve.
For the strawberry donuts with cream: to a part of the dough add the pink coloring, the strawberries and the flour, knead for 5 minutes or until integrating.
Place the dough in a bowl, cover with non-stick plastic and leave to ferment until it doubles its volume.
On a floured surface spread the dough approximately 1 cm and with the help of a lid or cutter, cut into a donut. Arrange in a tray and ferment for 20 more minutes.
Fry the donuts with hot oil until golden brown on both sides. Drain on absorbent paper.
For the glaze, in a bowl mix the icing sugar with the sour cream and the vanilla until integrated. Cover the donuts with this mixture removing the excess and decorate with strawberries. Let dry and serve.
For the donuts of the universe: to a part of the dough add the cocoa, the milk and the white chocolate sparks. Beat until integrate.
Place the dough in a bowl, cover with non-stick plastic and leave to ferment until it doubles its volume.
On a floured surface spread the dough approximately 1 cm and with the help of a lid or cutter, cut into a donut. Arrange in a tray and ferment for 20 more minutes.
Fry the donuts with hot oil until golden brown on both sides. Drain on absorbent paper.
For the glaze, mix the glass sugar with the milk in a bowl. Add droplets of dye and with the help of a stick integrates smoothly without mixing completely.
Cover the donuts with this mixture removing the excess and decorate with colored sugar. Let dry and varnish with edible diamond, serve.
For the rainbow donuts: to a part of the dough add the sparks of colors and knead to integrate.
Place the dough in a bowl, cover with non-stick plastic and leave to ferment until it doubles its volume.
On a floured surface spread the dough approximately 1 cm and with the help of a lid or cutter, cut into a donut. Arrange in a tray and ferment for 20 more minutes.
Fry the donuts with hot oil until golden brown on both sides. Drain on absorbent paper.
For the glaze, mix the icing sugar with the coconut cream. Cover the donuts with this mixture removing the excess and decorate with colorful cereal forming a rainbow and chocolates for the clouds. Let dry and serve.
For the cookies and cream donuts: add a portion of the dough to the biscuit powder and knead until integrating.
Place the dough in a bowl, cover with non-stick plastic and leave to ferment until it doubles its volume.
On a floured surface spread the dough approximately 1 cm and with the help of a lid or cutter, cut into a donut. Arrange in a tray and ferment for 20 more minutes.
Fry the donuts with hot oil until golden brown on both sides. Drain on absorbent paper.
For the gassing, mix the glass sugar with milk and vanilla. Cover the donuts with this mixture removing the excess and decorate with oreo cookies. Let dry and serve.

PRESENTATION

Accompany with a glass of milk.

TIPS

The ideal temperature to fry the donuts is 160 ° C, turn them when you notice they are golden brown.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (7)
Ysa Guaita
10/06/2019 16:21:29
Excelente opción para toda la familia 🤗
Brend Ortega
19/05/2019 15:49:20
Muy ricas
Guadalupe Galindo
11/10/2018 10:02:28
😍woow
JUDITH ELIZABETH CHILEL OVALLE
23/09/2018 09:38:58
Que ricas se miran
Adriana Garcia
26/07/2018 17:16:38
Qué delicias
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