http___www.keceljica.com_kolaci-i-torte_americke-krofnice__1.xml
1.1 1.2 2.1 3.1 4.1 5.1 6.1 7.1 8.1 9.1 10.1 11.1 12.1 13.1 14.1 15.1 16.1 17.1 18.1 19.1 20.1 21.1 22.1 23.1 24.1 25.1 26.1 27.1 28.1 29.1 30.1 31.1 31.2 32.1 33.1 34.1 35.1 36.1 37.1 38.1 39.1 40.1 41.1 42.1 43.1 43.2
One of the best feelings in the world is squeezing your teeth on a seriously rich doughnut. Just as one of the worst feelings is a dry, empty tasteless doughnut. The Nigerian doughnut industry needs a little lift but if you’re lucky enough to lay your hands on a rich doughnut or you can make one at home, (like you’re going to be shown below) then you can sit at home and enjoy some round circles of excitement. How to make Nigerian doughnut: Tools needed - Pot (for frying) - Rolling pin - Flat working surface (Wooden board) - Medium size mixing bowl - Spatula - Dough cutter - Perforated spoon - Paper towel How to make Nigerian doughnut: Ingredients - 3 cups of flour - 3 teaspoons of yeast - 1 cup of liquid milk - Vegetable oil - 2 tablespoons of butter (melted) - 1½ tablespoons of sugar - 1 egg (whisked) - ½ tablespoon of salt - Clean cold water How to make Nigerian doughnut: Instructions - Pour two cups of flour, yeast and salt in the medium size mixing bowl. - Mix together and use the spatula to make a little well in the middle. - Pour the sugar into the milk and stir till the sugar dissolves. - Pour the mixture into the little in the middle of the flour mixture and rinse any sediment into the batter. - Add the butter and whisked egg. - Mix well till you have a smooth well-formed paste. - Coat both your hands and the flat surface with flour and begin kneading the dough on the flat surface. - After achieving a stretchy non sticky dough, return it to the mixing bowl and cover with a napkin. - Leave the dough to breathe for around 30 minutes and open the napkin. The dough should’ve doubled in size. - Return it to the working surface and begin kneading again till it’s fully smooth and stretchy. - Using a rolling pin, roll out the dough till to a thickness of about 2-3mm. - Cut the dough into circular shapes with the large and small dough cutters; large cutters for the doughnut itself and smaller cutters for the circle in the middle. - Repeat for the entire rolled out dough. - Put vegetable oil in the deep fryer or pot and heat up for around 2 minutes, then drop your circular cut out dough into it. - Deep fry for 5-8 minutes, till the colour changes to golden brown. - Remove the doughnuts with a perforated spoon and place on a paper towel to soak up excess oil. - Sprinkle with sugar or dip in icing sugar and sprinkle with colour candies. Your doughnut is ready to be served with tea or your favourite drink. Notes - If you don’t have dough cutters, use a round bowl tip to cut out the dough and you can use the cover of bottle water for the round middle circles. You can know if the oil is ready to receive your dough by dropping the cut out piece into it. If it floats, then it’s ready.
1.1 2.1 2.2 2.3 2.4 2.5 2.6 3.1 4.1 5.1 6.1 7.1 8.1 9.1 10.1
Priprema: Malo kvasca popariti u mlakoj vodi sa dvije kašičice šećera i tri kašičice brašna. Zagrijati mlijeko i sipati u umućeno jaje. Kad kvasac nadođe sipati ga u brašno, kao i mlijeko i jaje. Zamijesiti glatko tijesto. Kad se tijesto digne, premjesiti ga i pustiti da odstoji jos 15 minuta. Istanjiti tijesto oklagijom, i manjom čašom vaditi krofnice. Ispržiti ih na ulju, uvaljati u sitan šećer i preliti topljenom čokoladom. - 500-600 gr brašna - 3 dl mlijeka - 1 jaje - malo ulja - pola kocke svježeg kvasca - šećer u prahu - štangla čokolade