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Donuts - American Donuts

Donuts - American Donuts

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In a bowl, rub the yeast with a teaspoon of sugar and a little warm milk until it dissolves. In a bowl, mix the flour with the sugar and salt, then add the milk, oil and dissolved yeast. Knead all for about 5 minutes then pour the dough on the floured table.

Spread a sheet about the thickness of a finger with the twister, then with the help of a cup we start to cut the donuts and with the help of a glass we make a hole in the middle.

We place the donuts thus formed in a tray, cover them with a towel and leave them to rise in a warm place for about 10 minutes.

Meanwhile, in a large frying pan or saucepan, heat the oil about a finger. When the oil is hot, fry the donuts one by one on both sides, until golden brown, then remove them on paper towels to absorb the excess oil.

Heat the milk for the icing, melt the butter in it, add the sugar mixed with the cocoa and mix well. Soak the donuts on both sides in the glaze.

Good appetite!


Yesterday we were craving donuts. Pure health, in the sense that no word. However, his appetite is appetite and I'd rather eat three donuts than sit there thinking for the next six months (that's about the time I feel like it). He walked fast.

I used a kilogram of flour, 10 grams of yeast dissolved in two tablespoons of milk, half a liter of milk, a cup of yogurt, an egg, two pinches of salt, three tablespoons of sugar and the rind of a lemon. I kneaded all this well. the dough should be soft and should be kneaded vigorously until it comes off the hands easily (about 12-15 minutes).

I let the dough rise for an hour and a bit, until it doubled in volume. I cut dough disks with a ring, heated a little oil in a cast iron pan (you don't have to fill the pan with oil and if you heat it well, the dough won't absorb too much) and the rest is history. I made about 70-80 donuts, so I called for help to get away with it clean. The pictures are taken with the phone, please excuse me.

I was going to forget: I glued some silvoiz (magiun) and some blueberry jam to the donuts. Ready. Stay healthy.

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If I don't lay an egg, would it turn out just as well?
Unfortunately, I can't eat eggs :(.

I make fasting donuts and I don't put any egg or milk but I put cinnamon and I come out great. I don't think the lack of an egg will significantly affect the donuts. Eventually the dough will not be so elastic.

You made me feel terrible! It's too late to start!

Mmmmmm, I can't wait to try your recipe

Adi, donuts look bestial, congratulations.
And our grandmother made us again last week and you don't want to know how much we ate & # 8230 we couldn't stop. Such a treat at 6 months is good: D
Our favorites are the ones with powdered sugar, it's the taste of childhood.

Redhead, 3 days ago I made some sweet buns, the dough similar to the cake. I took out the ingredients to be at room temperature, I started kneading and at the end I noticed that I forgot the 2 necessary eggs. The dough and the final product was excellent and without eggs, I say try :)

Adi, it looks good, I think I'll try too, I haven't eaten donuts for years. But I will make a third of the quantity, 1kg of flour is a lot and 70 pieces will last me a month :)

All I can say is: & # 8222e is unfair, brother! It's 1 o'clock at night, and I came across the donut recipe and people talk about the taste of childhood, magic with donuts & # 8230 is unfair! And they are also quite solid! :) & # 8221

I remember when I first languished :))) A disaster! I didn't know a recipe, I didn't have a computer at home at the time and access to the internet, because now you can find what you don't want in terms of recipes on the net, not you a friend who can understand, not you a mother-in-law, not my mother he didn't know how to do it and it was a bit far and yet I started to do it. And to make matters worse, I filled them with jam, like at the store, like just the one at the kiosk in the corner selling langos, they have the filling. And give it a fight and give it a fight and in the end I threw the lobsters with the pot :)) You realize that through the thick smoke in the kitchen I still managed to distinguish the burnt jam on the bottom of the pan.
Now I'm perfect, I'm a teacher, I make langoustines once a year and I put the cheese on top after I take them out of the frying pan because it's just Stan Patitul.
Why didn't I remember this nonsense when I went to the pre-selection at Horia's Academy and they made me tell an unfortunate story from the kitchen ?? I had to lie that I burned a pizza, nobody believed me anyway and this was perfect, but no, when your mind is blocked by emotions you think in vain.
Anyway, I realize that this is also a culinary memory and that I transported you to my kitchen full of smoke, you must have watched the pot with burnt jam :) If I had an induction hob I certainly wouldn't miss the langos jam: ))
A beautiful day and appetite for donuts, if there are any!

Dementia, tomorrow I'll do it too, my husband is crazy about donuts and he's been bothering me for about a month to do them, but tomorrow I'm ready to go to work.

Delicious & # 8230There are the sweets of my childhood..with sweet cheese or grandma filling jam & # 8230Goodies ..

It's as if I haven't eaten donuts for an eternity, that's how I felt! :)

I arrived here looking for donut recipes, for a few days I've been thinking only of donuts. Tomorrow (that is, today but later) must be made impossible.

I love you for this refueling, Adrian!
tomorrow I hope to run a portion too!

Could you tell me if you can what to wear and why, how much? I looked for the recipe for (perfect) donuts and I found a lot with different quantities. I tried to cook but they came out with a raw-flat core.

Heheâ & # x20AC; & # x2122; They were very good:) In vain, the donuts are donuts and good peace & # 8230

It looks great! Tomorrow is donut day!

I don't understand why, whatever recipe I use, I come out empty inside :(

because that's how it has to come out. the full ones (American / Anglo-Saxon donuts) are made with a different recipe and technology. I prefer the empty ones, in which I can put what I want, if I want.

Adi, please help! I followed the recipe exactly, but the dough came out super sticky and I can't spread a sheet for donuts & # 8230 I kneaded because I twisted my hands & # 8230 with what / where did I go wrong? Thanks!

Thank you from the bottom of my heart for idea, they go great these days, especially since we are all at home, they are delicious.

Excellent! I have been following you for some time and I am delighted with every initiative you take. Congratulations! As for the donuts, I'm surprising the kids tonight :)

I made the donuts last night. They came out very good. I kind of burned them :))

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First grease an enamelled tray with butter, then prepare a dry cake, boil 1.5 dl milk, 90 g butter, ½ teaspoon of salt, ½ teaspoon of white pepper, and ½ teaspoon of curry.

Then add 100 g of flour at once, and mix, over medium heat, until the mass comes off the walls of the vessel, and is gathered in a pile. Now bake it for another minute, then take it off the heat and put it in a deep bowl.

After cooling, add 3 whole eggs, one at a time. Add another 100 g of grated Parmesan cheese. And mix it until smooth. At the end we put in the tray greased with butter small lumps of dough with a teaspoon, the size of a chestnut.

We leave an interval of approx. 1 cm, because during baking it doubles. Bake in a preheated oven for 5 minutes, over high heat, to rise, then over medium heat approx. 10 min. to bake crispy.

At least 10 minutes not to open the oven door because the crust shrinks. The small golden donuts are removed from the pan while they are hot and served chilled.

It is tastier if we serve them stuffed in a fork and given through tartar sauce or Dutch sauce. They are not kept in the refrigerator. In a humid room they lose weight quickly, but by heating in the microwave they become crispy again.
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From time to time I get a crazy craving for donuts. Whether it's the donuts with the hole, my mother's recipe, the langos from M. Ciuc, the Muntenian donut from Obor or, more recently, Zeppole - a kind of Italian donuts made from scalded dough.

For everyone's understanding, scalded dough is actually choux dough. It is made from water, oil or butter, flour and eggs. I also added a little sugar for extra taste.

These donuts have a few small details that we need to keep in mind to come out excellent. First: after making the dough, eggs must be added, one at a time. Only then will the donuts grow and become fluffy. Second: fire. If we have a kitchen thermometer we can put it in hot oil and keep it at 160 degrees. If we don't have a thermometer, we try to keep the fire medium, in no case strong - if the oil gets too hot, the donuts will burn on the outside and will remain raw on the inside.

The recipe is inspired by Stephen Cusato, a youtubber that I follow with pleasure.

Donuts – Perfect donuts

ATTENTION! High-calorie fast !! If you are on a diet, I recommend you to close the page in a hurry, because what is happening here is a tempting and caloric sin! * __ * If, like me, you start your diet every Monday to finish it on Tuesday, I recommend you take a cup of tea and read the post quietly, so that the next time you make donuts, remember me. These donuts are worthy of Homer Simpson's lunch! * __ * I am the dream turned into reality of an imaginary character! * __ * Out of these quantities come 20 donuts, ultra fluffy, fragrant, not very sweet, but perfect for a glaze like a book! You can glaze them with whatever you want, you can leave them round, without the hole in the middle, and fill them with vanilla cream, chocolate, or whatever comes to mind, or you can pass them through sugar with cinnamon while they are hot! Sky & # 8217s the limit !! I've played enough, as you can see. I love doing this! You know, I'm good at patience. * __ * Donuts or donuts, whatever we call them, we all know are irresistible. Here we go!


chocolate or powdered sugar for garnish

Method of preparation:

Dissolve the sugar and yeast in warm milk (NOT cold / NOT hot). Leave for a few minutes, until it swells and foams.

Sift flour with salt, 2 sachets of vanilla sugar and dehydrated orange peel (if we have, if we do not put freshly grated peel with the liquids).

Pour the skim milk over the flour & # 038co, then add beaten eggs, lard (or butter) very soft, but NOT melted and grated orange peel, if you are not dehydrated. If you click on this link, you will see how I do it. I've had it since last year and it's as fragrant as the first day. I adore!

Knead for 10-15 minutes, either completely manually, or start with the robot and finish on the lightly floured countertop. It must be a fairly soft dough, but we must knead it until it sticks to our hands. Let rise in a warm place away from drafts for 2 hours. I, I will never get tired of repeating, let everyone know this secret, I put it in the heated oven, and it grows much faster and more beautiful.

After it has doubled / tripled its volume, we turn it over on the table powdered with flour and we spread a sheet about 1 cm thick, not thinner. With a round shape with a diameter of about 7 cm, we cut discs. We cut the center of each disc with a lid from a bottle of milk, but it can also be done with a lid of Coca Cola, if we do not have a small round shape. (Why would I have a 1 cm round shape ?!) I tried a small flower shape, but I didn't like it, and I gave up on the idea.

The balls cut from the center insist on leaving them like this, and the dough left after you cut the discs, knead it again and leave it for another 20-30 minutes, and then work it. If you want to stretch it immediately and take care of it, as I did, it will refuse to stretch, it will not grow well and the donuts will be stronger than the others. Your choice! Don't give in to laziness, like me. * __ *

We put the gooseberries on the table powdered with flour, without exaggerating. It is best to powder it with a strainer, so that everything is covered in a fine and equal way. Cover everything well with a clean kitchen napkin and leave to rise for another 2 hours. We can also cover with food foil, but we risk sweating and sticking, then when we lift the foil to deflate the donuts.

After they have grown, heat them in a pot as thick and narrow as possible, about 4-5 fingers of oil. Let it heat up over low heat. Don't rush, this is essential! They will turn black in a second if you fry them over high heat.

Now another important step! Do not take the donuts by hand, pass a knife with a wide blade under a donut, slowly, with the blade glued to the table. This allows the donut to slide in oil directly from the knife, without touching it. Test if the oil is hot with a toothpick or one of the balls. If bubbles form around them immediately, it is ready to fry. I fried them one by one, so I could have the situation under control. We take them out on absorbent paper, and when they have cooled we glaze them with melted chocolate or sugar icing. Mix powdered sugar with very little water and mix until you get the right consistency. We can play with endless tastes and colors.

And a section, see that I do not fable.

I went through the chocolate and the balls, do you see how beautiful they came out?

I made them yesterday, but I lost the natural light until I could take the pictures, so I put aside (hidden) some of them. I put them in a plastic bag, unglazed, because I wanted to decorate them calmly, and today, the next day, they were still fluffy. Not like immediately after frying, that's clear, I still haven't discovered that enchanted dough, but anyway, much fluffier than I would have expected. So keep them in an airtight container. By the way, immediately after frying are incredible! Four fingers high, but if you press one, the finger reaches the base, then rises back. The best ever, i & # 8217m tellin & # 8217 you!

CSÎD tried & # 8211 Donuts with icing, uncooked in oil (American donuts) & # 8211 recipe without chemicals

Who doesn't have children, probably doesn't know how many artificial ingredients the famous American donuts have, which we also find in grocery stores in Romania. And I'm not saying that parents are necessarily informed, but at the insistence with which their children even ask for colored donuts every day, at some point some people are curious to read the labels. However, there are also healthy options.

I admit that I don't feel very comfortable when I have to refuse the child of almost 4 years old, in love with the beautiful colored donuts. But I do, after finding out the conclusions of the experts in nutrition and public alimentation from the Pro Consumers Association who analyzed glazed donuts sold in large stores in Romania ("A frozen dough donut contains up to 14 chemicals!", "Donuts with milk flavor! ”,“ Donuts contain trans fats beyond safety limits! ”
"Donuts glazed with carmine or titanium dioxide!", "28 food additives found in the donuts analyzed!" "A donut contains up to 5 teaspoons of sugar!"). But his curiosity did not stop, even if I did not buy. He also came up with a solution - to make it at home (being inspired by the period of self-isolation at home when we cooked together every day). So, I started researching and adapted to the ingredients I had available. Obviously, I chose the option to bake them in the oven and not to fry them.

Donuts - American Donuts - Recipes

Frozen dough donuts bite with chemicals. For example, a donut made of frozen dough contains about 14 chemicals, contains milk flavor, trans fats above safety limits, is glazed with carmine and contains 5 teaspoons of sugar.

A donut consumed daily for 30 days changes body weight by 1.5 kg.

The study on the quality of donuts made from frozen dough is part of the National Information and Education Campaign: "Do you know what you choose?", A campaign carried out with the support of the "Acer" Foundation will be better & rdquo. Through this campaign, the Association of Pro Consumers (APC) and the & bdquoM & acircine Foundation will be better & rdquo want to improve the legislation applicable to consumer protection, promote a healthy lifestyle and sound the alarm about rich foods, salt, fats and food additives that pose a high risk to the health of consumers.

The Pro Consumers Association (APC) purchased from large commercial structures (hypermarkets / supermarkets) 20 types of donuts, in order to conduct a study to draw attention to the content of these products and the potential effects on consumer health. The following types of donuts were analyzed: chocolate-filled donuts, vanilla donuts, caramel donuts, fruit-filled donuts, chocolate icing donuts, Oreo biscuit donuts, raspberry-filled donuts, sugar donuts, donuts fruit jam, cherry-flavored donuts, plain donuts, vanilla-flavored donuts, cocoa glaze donuts, cherry cream donuts, strawberry cream donuts, cinnamon donuts, white chocolate icing donuts, donuts with chocolate and hazelnuts, apricot jam filling and Berlin donuts.

Called donuts all over the country, but also pancoves or crafle - as Transylvanians and Banatians call them, these small and round goodies, with or without fillings, bring a moment of joy to both the little ones and the mature or long gone youth.

The study was conducted by a team of APC experts, coordinated by Assoc. Dr. Costel Stanciu.

In carrying out the study, the following objectives were taken into account:

Identification of food additives used in the composition of this type of product which presents a risk of medical conditions in the case of constant and long-term consumption.

Analysis of the content of trans fats in this type of product and their impact on the body.

1. Identification of the food additives used in the composition of this type of product which presents a risk of the occurrence of medical conditions in the case of constant and long-term consumption.

The ingredients found in the composition of the analyzed donut assortments are the following: wheat flour, rye flour, bean flour, soy, vegetable oils and fats (palm, shea, coconut, rapeseed, sunflower), water, sugar, dextrose, syrup glucose, fructose, lactose, caseinate, enzymes, yeast, salt, skimmed milk powder, whey powder, gelling agent, pectin, pasteurized liquid eggs, egg white powder, wine vinegar, wheat starch, corn starch, carmine, red beets, calcium carbonate, titanium dioxide, potassium sorbate, ascorbic acid, ascorbyl palmitate, tocopherol, lecithin, citric acid, guar gum, xanthan gum, diphosphates, triphosphates, sodium carbonates, silicon dioxide, carboxymethylcellulose, mono and fatty acid diglycerides, glyceric esters of diacetyltartaric acid with fatty acids, sodium stearoyl-2-lactylate, beeswax, shellac, L-cysteine, propylene glycol, paprika extract, lutein, ammonium carbonates, potassium carbonates, flavors of milk, apricot flavor and cherry flavor.

Regarding the above ingredients, the CPA experts formulated the following conclusions:

E120 & ndash Carmine or carminic acid is a bright red dye that is obtained from a species of insect called a cochineal. Carmine is not recommended in children's diets because it can cause hyperactivity and lack of concentration. May cause asthma, allergies and rhinitis.

E 171 & ndash titanium dioxide is an artificial dye. From animal studies, it has been observed that E 171 would cause various injuries to the cardiovascular system, but also to the liver. Changes in the spleen and kidneys, as well as the immune system, were also observed. Titanium dioxide or E171 has been classified by the International Agency for Research and Research on Cancer as a possible human carcinogen. In Germany, this food additive has been banned.

E 202 & ndash potassium sorbate is a preservative that irritates the skin, eyes and mucous membranes. It can be genotoxic and mutagenic to human blood cells.

E 330 & ndash citric acid is an acidity regulating agent. The best documented effect of citric acid is the destruction of tooth enamel, which favors the appearance of tooth decay. Citric acid is not recommended in children's diets. Foods containing citric acid should not be consumed by those with cardiovascular or kidney problems, digestive disorders and diarrhea.

E 412 & ndash guar gum is a polysaccharide used in the food industry as a stabilizer, emulsifier and thickener. May cause nausea, flatulence and cramps.

E 415 & ndash xanthan gum is produced by fermenting glucose, sucrose or lactose from the bacterium Xanthomonas campestris. May cause bloating, flatulence, diarrhea, abdominal cramps and low blood sugar.

E 450 & ndash Disodium diphosphate is an emulsifier that can cause allergic reactions, intestinal transit disorders and alter the calcium-phosphorus balance in the body.

E 904 & ndash shellac is an additive used to brighten food and can cause skin irritation.

E 920 & ndash cysteine ​​is a flour treatment agent, & wholemeal flour is not added, and diabetics should avoid this substance because it can interfere with insulin. This additive is obtained from human hair, bird feathers, pig hair, bird claws, hooves and animal horns, by-products. Over 80% of the world's L-cysteine ​​production is made in China using hair as a natural source.

E 1520 & ndash propylene glycol is used as antifreeze & icircn engine radiators and is extracted from crude oil. It produces depressive states of the central nervous system, is neurotoxic and cardiotoxic. Contact with skin causes dermatitis.

2. Analysis of the content of trans fats in this type of product and their impact on the body.

Most studies conducted and published by specialists have shown that trans fats are responsible for obesity, heart disease, diabetes, degenerative joint disease, depression, behavioral changes. These fats also increase cholesterol & induce cholesterol and lower cholesterol with teratogenic and carcinogenic effects due to its use, especially in frying.

Consumption of trans-industrial fats was associated with a 24% increase in the risk of cardiovascular disease mortality, a 34% increase in the overall risk of death and a 21% increase in the risk of cardiovascular disease. states in a study published in the prestigious British Medical Journal.

Unsaturated trans fats, also known as "trans fats", such as hydrogenated oils, have several qualities and industrial properties, namely that they provide a longer shelf life for processed foods.

Although information on what is needed is not popularized, there is a broad scientific consensus on the major risks to public health posed by the consumption of large amounts of AGTN (trans-unsaturated fatty acids). The daily caloric intake of more than 2% from AGTN increases the risk of death from cardiovascular disease by 20-32%, more than any other macro-nutrient. AGTNs also increase the risk of stroke, diabetes, obesity, neoplasms and Alzheimer's disease. In 2010, it is estimated that only AGTN foodstuffs are responsible for 50,000 deaths annually in Europe. IHME (Institute for Health Metrics and Evaluation), an independent institute for health measurements, estimates that the risk of death is ranked 1st as a share of risk factors for death and disability in Romania.

After the war, in 1957, the American Heart Association began to encourage people to limit their consumption of trans fats in order to reduce their risk of heart disease. As the popularity of fast food restaurants grew, so did American consumption of fat, calories, and salt.

In the year 1984, people began to become aware of the risk, and so various campaigns to remove saturated fats from the & bdquofast-food & ldquo chains emerged. For this reason, more and more restaurants have started using partially hydrogenated fats, trans fats.

It was not until the early 1990s that the United States launched a campaign to limit trans fats, only after several studies have shown an increased risk of heart disease, which is the consumption of these oils and the financial impact on health insurance budgets.

What measures have been taken to eliminate this dietary morbidity factor?

In 2004, New York City became the first city to ban the use of partially hydrogenated fats in restaurants. Following an application study, which lasted five years, it was shown that the average consumption of a New Yorker of 3 grams of trans fat per meal was reduced, after this ban, to about 0.5 grams. These measures have encouraged manufacturing companies across the United States to eliminate these oils from their products.

In 2006, the FDA (the relevant US federal agency) implemented a rule requiring manufacturers to label trans fats on labels. Under current rules, companies can claim that their products contain 0 grams of trans fat, if the product is less than 0.5 grams per serving. Consumers can check the list of ingredients for "partially hydrogenated oils" to see if there is a small amount of trans fat in the product.

In 2012, also in the United States, the first rules were announced for the price of schoolchildren who impose a lower number of calories and limit trans fats. Americans' intake of partially hydrogenated fats decreased from 4.6 grams per day in 2003 to almost one gram per day in 2012, according to the FDA.

The US Food and Drug Administration (FDA), through regulations and active control measures, seeks to limit the intake of these trans fats in food. The US agency says that as a result of risk assessments of the main sources of trans fats, it no longer considers them safe.

In Europe, Denmark has begun to implement control measures, imposing fines and even legislative regulations that have introduced prison sentences for violating food safety and public health.

In 2004, Denmark declared that any food containing more than 2% trans fat was illegal. Those who broke the law could be fined huge sums and even face years in prison.

Several countries around the world, such as Brazil, Costa Rica, the Netherlands and South Korea, have introduced similar laws that have proven very effective in the last two decades, according to the World Health Organization (WHO), which calls for intensive elimination of these fats from the world's diet. .

& Icircn Rom & acircnia there is & icircn parliament, for the first time, a legislative initiative aimed at timidly regulating the use of healthy foods to reduce cardiovascular disease.

The current law contains clear provisions on the use of oils and fats, including emulsions of fat as a continuous phase, which, either alone or as part of processed foods, and are intended for human consumption. According to the legislative proposal, food business operators would be required to keep the content of AGTN & icircn processed foods below the level of 2 grams per 100 grams of oil or fat, & icircn products 'free of AGTN' below the level of 0.5 grams at 100 grams, as well as to label foods containing these acids with information on the quantities of AGTN, expressed & icircn grams / 100 grams of oil or individual fat in the finished product. Failure to comply with the conditions would result in penalties of between 20,000 lei and 50,000 lei.

& rdquoMuch bigger problems arise in the case of frozen pastries, which include donuts sold for some time not only in department stores, but even in reputable bakeries or even small boutiques that have equipment inside that mixes. bought in a bag, or put the donuts they bought frozen from the warehouses of large frozen food companies, strategically placed & icircn large urban agglomerations. There is a growing fear on the part of consumers about these frozen products. Although the belief that frozen food is as safe as fresh has been established, the reality seems to call for reconsideration. The accelerated incidence of metabolic diseases, intolerances to all kinds of natural components of food, diabetes that is spreading alarmingly, etc. they seem to be correlated with the increase in the share of frozen food consumption. Panificația și patiseria în variante congelate au pus în evidență modificări structurale ale aluaturilor, cauzate de: acțiunea îndelungată a frigului asupra moleculelor, inactivarea drojdiei dizolvată în aluat (altfel drojdia fiind rezistență la acțiunea frigului), posibile modificări chimice generate de frig și alte fenomene încă nedepistate. Rețeta unui aluat congelat pentru gogoși este incomparabil mai încărcată cu aditivi decât a celul mai sofisticat mix uscat sau a vreunei rețete de la vreo bunică neîntrecută în creativitate.&rdquo Prof. univ. dr. Ion Schileru &ndash ASE București.

&rdquoDe câte ori nu ţi s-a întâmplat să întorci capul după gogoşelele arătoase care se comercializează în centrele noastre comerciale sau în marile parcuri? Ei bine, ştiam răspunsul, însă mă preocupă foarte mult faptul că încă nu ai făcut nimic concret pentru a le înlătura din casa ta. Cel mai mult mă deranjează când poftesc şi copiii tăi la aceste delicii fabricate pe banda rulantă, iar tu încă le mai dai voie să le consume. Îţi împărtăşesc cu tristeţe acest adevăr, gândindu-mă la ceea ce am văzut de 1 iunie, atunci când m-am plimbat în parcuri împreună cu băiatul meu. Mhm, atunci am realizat cât de uşor te păcălesc comercianţii, văzând în jurul meu numai devoratori de gogoşele. E adevărat că gogoşile îţi fac cu ochiul atunci când treci pe lângă ele, însă la fel de adevărat este că îţi poţi educa gusturile în aşa fel încât să nu te laşi pradă mirosului îmbietor venit din zona unui desert procesat. Din păcate, a venit timpul să îţi dau o veste proastă. O singură gogoaşă medie poate conţine 250 de calorii, având mult mai multe calorii comparativ cu celelalte deserturi procesate care se comercializează pe piaţa noastră. Cu alte cuvinte, dacă consumi o gogoaşă în fiecare zi, atunci vei lua în greutate aprox. jumătate de kg în numai 10 zile, presupunând că nu desfăşori în mod regulat activităţi fizice. Ideea de bază a menţinerii unui echilibru în organismul nostru este să nu consumi mai multe calorii decât cele pe care tu le poţi arde, iar de la acest raţionament pleacă şi motivaţia de a te descuraja să mai consumi gogoşi procesate. Trebuie să ştii că un astfel de desert nu este deloc sănătos pentru inima ta, întrucât conţine zahăr, grăsimi trans, făinuri inflamatoare sau alţi aditivi alimentari extrem de nocivi. Pericolul nr 1 pentru inima ta îl reprezintă consumul de grăsimi trans, iar jumătate din caloriile regăsite într-o gogoaşă provin din aceste grăsimi nocive. În mod normal, grăsimile trans nu ar trebui să depăşească procentul de 1% din totalul caloriilor consumate într-o singură zi, iar dacă ne gândim că o dietă obişnuită cuprinde aprox. 2000 de calorii, atunci organismul nostru nu ar suporta prea bine un exces de grăsimi trans care să depăşească 2 grame pe zi. Dar când ai consumat o gogoaşă, atunci ai preluat în numai câteva minute toată doza zilnic recomandată de grăsimi trans. Iar noi doi ştim că tu nu te poţi opri niciodată la o singură gogoaşă, am dreptate? De aceea, mă văd obligat să lansez acest semnal de alarmă, tocmai pentru a te convinge că este mai prudent pentru sănătatea ta şi a copiilor tăi să eviţi gogoşile, mai ales dacă sunt produse în afara casei. Pe această cale, te informez că o singură gogoaşă glazurată cu ciocolată conţine între 3 şi 5 linguriţe de zahăr, iar dacă vei citi cu atenţie recomandările Asociaţiei Americane a Inimii, atunci vei afla că o femeie nu ar trebui să consume mai mult de 6 linguriţe de zahăr pe zi, astfel încât să nu se expună riscului de a căpăta o afecţiune cardiovasculară.

Potrivit unui studiu publicat în anul 2008 de Hong Kong Consumer Council, află că gogoşile conţin mai multe grăsimi trans decât ciocolata, batoanele cu unt de arahide şi ciocolata sau chiar chipsurile. Gândeşte-te că o gogoaşă nu reprezintă decât o sursă imensă de calorii goale care nu fac decât să dezechilibreze şi mai tare corpul tău. Pe termen scurt vei câştiga saţietate şi satisfacţie în urma consumului gogoşelelor &bdquoînfuriate&rdquo, însă pe termen mediu şi lung rişti să te alegi cu o boală cronică care de regulă se tratează pe toată durata vieţii. Dacă astăzi doreşti să îţi ipotechezi speranţa de viaţă, atunci te rog să nu o faci în cazul copiilor tăi, fiindcă ei nu au această informaţie. Crezi că ar mai consuma gogoşele procesate dacă ar înţelege cu adevărat riscurile la care îi expui? Încă puţin, căci nu am finalizat ideea. Carbohidraţii rafinaţi din gogoşele sunt lipsiţi de fibre şi cresc aproape instantaneu nivelul glicemiei, producând un şoc de energie care se va consuma în scurt timp. Cu alte cuvinte, te vei umfla imediat după consumul unei gogoşi, doar că în tot acest timp stomacul tău foloseşte în mod iraţional nişte resurse în vederea descompunerii unor ingrediente greu digerabile. Bun, acum că ai aflat de pericolul care te pândeşte la colţul magazinului de vis-a-vis, sunt convins că mă vei întreba care sunt alternativele tale, astfel încât să nu mai tânjeşti după dulciurile procesate. În această situaţie, îţi voi recomanda cu încredere deserturile vegane, fiindcă sunt săţioase, sănătoase, dar şi gustoase în acelaşi timp. Alegând aceste deserturi vii ai ocazia să te hrăneşti la propriu cu destule calorii bogate în fibre, grăsimi sănătoase, vitamine şi minerale, aceşti nutrienţi reglând nivelul glicemiei şi furnizând organismului o energie constantă pe parcursul câtorva ore bune. Acum că ţi-am divulgat acest pont, poţi să începi şi tu să lupţi împreună cu mine pentru sănătatea copiilor români. Nu lăsa pe mâine ceea ce poţi face astăzi, iar dacă mai ai nevoie şi de alte informaţii legate de produsele pe care le consumi zi de zi, atunci îţi recomand cu încredere să urmăreşti Posturile şi articolele Asociaţiei Pro Consumatori, una dintre puţinele asociaţii de utilitate publică care urmăreşte binele consumatorilor români. Ai o șansă bună să trăieşti mai mult şi mai bine împreună cu familia ta, aşa că informează-te! Ştii de ce? Pentru că alimentele vii sunt cele mai eficiente medicamente şi o voi demonstra de fiecare dată.&rdquo Nutriţionist Dumitru Bălan.

&rdquoAcest produs fabricat din aluat congelat nu are nimic în comun cu cel tradiţional realizat din aluat plămădit în aceeaşi zi. Reţeta gogoşilor tradiţionale conţine făină, lapte/apă, gălbenuş de ouă, ulei de floarea soarelui, zahăr, drojdie şi sare. Din păcate, gogoşile comercializate în supermarketuri constituie gustarea sau micul dejun al multor adulţi, însă, puţini dintre aceştia cunosc faptul că aceste gogoşi au o încărcătură chimică foarte mare, constituită din conservanți, coloranţi, acidifianţi, emulsifianţi şi arome sintetice. Gogoşile sunt produse hipercalorice, cu un conţinut ridicat de grăsimi trans şi zahăr sub diverse forme, fapt care nu le recomandă să facă parte din alimentaţia femeilor însărcinate şi a celor care suferă de boli cardiovasculare, renale şi sindrom metabolic.&rdquo, a declarat conf. univ. dr. Costel Stanciu, preşedinte APC.

414 rețete simple pentru rețete de gogoși

GOGOSI LA CUPTOR – cu branza si stafide La noi se numesc OCHI. Gogosi simple si rapide din aluat cu branza. Taitei cu nuca si gem, la cuptor – un alt desert de post care-mi. Rețetă de la gheorghe madalina. Crofne sau croafne bănățene – gogoși cu guleraș alb. Gogoși pufoase și bine crescute, croafne bănățene, rețetă detaliată prezentată cu. Crofnele astfel formate se așează într-o tava acoperită cu un șervet de.

Sunt niste gogosi mari, pufoase si aromate cu vanilie. Am revenit asadar cu varianta video a acestei retete, astefl incat s-o aveti la. Ei bine, astazi va aduc reteta de gogosi pufoase promisa. Sunt mai mult decat delicioase si seamana mult cu gogosile prajite, numai ca, dupa.

Paine de post – Carnia Notizie ci. Mod de preparare pentru reteta de paine de casa Pe siteul savoriurbane. Evident, fiind cornulete fragede. Checet recipe urban flavors Recycled Used TIRES and DIY Pallet Furniture and. Cu siguranță cea mai sănătoasă variantă de a face gogoși este aceasta – la cuptor.

Ne bucurăm de gustul unui desert clasic, pe care toată.

Briose rapide cu banane si gris

Discover (and save!) Your own Pins on Pinterest. Retețe DesertDulciuriBucătărie. Gogosi pufoase la cuptor, reteta culinara pas cu pas. Gogosi aperitiv (sarate) foarte rapide, turnate cu lingura. O reteta simpla si ieftina si foarte. Apoi, cu o lingură, ia din aluatul de gogoşi şi toarnă direct în tigaia cu ulei încins ( lasă focul mare).

Nu trebuie să îţi faci griji că nu vor avea. Gogoネ冓le coapte la cuptor sunt o alternativト mult mai sトハトフoasト decテ「t cele prトニite テョn ulei, ネ冓 implicit o variantト mult mai atractivト pentru cei care. BUDINCA DE FRUCTE CU FAINA DE MEI – Flaveur. Find this Pin and more on desert by budihoicamelia. Sunt o garnitura perfecta, dar si o mancare delicioasa pentru cei care tin post.

Se pot manca cu salata, crema de branza sau iaurt, gratar, etc. Evaluare: 5 – ‎18 voturi – ‎15 min. PANCAKES CU IAURT SI AFINE – Flaveur Clătite, Brioșe, Dulciuri, Pui, Mic.

Video: Αφράτοι Λουκουμάδες Παραλίας - How to make donuts (June 2022).


  1. Bazragore

    interesting! more of this

  2. Thackere

    I congratulate, a brilliant idea and it is duly

  3. Gervasio

    Wonderful phrase and timely

  4. Valdeze

    Would like to say a pair of words.

  5. Aetheston

    finally in good quality !!!

  6. Akicage

    In my opinion, mistakes are made. Write to me in PM, discuss it.

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