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@mali75378: Replying to @Magda they’re here but not for long #halloweennightlight #ghostnightlight #lucesdehalloween #nightlight #halloweenlights

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Monday 29 June 2026 11:13:25 GMT
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✨This is my recipe for Maple Glazed Sourdough Donuts! These donuts are incredibly soft, fluffy, and perfectly golden, with a sweet maple glaze that makes every bite irresistible. The long sourdough fermentation gives them an amazing flavor and a light, pillowy texture that’s worth the wait.✨ ~Ingredients • 560 g bread flour • 125 g active sourdough starter • 300 ml milk • 1 large egg + 1 egg yolk • 60 g honey • 1 tbsp vanilla extract • 12 g salt • 95 g unsalted butter, softened ~Chocolate Glaze • 2 cups powdered sugar • 1 tsp vanilla extract • 5–6 tbsp maple syrup • 6 tbsp milk • 2–3 tbsp cocoa powder Mix all glaze ingredients together. If the glaze is too thin, add more powdered sugar until you reach your desired consistency. ~Extras • About 2 quarts (or liters) of oil for frying ~Instructions 1. Feed your sourdough starter in the morning. Around midday, begin making the dough. 2. In the bowl of a stand mixer, combine all ingredients except the butter. 3. Let the dough rest for 20 minutes. 4. Add the butter gradually. After each addition, wait until the butter is fully absorbed and the dough no longer looks greasy before adding more. 5. Transfer the dough to a lightly greased bowl and let it ferment for 6–8 hours. During the first 2 hours, perform a set of stretch and folds every 30 minutes. 6. Refrigerate the dough overnight for 8–12 hours. 7. The next morning, remove the dough from the refrigerator about 15 minutes before shaping so it becomes easier to work with. 8. Roll the dough out to about ½ inch (1.25 cm) thick. Cut out donuts using a round cutter and a smaller cutter for the center hole. 9. Place the shaped donuts on a lined baking sheet and let them proof for 3–4 hours, or until doubled in size. 10. Heat the oil to 375°F (190°C) in a heavy pot. 11. Fry the donuts for 1–2 minutes per side, or until lightly golden brown. 12. Let the donuts cool completely, then dip them into the chocolate glaze. 13. Allow the glaze to set, then enjoy! ~Notes * Maintain the oil temperature between 360–375°F for best results. * The proofing time may vary depending on the temperature of your kitchen. #donuts #sourdough #donutrecipe #EasyRecipe #CapCut
✨This is my recipe for Maple Glazed Sourdough Donuts! These donuts are incredibly soft, fluffy, and perfectly golden, with a sweet maple glaze that makes every bite irresistible. The long sourdough fermentation gives them an amazing flavor and a light, pillowy texture that’s worth the wait.✨ ~Ingredients • 560 g bread flour • 125 g active sourdough starter • 300 ml milk • 1 large egg + 1 egg yolk • 60 g honey • 1 tbsp vanilla extract • 12 g salt • 95 g unsalted butter, softened ~Chocolate Glaze • 2 cups powdered sugar • 1 tsp vanilla extract • 5–6 tbsp maple syrup • 6 tbsp milk • 2–3 tbsp cocoa powder Mix all glaze ingredients together. If the glaze is too thin, add more powdered sugar until you reach your desired consistency. ~Extras • About 2 quarts (or liters) of oil for frying ~Instructions 1. Feed your sourdough starter in the morning. Around midday, begin making the dough. 2. In the bowl of a stand mixer, combine all ingredients except the butter. 3. Let the dough rest for 20 minutes. 4. Add the butter gradually. After each addition, wait until the butter is fully absorbed and the dough no longer looks greasy before adding more. 5. Transfer the dough to a lightly greased bowl and let it ferment for 6–8 hours. During the first 2 hours, perform a set of stretch and folds every 30 minutes. 6. Refrigerate the dough overnight for 8–12 hours. 7. The next morning, remove the dough from the refrigerator about 15 minutes before shaping so it becomes easier to work with. 8. Roll the dough out to about ½ inch (1.25 cm) thick. Cut out donuts using a round cutter and a smaller cutter for the center hole. 9. Place the shaped donuts on a lined baking sheet and let them proof for 3–4 hours, or until doubled in size. 10. Heat the oil to 375°F (190°C) in a heavy pot. 11. Fry the donuts for 1–2 minutes per side, or until lightly golden brown. 12. Let the donuts cool completely, then dip them into the chocolate glaze. 13. Allow the glaze to set, then enjoy! ~Notes * Maintain the oil temperature between 360–375°F for best results. * The proofing time may vary depending on the temperature of your kitchen. #donuts #sourdough #donutrecipe #EasyRecipe #CapCut
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