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@rk.atok: Batik menteri bikin kamu dipanggil menteri #batik

OWNER BUMI PANJI KEDIRI
OWNER BUMI PANJI KEDIRI
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Sunday 13 September 2026 05:34:56 GMT
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CHOCOLATE FILLED LONG DONUTS #food #recipe #donuts DOUGH 275 ml lukewarm whole milk, 1⅛ cups 16 g vanilla sugar, (1 tbsp, or 1 tsp vanilla extract) 20 g granulated sugar, 5 tsps 7 g instant yeast, 2 tsps 35 g melted unsalted butter, 2½ tbsps 1 large egg 500 g all-purpose flour, 4⅙ cups 5 g salt, 1 tsp salt Filling chocolate spread (such as Nutella) TOPPING powdered sugar melted chocolate Instructions Add the lukewarm milk, vanilla sugar, granulated sugar, and yeast to a large bowl. Mix well. Add the melted butter and beaten egg, and whisk until combined. Add the flour and salt, then knead for 10 to 12 minutes until smooth. Cover the dough and let it rise in a warm spot for 1 hour, or until doubled in size. Deflate the dough and transfer it to a lightly floured work surface. Roll it into a rectangle about 25 x 14 inches (65 x 35 cm). Use a pizza cutter to cut the dough into 16 equal pieces. Take one piece of dough and pipe some chocolate spread into the center. Fold the short ends inward and press firmly to seal, then fold the long side over the chocolate spread and press the seam firmly closed. Flip the dough so the seam is on the bottom. Roll it back and forth on the work surface to shape it into a log. Place the filled dough pieces on a baking sheet lined with parchment paper. Let them rise for 30 minutes, or until doubled in size. Heat a layer of vegetable or sunflower oil in a skillet over medium heat (350°F/175°C). Fry the long donuts on both sides until golden brown. Drain on paper towels. Dust the long donuts with powdered sugar and drizzle with melted chocolate. Serve immediately, while the chocolate filling is still warm and soft.
CHOCOLATE FILLED LONG DONUTS #food #recipe #donuts DOUGH 275 ml lukewarm whole milk, 1⅛ cups 16 g vanilla sugar, (1 tbsp, or 1 tsp vanilla extract) 20 g granulated sugar, 5 tsps 7 g instant yeast, 2 tsps 35 g melted unsalted butter, 2½ tbsps 1 large egg 500 g all-purpose flour, 4⅙ cups 5 g salt, 1 tsp salt Filling chocolate spread (such as Nutella) TOPPING powdered sugar melted chocolate Instructions Add the lukewarm milk, vanilla sugar, granulated sugar, and yeast to a large bowl. Mix well. Add the melted butter and beaten egg, and whisk until combined. Add the flour and salt, then knead for 10 to 12 minutes until smooth. Cover the dough and let it rise in a warm spot for 1 hour, or until doubled in size. Deflate the dough and transfer it to a lightly floured work surface. Roll it into a rectangle about 25 x 14 inches (65 x 35 cm). Use a pizza cutter to cut the dough into 16 equal pieces. Take one piece of dough and pipe some chocolate spread into the center. Fold the short ends inward and press firmly to seal, then fold the long side over the chocolate spread and press the seam firmly closed. Flip the dough so the seam is on the bottom. Roll it back and forth on the work surface to shape it into a log. Place the filled dough pieces on a baking sheet lined with parchment paper. Let them rise for 30 minutes, or until doubled in size. Heat a layer of vegetable or sunflower oil in a skillet over medium heat (350°F/175°C). Fry the long donuts on both sides until golden brown. Drain on paper towels. Dust the long donuts with powdered sugar and drizzle with melted chocolate. Serve immediately, while the chocolate filling is still warm and soft.

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