Tag: BLUEBERRY

Fluffy pumpkin donuts! (baked or fried) Easy recipe – Gordon Ramsay’s version

The Pumpkin donuts I'm a sweet exquisite; variant of the classic fried donuts! In this case, make with Flour, milk, yeast And pumpkin pulp in the dough which makes them very soft at the bite, of a amazing consistency like cotton; as well as a yellow – orange color intense typical of pumpkin ! so tasty And scented What will be impossible to resist!

Now you all know mine passion for desserts with pumpkin! from pumpkin pie to biscuits, they are always a great success! Here it is I have experienced these wonderful Pumpkin donuts! Few steps to accomplish the base, give the shape and finally you can decide how to cook them. Whether to make them baked, as in my case, read like clouds and sprinkle with powdered sugar; or get some Fried pumpkin donuts, cooking them in abundant oil, then pass them in the granulated sugar . The result will be equally delicious! Excellent hot but also cold! Pumpkin donuts are perfect for Breakfast, snack , to be transported to school and office and obviously for the Halloween Buffet together with other sweet and savory delicacies such as Ghosts, Ragnetti, Frittelle!

Discover also:

Halloween cookies (very easy and without molds filled with nutella or jam)

Pumpkin Donuts Recipe

PREPARATION TIMES

Preparation	Cooking	Total
10 minutes	45 minutes	55 minutes

Ingrediants

Quantity for 20 pieces
450 grams of '0 flour 150 gr of dry cooked pumpkin puree (300 – 400 gr of raw pumpkin) 100 ml of milk or water 80 grams of sugar for the baked version (40 grams of sugar for the fried version + 150 grams of granulated sugar for covering) 40 ml of sunflower oil 10 grams of fresh brewer's yeast or 4 grams of dry (dehydrated) brewer's yeast 1 teaspoon of vanilla essence (or the seeds of 1 berry or 1 sachet of vanillin) 1 pinch of cinnamon 10 gr of salt powdered sugar to decorate

Quantity for 20 pieces

450 grams of '0 flour
150 gr of dry cooked pumpkin puree (300 – 400 gr of raw pumpkin)
100 ml of milk or water
80 grams of sugar for the baked version (40 grams of sugar for the fried version + 150 grams of granulated sugar for covering)
40 ml of sunflower oil
10 grams of fresh brewer's yeast or 4 grams of dry (dehydrated) brewer's yeast
1 teaspoon of vanilla essence (or the seeds of 1 berry or 1 sachet of vanillin)
1 pinch of cinnamon
10 gr of salt
powdered sugar to decorate

Method

How to make fried donuts

First of all, prepare the dough by mixing flour, sugar, yeast, milk, cinnamon and vanilla.

Then add the cold and perfectly dry pumpkin puree. You can knead by hand or with a mixer.

Finally add the oil and knead until you get a smooth and homogeneous dough, finally add the salt and knead until absorbed.

Then dust your hands with flour, form a ball, and place it to rise covered with cling film for 3 hours in a dry place, better off oven with light on, until it triples in volume.

Then flour a work surface with a rolling pin and help yourself to roll out the dough to 1 cm, make 6 – 7 cm circles and pierce the center with a smaller circle:

As you make them, place them in a baking tray lined with baking paper.

Finally let it rise for another 40 – 50 minutes in the oven off.

Finally, bake 1 pan at a time in a very hot static oven for about 20 minutes at 180 ° in the middle part.

Remove from the oven and sprinkle with powdered sugar! If you want to fry them, follow the procedure you find in GRAFFE

Yours are ready Pumpkin donuts

Once cool, seal perfectly with a contact film. In this way they will be kept very soft for 3 days!

the quick and delicious recipe without grease! – Gordon Ramsay’s version

There Fried pumpkin it's a side greedy, also perfect as snacks! It is about pumpkin sticks, first sautéed in the egg, then in breadcrumbs and finally fried in boiling oil. For a surprising result: a Fried pumpkin golden, Crisp And without grease thanks to thick breading ! A unique goodness to which it is impossible to resist!

For the very easy preparation And rapid you can choose the type of pumpkin you prefer. The secret to a perfect result is cut the pumpkin into equal pieces, like this yes it will cook evenly. Few minutes And will be ready on the table hot, steaming and crunchy! Just like Pumpkin Chips are ideal not only as a side dish to accompany a thousand seconds dishes, from cheeses, to meat, to roasts, but also to be served as aperitif, finger food, starter, for snack!

Discover also:

Pumpkin fritters (fluffy morsels with grated raw pumpkin!)

Fried pumpkin recipe

PREPARATION TIMES

Preparation	Cooking	Total
10 minutes	45 minutes	55 minutes

Ingrediants

Quantity for 2 people
300 – 400 grams of pumpkin 1 egg 5 – 6 tablespoons of breadcrumbs (also gluten-free) fry oil salt

Method

How to make fried pumpkin

First of all peel the pumpkin and cut into sticks of 5 – 6 cm

how to make fried pumpkin

Then place the pumpkin in a bowl, pour the beaten egg into it with a fork and mix with your hands very well, so that all the sticks are well soaked.

Finally dip in 3 distinct shots, groups of pumpkin in the breadcrumbs previously placed in the bowl and shaking and swirling, make sure that the sticks are perfectly breaded.

Once well breaded, place the breaded pumpkin on a plate and repeat the operation until all ingredients are used up!

Then bring plenty of oil to temperature in a large pan. Fry in 2 stages so that the pumpkin is not against each other. Fry for about 2 and a half / 3 minutes until it becomes golden and crunchy.

Finally drain with a slotted spoon and place in a plate on absorbent paper without pressing for a few seconds, then transfer to a serving dish!

Yours is ready Fried pumpkin!

Delicious freshly made. However, you can keep it for about 1 day at room temperature!

Gluten Free Bread with Programmable Bread Machine, Large, Rustic and Crunchy Loaf – Gordon Ramsay’s version

Here's mine rustic gluten-free bread that I do with the programmable bread machine, in no time, with little yeast, in a dose that is enough for the whole family, perfect for a bread basket or a packed lunch.

Family💚 hello! Given the many requests, today we share the loaf that saves my life that I make and I redo because everyone likes it perfect also to freeze.

Compared to the previous one that I leave you here, this loaf has a part of rustic flour and is bigger! The other was no longer enough because even children prefer it to traditional bread and how can you blame them?

Click here to discover my programmable bread maker!

It is a machine with steel basket, fully programmable in the machine preheating, kneading, leavening and baking phases.

The program that I share in the table below is tested to obtain the rustic loaf with a crunchy crust, but soft inside, obviously I still have to do a million more tests to obtain always different results depending on the needs.

I share my program, but of course the beauty is that you can vary according to tastes and needs.

PROG. 1	WEATHER	TEMPERATURE	SPEED'
PREHEALT (preheating)	OFF	–	–
KNEAD 1 (dough)	15 m	–	2
RISE 1 (leavening)	2 h	37 °	–
KNEAD 2 (dough)	4 m	–	1
RISE 2 (leavening)	1.30 h	37 °	–
BAKE 1 (cooking)	1:00 h	200 °	–
BAKE 2 (cooking)	50 m	180 °	–
BAKE 3 (cooking)	–	–	–
	5 h 39 m

Some of you have bought this machine and ask me how to take the bread out of the oven after cooking.

As I always say, a bread that bakes well is a bread with well balanced dough, well leavened and consequently well cooked: if the bread is well cooked, it has a golden and crunchy crust, but you will not have difficulty getting it out of the basket if you follow the advice I give you in the recipe!