Dutch donuts "Pofferches"

Category: Confectionery
Kitchen: dutch
Dutch Donuts Pofferches

Ingredients

Milk 350 g
Flour 200 g
Dry yeast 8 g
Butter 240 g
Powdered sugar 2 tbsp. l.
Sea salt pinch

Cooking method

  • Mix flour with salt.
  • Heat the milk.
  • Pour 100 ml of milk and add yeast to it (I used fast-acting dry), stir until completely dissolved, then mix with the remaining milk.
  • Pour milk with yeast into flour, mix everything well. Cover with a damp towel and put in a warm place for 1 hour. During this time, I had to mix the risen dough 2 times.
  • I baked donuts in a recently purchased donut pan:
  • Dutch Donuts Pofferches
  • Dutch Donuts Pofferches
  • Heat the pan and grease with butter. I pricked a piece of butter on a fork and only lightly touched the holes of the preheated pan. Spread the dough into the holes to the top if baked without filling.
  • If you make donuts with filling, then fill the holes with dough by 2/3, put 1 tsp on top. fillings and cover with a little dough. Fry the donuts on both sides until golden brown over moderate heat so that they have time to bake.
  • Put on plates, put 1 tbsp on top of each serving. l. butter and sprinkle generously with powdered sugar.
  • The photo shows the airy texture of the donut dough:
  • Dutch Donuts Pofferches

The dish is designed for

4 servings of 5 donuts

Time for preparing:

1,5 hour

Note

For those who have not yet become the happy owner of a special frying pan, I recommend using the recipe and baking them in an ordinary pan, as I did before. Unusually tasty and simple! The advantage over traditional donuts and pancakes is that no deep fat is required, and therefore low-fat dough. The donuts are weightless, I baked 2 portions, it seemed to everyone a little!
I first learned about these donuts from the program "Let's eat at home" by Y. Vysotskaya. Since then, she dreamed of a special frying pan.

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Dutch Donuts Pofferches

Omela
Irina, gorgeous donuts !!! I was at the dacha, took that frying pan, held it in my hands and did not take it. And here such beauty !!! And what should be the consistency of the dough? And I understand correctly. that butter on top to pour. it is not in the test.
Vilapo
Irochkawhat wonderful donuts I don't have a frying pan yet, I will cook traditionally
Merri
Omela, the dough contains only milk, yeast, flour and salt. Butter and powdered sugar on top. It would seem - what is special? Incredibly light and delicious balls! Lubricated with the same piece of butter as the frying pan. The Dutch do not regret powdered sugar, who do not like sweets, you can regulate its amount. Ksyusha, the consistency of the dough is more like yeast pancakes.
Vilapo, Lena, a very correct decision! This is much tastier than pancakes, because there is practically no fat, ready-made donuts do not absorb much oil.
Omela
Ira, Thank you! I'll bring a frying pan, I'll definitely try.
Merri
And now I can try all your recipes. True, the holes in my frying pan are much smaller than in yours.
Scops owl
Irish, what nice donuts And what kind of frying pan, can't you show?
sapuch
I join: show the frying pan, please (for the smartest)
Merri
Larissa, sapuch, already photographed! I add to the recipe.
Scops owl
What a nice frying pan Thank you, Irish
Merri
Yes, Larisa, dear frying pan, I've been waiting for a meeting with her for six years!
Scops owl
Quote: Merri

Yes, Larisa, dear frying pan, I've been waiting for a meeting with her for six years!
And why is it a deficit, you won't find it here, or was it delivered to you? I just haven't seen such, maybe I didn't pay attention
Merri
LarissaI'm afraid you won't find them soon either.I don’t want to buy in an online store, but in ordinary ones, such pans are not imported. I didn't even find it in Czech stores. And this one was brought, one might say, on order, to one small specialized store.
solnze-100
Wonderful donuts !!!!!!!!))))))))
Merri
Svetlana, however, you can eat a whole ton of them!
salvadore
So this is your takiyachnitsa, very similar, for Japanese national pies with filling ...
Merri
salvadore, I completely agree, if not for the fact that by the time I first saw the preparation of these, namely Dutch, donuts in the program "Let's Eat at Home", I hadn't heard of the tokoy at all.
When I bought a frying pan, it was positioned as a frying pan for donuts, we discussed my purchase with the employees at work, one remembered that her mother had the same one, FOR DONUTS. The word "tokoyachnitsa" I, dense, learned only on this forum after the mistletoe recipe. what can you do with my ignorance ?! I don’t even know how to write this word correctly, I saw many variants of its spelling.
VRad
I came across this recipe and remembered that my Dutchman friend sent me a slightly different one. I just copied the text, so do not blame mistakes, but think about how well he knows Russian.
pofertes - according to an old recipe
150 gr. oil
125 gr. buckwheat flour
125 gr. Wheat flour
1 teaspoon sugar
salt
5 gr. dry yeast\
1 egg
400 ml. milk
powdered sugar
Dissolve 25g. oil
Mix both flours in a bowl.
Make a hole in the flour. Pour the dissolved oil there.
Sprinkle flour with yeast
Add the egg to the flour.
Add most of the milk and make a dough with a mixer (just like kefir - you don't have to use up all the milk)
Add sugar and salt and stir the dough again with a mixer
Place the bowl under a damp cloth at room temperature for one hour for the dough to rise.
Bake pofertes

Pour the dough into a bottle with a convenient pouring cap (optional but convenient
Put the pofertes pot on the fire
Put a piece of butter in a saucepan and brush over all dimples with a brush.
Pour the dough into 3/4 dimples
Flip the pofertes in time. The dough should be a little more wet over and over. You can turn it over with a fork or stick with a sharp tip
When set aside, serve pofertes with a small piece of butter and icing sugar

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