- 3 large eggs (size L)
- 200g sugar
- 200ml milk
- 1/2 cup of olive oil (150-175 ml)
- 200ml.orange juice
- Grated peel of 1/2 lemon
- 1/2 cup of anise liquor
- 1 teaspoon cinnamon
- 700g flour
- 1 Royal baker’s yeast packet
- 1 litre of frying oil
- Sugar to cover the cooked doughnuts
Break 3 eggs in a bowl. Add 200g sugar and blend well. Add milk and orange juice and continue mixing. Then add olive oil and blend well. Introduce the peel of half of a lemon, half a cup of anise liquor and a teaspoon of powdered cinnamon. Mix until well blended and sift the flour into the yeast. Then gradually add the yeast mixture, little by little while mixing. The batter should become very thin with no lumps.
Fill the doughnut maker with the batter.
Add abundant oil to a skillet and when hot, squeeze the lever of the doughnut maker. When you see that it is under the batter, release. In this way, you will introduce the necessary doughnuts in the skillet. Once they have turned golden on one side, turn them over with a fork. Place them on paper to dry and cover with sugar.
-Tip: for a more sponge-like texture, mix by hand.
This could be the result:
Many of you are already aware of the news that we have included in our new catalog 2013-2014. Among the products, we have a great silicone mould with lid to cook a big cream caramel pudding. With this recipe we suggest, you will cook a yummy pudding in a very easy way. It is an IbiliMenaje design.
PUDDING MOULD WITH LID RECIPE
6 eggs, 300gr sugar, 750 ml milk.
Beat the eggs well; add 200gr sugar and the milk.
Heat 100gr of sugar in a skillet until it melts and caramelizes.
Pour the caramel into a silicone mould with lid.
Next, add the sugar and milk to the egg mixture.
Cover the silicone mould with the lid.
Place the mould in a sauce pan with 3-4 inches of water and cover.
Place over medium heat (approximately 6) and wait until the pan’s valve begins to whistle.
Once the valve begins to whistle, wait 6-7 minutes.
Turn off the heat and wait another 8 minutes before removing the lid.
Leave the mould with the pudding at room temperature so that it cools a bit and place in the refrigerator to cool completely.
Remove from the mould.
If you prefer cooking the pudding in the oven in water bath, do not cover the silicone Mould with lid.
The pudding in the picture has been cooked by the Pudding Mould with Lid using the recipe published in this post.