1. Mini Fluffy Glazed Donut
Take 500 grams of self-raising flour and 250 ml of natural sugar-free yogurt at room temperature. After sifting the flour, make a paste using your washed and dry hands. Make a ball, roll it up, and then wrap the dough in clean, transparent plastic.
Set it aside in a warm place for about half an hour. Now sprinkle some flour on the countertop to prevent the dough from sticking to it as you roll it. Roll it up to a quarter of an inch thick.
Now take a small stainless steel cup with sharp edges and cut out the dough by pushing the upside down glass uniformly. To make the round shape, take a clean bottle cap and push it between the previously cut dough circles. You can make 40-45 donuts.
Heat some oil in a frying pan. check the oil temperature with a thermometer; The temperature should not be more than 160 ° C. Place the cakes on a steel or aluminum spoon.
Slowly and carefully lower the spoon into the hot oil. Wait for oil bubbles and donuts to appear on the surface. Take them out when they turn golden brown.
Take a butter paper or kitchen paper and place the donut on it to allow additional oil to soak in. Break one off to see if the mixture is well-cooked on the inside. You can decorate it with whipped cream, fruit jam, honey or chocolate syrup.
If you are having a kids party or preparing a gift, don’t forget to stick some colorful and delicious sprinkles on it.
2. Chocolate Cake
Take a heavy-bottomed skillet and spoon. Take half a cup of unsalted butter and melt it over a low heat. Remove the pan from the flame as soon as the butter begins to flow.
Now add 2 tablespoons of cocoa powder and mix it well. Add ½ cup of white sugar and 1 large egg at room temperature. Use a whisk to mix for a few minutes as it will not damage the base of the pan.
Add ½ cup flour and some fresh milk kept at room temperature. Sprinkle two sprinkles of baking soda. Be sure to sift all of the powder ingredients, including cocoa powder, flour, and baking soda beforehand to help them combine into the liquid ingredients quickly and smoothly.
Cover the pan with a lid and cook over a low heat for ten to twelve minutes. A transparent lid is highly recommended as you can see bubbles rising in your cake as it cooks.
Don’t turn away and turn off the flame as soon as you notice the smell of chocolate. Insert a toothpick to check if it is dry, which means the cake is ready to serve. Garnish with canned fruits and nuts. It will be enough for 4-6 people.