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Donuts From the Oven: How to Make Donuts Without a Deep Fryer

Traditionally, Europeans are fried in fat. We’ll show you how you can easily bake donuts in the oven without a deep fryer.

In keeping with carnival, it’s time again for a very specific pastry. In any case, what is meant is a yeast pastry fried in fat, sprinkled with sugar and filled with jam. You can also fill Berliners with vegan chocolate cream, nougat spread or vanilla pudding just as well.

The traditional preparation in fat can be a bit impractical at home. Especially if you don’t fry something that often, because then you have to dispose of a lot of frying oil. There is also a fairly stubborn odor when frying.

If you still want to make donuts yourself, you can bake the donuts in the oven. They are less greasy and therefore a bit healthier. When buying the ingredients, it is best to pay attention to organic quality. You may also find regional offers from your area. Especially with animal ingredients such as eggs, pay attention to good seals, such as the Demeter or Bioland seal, which also supports the rearing of male chicks.

Donuts from the oven

Ingredients:

150 ml plant-based milk
350 grams of flour
5 tablespoons sugar 0.5 cubes of yeast 1 egg salt
3 tablespoons soft margarine/butter
4 tbsp jam/filling of your choice some (powdered) sugar

Directions:

Warm the milk slightly. It should be lukewarm. Yeast does not tolerate high temperatures.
Put the flour in a bowl and make a well in it.
In a second small bowl, mix the milk with the sugar and crumble in the yeast. Mix everything until the yeast has dissolved. Pour the mixture into the flour trough and dust some flour on top. Leave the mixture in a warm place for 15 minutes.
Stir in the egg and a pinch of salt. Add 2 tablespoons of the margarine/butter. Knead everything thoroughly for about 5-10 minutes to form a dough.


Form 8 balls of the same size from the dough and place them on a baking tray lined with baking paper.
Cover the dough balls with a clean towel and let them rise in a warm place for 45 minutes.
Bake the donuts for about 15-30 minutes at 160 degrees.
Fill the jam or another filling of your choice into a piping bag with a small nozzle and fill the donuts with it. Tip: make your own piping bag: simple instructions
Melt the remaining margarine/butter and brush the donuts with it. Sprinkle with sugar and/or powdered sugar.

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Food

Asparagus Casserole: Classic From the Oven

Asparagus casserole is a classic in the asparagus season. You can prepare the delicious dish both vegetarian and vegan – in both cases it is very easy and quick.

Asparagus is usually in season in Germany from mid-April. You can get some varieties from regional cultivation as early as March – but these often have a bad climate balance. Because in order to let asparagus ripen so early, fields are often heated. You can find more information here: Asparagus season: Beginning and end of the asparagus season in Germany.

We will show you a simple recipe for asparagus casserole with a vegan version.

Simple asparagus casserole: the ingredients

You can enrich this basic recipe for asparagus casserole with other seasonal vegetables as you wish. Here you will find a vegetarian version that consists of a combination of potatoes and asparagus.

For a casserole dish you will need:

  • 500 grams of potatoes
  • 700 g white asparagus
  • two sprigs of parsley or chives
  • 3 organic eggs
  • 200 g (vegan) cream
  • salt, pepper, nutmeg
  • optional: 100 g grated (vegan) cheese for gratinating

Vegan alternative: If you want the casserole to be vegan, you have to leave out the eggs and cream. In this case, you can make a sauce from oat cream and some vegetable broth, for example. You can gratinate the casserole with vegan cheese or yeast melt.

Prepare asparagus casserole in just a few steps

The asparagus casserole takes about 25 to 30 minutes in the oven. Including preparation, you should definitely plan an hour.

Peel the potatoes and boil them in salted water for 15 minutes.
Let cool, then cut into bite-sized cubes or pieces.
Peel the asparagus, remove the woody ends and cut into bite-sized pieces. Boil it in water for about fifteen minutes.
Wash and chop the parsley. Mix them together with the cooked potatoes and cooked asparagus in a bowl. Pour everything into a casserole dish.
Now mix the eggs with the cream and season with salt, pepper and a little nutmeg. Pour the egg and cream mixture over the vegetables
Bake the casserole at 165 degrees Celsius for 25 to 30 minutes. You don’t need to preheat the oven. When the asparagus casserole starts to brown slightly on top, you can remove it.

Tip: If you don’t like potatoes in the casserole, you can simply leave them out. Instead, you use about twice the amount of asparagus.

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