Twisted Korean doughnuts

 A new discovery these days are these fluffy doughnuts.

Ingredients for 11 twisted doughnuts:

• 330 grams of wheat flour
• 200 milliliters of milk
• 30 grams of butter
• 20 grams of fresh yeast
• 20 grams of sugar
• 1 egg
• a pinch of salt
• sunflower for frying

First, melt the butter.

Mix the butter with the warm milk and the egg.

Add the fresh yeast previously mixed with sugar.

Mix everything for a few seconds. Let it rest in a warm place for 5 minutes.

Add the flour gradually and the salt and mix.

The dough will be soft and sticky. Do not put more flour.

Cover the bowl and let the dough rest until it doubles its volume.

Remove the cover from the bowl and take out all the air from the dough, mixing it for a few seconds.

Cover the bowl and let it rest for another 40 minutes.

Take out the dough from the bowl and divide it in 11 equal balls.

Spread one on the table and start spreading the dough in both sides twisting the dough in opposite directions. So the left hand will spread it downward and the right hand upward, then lift both sides and it will automatically twist a bit. Twist it a bit more and seal the ends.

When you finish this process let them rise in a warm place for 30 minutes.

Heat the sunflower oil and fry them on both sides at medium to high fire. 

When done, spread some powdered sugar on top.

Enjoy!

The original recipe can be found here

The best blueberry muffins - recipe

 Ingredients for 12 muffins:

• 200 grams of wheat flour
• 100 -150 grams of sugar according to your taste
• 2 tablespoons of baking powder
• zest from half of a lemon
• a bit of salt
• 60 grams of butter
• 60 milliliters of sunflower oil
• 240 grams of fresh cream
• 1 egg
• 200 grams of fresh blueberries

First, preheat the oven at 220 degrees Celsius.

Beat the butter at room temperature with the sugar, the egg, the sunflower oil and the fresh cream.

Over this mixture add the flour, the baking powder, the salt and the lemon zest, and mix well.

Clean the fresh blueberries and sprinkle a bit of flour over them. Then incorporate them in the mixture. 

Put the composition in a muffin tray and let it bake for about 8 minutes at 220 degrees Celsius and then lower the temperature at 175 degrees and let them bake for another 15 minutes.

When done, let them cool in the oven for 10 minutes with the door open.

Then take the muffins out of the muffin tray and let them cool on a rack.

When cooled, store them in the fridge in a glass box. They are excellent even after 2 days. 

The original recipe can be found here .