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Threads or hollow donuts. Convent candy

Threads or hollow donuts. Convent candy

people icon For 3 euro icon € 0.34 /pers. calories icon 308 kcal/100g


  • 50 ml mild extra virgin olive oil
  • 65 ml of water
  • 70 g all-purpose wheat flour
  • 2 eggs L
  • 100 g icing sugar
  • 1 egg white
  • 1 pinch of salt 83 grams)

How to make homemade hollow donuts or donuts .

The Spanish pastry universe is full of gems that are worth trying. We really wanted to make these hollow threads, a delicious convent sweet like the traditional sweet yolks that we had signed up for a long time, and they have not disappointed us at all. What’s more, we fell in love with it at first bite.

It is a combination of choux dough (yes, like that of profiteroles and cream puffs) and meringue in the shape of a baked donut. Nothing else. They are very simple to prepare , with few and humble ingredients, but with a superb result.

The choux pastry is baked in the shape of a donut and left to dry in the oven so that it does not lose its shape. It is then covered with meringue, which can be left to harden with a little rest or not , and ready to taste.

At home they have blown up and there has been a consensus that these hollow threads must be made again and as regularly as possible. We can only encourage you to try them and tell us what you think. I’m sure you agree with us that they are delicious.

Preparation of choux dough

  1. The base of these bagels is a choux dough , the same one used to prepare traditional profiteroles and petit choux.
  2. Preparing it is very simple and, to do this, we start by heating the water and oil in a small saucepan. When the mixture begins to boil, remove the saucepan from the heat and add all the flour at once, to scald it with the heat of the liquid ingredients.
  3. Stir with a wooden spoon until you obtain a smooth, dense paste that separates from the sides of the saucepan. Next we add the eggs, one by one. Stir well and incorporate the first egg before adding the second. At first it will seem like an impossible mission, but it is important not to stop stirring because the egg ends up integrating into the dough.
  4. This process can be done with electric wands, but it is infinitely more comfortable to continue using the wooden spoon and we save another utensil to scrub.

Thread shape

  1. We transfer the dough to a pastry bag and let it cool. Meanwhile, we cover a baking tray with parchment paper or a silicone mat.
  2. We draw circles of dough, leaving some separation between them so that they do not stick together when they rise in the oven. If we do not want to use a pastry bag, we can place portions of the dough on the tray and shape them into a circular shape with the back of a spoon moistened with water (to prevent sticking).

Baking, decoration and presentation of the hollow threads

  1. We place the tray in the oven, preheated to 180 ºC with heat up and down, and cook for about 5-20 minutes or until golden.
  2. Once the oven time is over, we turn it off and let them rest inside for 10 minutes.
  3. We open the oven door slightly and let the heat come out slowly while the donuts cool before removing the tray.
  4. When the donuts are cold, cover them with meringue. To do this, we beat the egg whites and salt in a deep, clean and very dry container. When they begin to foam, add the sugar, little by little and without stopping beating. We beat for about 8 minutes or until we obtain a smooth and shiny meringue.
  5. We cover the donuts with the meringue (there may be some leftover, so we can bake it or eat it as is, by the spoonful) and that’s it!
  6. If we want the meringue to be hard, we let the donuts dry at room temperature for a few hours before consuming. Can you hold on?

Follow all the steps of this recipe for hollow donuts or donuts in this album. Don’t miss any details so that they turn out perfect.

Tips for perfect hollow threads

  • Choux dough is easy to prepare, but it is important to respect the quantities of the ingredients so that it is not too liquid or too thick.
  • The eggs to use must be size L, if you use smaller or larger ones, you may have to adjust the amount of flour.
  • The glaze can be made with icing sugar and it will be thinner, but the flavor will not change at all.
  • So that the donuts do not deflate after baking, it is best to let them cool inside the oven, leaving the door half open. Although this recipe is as we tell it, it occurs to us that they have to be delicious if we fill them with some type of cream , cream or chocolate. Curling the curl.

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