|Everybody Bakes Bread|
|by Norah Dooley|
A rainy-day errand introduces Carrie to many different kinds of bread, including chapatis, challah, and papusaa.
1 - 10 of 15 for baked crullers
Result Page: 1
Put these in the bowl and beat very light. Then add: Fry in hot lard. Roll in powdered sugar while warm.
Mix sugar with ... twist into cruellers (may also be cut in rounds to make donuts). Fry in hot lard or vegetable shortening at 365°F. Makes 30 crullers.
Cut into cruller shape and fry in hot shortening.
Mix together. Put in refrigerator a few minutes. Roll to size, any shapes and deep fry to golden brown.
Dissolve sugar in milk, add eggs and mix. Add 1 cup flour with baking powder, nutmeg and salt. Add shortening and remaining flour to make a dough ...
Beat egg yolks well. Add all ingredients except for the flour and mix well. Last, add flour and knead for 10 minutes. Roll (thin) and cut into 3 inch ...
Beat butter and sugar together. Add the beaten eggs and milk, then flour, salt, baking powder and nutmeg sifted together. Roll out. Cut and fry ...
Mix in order ... pieces the size of walnuts. Roll into long pieces about 4 inches each and fry in deep fat. Dust with powdered sugar. Makes about 40 crullers.
Mix in order ... out 1/3 inch thick, cut with a ring cutter. Fry in deep, hot fat. Drain on paper. More butter may be used if richer crullers are desired.
Beat the eggs; add cream and milk. Sift dry ingredients and combine with liquid, using just enough flour to make dough that can be rolled, but still ...
Result Page: 1
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