|Wild Sourdough: The Natural Way to Bake|
|by Yoke Mardewi|
We have to thank the ancient Egyptians for the sourdough bread we know today.Wild Sourdough is a hands-on and highly practical guide to sourdough ...
Tip: Try yeast donuts for more results.
1 - 10 of 14 for baked yeast donuts
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In a large ... (about 20 minutes). Bake at 425 degrees ... As soon as donuts are removed from ... butter and roll in granulated sugar. Makes 2 1/2-3 dozen.
Combine all ingredients well. Knead 5 to 10 minutes. Place in greased bowl. Turn once. Cover and let rise until double - 45 to 60 minutes. Punch ...
In saucepan, heat ... and cut into donuts and let them ... sugar, 3 teaspoons vanilla and enough water to make a thin glaze. Makes approximately 5 dozen.
Stir sugar, shortening, ... hot milk. Dissolve yeast in warm water. ... thick. Cut with donut cutter. Place on ... with melted butter. Bake about 15 minutes in a 375 degree oven.
Preheat oven to 425°F. Put yeast in 1/2 cup ... preheated 425°F oven. Bake until golden brown, ... and roll in granulated sugar. Makes 15 to 18 doughnuts.
These are very ... Cool, then add: Yeast combination 3 1/2 ... out rolls or donuts, or shape ... size. For rolls, bake in a 425 ... quickly before glaze hardens.
Note: This same ... 2 hours. Let yeast dissolve in water. ... hours before baking. Bake for 15 minutes ... the recipe may be easily halved. Makes 4 dozen.
Mix flour, salt, sugar. Dissolve yeast in water. Add ... until ball becomes donut-shaped. Cover and ... or other toppings. Bake at 400 degrees for 23-30 minutes.
Bring to boiling ... to lukewarm. Add yeast and mix thoroughly. ... double in bulk. Bake in hot oven. ... This makes wonderful donuts. Just cut ... powdered sugar and water.
Mix good before ... on board. Dissolve yeast in water. Add ... Can be used for donuts, pizza or dinner rolls. Donuts can be filled or frosted after baking.
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