|by Bruno Loubet|
The first cookbook from the innovative chef of "The Four Seasons" restaurant at the Inn on the Park in London.
Results 1 - 8 of 8 for batter for donuts
Combine first 5 ... to make a batter. Remove crusts ... Variation: Add 3/4 teaspoon cinnamon and a pinch of nutmeg or mace to sugar for rolling. Serve warm.
Beat eggs and ... is too hot, donuts will be raw ... cold, they absorb too much fat. If desired, sprinkle donuts with powdered sugar after they're drained.
1. Scald milk ... cut out with donut cutter. Put on ... brown then the donuts are ready to ... papered cookie sheet for the oil to ... sugar. (Makes 2 dozen.)
In a bowl, ... at 350 degrees for 20-25 minutes. Shake ... VARIATION: Fill tins half full of batter, then put ... jam over and top with remaining batter.
Combine honey and ... at high speed for 2 minutes, scraping ... make a stiff batter. Cover bowl; ... If desired, dipped donuts may be rolled in finely chopped pecans.
Mix ingredients together. ... oil, then in batter. Cut a ... into the oil. As soon as golden brown, drain on paper towels, sprinkle with powdered sugar.
Combine ingredients in order given. Drop batter by spoonfuls into ... in sugar. These donuts turn themselves. You ... fat eliminates rolling and cutting.
Combine and sift ... electric mixer. Preheat Donut Favorite for 10 minutes; pour in batter, then add ... or for crispier donuts, bake until ... fill center of donut.
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