|Glazed America: A History of the Doughnut|
|by PAUL R. MULLINS|
In Mullins's skillful hands, this simple pastry provides surprisingly compelling insights into our eating habits, our identity, and modern consume...
Did you mean: chocolate donut
1 - 10 of 28 for chocolate doughnut
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Stir together first ... butter and melted chocolate. Add flour ... thickness. Cut with doughnut cutter. Fry in ... water to make of drizzling consistency.
Melt chocolate over hot water. ... than enough and refrigerate for a day or two. I find I can handle better with less flour if I keep them refrigerated.
Mix together: Set ... warm place until double in bulk. Roll and cut doughnuts. Let raise again. Fry in deep fat. When cool, frost with chocolate frosting.
Sift: 1 good ... turn often. Molasses Doughnuts: Leave out ... eggs. Squash Doughnuts: Substitute 1/2 cup squash for molasses. Add 1/4 teaspoon allspice.
Cream shortening and sugar. Add eggs. Sift together dry ingredients; add with chocolate, vanilla and milk. Cook in deep fat.
Roll to 1/2 inch. Cut with doughnut cutter and drop ... frying process. Drain on paper towel and roll while warm in granulated sugar. Makes about 3 dozen.
Mix and roll out dough. Cut with doughnut cutter. Deep fry.
Chill overnight or 3 or 4 hours. Roll on floured board 1/4 inch thick and fry in deep Crisco fat.
Combine all ingredients; mix well. Deep fry in hot oil for 5 minutes.
In small bowl, ... with a flour-dipped doughnut cutter or two ... drizzling consistency. For Chocolate Glaze: follow above but add melted butter and chocolate.
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