1 - 10 of 209 for doughnut dough
Dissolve yeast and ... cups) to make dough easy to handle. ... with a floured doughnut cutter (I used ... consistency. Dip cooled doughnuts in glaze and let dry.
Sift dry ingredients together. Add oil, milk and egg; beat until well blended. Drop by teaspoons into hot oil and fry for 3 minutes. Drain on ...
Scald milk; add ... and form into doughnuts or coffee cake. ... Twists: Roll sweet dough on floured board ... fat. Cool and roll in confectioners' sugar.
Dissolve the yeast ... mixture and knead dough until it comes ... inch thick. Cut doughnuts with cutter or ... tube is used after the doughnuts are fried.
Melt 1 stick ... butter over the dough. Mix together: ... set overnight. Bake at 350 degrees for 30 minutes. Cool for 20 minutes before taking out of pan.
Don't handle more than necessary to roll. This was my grandmother's recipe. She was Emma Annette (Hatstat) Packard and though she passed away when I ...
Beat sugar and ... a time, until dough can be handled, ... thick and cut doughnuts. Fry in ... "sour" cream or milk by adding 1 teaspoon vinegar per cup.
On the farm ... a rich light doughnut. First cream ... make a soft dough. This dough ... or oil at 350 degrees F. Drain on paper towels and roll in sugar.
Cream shortening and ... to make soft dough. Roll out ... to a golden brown. Drain on absorbent paper towel and coat with sugar. Makes about 70 doughnuts.
Cream sugar and ... Add flour until dough is stiff. Pat ... Shrove Tuesday. Legend has it that if you eat these you won't be crabby all year! Good anytime!
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