|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...
Results 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.
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.
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 ...
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.
After second rising, roll out dough 1/3 inch thick. Cut with floured 3 inch doughnut cutter. Let rise ... granulated sugar, and shake. 1 1/2 to 2 dozen doughnuts.
Put on well ... in 15 seconds) until top starts to crack. Turn and brown other side. Put powdered sugar in plastic bag and shake doughnuts until covered.
Let rise once. ... and cut with doughnut cutter. Place on ... all of these!) Dough should be very ... towels and glaze while still hot. Makes about 100.
Soak yeast in warm water; add potato and sugar. Let stand 1 hour in warm place. Add shortening warmed in milk then add eggs, salt and flour. Knead ...
top of page