|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...
1 - 10 of 90 for doughnut glaze
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Melt shortening (butter) ... until golden brown. GLAZE: Mix dry ... enough hot water to achieve the consistency of thin frosting. Dip doughnuts in glaze.
Heat oil. Lay ... hole aside for doughnut holes. Fry in ... rich & thick consistency. Pour over doughnuts and let cool. Enjoy!!! . Wiebelt - Harvey, La.
Blend 2 cups ... smooth. Dip warm doughnuts into glaze. Drain on ... Coating: Add 2 teaspoons cinnamon to each 1/2 cup granulated sugar for a spicy taste.
Melt butter or ... confectioners' sugar and vanilla. Stir in water, 1 tablespoon at a time until glaze is of proper consistency. Glazes about 1 dozen doughnuts.
Mix until soupy, ... thickness. Cut into doughnuts. Let rise ... to 400 degrees, until golden. Drain and dip quickly into glaze. Let cool on waxed paper.
Dissolve yeast in ... minutes or until brown. Drain. Dip top in Vanilla Glaze. Makes 25 to 30 doughnuts. Vanilla Glaze: Combine ingredients; blend well.
Mix milk, yeast ... Cut with floured doughnut cutters. Fry. Top with a glaze. Add enough ... make 18 dozen doughnuts. 1 batch glaze will glaze 18 dozen.
Dissolve yeast in ... thickness. Cut with doughnut cutter. Place on ... bowl to smooth paste. Dip doughnuts into glaze. Drain on rack. Yield: 60 doughnuts.
Mix together and add enough canned milk to thin to proper consistency. Coffee should be boiling hot.
Melt Crisco in ... ingredients are dissolved, simmer 2 minutes. Add vanilla and remove from heat. Dip doughnuts in the sauce and serve while still hot.
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