|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: filled donut
Results 1 - 10 of 11 for filled doughnut
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For filling, combine cherry preserves (remove any pits), applesauce, cornstarch in small saucepan. Cook over medium heat and stirring until mixture ...
Heat oven to ... baster in side of each biscuit; squeeze small amount of jelly into center. (Refill baster as needed.) Serve warm or cold. Ten doughnuts.
dissolve 4 packages yeast in 1 cup warm water. Combine all ingredients, then add dissolved yeast. Gradually add 14 cups flour, beating constantly. ...
Pour yeast into cup of lukewarm water, add teaspoon sugar and stir. Let stand to cool, about 5 minutes. Cream together shortening, sugar and salt. ...
Mix the flour and sugar while adding the milk gradually. Pour into double boiler. Cook over high heat. Stir until mixture is texture of wall paper ...
Put in a mixing bowl, sugar, 1 cup flour and baking powder and milk. Mix, adding flour until it can be rolled out. Add beaten eggs, make as soft as ...
Slice doughnuts in half horizontally, ... halves and arrange filled doughnuts in a shallow pan. Fill the center and ... minutes. Serve with whipped cream.
Dissolve yeast in ... rise to double in size. Punch down. Roll out and cut round. Fill with filling - poppy seed or jelly. Let rise. Fry in hot shortening.
Cream butter, add ... (size of a doughnut cutter), then cut ... tops on over this and push down around outside. Bake in 350 degree oven for 10-12 minutes.
Wash and core ... of lettuce and fill bowl. Chop green ... Pour piniolias in doughnut shape on top ... or without salad dressing of your own preference.
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