|by Gerard Basset|
For those who can barely tell a red wine from a rose or a sauvignon from a sancerre, this book starts with the very basics.
1 - 10 of 57 for fried donuts from
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Combine first 5 ... batter. Remove crusts from bread and slice ... 3/4 teaspoon cinnamon and a pinch of nutmeg or mace to sugar for rolling. Serve warm.
These old-fashioned donuts are a wonderful ... mixed with 1/2 teaspoon cinnamon and shake to coat. Or the donuts may be glazed with confectioners' icing.
Put in 4 cups flour. Let rise double in bulk and add 4 1/2 cups flour, let rise until double in bulk. Roll out 1 inch thick and cut. Fry in 3 inches ...
Dissolve yeast in ... 2 1/2 inch donut cutter. Lift donuts carefully with spatula ... donuts. Mix 1/2 cup sugar and 1/2 teaspoon cinnamon in plastic bag.
Dissolve yeast in water; add milk, sugar, salt, spices, eggs, shortening, and 2 cups flour. Blend 1/2 minute on low speed. Scrape bowl constantly. ...
Heat oil (2 ... each side. Remove from oil; do not ... jimmies, coconut or chopped nuts, if desired while glaze is still moist. Makes about 2 dozen doughnuts.
Pour the warm ... cut with floured donut cutter; put them ... warm place till donuts double in size, ... tbsp. fresh lemon juice and 1 tbsp honey; glaze).
Pour the oil ... golden brown (must turn donut over to cook both sides). Take donuts out of oil, place them in the sugar mixture or eat them just plain.
Pour boiling water ... other ingredients and mix well. Drop by tablespoonfuls into very hot grease until golden brown. Roll in sugar and eat like donuts.
1. Punch hole in center of each biscuit. 2. Stretch biscuit dough a bit. 3. Fry in oil. 4. Dip in powdered sugar or cinnamon sugar or in a powdered ...
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