|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 166 for fry doughnuts
Combine first 5 ... the batter and fry in hot oil ... Variation: Add 3/4 teaspoon cinnamon and a pinch of nutmeg or mace to sugar for rolling. Serve warm.
Warm 1 1/2 ... Cut with floured doughnut cutter. Place on ... butter. Brush on doughnuts. Cover and ... again with melted butter, then dip in mixture of:
In large bowl, ... Cut with floured doughnut cutter (or use ... until golden. Immediately brush with melted butter and shake in cinnamon sugar or glaze.
In large mixer ... 2 1/2 inch doughnut cutter (or cut ... for centers). Lift doughnuts carefully with spatula ... sugar and 1/2 tsp. cinnamon in plastic bag.
Mix sugar, shortening, ... still a little sticky. Roll on floured surface and cut out. Deep fry in heated oil. Turn once only. Drain on brown paper bag.
Cream together shortening, sugar and salt. Add the egg. Add dry ingredients alternately with the milk. Fill muffin tins 2/3 full. Bake at 350 degrees ...
Dissolve yeast and ... until golden. Do not overbake. Dip into melted butter. Combine cinnamon and sugar to taste. Coat doughnuts with cinnamon mixture.
In large mixer ... 2 1/2 inch doughnut cutter. Lift doughnuts carefully with spatula ... doughnuts with confectioners' sugar or spread with chocolate glaze.
Mix ingredients until well blended. Drop scant teaspoonfuls of dough into hot fat. When browned, roll in sugar.
Prepare oil in ... both sides of doughnut. Doughnuts will become large ... doughnuts from oil and roll them in sugar/cinnamon mixture. Let cool and enjoy.
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