|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...
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1 - 10 of 15 for homemade doughnuts
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Heat oil (2 ... Cut with floured doughnut cutter. With wide spatula, slide doughnuts into hot oil, ... using self-rising flour, omit baking powder and salt.
Cut holes in biscuits with hole cutter. Drop in hot deep grease until golden.
Mix all above ... in oil. Turn doughnuts in oil. When ... bowl filled with granulated sugar. Coat both sides. (Can coat with cinnamon and sugar, too.) Yum.
Confectioners' sugar or ... a 2 inch doughnut cutter and place ... cover some in confectioners' sugar and some in cinnamon mixture. Fun on a snowy afternoon.
Melt shortening in ... on pastry cloth. Cut doughnuts and let rise again. Fry in hot oil. Roll in powdered sugar, granulated sugar or combination of both.
Pour milk over butter and sugars; stir until melted and cool to lukewarm. Add yeast, stirring until dissolved. Sift flour, salt and nutmeg. Gradually ...
Soften active dry ... Cut with floured doughnut cutter. Let rise ... While warm, dip doughnuts in granulated sugar, ... smooth. Cover; set aside until needed.
Mix first 3 ... and cut out doughnuts. Place on ... they rise to the surface. Sugar. Eat. I usually double this recipe. Freeze any not eaten the first day.
Mix with all ... 25-30 minutes. For doughnuts, after letting ... on both sides. Drain on paper towels. Dip in honey, powdered sugar, cinnamon, or nutmeg.
Mix all ingredients ... and cut in doughnut shapes. Fill a ... half full of cooking oil and heat. When oil is hot, drop doughnuts and fry until light brown.
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