|Brewing Yeast and Fermentation|
|by David Quain|
Now Available for the First Time in Paperback!This unique volume provides a definitive overview of modern and traditional brewing fermentation.
Results 1 - 8 of 8 for no yeast zeppoles
In Victoria, Kansas, ... milk, butter, shortening, yeast, sugar, salt ... for 2 hours before using and be sure the dough is absolutely dry before frying.
Rise 1 1/2 ... 375 degrees. Dissolve yeast, salt and ... golden brown. Drain well on paper towels, sprinkle with confectioners' sugar while hot. Serve warm.
Mix all the ingredients together. Add the flour gradually, so you can handle the dough without it being sticky. Place in a bowl, let rise until ...
Put in a large pot. Cover with a dish towel and let it rise for a couple of hours. Heat oil up and keep a cup of cold water nearby. Using a fork pull ...
Dissolve yeast in water. Add ... ingredients. Let rise for 1 hour. Drop by teaspoonfuls into very hot, deep shortening. Cook until browned and cooked through.
Mix all ingredients together. Add the flour gradually so you can handle the dough without it being sticky. Place in a bowl; let rise until double in ...
Dissolve yeast in water with ... be about 2 to 3 inches in diameter. Fry on both sides, drain on paper towels and then dip into sugar filled bag to coat.
Mix into a soft batter. Let rise for 2 hours. Fry in deep oil. Dust with sugar. Enjoy.
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