|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 77 for raised doughnuts
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Repeat recipes for 25 dozen. Cut down from 25 dozen recipe.
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.
Dissolve yeast in milk. Use half of flour and 2 tablespoons of sugar, mix in batter and let rise. Add beaten eggs and rest of sugar and flour. Beat ...
Add oil to ... the lighter the doughnuts). Let rise ... fat and if it browns quickly the oil is hot enough. Yields 3 to 4 dozen. Sugar or glaze as used.
Combine 1 1/2 cups flour and yeast. Heat milk, sugar, shortening and salt until warm. Add flour with yeast and eggs to warm mixture. Beat at low ...
Warm milk and ... Cut with a doughnut cutter. Place on ... 3 to 4 doughnuts into hot oil. ... to spread, beat in a little more syrup. Spread on doughnuts.
Soften yeast in lukewarm water. Combine with milk. Add half of flour and 2 tablespoons sugar. Beat until smooth. Cover and let rise in warm place for ...
Soak yeast in ... until light, 30-40 minutes. Fry until brown; turn when doughnuts rise to surface. Dust each doughnut with sugar or confectioners sugar.
Scald 1/4 cup ... and cut with doughnut cutter. Let rise ... dissolve. Mix: 1/2 c. boiling water Pinch of salt 3 tsp. vanilla Vanilla or lemon extract to taste
Add scalded milk ... cut out with doughnut cutter and let ... Deep fry with raised side down first. ... when sprinkled with granulated sugar and cinnamon.
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