|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.
Dissolve yeast by letting stand 5 minutes in warm water without stirring. In a bowl mix the milk, sugar and salt. Add the dissolved yeast. Then stir ...
Scald milk. Add ... thick, cut with doughnut cutter. Dough is ... Brush again with melted butter, roll in sugar or put on glaze. Makes 2 1/2 to 3 dozen.
Make them like all yeast products. Fry in hot lard. The woman I got the recipe from always made them for haymakers on the farm.
Spoon flour (not ... 2 1/2 inch doughnut cutter. Remove centers. ... degrees. Turn when doughnuts rise to surface. ... with granulated or powdered sugar.
Heat the milk ... cut out with doughnut cutter to 1/2 inch thickness. Let doughnuts rise, then fry ... until it sticks to spoon. Dip doughnuts into glaze.
Scald milk, cool to lukewarm. Soak yeast in sugar in warm water, let stand 5 minutes or longer. Add to warm milk and all ingredients, add flour. Let ...
Place the yeast ... thick. Cut with doughnut cutter and place ... LIGHTLY floured. Let doughnuts rise until double. ... and cinnamon. Makes about 2 dozen.
Put yeast in warm water to dissolve. Add salt, sugar and shortening to the scalded milk and let cool. Add mashed potatoes, eggs, yeast, and flour. ...
After second rising, ... floured 3 inch doughnut cutter. Let rise ... turned easily. Turn doughnuts as they rise ... and shake. 1 1/2 to 2 dozen doughnuts.
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